This cake is scrumptious, moist, and comforting.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 5 mins |
| Total Time: | 1 hr 20 mins |
| Servings: | 20 |
| Yield: | 2 9×5-inch loaves |
Ingredients
- 3 cups all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon baking soda
- 1 (29 ounce) can peaches, drained and mashed
- ½ cup sour cream
- 1 cup butter, softened
- 3 cups white sugar
- 6 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease and sugar two 9×5-inch loaf pans.
- Combine flour, salt, and baking soda in a bowl. Mix mashed peaches and sour cream in another bowl.
- Beat butter and sugar with an electric mixer in a large bowl until light and fluffy. Add eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in vanilla extract and almond extract with the last egg. Pour in the flour mixture alternately with the peach mixture, mixing until just incorporated.
- Bake in preheated oven until a toothpick inserted into the center comes out clean, about 65 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts
| Calories | 310 kcal |
| Carbohydrate | 49 g |
| Cholesterol | 83 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 7 g |
| Sodium | 165 mg |
| Sugars | 35 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
Fantastic!! So moist, so yummy, my husband ate it warm from the oven. I made 1 9×5 loaf, 4 jumbo cupcakes, and 4 mini loaves from one batch. I only cooked the cupcakes and mini loaves for 30 minutes. I substituted the sour cream for plain yogurt. This is going to be a favorite in my house from now on!!!
I loved this recipe. I did not use almond extract because I don’t like the taste, so I added a teaspoon of lemon peel. I also cut the recipe in half, which was a big mistake. My cake did not make it thru the evening. It was So So good I could not believe how much the peach flavor stood out. And thanks to those that said line the pan. That also worked. I might make another one today
I made a half recipe in two mini loaf pans with my own frozen peaches. This cake was soft and satisfying.
Actually my hubby made it. He’s been trying his hand at baking lately. It turned out really good. It’s pretty sweet, but that’s fine with me. He baked it in three smaller foil loaf pans so we can gift the other two.
No doubt this tastes great but it’s way too sweet for me. First time I substituted Steveia for 1 cup of the sugar, 2nd time I went half and half. Next time I will only use 1 to 1.5 cup Stevia. First time I also added a glaze, which really was cloying. Both times I have to bake it 15-20 minutes longer than the recipe said. No trouble with it holding its shape, and it cuts beautifully. It’s very moist, but heavy. Now I know why pound cake is called that. Half a loaf weighed about a pound!
Moist!
This makes a good pound cake, but if you use canned peaches, you get very little of the peachy taste. I made a compote out of another full can of peaches and topped each piece with the compote and some home made whipped cream. Then it was a delicious dessert. I’m glad I tried it before I fed it to everyone after our Easter Dinner.
It turned out really well. Very moist and very very good. I made it with a cream cheese frosting and that really helped balance the sweetness.
I’ve made this a few times now, using a variety of pans, and enjoyed it thoroughly each time. I tried it once replacing the peaches with pears, and it came out a bit lacking in flavor, but moist and otherwise good. Second time, I used a combination of peaches and apricots, and the flavor was sublime. I don’t have a loaf pan, but I’ve experimented and found these were a bit dry as cupcakes, but good as a 9×9. My favorite version was in my cast-iron skillet, with fresh peaches, a touch of grapeseed oil, and a sprinkling brown sugar on the bottom. Peach upside-down cake! Phenomenal.
Yummmy!!
It’s very nice cake I made it it was amazing everyone like it
Made this for a recent party and this recipe was wayyyyy too much which went in the favor of my co workers because I made 1 bundt pan and 1 loaf pan. I only got great compliments. I had to restrain myself for eating too much. Delicious and moist. I ran out of sour cream so I used plain greek yogurt and it worked just as well. Making this again tomorrow for Thanksgiving but 1/2 the recipe will be plenty. A must make!
Since the only other review mentioned how the cake stuck to the pans, I used parchment paper in mine. The loaves slid right out! After 65 minutes of baking the centers seemed to be still liquidy so I turned off the oven and left them in for about another hour. I used a quart of home canned spiced peaches instead of commerical peaches. I always sprinkle Turbinado sugar on top of sweet baked goods and I did with this too. When baking, after 35 minutes, the tops seemed to be getting too brown so I covered with foil. Upon first taste, it tasted like plain pound cake and it was very moist. We’ll see how it is after it cools completely and sits for a day. Thanks!
this cake was very moist but no matter how much you spray and sprinkle the pan with sugar it still came out of the pan in pieces. Very good cake pieces though