This is a delicious, moist, feel-good cake.

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Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease and sugar two 9x5-inch loaf pans.

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  • 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.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

310.3 calories; 4.2 g protein; 48.9 g carbohydrates; 82.7 mg cholesterol; 164.9 mg sodium. Full Nutrition

Reviews (8)

Read More Reviews

Most helpful positive review

Rating: 4 stars
07/29/2012
this cake was very moist but no matter how much you spray and sprinkle the pan with sugar it still came out of the pan in pieces. Very good cake pieces though Read More
(31)

Most helpful critical review

Rating: 3 stars
04/13/2020
This makes a good pound cake, but if you use canned peaches, you get very little of the peachy taste. I made a compote out of another full can of peaches and topped each piece with the compote and some home made whipped cream. Then it was a delicious dessert. I'm glad I tried it before I fed it to everyone after our Easter Dinner. Read More
12 Ratings
  • 5 star values: 8
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
07/29/2012
this cake was very moist but no matter how much you spray and sprinkle the pan with sugar it still came out of the pan in pieces. Very good cake pieces though Read More
(31)
Rating: 5 stars
08/28/2012
Since the only other review mentioned how the cake stuck to the pans I used parchment paper in mine. The loaves slid right out! After 65 minutes of baking the centers seemed to be still liquidy so I turned off the oven and left them in for about another hour. I used a quart of home canned spiced peaches instead of commerical peaches. I always sprinkle Turbinado sugar on top of sweet baked goods and I did with this too. When baking after 35 minutes the tops seemed to be getting too brown so I covered with foil. Upon first taste it tasted like plain pound cake and it was very moist. We'll see how it is after it cools completely and sits for a day. Thanks! Read More
(16)
Rating: 5 stars
11/20/2012
Made this for a recent party and this recipe was wayyyyy too much which went in the favor of my co workers because I made 1 bundt pan and 1 loaf pan. I only got great compliments. I had to restrain myself for eating too much. Delicious and moist. I ran out of sour cream so I used plain greek yogurt and it worked just as well. Making this again tomorrow for Thanksgiving but 1/2 the recipe will be plenty. A must make! Read More
(10)
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Rating: 5 stars
10/24/2013
It's very nice cake I made it it was amazing everyone like it Read More
(3)
Rating: 5 stars
09/22/2015
I've made this a few times now using a variety of pans and enjoyed it thoroughly each time. I tried it once replacing the peaches with pears and it came out a bit lacking in flavor but moist and otherwise good. Second time I used a combination of peaches and apricots and the flavor was sublime. I don't have a loaf pan but I've experimented and found these were a bit dry as cupcakes but good as a 9x9. My favorite version was in my cast-iron skillet with fresh peaches a touch of grapeseed oil and a sprinkling brown sugar on the bottom. Peach upside-down cake! Phenomenal. Read More
(3)
Rating: 5 stars
02/07/2014
Yummmy!! Read More
(2)
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Rating: 5 stars
02/11/2018
It turned out really well. Very moist and very very good. I made it with a cream cheese frosting and that really helped balance the sweetness. Read More
Rating: 3 stars
04/13/2020
This makes a good pound cake, but if you use canned peaches, you get very little of the peachy taste. I made a compote out of another full can of peaches and topped each piece with the compote and some home made whipped cream. Then it was a delicious dessert. I'm glad I tried it before I fed it to everyone after our Easter Dinner. Read More