Pound cake is a great Southern staple – an easy, simple, versatile dessert that can be dressed up and altered for each season. A simple slice of dense, delicious pound cake topped with homemade whipped cream and fresh fruit seems like the quintessential Southern summer treat, and this almond version takes it to the next level.
In Nashville, there is a peach truck that moves around town and has a stand at all of the farmers’ markets. Their only products are peaches, peach jam, peach fritters, and their cookbook that is, shocker, all about cooking with peaches. Everyone in town knows about the Georgia Peach Truck and everyone exclaims about how delicious their tree-ripened fruit is. A few weeks ago we decided to see what all the hype was about. The peaches were delicious, as everyone claimed, but with only two people, we found that a whole bag of peaches was difficult to get through before they start to become overripe. We were putting peaches on everything, eating them with breakfast, lunch, dinner, and dessert, but my favorite variation may be this almond pound cake topped with whipped cream and those fresh peach slices.
Almond pound cake, whipped cream, and peaches come together so easily, and the simple, but flavorful, dessert is perfect for a summer evening. I used Greek yogurt in this cake in addition to the typical pound cake ingredients and the result is a perfectly dense crumb with a gorgeous golden crust. And what’s better than dessert disguised as breakfast? Nothing, that’s what.
I made the almond pound cake in a loaf pan, mainly because it seems more appropriate to eat loaf bread for breakfast than a cake ;). You can certainly make this in a bundt pan instead of a loaf pan if you prefer, just adjust the baking time since bundt cakes may cook faster.
Greek Yogurt Almond Pound Cake with Peaches
3 sticks butter, softened
2 cups sugar
3 cups flour
½ teaspoon salt
¼ teaspoon baking soda
1 cup Greek yogurt
1 tablespoon almond extract
homemade whipped cream
Preheat oven to 325˚F. Using nonstick cooking spray or butter, grease and flour a loaf pan and set aside.
In a medium bowl, mix together the flour, baking soda, and salt.
In the bowl of your mixer, cream together the butter and sugar. Add the eggs, one at a time, mixing well after each addition. Add half of the flour mixture, then all of the Greek yogurt, followed by the other half of the flour mixture. Blend well after each addition. Add the almond extract and mix the batter well. Pour the batter into your prepared pan
Bake for 55 to 85 minutes, until the cake is golden in color and a skewer inserted into the center comes out clean. Cool for 20 minutes then transfer the cake from the pan to a wire cooling rack and allow it to continue to cool until you are ready to serve it.
To serve, top with a dollop of homemade whipped cream and fresh fruit. When wrapped well in plastic wrap and sealed in a zipped bag, this cake can last for a about a week after you bake it (if you don’t eat it before then).
Adapted from Southern Living