Moist & Delicious Peach Pound Cake

"To everything there is a season..."

...that includes fruits,

...which in turn includes fruit desserts, right?

In May, juicy, red strawberries are ripe and ready to savor.

Blueberries start rolling in around June.

And July is peach season!

In my opinion,

there isn't anything much better, or satisfying,

than homemade peach ice cream on a hot, humid summer day,

from a country roadside fruit stand!

My mom celebrated a birthday this past week.

Every year, I bake her a dessert from scratch,

to make her day a little extra special!

I found a Fresh Peach Pound Cake on Pinterest to try,

posted by A Mother's Shadow.

The recipe called for either fresh or frozen peaches.

I would have rather used fresh, but being pressed for time,

I opted for the frozen, and was happy with the outcome.

Moist & Delicious Peach Pound Cake

1 cup real butter, softened (not melted)

2 cups granulated sugar

(I substituted 1/2 cup brown sugar for 1/2 cup granulated sugar)

6 eggs

1/2 tsp almond extract

2 tsp vanilla

3 cups all purpose flour

1/2 tsp baking soda

1/2 tsp salt

1/2 cup sour cream

3 cups diced fresh or frozen peaches

(approx. 6-8 fresh peaches

or 1 -16 oz bag of frozen)

For pan preparation...

3-4 tbsp butter

1/4 cup granulated sugar

Preheat oven to 350 degrees.  In a nonstick bundt pan, butter the pan well with 3-4 tbsp of butter, covering all areas, to the very top.  Dust the pan with 1/4 cup sugar, turning the pan to coat well. In a large bowl, cream the softened butter and sugar until light and fluffy.  Add the eggs one at a time, beating well after each addition.  Beat in the almond and vanilla extracts.  In a separate bowl, combine the flour, baking soda, and salt and mix.  Add dry mixture to batter alternately with sour cream; beating well after each addition.  Fold in peaches, careful not the break them up, but to leave them in chunks.  Pour the peach batter into the prepared bundt pan.  Bake 60-70 minutes, or until a toothpick comes out almost clean.  Cool for 15 minutes before removing the pan to a serving plate.  It helps to loosen the edges with a table knife gently.  When the cake completely cools, dust with confectioner's sugar if desired.  

I wish I could have bottled the smell of this scrumptious cake baking,

...now that's a scent that would sell a house!

The cake was wrapped in tinfoil with a pretty green ribbon, 

and delivered to my mom still warm!

My husband and I took a short roadtrip this week,

...looking forward to sharing a lot of neat things from our travels over the next few posts! 

It sure was nice to get away for a few days!  :)

~Rhonda

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