Peach Pound Cake #cake

Just look at the tender, buttery crumb in the photo above.

Each slice has its own unique peach mosaic.

The gorgeous golden color that only a delicious butter pound cake can deliver!

This cake is as easy to make as any classical standard pound cake is, except, first you need to simply chop up some ripe peaches.

INGREDIENTS
CAKE:

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

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 threw away any excess.
2. .......................................

for full recipes please see : www.gonnawantseconds.com

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