Southern Georgia Peach Cake With A Twist Recipes

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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

GEORGIA PEACH CAKE



Georgia Peach Cake image

Make and share this Georgia Peach Cake recipe from Food.com.

Provided by breezermom

Categories     Dessert

Time 1h3m

Yield 6-8 serving(s)

Number Of Ingredients 19

1/2 cup unbleached flour
1/4 cup plus 2 tbsp light brown sugar, firmly packed
1/4 teaspoon ground cinnamon
1/4 cup unsalted butter
1/3 cup sugar
1 tablespoon quick-cooking tapioca, uncooked
1/4 teaspoon ground nutmeg
6 large fresh peaches, peeled and cut into 1/2 inch thick slices
2 tablespoons fresh lemon juice
1/4 cup plus 2 tbsp sour cream
1/4 teaspoon baking soda
1/4 cup unsalted butter, softened
1/3 cup sugar
1 large egg
1 1/2 teaspoons vanilla extract
3/4 cup unbleached flour
1/2 teaspoon baking powder
1/4 teaspoon salt
ice cream, vanilla or peach

Steps:

  • Combine 1/2 cup flour, brown sugar, and cinnamon in a medium bowl; stir well. Cut in 1/4 cup butter with a pastry blender until topping mixture is crumbly. Cover and chill. This will be your topping.
  • Combine 1/3 cup sugar, tapioca, and nutmeg in a large heavy saucepan; stir well. Stir in peaches and lemon juice. Cook, uncovered, over medium-high heat, stirring frequently, 6 to 8 minutes or until the mixture is slightly thickened and bubbly. Spoon into a greased 8-inch square baking dish. Set aside and keep warm.
  • Combine sour cream and soda in a small bowl; stir well. Let stand at room temperature for 10 minutes. Beat 1/4 cup butter at medium speed of an electric mixer until fluffy; gradually add 1/3 cup sugar, beating well. Add egg, beating well. Add the sour cream mixture and vanilla, stirring until blended.
  • Combine 3/4 cup flour, baking powder, and salt; add to the creamed mixture. Mix at low speed just until blended. Spoon the batter over the warm peach mixture. Sprinkle the chilled topping mixture over the batter.
  • Bake at 375° for 25 to 30 minutes or until a wooden pick inserted in the center comes out clean. Let stand 10 minutes. Serve warm with ice cream.

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