Fresh Peach Pound Cake Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

MOIST PEACH POUND CAKE



Moist Peach Pound Cake image

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

3 cups all-purpose flour
½ teaspoon salt
¼ teaspoon baking soda
1 (29 ounce) can peaches, drained and mashed
½ cup sour cream
1 cup butter, softened
3 cups white sugar
6 eggs
1 teaspoon vanilla extract
1 teaspoon almond extract

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



GA Peach Pound Cake image

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

1 cup butter or margarine, softened
2 cups white sugar
4 eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
2 cups fresh peaches, pitted and chopped

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



Peach Pound Cake image

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

1 cup butter, softened
2 cups sugar
6 large eggs, room temperature
1 teaspoon almond extract
1 teaspoon vanilla extract
3 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sour cream
2 cups diced fresh or frozen peaches
Confectioners' sugar

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



Fresh Peach Cake image

Provided by Ina Garten

Time 1h5m

Yield 8 servings

Number Of Ingredients 12

1/4 pound (1 stick) unsalted butter, at room temperature
1 1/2 cups sugar, divided
2 extra-large eggs, at room temperature
1 cup sour cream, at room temperature
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon kosher salt
1 teaspoon ground cinnamon
3 large, ripe peaches, peeled, pitted, and sliced
1/2 cup chopped pecans

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



Fresh Peach Cake image

Provided by Ina Garten

Time 1h15m

Yield 8 servings

Number Of Ingredients 12

1/4 pound (1 stick) unsalted butter, at room temperature
1 1/2 cups sugar
2 extra-large eggs, at room temperature
1 cup sour cream, at room temperature
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon kosher salt
1 teaspoon ground cinnamon
3 large ripe peaches, peeled, pitted and sliced
1/2 cup chopped pecans

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



Peach Poundcake image

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

1 cup/230 grams unsalted butter (2 sticks), melted and cooled to room temperature, plus more for greasing the pan
2 1/2 cups/320 grams all-purpose flour, plus more for dusting the pan
3 medium, ripe, red-hued peaches (about 1 pound), pitted (see Note)
1 tablespoon fresh lemon juice
3 large eggs plus 1 large egg yolk, beaten
1 1/2 teaspoons vanilla extract
1 cup/125 grams unsifted confectioners' sugar, plus more as needed
1 1/2 cups/300 grams granulated sugar
2 1/2 teaspoons baking powder
3/4 teaspoon kosher salt

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



White Peach Pound Cake image

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

1 cup butter, softened (no substitutes)
2 cups sugar
6 eggs
1 teaspoon almond extract
1 teaspoon vanilla extract
3 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sour cream
2 cups diced fresh white peaches
confectioners' sugar

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



The Best Peachy Pound Cake image

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

1 cup butter, softened
3 cups sugar
6 eggs, at room temperature
1 teaspoon vanilla extract
1/2 teaspoon almond extract
3 cups all-purpose flour
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sour cream
2 cups peeled chopped peaches

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)



Fresh Peach Pound Cake Recipe - (4.3/5) image

Provided by Lsweetnell

Number Of Ingredients 12

1 cup real but­ter, soft­ened (2 sticks)
2 cups gran­u­lated sugar
6 large eggs
1/2 tsp. almond extract
2 tsp. vanilla
3 cups all pur­pose flour
1/4 tsp. bak­ing soda
1/2 tsp. salt
1/2 cup sour cream
3 cups diced fresh or frozen peaches (approx. 6-8 fresh peaches)
3 -4 Tb. butter, softened
1/4 cup granulated sugar

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

More about "fresh peach pound cake recipes"

FRESH PEACH POUND CAKE - TASTE OF THE SOUTH
fresh-peach-pound-cake-taste-of-the-south image
2020-08-10 2 cups chopped fresh peaches Instructions Preheat oven to 325°. In a large bowl, beat butter and sugar with a mixer at medium speed until …
From tasteofthesouthmagazine.com
Estimated Reading Time 1 min


