California Cling Peach

Pound Cake

Makes 3 loaf cakes,

8 servings each


1 15-ounce can sliced California Cling Peaches, in light syrup

10 ounces (21/2 sticks) unsalted butter, softened

11/3 cups sugar

5 large eggs

2 teaspoons vanilla extract

1/4 cup plain yogurt or sour cream

21/4 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon salt


Preheat oven to 325 degrees. Coat three 8x4-inch loaf pans with
cooking spray.

Drain liquid from peaches; dice the peach slices. Set aside.

In a large bowl or electric mixer, beat the butter until light and
fluffy. Slowly add the sugar and beat until soft and creamy. Add the
eggs slowly, one at a time, until combined. Add vanilla extract and
plain yogurt; beat until smooth.

In a separate bowl, stir together the flour, baking powder and salt.

Slowly add the flour mixture to the butter mixture until combined. Do
not overmix. Stir in the diced peaches and mix until smooth.

Pour pound cake batter into prepared pans. Bake approximately one hour
until done. Cakes will be golden on top and a toothpick inserted in
the center emerges clean.

Cool pound cakes in loaf pans for 30 minutes. Remove from pans; when
completely cool, cover with plastic wrap. The pound cakes can be
stored in the freezer (wrapped tightly) if not used within two days to
maintain their fresh taste and moist texture.