Rating: 4.5 stars 4.5
65 Ratings
  • 5 star values: 42
  • 4 star values: 16
  • 3 star values: 7
  • 2 star values: 0
  • 1 star values: 0

Our state grows excellent peaches, and this is one recipe I'm quick to pull out when they are in season. It's a tender, moist cake that receives rave reviews wherever I take it. -Betty Jean Gosnell, Inman, South Carolina

Recipe Summary

prep:
10 mins
cook:
1 hr
total:
1 hr 10 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large mixing bowl, cream butter and sugar until light and fluffy. 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. Fold in the peaches.

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  • Pour into a greased and floured 10-in. fluted tube pan. Bake at 350 degrees F for 60-70 minutes or until a toothpick inserted near the center comes out clean. cool for 15 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar if desired.

Nutrition Facts

462 calories; protein 6.8g; carbohydrates 64.3g; fat 20.2g; cholesterol 137.9mg; sodium 217.4mg. Full Nutrition
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