PEACH POUND CAKE RECIPE (BUNDT CAKE) - THE SPRUCE EATS
2007-01-22 Ingredients 1 (29-ounce) can sliced peaches, or peach chunks in heavy syrup 1 cup (8 ounces) unsalted butter, room temperature 2 1/2 cups granulated sugar 6 large eggs, room temperature 2 teaspoons pure vanilla extract 3 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 1/4 teaspoon baking soda 1/2 cup buttermilk
From thespruceeats.com
4.7/5 (15)
Total Time 1 hr 25 mins
Category Dessert, Cakes, Cake
Calories 298 per serving


EASY PEACH POUND CAKE RECIPE - A TURTLE'S LIFE FOR ME
2018-07-30 1/2 cup Sour Cream. 2 cups Peaches, fresh or frozen (diced) In a large mixing bowl, add butter and sugar and cream until fluffy. Add eggs, one a time and beat well after each egg. Add almond and vanilla extracts and combine well. In a small bowl, combine flour, baking soda and salt. Stir to combine. Add half of the flour mixture to the butter ...
From aturtleslifeforme.com


PEACH POUND CAKE - GONNA WANT SECONDS
2020-07-09 2 cups fresh peaches peeled, pitted and diced Glaze: 1 1/2 cups powdered sugar sifted 1-3 tablespoons milk or cream Instructions Preheat oven to 325 degrees. Spray a 12 cup bundt pan with nonstick cooking spray and add a few tablespoons of all-purpose flour to pan, shake it around to coat well, then tap out and discard any excess.
From gonnawantseconds.com


FRESH PEACH COBBLER POUND CAKE - MINDEE'S COOKING OBSESSION
2021-07-15 Beat in half the flour. Beat in eggs, extracts, halt the flour. Add the peaches. Fold the peaches in with the remaining half of the flour. Spread evenly the prepared loaf pan and yes, in will be quite full. Bake for 30 minutes and tent with foil. Bake for 40-45 minutes longer.
From mindeescookingobsession.com


SOUR CREAM PEACH POUND CAKE | 12 TOMATOES
1 1/2 cups (3 sticks) unsalted butter, softened 6 eggs 1 cup sour cream 1 teaspoon vanilla extract 1 teaspoon almond extract 2 cups fresh peaches, peeled, pitted, diced Glaze: 1 1/2 cup powdered sugar 2 tablespoons milk, plus more, as needed 1/2 …
From 12tomatoes.com


FRESH PEACH POUND CAKE | POUND CAKE FILLED WITH FRESH PEACHES!
2021-07-14 2 cups chopped fresh peaches 2-3 large peaches Instructions Preheat oven to 325°F. Spray a 10” tube or Bundt pan with nonstick baking spray; set pan aside. Using a countertop mixer, cream together butter and both sugars until light and fluffy (~3-4 minutes at medium speed). Add eggs, one at a time, mixing fully after each addition.
From spicedblog.com


MOIST PEACH POUND CAKE RECIPE - EVER AFTER IN THE WOODS
Directions. Preheat oven to 325. Spray an angel food tube pan with non-stick cooking spray and set aside. In the bowl of an electric mixer with paddle attachment cream the butter and sugar until light and fluffy- about 5 minutes. Add the eggs one at a time until incorporated.
From everafterinthewoods.com


FRESH PEACH POUND CAKE - ALL FOOD RECIPES BEST RECIPES, CHICKEN …
2016-07-23 Preheat oven to 350 °. Grease and flour a 10″ tube pan. Cream together butter and sugar until light and fluffy. Add eggs individually, beating well after each one. Mix together flour, soda and salt. Add flour mixture to the creamed mixture alternately with sour cream, beginning and ending with flour. and vanilla extract.
From allfood.recipes


PEACH POUND CAKE - I AM BAKER
2021-07-30 3 fresh peaches, peeled, pitted, and diced (approximately 2 cups) Glaze 1½ cup confectioners' sugar 1-3 tablespoons milk, or cream Instructions Cake Preheat oven to 350°F. Spray a bundt pan with nonstick cooking spray and set aside. In the bowl of a stand mixer with a paddle attachment, beat the butter until smooth.
From iambaker.net


