FRESH PEACH POUND CAKE

Peach Pound Cake
Yield : Serves 12

Ingredients
Cake:
Unsalted Butter, At Room Temperature - 1 1/2 Cups (3 Sticks)
Sugar - 3 Cups
Large Eggs, at Room Temperature - 6
All-Purpose Flour - 3 Cups Plus Extra To Coat The Pan
Salt - 1/2 Teaspoon
Baking Soda - 1/4 Teaspoon
Sour Cream - 1 Cup
Vanilla Extract - 2 Teaspoons
Fresh Peaches, Peeled, Pitted and Diced - 2 Cups
Glaze:
Powdered Sugar, Sifted - 1 1/2 Cups
Milk or Cream - 1-3 Tablespoons
Instructions


1. Preheat oven to 325 degrees. Spray a 12 cup bundt pan with nonstick cooking spray and add a few tablespoons of all purpose flour to pan, shake it around to coat well, and remove any tap out and through away any excess.

2. In gradually the bowl of an electric stand up mixer, beat butter until it's creamy. Add sugar and beat at medium speed for 5-7 minutes, or until mixture is light and fluffy. (I beat for 7 minutes). Add eggs, one at a time, beating just until the yolk disappears and is incorporated into batter.

3. In a medium bowl, mix together flour, salt and baking soda. Add to butter mixture, alternating with sour cream, beginning and ending with the flour mixture. Beat batter on low just until blended after each addition. With the mixer on low, stir in vanilla and peaches and continue to beat for about 1 minute. Using a large rubber spatula or wooded spoon, give the batter a final stir and make sure the peaches are mixed evenly throughout the batter. Pour the batter into prepared pan, filling the pan only 3/4 full, and bake in preheated oven for 1 hour and 20 minutes to 1 hour and 40 minutes, testing until a wooden skewer or cake tester, inserted into the center of the cake just comes out clean, without any crumbs. Cool pan on a wire rack for 10-15 minutes, then invert pan onto a plate, removing cake from pan and cool completely.

4. Meanwhile, make glaze: add powdered sugar to a medium bowl. Add milk or cream to powdered sugar, 1 tablespoon at a time as needed, mixing well after each addition, until you reach desired, pourable consistency. Pour over completely cooled cake. Let cake sit for glaze to set, then serve.Print