| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Desserts -, Cakes |
14 |
Servings |
INGREDIENTS
| 1 |
c |
Unsalted butter, softened |
| 3 |
c |
Sugar |
| 6 |
|
Whole eggs, at room temperature |
| 3 |
c |
All-purpose flour, sifted after measuri |
| 1/4 |
ts |
Baking soda |
| 1/4 |
ts |
Salt |
| 1/2 |
c |
Sour cream |
| 2 |
c |
Fresh peaches, peeled, finely chopped, well drained |
| 1 |
ts |
Vanilla |
| 1/2 |
ts |
Almond extract, optional |
INSTRUCTIONS
Preheat oven to 350.
Lightly grease and flour a 10-inch tube pan and set aside.
In the bowl of an electric mixer set on medium speed, cream butter and
sugar until light and fluffy. Add eggs, one at a time, beating well after
each addition.
In a separate smaller bowl, combine sifted flour, soda and salt. Set aside.
Combine sour cream and chopped peaches in another small bowl.
Fold dry ingredients into creamed mixture alternately with sour cream and
peaches, beginning and ending with dry ingredients. Stir in vanilla and
almond extracts, if desired.
Pour batter into prepared pan and bake on middle oven rack for 65-75
minutes or until cake tests done. If should just release itself from the
edge of the pan, be golden brown and spring back in the center when lightly
touched.
Let cake cool in pan 10 minutes, then turn out onto rack to finish cooling.
Recipe by: The Tennessean, Monday, June 30, 1997 Posted to MC-Recipe Digest
V1 #653 by Sharon <jouet@mindspring.com> on Jul 01, 1997
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