Peach Pound Cake


•1 cup (2 sticks) butter, softened
• 3 cups granulated sugar
• 6 eggs at room temperature
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
•1/4 teaspoon baking soda
•1/2 teaspoon salt
•1/2 cup sour cream
• 2 cups peeled and chopped peaches (4 to 5 peaches)
• Confectioners' sugar for sprinkling


•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.