You would think that only buying a 1/2 case of peaches would not be so much to go through. I LOVE peaches, as I do most fruits and vegetables, but a 1/2 case is still a lot of peaches. Fortunately, there are many, many delicious peach recipes out there that will help me make the most out of all my beautiful, tasty Palisade peaches. One such recipe I came across was for a peach and almond pound cake. It is so moist and light. It almost melts in your mouth. In one word – YUM!
Peach-Almond Pound Cake
3 cups flour
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp baking soda
2 1/2 cups sugar
1 1/2 cups softened butter (3 sticks)
1 cup sour cream
1 tsp vanilla
1 tsp almond extract
2 cups peaches, peeled and chopped (about 3 peaches)
Glaze and Topping
1 1/2-2 cups powdered sugar + more for dusting
2 TBSP milk
1/2 tsp almond extract
1/2 cup toasted almond slivers
Preheat oven to 325* F
Spray a bundt cake pan with cooking spray.
Mix together all the dry ingredients and set aside. Then mix the butter and sugar together until light and fluffy. Add the eggs 1 at a time, and mix well with the addition of each egg. Then add the vanilla and almond extract and mix again. Alternate between adding the flour mixture and the sour cream, ending with the flour mixture, mixing in between. Do not over mix or your cake will turn out tough. Once the batter is all mixed together, gently fold in the peaches and incorporate well. Then spoon the batter into your bundt pan, making sure it is evenly distributed.
Bake for about 1 1/2-2 hours or until the cake is golden brown and a toothpick comes out clean once inserted into the middle of the cake. Remove from the oven and let cool completely before removing from the pan.
Once the cake has completely cooled, make your glaze by mixing the powdered sugar, milk and almond extract together. You can make the glaze a little thicker by adding a little more powdered sugar. Pour over the cake evenly. Sprinkle the toasted almonds around the top of the cake and then dust with powdered sugar.
Once the batter is made, gently fold in the peaches and incorporate well.
Make sure the batter is evenly distributed in the pan, then bake for about 1 1/2-2 hours at 325*F.
Once the cake is completely cooled, make your glaze. This is all you need. Once the glaze is made, pour it evenly over the top of the cake, then top with toasted almond slivers and dust with powdered sugar.
Now it’s time to “let them eat cake”.