Peach Pound Cake
A combination of peach flavored Jell-O and fresh peaches give this cake a ton of peach flavor.
Servings 12
Cost 5
Ingredients
- 1 3 oz box peach flavored Jell-O (84 grams)
- ½ cup sour cream (120 grams)
- 3 cups all-purpose flour (390 grams)
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- 1 cup unsalted butter, softened (230 grams)
- 3 cups sugar (600 grams)
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
- 6 large eggs, bring to room temperature
- 2 cups chopped fresh peaches (or canned), drained and chopped -- Try to chop the pieces as small as you can.
Instructions
- Bring the eggs to room temperature. To do it quickly, just submerge them in some very warm water for about 5 minutes.
- Preheat oven to 325 degrees. Spray a 10” tube pan or a 12 cup capacity Bundt pan with flour-added baking spray.
- In a small bowl, mix together the peach Jell-O and the sour cream. Set aside.
- Weigh the flour. Sift it together with the baking soda, then stir in the salt and spices until well blended. Set aside. Note: If you want, you can reserve 2 tablespoons of the flour and toss with the peaches. I didn't bother doing this and the peaches did not sink.
- In the bowl of a stand mixer fitted with the paddle, beat the butter and sugar until light and fluffy -- about 5 minutes, scraping the side of the bowl often. While the mixer is going, add the extracts.
- Add one egg and beat for 30 seconds. Repeat, adding eggs one at a time and beating for 30 seconds after each egg. Fold in sour cream/Jell-O mixture.
- Gradually add flour mixture to butter mixture, beating one low or stirring by hand until combined. Stir in the peaches. Scrape into prepared pan.
- Total bake time should be about 80 to 90 minutes at 325 degrees F, but ovens may vary. I've seen some versions saying 110 minutes. Check the cake after 1 hour. If it appears very brown, cover loosely with foil. I didn't need to, but my oven hasn't been very great with browning lately. Continue baking for another 20 to 40 minutes or until cake appears set and a wooden pick comes out clean. Let cool in pan for 10 minutes.
- Turn from the pan. Let cool and dust with powdered sugar. Serve with whipped cream, fruit and maybe some caramel sundae sauce!
Notes
For a smaller cake, just halve all of the ingredients and bake in a smaller pan. I used a 5 cup Bundt. Bake time for the smaller cake was an hour and 20 minutes.