Ok, guys and gals, I’m gonna level with you a bit. As you may have already figured out the photo attached to this recipe is not my own. Sadly, I did not make the pound cake pictured and I’ll tell you why. I DID make a peach pound cake but when I went to snap a photo it was gone. Can you guess what happened? Nope, it wasn’t my hungry husband or kids it was…my dog! That little beast ate the whole thing off the table!
Ever since we added a new furry family member to our home my older dog has been misbehaving. Either he is jealous of our little dog or the little dog has been teaching him very bad things. LOL
Ingredients
1 cup (2 sticks) Kerrygold butter, softened
3 cups Domino granulated sugar
6 eggs at room temperature
2 teaspoons McCormick vanilla extract
3 cups Gold Medal all-purpose flour
1/4 teaspoon baking soda
1/2 teaspoon Morton salt
1/2 cup Daisy sour cream
2 cups peeled and chopped peaches (4 to 5 peaches)
Confectioners’ sugar for sprinkling
Instructions
Preheat oven to 350 degrees F. Coat a 12-cup Bundt pan with cooking spray; lightly sprinkle with flour.
In a large bowl, cream together butter and granulated sugar until light and fluffy. Add eggs and vanilla; beat well.
In another large bowl, combine flour, baking soda, and salt. Stir flour mixture into egg mixture. Add sour cream and beat on low until mixture is smooth. Gently fold in peaches. Pour batter evenly into Bundt pan.
Bake 70 to 75 minutes, or until a toothpick inserted in center comes out clean. Let cool about 20 minutes, then invert onto serving plate. Let cool completely. Sprinkle with confectioners’ sugar before serving.
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Quick Tip: Eat this yummy cake with lots of whipped cream.