FRESH PEACH POUND CAKE – CAN'T STAY OUT OF THE KITCHEN
2015-10-06 Combine sugar, butter, vanilla, almond extract, eggs, sour cream, baking soda and salt with an electric mixer. Mix until smooth and creamy. Stir in flour and peaches with a wooden spoon until combined. Grease and flour a large 10” bundt cake pan. Pour cake batter into …
From cantstayoutofthekitchen.com


HOMEMADE PEACH CAKE RECIPE : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian ...
From recipeschoice.com


PEACH POUND CAKE - WITH EASY HOMEMADE PEACH GLAZE!
2021-07-28 Peach Pound Cake In a large bowl, beat butter, cream cheese, and sugar until fluffy. Add in eggs and sour cream then beat again until combined. Pour in peach nectar, vanilla, and almond extract and beat until incorporated. Add in cake mix, pudding mix, flour, and salt and beat until just combined. Set aside.
From showmetheyummy.com


PEACH SOUR CREAM POUND CAKE - MARGIN MAKING MOM®
Preheat oven to 325F. Grease and flour a bundt pan. In the bowl of a stand mixer fitted with the paddle attachment, beat together butter and sugar until fluffy. Add eggs, one at a time, mixing well after each addition. Add vanilla extract (or lemon extract) and mix to combine.
From marginmakingmom.com


SOUTHERN PEACH POUND CAKE - DIVAS CAN COOK
2017-05-11 SOUTHERN PEACH POUND CAKE RECIPE WITH A POUND OF PEACHES AND SOUR CREAM! VELVETY SOFT AND FULL OF AUTHENTIC PEACH FLAVOR! Cook Time 1 hour 8 minutes Total Time 1 hour 8 minutes Servings cake Calories Author Divas Can Cook Ingredients 1 1/2 cups butter 3 sticks 3 cups granulated sugar 5 eggs room temperature 2 …
From divascancook.com


PEACH POUND CAKE - THE SEASONED MOM
2021-07-17 Fold the peaches into the batter. Transfer the batter to a greased tube pan or Bundt pan. Bake in a 325° F oven for about 70 minutes. Cool in the pan for about 20 minutes, then invert the cake onto a wire rack to cool completely. Dust with powdered sugar, slice and serve!
From theseasonedmom.com


PEACHES ‘N CREAM POUND CAKE - CAN'T STAY OUT OF THE KITCHEN
2014-08-30 Peaches 'n Cream Pound Cake. Cream butter and cream cheese. Add sugar, eggs and vanilla and mix again with an electric mixer. Stir in cake flour and peaches until combined. Grease and flour a 12-inch Bundt pan. Spoon cake batter into prepared pan.
From cantstayoutofthekitchen.com


TWO-STEP FRESH PEACH POUND CAKE RECIPE | MYRECIPES
Step 1 Preheat oven to 325°. Place flour, sugar, butter, milk, peach schnapps, eggs, and vanilla (in that order) in 4-qt. bowl of a heavy-duty electric stand mixer. Beat at low speed 1 minute, stopping to scrape down sides. Beat at medium speed 2 minutes. Stir in peaches. Pour into a greased and floured 10-inch (16-cup) tube pan. Step 2
From myrecipes.com


FRESH PEACH POUND CAKE RECIPE - BAKERRECIPES.COM
What Makes This Fresh Peach Pound Cake Recipe Better? The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Fresh Peach Pound Cake. Ready to make this Fresh Peach Pound Cake Recipe? Let’s do it! Oh, before I forget…If you’re looking for recipes that are simple to follow, …
From bakerrecipes.com


HEAVENLY FRESH PEACH POUND CAKE - GEAUX ASK ALICE!
2018-05-22 Beat at low for 1 minute. Stopping to scrape down the sides. Beat at medium for 2 minutes. Stir in peaches. Pour into greased and floured 10” Bundt or Tube pan. Bake for 1 hour and 30-35 minutes or until wooden pick inserted in center comes out clean. Cool in pan for 20 minutes. Remove from pan to wire rack and cool completely.
From geauxaskalice.com


