PEACH, PISTACHIO & WHITE CHOCOLATE POUND CAKE
A dense and indulgent tea shop-style sponge cake with white chocolate and cream cheese frosting
Provided by Sarah Cook
Categories Afternoon tea, Dessert
Time 2h5m
Yield Cuts into 12-14 slices
Number Of Ingredients 13
Steps:
- Heat oven to 160C/140C fan/gas 3. Butter and line the base and sides of a deep 22cm cake tin with baking parchment, then beat the rest of the butter and the sugar together until pale. Add the flour, baking powder, vanilla, eggs, yogurt and grated chocolate. Beat together, then stir in the peaches.
- Scrape into the tin and bake for 1 hr, until an inserted skewer comes out clean. Cool in the tin.
- To make the icing, melt the chocolate chunks in a bowl over a pan of barely simmering water, then remove from the heat. Beat the soft cheese in a mixing bowl until smooth, then beat in the yogurt until smooth. Scrape in the melted chocolate and beat again. Chill until ready to use.
- Swirl the icing over the top of the cake and scatter over the pistachios.
Nutrition Facts : Calories 558 calories, Fat 37 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 29 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 0.7 milligram of sodium
KATE'S PEACH POUND CAKE
A great summer cake with fresh peaches for parties and family gatherings. This is a cake for people who have a little sweet tooth.
Provided by Kate
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 1h25m
Yield 15
Number Of Ingredients 10
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.
Nutrition Facts : Calories 334 calories, Carbohydrate 48.7 g, Cholesterol 76.9 mg, Fat 14 g, Fiber 0.7 g, Protein 4.2 g, SaturatedFat 8.3 g, Sodium 216.8 mg, Sugar 29.6 g
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
WHITE CHOCOLATE POUND CAKE
A moist bundt cake, drizzled with two types of chocolate.
Provided by Debbie Rowe
Categories Desserts Chocolate Dessert Recipes White Chocolate
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees (175 degrees C). Grease one 10 inch bundt pan. Sprinkle 2 tablespoons of white sugar in the bundt pan.
- Chop four squares of the white chocolate and melted 4 of the others. Set aside.
- In a mixing bowl, cream butter and 2 cups of the sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir in extracts and the melted white chocolate.
- Combine flour, baking powder, salt and baking soda; add to the creamed mixture alternately with the sour cream. Beat just until combined.
- Pour 1/3 of the batter into the prepared pan and sprinkle with 1/2 of the chopped white chocolate. Repeat. Pour remaining batter on top.
- Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes or until a knife inserted near the center comes out clean. Melt chocolate in the top of two double boilers or in bowls in the microwave. Stir until smooth. Set aside to cool.
- Let cake cool in pan for 10 minutes then remove from pan and let cool on a wire rack completely. Once cool place cake on a serving dish and drizzle with melted white and semisweet chocolate. Garnish with strawberries, if desired.
Nutrition Facts : Calories 622.6 calories, Carbohydrate 78.4 g, Cholesterol 132.5 mg, Fat 31.5 g, Fiber 1.1 g, Protein 8.4 g, SaturatedFat 18.8 g, Sodium 337.9 mg, Sugar 53.4 g
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.
PISTACHIO CAKE WITH WHITE CHOCOLATE BUTTERCREAM
This recipe is fabulous! It is the kind of cake that brings WOW's from your guests! ;) I've had it for eons just never posted! The caramelized pistachio shards make the cake look & taste like it was specially baked in a high-end bakery! BH&G Magazine, published in 2002, Meredith Corp. It has an hour chilling time and an hour standing time, for which I didn't factor in the time..It has a long laundry list but you will see it all goes together quite nicely, as it has a few item repeated.;) It is truly worth it!! :)
Provided by Manami
Categories Dessert
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 23
Steps:
- PREPARE PISTACHIO CAKE:.
- Preheat oven to 350º F & grease and lightly flour three 8x1-1/2-inch round baking pans; set aside.
- Stir together flour, baking powder, and baking soda; set aside.
- Beat the 3/4 cup butter with an electric mixer on medium to high speed for 30 seconds.
- Add the 2 cups sugar, 1 teaspoon vanilla, and 1 teaspoon almond extract; beat until fluffy.
- Alternately add flour mixture and buttermilk or sour milk, beating on low to medium speed just until combined.
- Thoroughly wash and dry beaters.
- In a medium mixing bowl, beat egg whites until stiff peaks form (tips stand straight).
- Gently fold beaten egg whites into batte;.fold in the pistachio nuts and the orange peel.
- Pour batter into prepared pans.
- Bake in preheated oven 30 to 35 minutes or until a wooden toothpick inserted near the center of each cake comes out clean.
- Cool in pans on wire racks for 10 minutes.
- Remove cakes from pans and cool thoroughly on wire racks.
- PREPARE BUTTERCREAM:.
- Combine the 1/2 cup sugar and 2 tablespoons all-purpose flour in a medium mixing bowl; add egg yolks.
- Beat mixture with a wire whisk until combined; set aside.
- Heat the 1-1/2 cups milk in a heavy saucepan over medium heat just to boiling;.remove from heat.
- Gradually beat hot milk into egg mixture with the wire whisk; return entire mixture to saucepan.
- Cook over medium heat until bubbly, whisking constantly; cook 2 minutes more & remove from heat.
- Add white baking bars, 1-1/2 teaspoons vanilla, and 1/2 teaspoon almond extract.
- Let stand for 1 minute; stir until smooth & transfer mixture to a bowl.
- Cover surface with plastic wrap to prevent skin from forming; cool to room temperature.
- Beat the 1 cup butter in a medium mixing bowl on medium to high speed until fluffy.
- Add cooled baking bar mixture, one-fourth at a time, beating on low speed after each addition until combined.
- Spread between layers and over cake.
- If desired, pipe decorative lines along the edges and down the sides of the cake, using a decorating bag fitted with a star tip.
- Serve immediately or cover and store cake in the refrigerator for up to 3 days.
- Let stand at room temperature for 30 minutes before serving.
- Just before serving, if desired, top with Caramelized Pistachio Shards.
- PREPARE CARAMELIZED PISTACHIO SHARDS::.
- Preheat oven to 350ºF & line a cookie sheet with aluminum foil; coat foil with nonstick cooking spray.
- Sprinkle 1 tablespoon chopped pistachios onto prepared foil.
- Bake in preheated oven 6 to 8 minutes or until lightly toasted.
- Meanwhile, place 1/3 cup sugar in a heavy 10-inch skille & heat over medium-high heat until sugar begins to melt, shaking skillet occasionally to heat sugar evenly.
- Do not stir.
- When sugar begins to melt, reduce heat to low.
- Cook for 2 minutes more or until sugar is melted and lightly golden, stirring as needed with a wooden spoon.
- Remove pan from heat.
- Stir in 1/2 teaspoon hot water.
- Immediately pour over nuts on hot baking sheet; let cool for 1 minute.
- Using two forks, gently pull caramel mixture as thinly as possible, lifting slightly as you pull.
- Let cool thoroughly on foil.
- Break into pieces; store tightly covered.
- Enjoy!
Nutrition Facts : Calories 719.5, Fat 42.1, SaturatedFat 22.2, Cholesterol 172.7, Sodium 445, Carbohydrate 77.7, Fiber 2.2, Sugar 58.2, Protein 11
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