Moist Peach Pound Cake 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.

GA PEACH POUND CAKE

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.

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.

THE BEST PEACH POUND CAKE RECIPE

Steps:

• Preheat oven to 325. Spray an angel food tube pan with non-stick cooking spray and set aside.
• In the bowl of an electric mixer with paddle attachment cream the butter and sugar until light and fluffy- about 5 minutes.
• Add the eggs one at a time until incorporated.
• Add the remaining ingredients and mix until fully incorporated.
• Pour into prepared pan and bake for approximately 1 hour and 40 minutes.
• Cool completely.

MOIST POUND CAKE

Steps:

• 1. 1) Preheat oven to 325* (F) 2) Spread solid shortening in a 9-inch tube pan. 3) Dust evenly with flour; tap out excess. 4) Set prepared pan aside. 5) Sift together flour, salt, and baking powder. 6) In a mixing bowl, beat butter until soft and fluffy. 7) Gradually add sugar and beat until very light and creamy.
• 2. 8) Add the eggs, one at a time, beating well after each addition.
• 3. 9) Beat in Vanilla.
• 4. 10) By hand or on low speed, gradually stir in flour mixture, blend well.
• 5. 11) Pour batter into prepared pan and bake in preheated oven for 40-45 minutes for tube pan, or until toothpick comes out clean. 12) Cool the cake in pan on a wire rack for 20 minutes. 13) Remove cake from pan, flip up-right, and cool completely on wire rack.

THE BEST PEACHY POUND CAKE

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.

PEACH POUND CAKE RECIPE

Steps:

• Preheat oven to 325 degrees. Grease a large bundt cake pan well (about 10" in size).
• With a standing mixer or hand mixer, cream butter until light and fluffy, about 1-2 minutes. Add in brown sugar and granulated sugar. Cream until well combined, about 1 minute.
• Add in the eggs, one at a time, beating well after each addition (and scraping down the sides of the bowl as necessary).
• In a separate bowl, sift flour, salt, baking soda, and cinnamon together.
• Beginning and ending with the flour mixture, alternately add in flour and sour cream (I did it in thirds: 1/3 flour mixture, 6 Tbsp of sour cream, 1/3 flour mixture, 6 Tbsp of sour cream, and the last 1/3 of the flour mixture). Mix until just combined.
• Stir in vanilla extract, and the fold in the fresh peaches.
• Pour the batter into the prepared bundt cake pan, spreading the batter in an even layer.
• Bake for 65-70 minutes, or until a cake tester comes out clean.
• Allow to cool at least 10-15 minutes before removing from the pan.

PEACH COBBLER POUND CAKE RECIPE

Steps:

• Preheat the oven to 180 degrees Celsius/ 350 degrees Fahrenheit.
• Prepare peaches, but don't coat them yet. Remove stones and cut fruit into small pieces. Place in a bowl. Only coat them with the flour and cinnamon mixture before adding to the batter.
• Prepare the pan (Note 2): Mix brown sugar and cinnamon in a small bowl. Butter the baking pan well and coat with about ¾ of the sugar mixture. Reserve the rest for sprinkling on top of the batter.
• Cream the butter and the sugar for about 5 minutes or until light and fluffy. Add vanilla extract. Add the eggs, one at a time. Mix well after each addition, about 1 minute per egg. Scrape the walls of the mixing bowl as required.
• Mix flour, baking powder, and salt in another bowl. Sift about 1/3 of it over the eggs and mix in gently and shortly at the lowest speed of the mixer. Repeat with two more batches of the flour mix.
• Coat peaches: In a small bowl, mix 1 tablespoon flour and ½ tablespoon cinnamon. Sprinkle over the chopped peaches and toss to coat. Carefully fold the chopped fruit into the batter.
• Transfer to the prepared pan. Sprinkle with the remaining brown sugar-cinnamon mixture.
• Bake for 60 to 70 minutes until a toothpick inserted in the middle of the cake comes out clean.
• Let set in the baking form for about 10-15 minutes, then transfer to a wire rack and let cool completely.

PEACH COBBLER POUND CAKE RECIPE

Steps:

• Preheat the oven to 300 degrees F. Grease a large Bundt or tube pan generously with cooking spray and set aside. Add ½ peach slice on the bottom of the pan in a single layer; set aside.
• In a small bowl combine brown sugar, cinnamon spice, and nutmeg. Sprinkle ½ of the sugar mixture on the peach, followed by a ¼ cup of melted butter, and bourbon. Cream together the remaining butter and sugar at High speed in a stand mixer or using a hand mixer for about 3 to 5 minutes until it's fluffy and starting to look white.
• Then add cream cheese and continue mixing for 2 more minutes. Stir in the eggs, a little at a time, beating the mixture well between each addition.
• Mix in flour, baking powder, and salt into the batter, followed by vanilla extract and milk. Stir well until everything is fully combined. Do not over mix. Scrape down the sides of the mixing bowl.
• Spoon over ½ of the batter on top of the sliced peach, spread it out with a spatula. Then layer the remaining peach on the batter; sprinkle with remaining brown sugar mixture and top with remaining cake batter.
• Tap pans on a work surface to eliminate any large air bubbles. To be on the safe side, place it on a baking tray just in case it spills.
• Bake for 60 minutes or until a tester inserted into the center comes out clean. Transfer to a plate and let it cool. While the cake is cooking, make the icing.
• Whisk together confectioners' sugar, vanilla extract and milk, adding a few drops more of milk, as needed to make the glaze smooth and pourable.
• Drizzle as much as possible over the cake with a fork or spoon. Slice and serve. Enjoy!