The Best Peachy Pound Cake Recipes

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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.

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

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

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Top Asked Questions

How do you make fresh peach pound cake?
Instructions 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.
Can you use sour cream on peach cobbler pound cake?
If you don't want to use alcohol in the peach sauce, just replace it with two tablespoons of water. If you don't have yogurt, sour cream can be used instead. Instead of frosting, a simple glaze can be also be used. Just mix 1-½ cups of powdered sugar with ½ teaspoon vanilla and 2 tablespoons of milk and drizzle all over the pound cake.
What kind of pound cake is the best?
Lemon Pound Cake – is oh so moist and tender with a wonderful subtle lemon flavor. Lemon Cream Cheese Pound Cake – is deliciously tender and moist with just the right amount of lemon flavoring. Buttermilk Pound Cake – Moist and decadent pound cake bliss.
What kind of cake is made of peaches?
Peach Pound Cake is a delicate, but dense pound cake that is made with fresh peaches and topped with a sweet glaze. If you love peach desserts, be sure to try my Peach Dump Cake!

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