MOIST PEACH POUND CAKE
This is a delicious, moist, feel-good cake.
Provided by OODLES_OR
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 1h20m
Yield 20
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and sugar two 9x5-inch loaf pans.
- 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.
Nutrition Facts : Calories 310.3 calories, Carbohydrate 48.9 g, Cholesterol 82.7 mg, Fat 11.9 g, Fiber 1 g, Protein 4.2 g, SaturatedFat 7 g, Sodium 164.9 mg, Sugar 34.9 g
GA PEACH POUND CAKE
This Georgia peach pound cake can also be made with other fruits such as apple or cherry.
Provided by Dent norton
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 1h30m
Yield 16
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Butter a 10 inch tube pan and coat with white sugar.
- In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Reserve 1/4 cup of flour for later, and sift together the remaining flour, baking powder and salt. Gradually stir into the creamed mixture. Use the reserved flour to coat the chopped peaches, then fold the floured peaches into the batter. Spread evenly into the prepared pan.
- Bake for 60 to 70 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. Allow cake to cool in the pan for 10 minutes, before inverting onto a wire rack to cool completely.
Nutrition Facts : Calories 306.6 calories, Carbohydrate 44.1 g, Cholesterol 77 mg, Fat 13 g, Fiber 0.6 g, Protein 4.1 g, SaturatedFat 7.7 g, Sodium 195.7 mg, Sugar 26.1 g
PEACH POUND CAKE
Our state grows excellent peaches, and this is one recipe I'm quick to pull out when they are in season. It's a tender, moist cake that receives rave reviews wherever I take it. -Betty Jean Gosnell, Inman, South Carolina
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 16 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine the flour, baking soda and salt; add to the batter alternately with sour cream, beating well after each addition. Fold in the peaches., Pour into a greased and floured 10-in. fluted tube pan. Bake until a toothpick inserted in the center comes out clean, 60-70 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar if desired.
Nutrition Facts : Calories 337 calories, Fat 15g fat (9g saturated fat), Cholesterol 115mg cholesterol, Sodium 200mg sodium, Carbohydrate 46g carbohydrate (27g sugars, Fiber 1g fiber), Protein 5g protein.
FRESH PEACH CAKE
Provided by Ina Garten
Time 1h5m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Grease a 9-inch square baking pan.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and 1 cup of the sugar for 3 to 5 minutes on medium-high speed, until light and fluffy. With the mixer on low, add the eggs, one at a time, then the sour cream and vanilla, and mix until the batter is smooth. In a separate bowl, sift together the flour, baking soda, baking powder, and salt. With the mixer on low, slowly add the dry ingredients to the batter and mix just until combined. In a small bowl, combine the remaining 1/2 cup sugar and the cinnamon.
- Spread half of the batter evenly in the pan. Top with half of the peaches, then sprinkle with two-thirds of the sugar mixture. Spread the remaining batter on top, arrange the remaining peaches on top, and sprinkle with the remaining sugar mixture and the pecans.
- Bake the cake for 45 to 55 minutes, until a toothpick inserted in the center comes out clean. Serve warm or at room temperature.
FRESH PEACH CAKE
Provided by Ina Garten
Time 1h15m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Grease a 9-inch-square baking pan.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and 1 cup of the sugar for 3 to 5 minutes on medium-high speed, until light and fluffy. With the mixer on low, add the eggs, one at a time, then the sour cream and vanilla, and mix until the batter is smooth. In a separate bowl, sift together the flour, baking soda, baking powder and salt. With the mixer on low, slowly add the dry ingredients to the batter and mix just until combined. In a small bowl, combine the remaining 1/2 cup sugar and the cinnamon.
- Spread half of the batter evenly in the pan. Top with half of the peaches, then sprinkle with two-thirds of the sugar mixture. Spread the remaining batter on top, arrange the remaining peaches on top and sprinkle with the remaining sugar mixture and the pecans.
- Bake the cake for 45 to 55 minutes, until a toothpick inserted in the center comes out clean. Serve warm or at room temperature.
PEACH POUNDCAKE
This recipe proves that the perfect summer pound cake takes no special equipment or skill to pull off. Once you've prepared the peaches, this is essentially a dump-and-whisk cake. Puréed peaches (plus an extra egg yolk) keep the cake from drying out. Diced peaches add bursts of fresh fruit, and a peach glaze lends another layer of flavor. Use sweet, ripe peaches for best results, but frozen work fine here, too. If you're looking for a spin on classic peaches and cream, serve a slice with lightly sweetened whipped cream.
