Time 1h20m Yield 20 Number Of Ingredients 10 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease and sugar two 9x5-inch loaf pans. Combine flour, salt, and baking soda in a bowl. Mix mashed peaches and sour cream in another bowl. Beat butter and sugar with an electric mixer in a large bowl until light and fluffy. Add eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in vanilla extract and almond extract with the last egg. Pour in the flour mixture alternately with the peach mixture, mixing until just incorporated. Bake in preheated oven until a toothpick inserted into the center comes out clean, about 65 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Time 1h10m Yield 16 servings. Number Of Ingredients 11 Steps:
Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine the flour, baking soda and salt; add to the batter alternately with sour cream, beating well after each addition. Fold in the peaches., Pour into a greased and floured 10-in. fluted tube pan. Bake until a toothpick inserted in the center comes out clean, 60-70 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners’ sugar if desired.
Time 1h30m Yield 16 Number Of Ingredients 8 Steps:
Preheat oven to 325 degrees F (165 degrees C). Butter a 10 inch tube pan and coat with white sugar. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Reserve 1/4 cup of flour for later, and sift together the remaining flour, baking powder and salt. Gradually stir into the creamed mixture. Use the reserved flour to coat the chopped peaches, then fold the floured peaches into the batter. Spread evenly into the prepared pan. Bake for 60 to 70 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. Allow cake to cool in the pan for 10 minutes, before inverting onto a wire rack to cool completely.
Time 2h Yield 1 (9-by-5-inch) cake Number Of Ingredients 10 Steps:
Heat oven to 325 degrees. Lightly butter and flour a 9-by-5-inch loaf pan, and set aside. Dice 1 peach into 1/3-inch pieces. Pat the pieces dry with a paper towel and set aside. Add the remaining 2 peaches and the lemon juice to a food processor or blender, and blend on high until completely puréed. Measure out 1 leveled cup of the purée and transfer it to a mixing bowl along with the melted butter, eggs, egg yolk and vanilla. Whisk to combine and set aside. Completely scrape down the sides of the food processor, and make the icing using the small amount of puréed peaches still remaining: Add 1 cup of the confectioners’ sugar to the remaining peach purée in the food processor and blend on high until combined. The icing should be thick but thin enough to drizzle. Add more confectioners’ sugar to thicken or a splash of water to thin, as needed. Cover and set aside until it’s time to ice the cake. In a large mixing bowl, add the flour, granulated sugar, baking powder and salt, and whisk to combine. Pour the peach mixture into the flour mixture, and whisk well until the batter is thoroughly combined, then fold in the diced peaches. Transfer the batter to the loaf pan, spread evenly to the edges, and bake until crusty and golden brown on the top and a toothpick inserted into the center comes out clean, 75 to 80 minutes. Remove from the oven and allow to cool for 10 minutes before transferring to a wire rack. Stir the icing a final time and spread it on top of the warm cake, allowing the extra icing to drip down the sides. Cool the cake to room temperature. Slice and serve, or wrap tightly with plastic wrap and store on the counter for up to 3 days.
Time 1h40m Yield 1 cake Number Of Ingredients 10 Steps:
Preheat oven to 350 degrees. Grease and flour a 10 inch tube pan. In a large bowl, cream butter and sugar until light and fluffy. Add eggs one a a time, beating well after each addition. Stir in vanilla and almond extracts. In a small bowl, combine dry ingredients. Add to creamed mixture. Fold in sour cream and peaches. Pour batter into prepared pan. Bake 75-85 minutes until toothpick inserted into center comes out clean. Dust with powdered sugar.
Time 1h35m Yield 10 serving(s) Number Of Ingredients 10 Steps:
Preheat oven to 350°. Grease and flour a 10-inch tube pan and set aside. In large mixing bowl, beat butter and sugar well, until very light and fluffy. Beating well after each addition, one at a time add eggs. In a separate bowl, combine flour, soda and salt. Mix together sour cream and peaches. Beginning and ending with dry ingredients, alternately add dry ingredients and sour cream-peach mixture to creamed mixture. Beat well after each addition. Stir in extracts. Pour batter into prepared pan and bake until cake tests done, 75 to 80 minutes. Cool slightly, remove from pan and cool completely. 10-12 servings. This recipe was delicious, using the amounts stated in my recipe. The reviewer’s recipe is an entirely different recipe, and should not be confused with mine.
