Georgia peaches are the star of this rich, buttery pound cake. The recipe below features both peaches and peach schnapps for a double dose of flavor.
Because peaches and almonds come from the same family, they're an obvious pair; a bit of almond extract really takes this pound cake to the next level. Serve it with a scoop of peach ice cream to make it even more special.
Southern Peach Pound Cake
10
15 minutes
1 hour
1 hour 15 minutes
3/4 cups butter, room temperature
1 1/2 cups sugar
3 eggs
1/2 teaspoon almond extract
1/2 tablespoon peach schnapps
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 cup sour cream
1/2 pound fresh peaches, peeled and cubed
1/2 tablespoon lemon juice
1 fresh peach, sliced
Preheat the oven to 325 degrees.
Cream the butter and sugar together with an electric beater. Add the eggs, one at a time, and beat well after each addition. Add the almond extract and peach schnapps and beat well.
In a separate bowl, sift together the flour, baking powder, and salt. Add half of the flour mixture to the butter mixture, and fold in with a rubber spatula. Add the sour cream and fold in to combine. Add the remaining third of the flour mixture and fold.
Place the peaches and the lemon juice in a bowl. Use a potato masher to lightly mash them together until the peaches are about half-mashed. Fold the peach mixture into the batter.
Pour the batter into a buttered and floured loaf pan, and top with a line of peach slices. Bake for about an hour, or until a cake tester inserted into the middle comes out clean.