This peach pound cake can also be made with other fruits such as apples or cherries.
Ingredients
- white sugar: 2 cups
- butter or margarine: 1 cup (softened)
- eggs: 4 piece
- vanilla extract: 1 tsp
- all-purpose flour: 3 cups (divided)
- baking powder: 1 tsp
- salt: 0.5 tsp
- peaches, pitted and: 2 cups (chopped, fresh)
Metric Conversion
Stages of cooking
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Preheat the oven to 325 degrees F (165 degrees C). Butter a 10-inch tube pan and dust with white sugar.
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Cream sugar and butter in a mixing bowl with an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition, then stir in vanilla.
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Sift 2 3/4 cups flour, baking powder, and salt together into a bowl; gradually stir dry ingredients into wet ingredients.
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Place remaining 1/4 cup flour into a small bowl. Add peaches and toss to coat, then fold floured peaches into batter. Spread batter evenly into the prepared pan.
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Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 70 minutes. Cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
