With local peaches ripe and yummy at farm stands and farmers markets, it seemed time to dust off this recipe. There is not one single WW thing about it except there’s fruit. I got it at a convention in Atlanta over 20 years ago (along with a ripe peach) and have made it several times over the years. It’s moist and yummy and is a good summer dessert to take to a picnic or potluck supper. If you’re watching your weight, do not keep this in the house where you can nibble. Trust me.
Attack of the Killer Peaches Pound Cake
1 C. butter or margarine, softened
3 C. sugar
3 C. all-purpose flour
1/4 tsp baking soda
1/4 teaspoon salt
1/2 C. sour cream
2 C. peeled, chopped fresh peaches
1 tsp vanilla extract
1 tsp almond extract
Preheat oven to 350 degrees. Grease and flour a 10-inch tube pan and set aside. Cream together butter or margarine and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition.
Combine flour, soda and salt in separate bowl. Mix together sour cream and chopped peaches. Fold dry ingredients into creamed mixture alternately with sour cream and peaches. Stir in vanilla and almond extract. Pour batter into prepared pan and bake for 75-80 minutes or until cake tests done.
Makes one 10-inch cake. Could probably make in a bundt pan but I’ve never done it.