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Peach Pound Cake

Peach Pound Cake

Name: Peach Pound Cake
Prep time: 5 min
Cook time: 1 h 35 min
Total time: 1 h 40 min
Yield: 16
Cuisine: American
Ingredients: Butter 1 cup; Sugar 2 cups; Eggs 4; Vanilla extract 1 tsp; All-purpose flour 3 cups; Baking powder 1 tsp; Salt 1/2 tsp; Peaches 2 cups

moist sponge with juicy fresh peaches

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1h 40m
Serves 16
Easy
325 °F
(1)

Ingredients

	1 cup Butter or margarine, softened
	2 cups Sugar
	4 Eggs
	1 tsp Vanilla extract
	3 cups All-purpose flour divided (2 ¾ cups, ¼ cup)
	1 tsp Baking powder
	1/2 tsp Salt
	2 cups Peaches fresh, pitted and chopped

Nutritional information

307

calories

13g

fat

44.1g

carbohydrates

4.1g

protein

77mg

cholesterol

196mg

sodium

Cuisine:

American Recipes

Ingredients

1 cup Butter
or margarine, softened
2 cups Sugar
4 Eggs
1 tsp Vanilla extract
3 cups All-purpose flour
divided (2 ¾ cups, ¼ cup)
1 tsp Baking powder
1/2 tsp Salt
2 cups Peaches
fresh, pitted and chopped

Peach Pound Cake

This Peach Pound Cake is deliciously moist thanks to the juicy peaches. Can you beat peaches in summertime? To me, they really are one of the key summer flavors. I remember eating peaches on summer vacations when I was a child and the peach juices would flow down my arm, leaving a sticky trail which I’d wash off by jumping the pool! Happy days.

Back to the present – to make this cake you start by making a typical sponge cake: cream butter and sugar until they are light and fluffy. Then add eggs and vanilla before gradually adding flour. The addition of fresh peaches brings this sponge to a new level. I love it and I’m sure you will too!

To make Peach Pound Cake, you will need the following ingredients:

So, how to make Peach Pound Cake?

Steps to make Peach Pound Cake

1	Heat the oven and prepare a baking pan	10
Preheat the oven to 325 °F. Lightly butter a tube tin and sprinkle white sugar to coat the inside of the pan.
2	Cream the sugar and butter	5
Cream the butter and sugar together in a large baking bowl until you have a light and fluffy mixture.
3	Add the eggs and vanilla	7
Add each eggs one at a time and beat the cake mix well after each addition. Then pour in the vanilla and stir well.
4	Add the flour, baking powder and salt	3
Sift together 2 ¾ cups of flour, baking powder and salt. Add to the creamed cake mix gradually and stir well.
5	Coat the peaches in flour	3
In a separate bowl, toss the peaches with ¼ cup of flour. Gently fold the peaches into the cake batter.
6	Place the cake batter in the tube pan	3
Spoon the cake batter into the prepared tube pan and make sure the top is even.
7	Bake	1h
Bake for 1 hour - 1 hour 10 until a toothpick inserted into the middle of the cake comes out clean.
8	Cool	10
Let the cake cool in the pan for around 10 minutes before turning it onto a wire rack and leaving it cool down completely.
9	Serve	1
Serve with a cup of your strong coffee or tea.

The sweet juiciness of the peaches in this Peach Pound Cake really raises the bar! Try it soon and make sure you tag your social media photos with #cookmerecipes.

Bethany Lim

Bethany is very passionate about maintaining a healthy lifestyle and clean diet. She’s trying to cut meat out of her diet as much as possible and focuses on cooking vegetarian food and fish. Bethany gets a kick from finding ways to add new twists to classic dishes. What’s more, thanks to her Asian roots, she’s great at combining different cuisines to come up with something extraordinary. Bethany’s recipes will inspire you to add new colors and flavors to your everyday meals.