GA PEACH POUND CAKE - PINTEREST
3 cups All-purpose flour. 1 tsp Baking powder. 1/2 tsp Salt. 1 tsp Vanilla extract. 2 cups White sugar. The BEST Peach Pound Cake-- A Buttery, Tender, Super Moist, Sour Cream Pound Cake Loaded With Fresh, Juicy Peaches! Joanie Simon. J. Joanie Simon.
From pinterest.com


THE BEST PEACH COBBLER POUND CAKE RECIPE (WITH CREAM CHEESE!)
2022-04-26 Pound Cake Batter 3 cups all purpose unbleached flour 3 cups sugar 6 large eggs 3 sticks or 1 ½ cups unsalted butter 8 oz. cream cheese 1 teaspoon of vanilla extract 1/2 tsp salt 1 cup chopped ripe peaches Topping: 2 washed and sliced fresh peaches ½ cup brown sugar ¼ cup melted butter Recipe FAQs What kind of flour should I use?
From pieladybakes.com


GLAZED PEACH POUND CAKE - THE DACHSHUND MOM
Preheat oven to 325°F. Spray or grease a 10" Bundt or tube pan and dust evenly with powdered sugar. Set aside. In a medium bowl, whisk together 2 and 3/4 cups of the flour with the baking powder, salt, and cinnamon.
From dachshundmom.com


FRESH PEACH POUND CAKE - COOKIE DOUGH AND OVEN MITT
2016-09-13 Add in the 5 tablespoons of brown sugar and stir to coat the peaches with the brown sugar. Set aside while making cake batter. In a large mixing bowl, add in the butter and both sugars. Mix until light and fluffy, about 3 minutes. Add in the vanilla bean paste and each egg one at a time until incorporated.
From cookiedoughandovenmitt.com


PEACH POUND CAKE | MY CAKE SCHOOL
2021-07-29 For the Peach Pound Cake Preheat the oven to 350 degrees Grease and flour a 10 cup bundt pan (see Notes below) In a separate bowl add the flour, baking soda, and salt. Whisk to blend, set aside. Add the vanilla to 1 cup of sour cream, set aside. Mix the butter on medium speed until smooth and creamy.
From mycakeschool.com


PEACH POUND CAKE RECIPE - A LATTE FOOD
Mix until just combined. Stir in vanilla extract, and the fold in the fresh peaches. Pour the batter into the prepared bundt cake pan, spreading the batter in an even layer. Bake for 65-70 minutes, or until a cake tester comes out clean. Allow to cool at …
From alattefood.com


TWO STEP FRESH PEACH POUND CAKE RECIPE > CALL ME PMC
2 and ½ cups fresh peaches diced Instructions Preheat the oven to 325 degrees F. Spray a 10-inch 16-cup tube pan with non-stick spray. In the order listed add flour, sugar, butter, buttermilk, peach schnapps, eggs, and vanilla to a 4-quart bowl of an electric mixer. Beat at low speed for 1 minute. Scrape the sides.
From callmepmc.com


9 PERFECT POUND CAKE RECIPES FOR YOU TO BAKE! - ICY TALES
2022-05-11 Method. Preheat your oven to 350°F (180°C) and position the oven rack in the center of the oven. Spray or butter a 9 x 5 x 3-inch loaf pan with non-stick veggie spray. Line the bottom of the baking dish with baking parchment and butter or spray it. Whisk the milk, eggs, and vanilla extract in a mixing dish.
From icytales.com


PEACH POUND CAKE WITH PEACH GLAZE - BUTTER & BAGGAGE
2020-08-28 Add slightly beaten eggs and egg yolk to the butter and peach mixture, add vanilla and whisk until combined. In a large bowl whisk together flour, granulated sugar, baking powder and salt. Pour the peach mixture into the dry ingredients and whisk until combined. Fold in the diced peaches. Pour into the prepared loaf pan.
From butterandbaggage.com


