Categories Archives, Cakes, Pies, and Tarts, Dessert Recipes, Recipes. All rights reserved. The Spruce / Christine Ma. Grease a donut pan with oil spray. Preheat oven to 350 degrees. The best kind in my opinion. Thanks Amanda for the great recipe! This will coat the cake well. Finish with the remaining cake batter. Beat on medium speed for 2 minutes. The cake looked great and was delicious, just not very peachy. However, the cake may need to bake for an extra 5 minutes as there may be extra liquid. The Spruce / Christine Ma. The flour adds a bit more structure so the cake doesnt collapse. I really like to know what is in my food. So good! Or added it in some other manner? Ingredients 1 1/2 cups flour 1 tsp baking powder 2/3 cup butter 3/4 cup sugar 2 eggs 2 tsp pure vanilla extract 2/3 cup milk Cook over medium heat until sugar is dissolved, about 3-4 minutes. At low speed, add 1/3 of the flour mixture followed by half of the sour cream. Stir together baking powder, salt, and 2 cups of the flour. There is nothing better than juicy fresh peaches. Pour into the prepared loaf pan. ThisPeach Pound Cakeis moist yet fluffy. Add the egg mixture to the flour mixture, stirring until combined. Bake 350 for 40-45 minutes or until toothpick comes out clean. Homestead Recipes is a book about comfort food! document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); I have read and agree to Food Storage Mom's privacy policy, Im Linda Loosli. Invert on cake platter after ten minutes. Peaches may be the perfect fruit. I do freeze it without the cinnamon glaze on top. Come back often, there's always great new food & recipes coming out of my St. John's, Newfoundland kitchen! However, the cake may need to bake for an extra 5 minutes as there may be extra liquid. Fold in the diced peaches. Linda. Preheat oven to 350 degrees Fahrenheit. Let the glaze simmer until clear. Thanks for sharing the recipe!! This short-cut pound cake is made with cake mix, cream cheese, canned peaches, and topped with a sweet peach glaze. Add the diced peaches and fold them in by hand. Sprinkle pecans & fresh peach slices over cinnamon glaze. Remove from the oven and cool for 20 minutes then turn the cake out onto a wire cooling rack to cool completely before topping with glaze. You can use this recipe with just about any fresh fruit, like raspberries and strawberries, to make any glaze topping youd like your family to enjoy. Gather the ingredients. In a separate bowl, whisk dry ingredients, including spices. In a large bowl, combine the cake mix, pudding mix, whiskey, water, vegetable oil, and eggs. Cake should be completely cooled before glazing. Recipe is written for a 10" Bundt pan. In another bowl, whisk flours, baking powder, salt and nutmeg. Save my name, email, and website in this browser for the next time I comment. Bake until golden brown and a toothpick comes out clean, 75-80 minutes. Whipping Cream or Ice Cream: toppings that give this dessert entree the extra sweetness we long for. Gently fold the floured peaches into the batter. Your email address will not be published. It took about 2 hours to bake, but there was quite a bit of juice in the frozen peaches. Use as toppings for pies, cakes and ice cream or in any way your creativity suggests. That cake is, of course, made with dried fruit but I decided to try a sort of summer version, now that fresh peach season is here. Make sure that you mix it only as much as possible when adding the dry ingredients. Add vanilla. This double-peach pound cake would be great served at tea time or as a brunch finale. The first thing to do to make this cake is to peel, pit, and dice the peaches. Peach filling: In a large bowl, mix the sliced peaches, melted butter, brown sugar, cinnamon, nutmeg and the flour until well combined. Taste of Home is America's #1 cooking magazine. Your email address will not be published. Let the toothpick test be your guide to when this cake is completely baked. Make the most of peach season with this Peach Bundt Cake! Preheat oven to 350 degrees F. 325 degrees F for glass bake ware. No worries! The cake will become mushy from the peaches and glaze, so eat it before it does. You can use your food processor to mash the peaches, but I just used my potato masher since I like more texture to the glaze. Prepare the Peach Pound Cake: Preheat oven to 325F. Drizzle on top of warm cake. Beat in eggs one at a time. Bake at (375F) = (190C) degrees for 15-20 minutes or until golden brown. While the cake is baking, prepare the glaze. I always like to leave peelings on because it skips a little prep work and I like the addition of the natural pectin from the fruit skin. Making a pound cake from scratch is pretty easy, you dont even need a stand mixer and I promise you a homemade pound cake is going to taste so much better than what you can buy, even better than Starbucks lemon loaf. Add eggs, 1 at a time, beating just until yolk disappears. Preheat oven to 325F. If you need to, add a couple more drops of milk to the glaze to thin it if necessary or add a teaspoon or two more of icing sugar to bring it to the correct, pourable consistency. Sour Cream:The sour cream in the pound cake gives it lots of moisture, springiness, and a fine crumb. Crumble the streusel between your palms to form pieces, then sprinkle the streusel over top of of the peaches. Theyre