Surepeachpoundcake Recipes

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.

MOIST PEACH POUND CAKE

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.

TWO STEP FRESH PEACH POUND CAKE RECIPE

Steps:

• 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.
• Mix another 2 minutes at medium speed.
• Fold in peaches.
• Pour into the tube pan and bake for 1 hour 25 to 1 hour 35 minutes, test the cake with a wooden pick for doneness. The cake is done with no crumbs or dry crumbs on the pick.
• Allow the cake to cool on a wire rack on the counter for 20 minutes before inverting it onto a serving tray. Store in an airtight container in the refrigerator.
• I drizzled this Cream Cheese Glaze over my cake.

EASY SUMMER PEACH CAKE RECIPE

Steps:

• Heat oven to 350˚F. Grease a 9-inch springform pan with cooking spray.
• In a small bowl, whisk together 1 1/2 cups flour, 1 1/2 tsp baking powder, and 1/4 tsp salt.
• In a large bowl, beat together 1 1/2 sticks butter with 1 cup sugar on med/high speed until fluffy (4-5 minutes).
• Beat in 3 large eggs, 1 at a time allowing them to incorporate into the batter before adding the next egg then continue mixing another minute on med/high speed. Once mixture is well blended, beat in 1/2 tsp fresh lemon zest and 1/4 tsp vanilla extract.
• Set mixer to low and beat in your flour mixture just until blended.
• Use a spatula to fold in the peaches just until evenly dispersed then transfer batter to your prepared springform pan and bake in the center of the oven at 350˚F for 1 hour and 5 minutes. Remove from oven and let cool to room temp before sprinkling the top with confectioners sugar. Serve with tea. You can leave it at room temperature overnight if you want to serve it the next day. Sprinkle powdered sugar just before serving.

QUICK AND EASY PEACH CHEESECAKE

Steps:

• Beat cream cheese in a large bowl with an electric hand mixer until smooth.
• Spoon confectioners' sugar into cream cheese and beat until fully incorporated.
• Beat vanilla and peach preserves into cream cheese mixture until combined.
• Fold whipped topping into cream cheese mixture until evenly smooth.
• Divide cream cheese mixture between the two prepared graham cracker crusts and spread evenly. Refrigerate until set, at least 1 hour.

SURE PEACH POUND CAKE

Steps:

• Cream shortening, butter and sugar. Add eggs, one at a time, beating well after each addition.
• Add baking powder to flour and add alternately with milk and vanilla to the mixture. Add peach jam and blend well.
• Pour into a greased and floured 10 inch tube pan.
• PUT IN A COLD OVEN.
• Bake at 325 degrees for 1 1/2 hours.

PEAR POUND CAKE

Steps:

• Preheat the oven to 350 degrees. Butter an 8 x 5inch loaf pan. In a mixing bowl, cream 6 tablespoons of the butter with the sugar and the vanilla until light and smooth. Sift together the flour, salt, baking powder, and nutmeg and toss together until evenly mixed. Add half of the flour mixture and the egg to the butter mixture and mix well. Add the rest of the flour mixture and the buttermilk, beating them in well. Fold in the pears and the pecans. Scoop the batter into the prepared pan and bake for about 45 minutes, or until the center is firm and golden and a skewer inserted into the center comes out clean. Cool on a rack for 10 minutes, then turn out of the pan and finish cooling. When cool, invert onto a serving plate and cut into slices.

PEACH BUNDT CAKE RECIPE

Steps:

• Preheat oven to 325 degrees F. Grease bundt pan with shortening.
• Sprinkle 1 tablespoon of sugar in the bundt pan and toss it around until it cover the pan. With an electric mixer, mix cake mix, peach nectar, oil, eggs and sugar until combined.
• Sprinkle diced peaches with flour and toss until they are coated. Stir the diced peaches into the batter.
• Pour batter into prepared bundt pan and bake for 40 minutes. Remove from oven and let cool for 10-15 minutes.
• Turn cake out on a serving plate and dust the top with powdered sugar.

GEORGIA PEACH POUND CAKE

Steps:

• Preheat oven to 325 degrees and butter and flour a 10-inch tube pan. Or you can use baking spray.
• Using a stand mixer, beat butter and sugar until light and fluffy, 6-8 minutes.
• Beat in eggs one at a time.
• Beat in vanilla. Scrape down the sides of the bowl to make sure everything is evenly mixed.
• Set aside 1/4 cup of flour to toss with the peaches and sift together the remaining flour with the baking powder and salt. Add to mixing bowl and mix just until incorporated.
• Toss peaches with the 1/4 cup flour and fold into batter.
• Transfer batter to prepared pan. Bake for 60 minutes. Let cool 10 minutes and then remove from pan.

FRESH PEACH POUND CAKE

Steps:

• 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.
• Gently fold in chopped peaches and extracts.
• Pour into prepared cake pan.
• Sprinkle with 1 tablespoon sugar if desired.
• Bake for 60-70 minutes 'til golden brown and cake tests done in the center.
• Cool until cake is still warm, about 30 minutes.
• Gently loosen the sides, edges and around the center tube with a sharp knife before turning out of the pan.
• Garnish with whipped cream if desired.