PEACH SOUR CREAM POUND CAKE - MAMA NEEDS CAKE®
2019-03-08 Instructions. Grease a 10 cup bundt cake pan well and set aside. In a large bowl, beat together the butter and sugar until it is well combined. Add in one egg at a time, then add in the vanilla. Mix in the sour cream. Combine together the flour, salt, and baking powder in a separate bowl. Dice and add the peaches into the flour mixture and stir.
From mamaneedscake.com


FRESH PEACH POUND CAKE - EASY DESSERT RECIPES
2021-08-23 How to make Pound Cake with Fresh Peaches Set your oven to 350 degrees F and grease your loaf pan. Beat your butter and sugar together in a mixer. Add one egg at a time to the mixture, followed by the vanilla extract. Begin adding the flour into the mixing bowl with your other ingredients. Add the peach chunks to the batter and fold them in.
From easydessertrecipes.com


PEACH POUND CAKE RECIPE WITH CINNAMON GLAZE - UNPEELED JOURNAL
2021-09-24 First, slice the peaches and toss them with sugar and cinnamon. Make the cake batter using a standard creaming method: butter and sugar beaten together, followed by eggs and vanilla, then the flour, baking powder, and salt. Layer the batter and peaches in three layers each, finishing with peaches on top. Bake, cool, glaze, and serve.
From unpeeledjournal.com


PEACH POUND CAKE - FOODESS | FLUFFY, SOFT AND MOIST FOR DAYS!
2021-08-23 Line a 6-cup (8-1/2 x 4-1/2" or 9 x 5") loaf pan with parchment paper, leaving a 2" overhang. Add butter, cream cheese and oil to bowl of standing mixer fitted with the paddle attachment. Beat on medium-high speed until very light and fluffy, with the texture of mayonnaise, about 3 minutes.
From foodess.com


PEACH POUND CAKE RECIPES - FOOD NEWS
Preheat oven to 350°F. Spray a bundt pan with nonstick cooking spray and set aside. In the bowl of a stand mixer with a paddle attachment, beat the butter until smooth.
From foodnewsnews.com


FRESH PEACH POUND CAKE RECIPE | CDKITCHEN.COM
In large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in extracts. In small bowl, combine dry ingredients and add to creamed mixture. Fold in sour cream and chopped peaches. Spoon batter into prepared pan. Bake for 1 1/4 to 1 1/2 hours or until a wooden pick comes out clean.
From cdkitchen.com


FRESH PEACH POUND CAKE RECIPE - ALL INFORMATION ABOUT HEALTHY …
GA Peach Pound Cake Recipe | Allrecipes tip www.allrecipes.com. Use the reserved flour to coat the chopped peaches, then fold the floured peaches into the batter.Spread evenly into the prepared pan. Step 3 Bake for 60 to 70 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean.
From therecipes.info


PEACH POUND CAKE WITH CREAM CHEESE - POOK'S PANTRY RECIPE BLOG
2020-06-27 Instructions. Preheat oven to 350°F (177°C) Butter and flour an 8 x 5 loaf pan. Sift flour, baking powder and salt together, set aside. Using an electric mixer, beat butter and cream cheese together until light and fluffy, about 4 minutes. Add sugar and beat to combine.
From pookspantry.com


FRESH PEACH POUND CAKE - ALL INFORMATION ABOUT HEALTHY RECIPES …
This Georgia peach pound cake can also be made with other fruits such as apple or cherry. ... This cake has a lot of flavor. The peaches added to the taste of the cake. Fresh peaches are out of season where I live so I had to use can peaches. This did not make a difference in how good the cake turned out. I brought it to work and it went fast.
From therecipes.info


FRESH PEACH POUND CAKE - THROUGH HER LOOKING GLASS
2017-06-24 Add eggs individually, beating well after each one. Mix together flour, soda and salt. Add flour mixture to the creamed mixture alternately with sour cream, beginning and ending with flour. Gently fold in chopped peaches and extracts. Pour into prepared cake pan. Sprinkle with 1 tablespoon sugar if desired.
From throughherlookingglass.com


Related Search