Peach Pound Cake
Ingredients
3 cups flour
¼ tsp baking soda
¼ tsp salt
1 cup butter, softened
2 cups sugar
6 eggs
¼ tsp almond extract
1½ tsp vanilla extract
½ cup Tatua Sour Cream
2 cups diced fresh or canned peaches
Glaze:
1 cup icing sugar
2 Tbsp cream cheese, at room temperature
1 Tbsp milk
Method
- Preheat oven to 175°C. Grease and flour a 10-inch fluted or round tin.
- Combine flour, baking soda and salt. Mix thoroughly.
- In a separate large bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each one. Add almond and vanilla extracts and mix thoroughly.
- Beginning with the flour mixture, alternately add this with the Tatua Sour Cream to the egg mixture. Gently fold in the peaches.
- Pour batter into tin and distribute evenly. Bake about 1 hour or until skewer inserted in the centre comes out clean. Cool in pan on a rack for 20 minutes. Invert onto a cake dish and let cool another 30 minutes before glazing.
- For the glaze, beat icing sugar, cream cheese and milk until smooth. Drizzle over the top of the peach pound cake. Best served at room temperature.
