Kates Peach Pound Cake Recipes

KATE'S PEACH POUND CAKE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Butter a 10-inch tube pan and cover with sugar.
• Mix 2 cups sugar and 1 cup butter together using an electric mixer in a large bowl until fluffy. Add eggs one at a time, making sure they are well incorporated. Stir in vanilla extract.
• Whisk 2 3/4 cups flour, baking powder, and salt together in a medium bowl. Stir flour mixture gradually into the butter mixture until combined.
• Coat peaches in remaining 1/4 cup flour; fold into the batter. Pour batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 1 hour to 1 hour 10 minutes. Remove from the oven and let cool for 10 minutes before flipping cake onto a wire cooling rack to cool completely.

POLENTA POUND CAKE WITH PEACH TOPPING AND MASCARPONE WHIPPED CREAM

Steps:

• Set up a grill for cooking over indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
• Spray the bottom of a loaf pan with the cooking spray; line with parchment paper, then spray with cooking spray one more time. Set aside.
• Whisk together the flour, polenta, baking powder and salt. Set aside. To a stand mixer fitted with a paddle attachment, add the butter and granulated sugar. Cream until pale and fluffy, about 5 minutes. Add the eggs and egg yolk and beat again to fully incorporate. Add the ricotta, Greek yogurt, vanilla and orange zest and beat again to combine, scraping down the sides and bottom of the bowl. Add the dry ingredients and mix by hand to incorporate. Pour the batter into the prepared loaf pan, then place on the indirect-heat side of the grill, close the lid of the grill and bake until set and a toothpick inserted in the center comes out clean, 50 minutes to an hour. Remove from the grill and let cool completely.
• For the peach topping: Meanwhile, add the marmalade, orange juice and peaches to a pot, place over indirect heat and bring to a gentle simmer for the flavors to meld together, 3 to 5 minutes.
• Make the mascarpone whipped cream: Beat the heavy cream and confectioners' sugar with a blender until whipped cream forms. Fold in the mascarpone and vanilla.
• Remove the cake from the pan, then slice and serve with the peach topping and mascarpone whipped cream spooned over the top.

PEACH POUNDCAKE

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.

PEACH POUND CAKE

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.

KATE'S PEACH POUND CAKE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Butter a 10-inch tube pan and cover with sugar.
• Mix 2 cups sugar and 1 cup butter together using an electric mixer in a large bowl until fluffy. Add eggs one at a time, making sure they are well incorporated. Stir in vanilla extract.
• Whisk 2 3/4 cups flour, baking powder, and salt together in a medium bowl. Stir flour mixture gradually into the butter mixture until combined.
• Coat peaches in remaining 1/4 cup flour; fold into the batter. Pour batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 1 hour to 1 hour 10 minutes. Remove from the oven and let cool for 10 minutes before flipping cake onto a wire cooling rack to cool completely.

KATO'S TRIPLE FRUIT POUND CAKE

Steps:

• Cake Combine peach and pear pieces with cherries and set aside.
• Blend butter and sugar until light and fluffy.
• Add flour and baking powder together.
• Add milk to creamed butter and sugar mixture.
• Add half of the flour to the milk and butter mixture and blend well.
• Beat in 4 eggs, one at a time.
• Add remaining flour mixture and blend well.
• Add lemon extract, rind and fruit.
• Pour into greased 9-inch springform pan.
• Bake in 350F oven for 70 minutes.
• Cool on rack in pan for 15 minutes.
• Serve warm with Sour cream topping.
• Sour Cream Topping: Combine sour cream, sugar and vanilla.
• Finely chopped pieces of fresh fruit (cherries, peaches or pears) may be added to topping if desired.

THE BEST PEACHY POUND CAKE

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.