Feeling Peachy

Sorry for the lapse in blogging. Life has been kind of crazy here lately. Nothing bad, in fact, we are all just peachy :). We just returned from a week-long vacation with my extended family to South Padre Island. After I returned, I had several huge baking orders to fill and lots of laundry to clean, and lots of adoption paperwork to fill out and organize. But, I am finally getting reorganized and back to my normal experimenting in the kitchen with my baking.

I tried a new recipe yesterday, and it turned out AMAZING! My hubby kept saying, "wow, this is really good!" I am personally not a fan of peaches, but I am sure if you are, then you will love this cake. I took my general pound cake recipe and tweaked it a little, adding sour cream and peaches. It came out really moist, buttery, and delish! It is the perfect end-of-summer cake :). I am sorry that there isn't a picture, but my camera went for a swim in the ocean while we were a the beach and my new camera has not arrived yet.

You are prayed for my dear friends! This song by Steven Curtis Chapman has really been speaking to my heart this week, and I wanted to share it with you guys. No matter what you are going through, please remember three things-God loves you, He is with you, and He is always in control.

http://www.youtube.com/watch?v=JoAYb8YmCwQ

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Peach Pound Cake

Ingredients:
1 cup butter (softened)
6 eggs
2 cups sugar
2 teaspoons almond extract

(you could also use vanilla if you don' like almond flavor)
3 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sour cream
2 cups finely chopped fresh peaches

(you could use canned peaches too, but be sure to drain them completely)
confectioners' sugar (to dust the top of the pound cake)

Directions:
To soften your butter quickly, place the two sticks of butter in your microwave for 15-20 seconds. You do not want your butter melted, only softened.

Preheat your oven to 350 F degrees. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in your almond or vanilla extract. In a seperate bowl, combine the flour, baking soda and salt. Add the dry ingredients to the wet batter, alternating with sour cream. Gently fold in the chopped peaches. Pour your batter 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 the pan to a wire rack to cool completely. Dust with confectioners' sugar before serving. ENJOY :)

This serves 12 people.