Peach Pound Cake
Ingredients
- 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
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Instructions
- 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.
Source
Original recipe: View Original