Peach Pound Cake with Jaemor Peaches
Recipe submitted by: Lisa Sligh Arbour
Fresh Peach Pound Cake
*This cake is not for sale/baked by our Bakery, it is just an awesome receipe submitted by a customer. We do have peaches for the ingredeint list typically available Memorial Day through Labor Day.
1 cup unsalted butter, at room temperature
3 cups sugar
6 large eggs, at room temperature
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1/2 cup sour cream
1 (3 oz.) box peach Jello
3 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 cups chopped fresh peaches
Preheat oven to 325 degrees. Spray a 10” tube pan with baking spray with flour.
In a large bowl, beat butter and sugar with a stand mixer at medium speed until light and fluffy—about 5 minutes, scraping side of the bowl as needed. Add eggs, one at a time, beating well after each addition. Stir in extracts.
In a small bowl, combine sour cream and Jello; set aside.
In another large bowl, whisk together flour, salt, baking soda, cinnamon, and nutmeg. Reduce mixer speed to low. Gradually add flour mixture to butter mixture, beating until combined. Fold in sour cream/Jello mixture and peaches. Spoon into prepared pan.
Bake for 1 hour and check for browning. If browned sufficiently, cover loosely with foil and bake until a wooden pick inserted in center comes out clean, 40 to 50 minutes more. If not browned sufficiently, continue cooking for remaining time, checking periodically for browning and covering as instructed above when needed. Let cool in pan for 10 minutes. Remove from pan, invert so that “crunchy” top is on top; let cool completely on wire rack.