Provided by Jerrelle Guy
Categories cakes, dessert
Time 2h
Yield 1 (9-by-5-inch) cake
Number Of Ingredients 10
Steps:
- Heat oven to 325 degrees. Lightly butter and flour a 9-by-5-inch loaf pan, and set aside.
- Dice 1 peach into 1/3-inch pieces. Pat the pieces dry with a paper towel and set aside.
- Add the remaining 2 peaches and the lemon juice to a food processor or blender, and blend on high until completely puréed. Measure out 1 leveled cup of the purée and transfer it to a mixing bowl along with the melted butter, eggs, egg yolk and vanilla. Whisk to combine and set aside.
- Completely scrape down the sides of the food processor, and make the icing using the small amount of puréed peaches still remaining: Add 1 cup of the confectioners' sugar to the remaining peach purée in the food processor and blend on high until combined. The icing should be thick but thin enough to drizzle. Add more confectioners' sugar to thicken or a splash of water to thin, as needed. Cover and set aside until it's time to ice the cake.
- In a large mixing bowl, add the flour, granulated sugar, baking powder and salt, and whisk to combine. Pour the peach mixture into the flour mixture, and whisk well until the batter is thoroughly combined, then fold in the diced peaches. Transfer the batter to the loaf pan, spread evenly to the edges, and bake until crusty and golden brown on the top and a toothpick inserted into the center comes out clean, 75 to 80 minutes. Remove from the oven and allow to cool for 10 minutes before transferring to a wire rack.
- Stir the icing a final time and spread it on top of the warm cake, allowing the extra icing to drip down the sides. Cool the cake to room temperature. Slice and serve, or wrap tightly with plastic wrap and store on the counter for up to 3 days.
WHITE PEACH POUND CAKE
This pound cake is adapted from a Taste of Home recipe. I use fresh white peaches even though you can use any type fresh or frozen peach. I acheived a better flavor when the peaches were a bit under ripe. I also did not peel them. The cake is moist and just powdered sugar, no icing is enough for a special desert. My co-workers requested this cake again this year when the peaches were in season, I had to make 2 one for work and another for home.
Provided by ChrisF
Categories Dessert
Time 1h25m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- In a large mixing bowl, cream butter and sugar until light and fluffy.
- Add eggs, one at a time, beating well after each addition.
- Beat in extracts.
- Combine the flour, baking soda and salt; add to the batter alternately with sour cream.
- Fold in the peaches.
- Pour into a greased and floured 10-inch fluted tube pan.
- Bake at 350 for 60-70 minutes or until a toothpick inserted near the center comes out clean.
- Cool for 15 minutes before removing from pan to a wire rack to cool completely.
- Dust with confectioner's sugar if desired.
THE BEST PEACHY POUND CAKE
This recipe was given to my mother by a family friend. I remember tasting this for the first time as a young child and going nuts over it! It is the best peach pound cake I have ever had and the only one I ever want to have again!
Provided by Jamie Lynne
Categories Dessert
Time 1h40m
Yield 1 cake
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Grease and flour a 10 inch tube pan.
- In a large bowl, cream butter and sugar until light and fluffy.
- Add eggs one a a time, beating well after each addition.
- Stir in vanilla and almond extracts.
- In a small bowl, combine dry ingredients. Add to creamed mixture.
- Fold in sour cream and peaches.
- Pour batter into prepared pan.
- Bake 75-85 minutes until toothpick inserted into center comes out clean.
- Dust with powdered sugar.
Nutrition Facts : Calories 6152.4, Fat 242.6, SaturatedFat 141.6, Cholesterol 1807.7, Sodium 3273.9, Carbohydrate 926.6, Fiber 15.2, Sugar 632.4, Protein 85.1
FRESH PEACH POUND CAKE RECIPE - (4.3/5)
Provided by Lsweetnell
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. In a 9″ - 10″ nonstick bundt pan, butter the pan well with the 3-4 Tbl covering all areas. Dust with the ¼ cup sugar, turning the pan to coat well. In a large bowl, cream the softened butter (not melted) and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Beat in the almond and vanilla extracts. In a separate bowl combine the flour, baking soda and salt and mix. Add this dry mixture to batter alternately with sour cream; beating well after each addition. Fold in the peaches, careful not to break them up, but to leave them in chunks. Pour the peach batter into the prepared bundt pan. Bake for 60-70 minutes, or until the toothpick comes out almost clean. Cooking time will depend on oven.DSC_1971Cool for 15 minutes before removing from the pan to a serving plate. It helps to loosen the edges with a table knife gently no to damage the cake sides. When the cake is completely cooled, dust with confectioner's sugar if desired. Peach Pound Cake 2
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