Prep Time::20 mins
Cook Time:: 1 hr
Additional Time::10 mins
Total Time:: 1 hr 30 mins
Servings::16
Yield::1 (10-inch) cake
Ingredients
Oops! Something went wrong. Our team is working on it.
2 cups white sugar
1 cup butter, softened
4 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour, divided
1 teaspoon baking powder
½ teaspoon salt
2 cups fresh peaches, pitted and chopped
Directions
Preheat the oven to 325 degrees F (165 degrees C). Butter a 10-inch tube pan and dust with white sugar.
Beat sugar and butter together in a mixing bowl with an electric mixer until light and fluffy; add eggs, one at a time, beating well after each addition. Stir in vanilla.
Sift 2 ¾ cups flour, baking powder, and salt together into a bowl; gradually stir flour mixture into butter mixture.
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.
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.
Cook’s Note
This peach pound cake can also be made with other fruits such as apples or cherries.