The Best Peachy Pound Cake Recipes

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.

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.

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.

BEST PEACH COBBLER POUND CAKE (SOFT CAKE + STREUSEL FILLING)

Steps:

• In a small bowl, add the butter, brown sugar, salt, vanilla extract, almond extract, cinnamon, and flour. Use a whisk to combine until the texture resembles crumbly bits. Set aside.
• Preheat the oven to 350°F. Spray a 10 cup bundt pan with nonstick cooking spray or melted butter.
• Using an electric stand mixer, add in the butter and beat it until it's creamy.
• Add sugar and beat for 7-8 more minutes, until the mixture is light and fluffy.
• Add in the eggs and beat on low until just combined.
• In a separate bowl, whisk together flour, salt, and baking soda. Add this to the butter mixture along with the sour cream and beat on low speed until just blended.
• Stir in the vanilla extract, almond extract (I recommend this one) and diced peaches. Beat for just 1 minute on low.
• Use a rubber spatula to stir the batter, ensuring that the peaches are evenly mixed throughout.
• Pour half of the batter into the prepared pan (until 1/3 full). Add the prepared cobbler mixture on top, then pour in the remaining batter.
• Bake for approximately 90-100 minutes, or until a wooden skewer inserted into the center comes out clean.
• Cool the pan on a wire rack for 15 minutes, then invert the bundt pan unto a plate or cutting board to finish cooling completely.
• While the cake is cooling, add the powdered sugar to a medium bowl. Spoon 1 tablespoon of milk and mix well until you get a pourable consistency.
• Pour the glaze over the completely cooled pound cake. Allow the glaze to set, then cut into 12 slices. ENJOY!