White Peach Pound Cake 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

MOIST PEACH POUND CAKE



Moist Peach Pound Cake image

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

3 cups all-purpose flour
½ teaspoon salt
¼ teaspoon baking soda
1 (29 ounce) can peaches, drained and mashed
½ cup sour cream
1 cup butter, softened
3 cups white sugar
6 eggs
1 teaspoon vanilla extract
1 teaspoon almond extract

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 PEACH POUND CAKE



White Peach Pound Cake image

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

1 cup butter, softened (no substitutes)
2 cups sugar
6 eggs
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 white peaches
confectioners' sugar

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.

PEACH COBBLER POUND CAKE



Peach Cobbler Pound Cake image

This summertime-centric pound cake was inspired by peach cobbler with a little coffee cake streusel thrown in. Serve it in slices topped with more fresh peaches and a dollop of brown sugar-whipped cream for a quintessential taste of the season.

Provided by Eddie Jackson

Categories     dessert

Time 2h30m

Yield 10 to 12 servings

Number Of Ingredients 25

4 tablespoons unsalted butter, melted
3 tablespoons light brown sugar
3 tablespoons granulated sugar
1/4 teaspoon ground cinnamon
Pinch of kosher salt
2/3 cup all-purpose flour
Nonstick cooking spray
8 tablespoons (1 stick) unsalted butter, at room temperature
1 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon baking powder
1/4 teaspoon baking soda
Pinch of kosher salt
1 1/2 cups plus 2 tablespoons all-purpose flour (see Cook's Note)
1/2 cup buttermilk
2 firm ripe peaches, peeled and finely diced (about 1 1/2 cups)
2 firm ripe peaches, peeled and thinly sliced (about 2 1/2 cups)
2 tablespoons light brown sugar
1 teaspoon finely grated lemon zest
1/2 teaspoon pure vanilla extract
3/4 cup heavy cream
2 tablespoons sour cream
2 tablespoons light brown sugar

Steps:

  • Preheat the oven to 325 degrees F.
  • For the streusel topping: Whisk together the melted butter, brown sugar, granulated sugar, cinnamon and salt in a small bowl until smooth and combined. Stir in the flour until completed moistened and clumping into pea-size pieces. Cover with plastic wrap or a kitchen towel and set aside.
  • For the pound cake: Line a 9-by-5-inch loaf pan with parchment, leaving a 2-inch overhang on the longer sides. Spray generously with nonstick cooking spray.
  • Beat the butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 4 minutes. Add the eggs, one at a time, until combined, then beat in the vanilla.
  • Whisk together the cinnamon, baking powder, baking soda, salt and 1 1/2 cups of the flour in a separate large bowl until combined. With the mixer on medium low, add the flour mixture to the butter mixture in three batches, alternating with the buttermilk; beat until just combined.
  • Toss the diced peaches with the remaining 2 tablespoons flour in a small bowl, then gently fold into the batter until evenly distributed throughout.
  • Transfer the batter to the prepared loaf pan and sprinkle evenly with the streusel topping. Bake until golden brown and a toothpick inserted in the center comes out clean, 1 hour 15 minutes to 1 hour 30 minutes. Transfer to a wire rack to cool slightly, about 15 minutes. Run a small offset spatula around the edge of the loaf pan, then use the parchment paper overhang to lift the cake out of the pan and onto the wire rack. Let cool completely.
  • For the macerated peaches: Toss the sliced peaches with the brown sugar, lemon zest and vanilla in a large bowl until combined. Set aside until the peaches are softened and starting to release their juices, about 30 minutes.
  • For the whipped cream: Beat the heavy cream, sour cream and brown sugar in a large bowl with an electric mixer on medium-high speed until soft peaks form, about 2 minutes. Cover and keep cold in the refrigerator until ready to serve.
  • Cut the pound cake into 1-inch-thick slices using a serrated knife. Top with some of the macerated peaches and a dollop of whipped cream.

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.

POLENTA POUND CAKE WITH PEACH TOPPING AND MASCARPONE WHIPPED CREAM



Polenta Pound Cake with Peach Topping and Mascarpone Whipped Cream image

Provided by Michael Symon : Food Network

Categories     dessert

Time 2h40m

Yield about 9 servings

Number Of Ingredients 19

Nonstick cooking spray, for the pan
1 cup all-purpose flour
1 cup instant polenta
1 3/4 teaspoons baking powder
1/2 teaspoon kosher salt
10 tablespoons unsalted butter, at room temperature
1 cup granulated sugar
2 large eggs plus 1 large egg yolk
1 cup whole-milk ricotta
1/4 cup Greek yogurt
2 teaspoons vanilla extract
Zest of 1 orange
12 ounces orange marmalade
Juice of 1 orange
1 peach, pitted and sliced
2 cups heavy cream
2 tablespoons confectioners' sugar
1/3 cup mascarpone
1 teaspoon vanilla extract

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.

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