Southern Peach Pound Cake Views: 9
Jul 25, 2016 Comments:
1 cup butter, room temperature
2 1/4 cups sugar
4 eggs, room temperature
1 teaspoon almond extract
1 teaspoon peach extract, or you can substitute vanilla*
2 3/4 cups flour, reserve 1/4 cup of flour for diced peaches
1 teaspoon baking powder
1 teaspoon salt
3 cups fresh peaches, diced about 4-6 medium to large peaches
1 cup of powdered sugar
1 teaspoon of peach extract or you substitute vanilla or almond
2 Tablespoons of milk or cream
Put above ingredients in a bowl and whisk until thoroughly blended. Spoon over cooled cake. Enjoy!
Nothing says Souhern Pound Cake like one made with fresh Georgia peaches. I have waited all year to make this moist, delicious pound cake. This cake is chocked full of peaches and Southern hospitality.
Preheat oven to 350 degrees.
Prepare bundt pan (I used my Pampered Chef bundt pan or any 10″ bundt pan will do) with a four spray. In a bowl add flour, baking powder and salt. Whisk and set aside.
Cream together butter and sugar. Add eggs one at a time. Add extracts. Blend to combine. Add flour mixture, I divided mine (by eyeballing it) four times. Make sure you scrape down the sides of your bowl in between flour additions. Once everything has been incorporated, stop and dice your peaches. Mix with the reserved 1/4 cup flour mixture and toss in the cake batter. Stir to blend. Pour into prepared pan and bake for 1 hour or until cake tester comes out clean. I baked mine for 1 hour and ten minutes. Cool on cooling rack for 30 minutes and remove from pan. Continue to cool until it’s cool enough to glaze.
*I purchased my peach extract from Amazon. It really gives this cake and glaze a delicious peachy flavor. If you love peaches, I highly recommend buying some.