Fredericksburg Peach Pound Cake

I got the very last of the peaches from our backyard tree today. I used some of them to make this yummy pound cake. Top each slice with whipped cream and a dash of cinnamon. From the cookbook “With Love, From Cynthia – A Collection of Recipes and Remembrances” by Cynthia Pedregon.

makes 12-16 slices

1 cup butter, softened
2 cups sugar
6 eggs, room temperature
1 tsp vanilla
1 tsp almond extract
3 cups flour
1/4 tsp baking soda
1/2 tsp salt
1/2 cup sour cream
2 cups ripe peaches, peeled and chopped

Preheat oven to 350. Grease and flour 10 inch tube pan or bundt pan. In large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each. Add vanilla and almond extract. In small mixing bowl combine flour, baking soda, and salt. Add to creamed mixture. Fold in sour cream and peaches. Pour into prepared pan. Bake for about 1 hour and 15 mins or until knife comes out clean. 


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