Kates Peach Pound Cake Recipes

KATE'S PEACH POUND CAKE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Butter a 10-inch tube pan and cover with sugar.
• Mix 2 cups sugar and 1 cup butter together using an electric mixer in a large bowl until fluffy. Add eggs one at a time, making sure they are well incorporated. Stir in vanilla extract.
• Whisk 2 3/4 cups flour, baking powder, and salt together in a medium bowl. Stir flour mixture gradually into the butter mixture until combined.
• Coat peaches in remaining 1/4 cup flour; fold into the batter. Pour batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 1 hour to 1 hour 10 minutes. Remove from the oven and let cool for 10 minutes before flipping cake onto a wire cooling rack to cool completely.

PEACH POUND CAKE

Steps:

• Preheat oven to 350°.
• Grease and flour a 10-inch tube pan and set aside.
• In large mixing bowl, beat butter and sugar well, until very light and fluffy.
• Beating well after each addition, one at a time add eggs.
• In a separate bowl, combine flour, soda and salt.
• Mix together sour cream and peaches.
• Beginning and ending with dry ingredients, alternately add dry ingredients and sour cream-peach mixture to creamed mixture.
• Beat well after each addition.
• Stir in extracts.
• Pour batter into prepared pan and bake until cake tests done, 75 to 80 minutes.
• Cool slightly, remove from pan and cool completely.
• 10-12 servings.
• This recipe was delicious, using the amounts stated in my recipe. The reviewer's recipe is an entirely different recipe, and should not be confused with mine.

PEACH POUND CAKE

Steps:

• In a small bowl, stir together the cornstarch and cold water until the slurry runs smooth. Set aside.
• Add the peach puree, brown sugar, lemon juice, vanilla extract, cinnamon, and nutmeg to a 3 qt saucepan. Stir to combine the ingredients.
• Bring the peach mixture to a simmer over medium heat, stirring frequently.
• Once simmering, lower heat to medium-low or low. Whisking constantly, add the cornstarch slurry to the pot in a slow steady drizzle.
• Cook for an additional 2-3 minutes, stirring constantly, until the jam thickens. The mixture should release large bubbles and make a rustling noise when it's stirred.
• Remove the pot from heat and allow the jam to cool completely. Placing the mixture in the fridge will speed up the process.
• Add all ingredients to a medium sized bowl and mix with your hands or a fork until crumbly.
• This mixture may be prepared a few hours before.
• Sift together the flour, baking soda, and salt into a bowl. Set the bowl aside.
• In your stand mixer bowl, beat the butter and sugar together on high speed for 3-4 minutes, or until very pale yellow and fluffy.
• Next add eggs, one at a time, combining well after each addition and scraping down the sides of your bowl as needed. Add the vanilla extract with the final egg.
• Turn your mixer down to its lowest speed, and slowly add half of the flour to batter. Blend on low speed just until the flour is mixed in. Stop the mixer and scrape down the bowl and beater.
• Add the sour cream to the bowl and blend on low speed until it's just blended in. Scrape down sides and and beater again.
• Finally, add the remaining flour. Mix until just combined, then scrape down the bowl and beater one last time.
• Mix for 30 seconds on low and turn off the mixer.
• Preheat your oven to 350F then liberally grease or spray a 14 or 15 cup bundt pan with non stick baking spray.
• Sprinkle ⅓ of the cinnamon streusel into the bottom of the pan.
• Cover the streusel with ½ of the cake batter. Make a well, then sprinkle ⅓ of the cinnamon streusel into the well.
• Pour remaining cake batter over the streusel. Make a shallow well in the batter.
• Spoon the peach jam on top of the batter. Sprinkle the remaining streusel over the jam.
• Gently tap the pan against the countertop, then bake the cake for 1 hour to 1 hour 15 minutes, or until a toothpick inserted in the center of the cake comes out clean. *Darker pans may bake the cake faster than lighter colored pans will.
• Cool in pan on a wire rack for 10 minutes then invert cake on a serving plate for at least an hour or until the cake is cool to touch. Allow the cake to cool completely to prevent the peach jam from oozing out when you cut it.
• Once the cake is completely cooled, whisk together the confectioner's sugar, maple syrup and milk. Add more milk or syrup if needed. Glaze should be pourable but not too thin.
• Drizzle glaze over cooled cake and serve.

GRANDMA KATE'S JELLY ROLL SPONGE CAKE

Steps:

• Preheat oven to 375 degrees F.
• PREPARE PAN: Carefully grease the bottom only of a pan, either jelly roll 11" X 17" X 1", or if using for shortcake, bake in a 9" X 13". Line bottom only with parchment if desired; set aside.
• PREPARE TOWEL: Place a clean linen kitchen towel flat on counter. Sift powdered sugar over the towel to cover it completely.
• PREPARE JELLY: Place ¾ to 1 cup jelly or jam of your choice into a bowl. Stir vigorously to break up jelly and make it easy to spread.
• PREPARE BATTER: Beat eggs well. Add sugar, vanilla and salt, and beat for at least 5 minutes. The sugar and egg mixture should be pale yellow and increased in volume, and leave a ribbon when the beater is raised.
• Sift flour, salt and baking powder together in a small bowl. Gradually fold the flour into the egg mixture, trying to keep as much volume as possible.
• Turn batter into prepared pan, spread gently to even thickness.
• Bake for 10 to 15 minutes, until light golden brown around the edges, and the center springs back when touched lightly with a finger.
• Remove from oven. For jelly roll, allow to cool for 1 to 2 minutes, while loosening the edges with a butter knife. When edges are loose, turn the cake out onto the sugared towel. Remove parchment immediately.
• Roll up along the long edge, rolling the towel up inside the cake roll. Let set for a few minutes, unroll while still warm, then right away spread inner surface with jam, reroll, and wrap roll in sugared towel to hold in place until cool.
• Place on serving plate or board with seam side down. Top with additional powdered sugar. Slice into 1" slices.

KATE'S PEACH POUND CAKE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Butter a 10-inch tube pan and cover with sugar.
• Mix 2 cups sugar and 1 cup butter together using an electric mixer in a large bowl until fluffy. Add eggs one at a time, making sure they are well incorporated. Stir in vanilla extract.
• Whisk 2 3/4 cups flour, baking powder, and salt together in a medium bowl. Stir flour mixture gradually into the butter mixture until combined.
• Coat peaches in remaining 1/4 cup flour; fold into the batter. Pour batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 1 hour to 1 hour 10 minutes. Remove from the oven and let cool for 10 minutes before flipping cake onto a wire cooling rack to cool completely.