also usually canned in heavy syrup. Our peaches will be on in about a month and I cant wait to try it! I made this cake in a 12 cup Bundt pan but you can use a 10 inch tube pan (angel food pan) or loaf pans as well. Fresh will work the very best in this recipe. It is so moist and flavorful and full of fresh peaches; its the perfect summer dessert! Although there was very little of it left, I managed to sample it cold the next morning and it was still very good indeed. Whisk the flour, ground pecans, baking powder, baking soda and salt in a bowl. It will make a sticky batter. Pour the batter over the nuts in the pan. Place the remaining 2 peaches and the lemon juice in a food processor. I usually repeat about 3 times. Thanks for the amazing recipe. Sift the confectioners' sugar into a medium-sized bowl. In fact, I thought it would be just as good without the peaches. What a treasure to make a recipe she made years ago when I was growing up. Use canned diced peaches for easy prep and for the best flavor and texture. Check out my peach cobbler recipe for more information on prepping fresh peaches! !Today we're making a Peach Cobbler Pound Cake with a Peach Crumble Topping with Glaze. If desired, add 1/4 teaspoon vanilla extract & stir. Put all ingredients in mixing bowl.Mix on medium speed until smooth. 1/2 teaspoon salt 1 cup (240ml) vegetable oil 1 cup + 2 Tablespoons ( 225g) granulated sugar, divided 1 cup ( 200g) packed light brown sugar 4 large eggs, at room temperature 2 teaspoons pure vanilla extract 1/3 cup (80ml) milk Spoon of the cake batter into the prepared pan, spreading evenly. Fresh berries or sliced peaches, plums, or nectarines, Bourbon-infused glaze (sub 1 tbsp of bourbon for the liquid in the glaze recipe above), Substitute frozen thawed peaches for fresh, if desired. If mixture is still too thick, add more pineapple juice, a tablespoon at a time, until desired consistency is reached. This particular pound cake recipe is from Gonna Want Seconds Peach Pound Cake. Rich and moist and full of flavor. Hi, I'm Barry. In a medium bowl, toss together remaining cup flour, cinnamon, nutmeg and ginger. Nope! Baking with peaches adds flavor and moisture to a classic pound cake thats delicious and sweet. This Peach Pound Cake packs a double dose of peaches, with cubed fruit both baked into the pound cake and stewed into a shiny, peach-hued glaze. fluted tube pan. Linda, Hi Mare, I have to try making my bread with jalapenos and cheddar now!!! Gently fold into batter with a spatula. I love the fact that I dont have to buy a cake mix. Fill pie shell with sliced fresh peaches, alternating with the glaze. *Im sure peeled fresh or frozen, then thawed and drained peaches would work as well! Thank you for a great dessert! I recommend following these tips so you dont end up with cake stuck in the pan! We respect your privacy. Could you use buttermilk instead of sour cream? Yes, you get a recipe for the glaze and delicious cake in the same recipe! In a medium bowl, whisk together 2 and 3/4 cups of the flour with the baking powder, salt, and cinnamon. Cool for about 10-15 minutes. It goes with just about any fresh fruit you might have in your garden or from a farmers market. Combine peaches and remaining cup flour in a medium bowl, and toss until peaches are fully coated. You can use peaches from a jar or a can, just drain them as well as you can and proceed with the recipe! The glaze recipe was also in my mothers recipe box. This quick and easy pound cake comes together in just about 15 minutes! Your email address will not be published. You dont want too much juice in the cake. You could try replacing the peach nectar with equal parts peach schnapps. In a medium bowl, combine the confectioners' sugar and a tablespoon of milk (or cream). However, in a pinch, you can use frozen or canned. I have made lots of your recipes always with great results! We are no longer supporting IE (Internet Explorer), How to Keep an Avocado from Turning Brown, Do not Sell or Share My Personal Information. How runny the glaze will be depends on how much liquid to sugar is used. Let cake stand in pan for 10 minutes then turn out onto cooling rack to cool completely before glazing. I consent to receiving emails from this site. Preheat oven to 375 degrees F. Grease and flour a bundt cake pan. Set aside. Whisk together 1 to 2 tablespoons peach juice per 1 cup powdered sugar + a little salt (1/8 tsp) until smooth. Then, the peel usually comes right off. Thanks for a great recipe! Add another of the batter followed by the remaining peaches. Be sure to follow, 2 small unpeeled peaches, chopped relatively small (I cut the peaches wedges, then cut each wedge into about 6 pieces.). Beat the sugar,. Pour batter in pan. Leftover glaze can be stored in the fridge for up to a week and served with ice cream, pancakes, yogurt, or drinks. Place powered sugar into a medium sized bowl. Gently stir in the peach chunks by hand as we don't want to pulverize the peach chunks by using a mixer. However, in a pinch, you can use frozen or canned. Preheat oven to 350 degrees F, generously grease a non-stick bundt pan with cooking spray, then dust with flour. Pour into greased bundt pan. If you cant get enough peach recipes, like me, take a look at this Collection of 21 of our Favourite Peach Recipes from over the last decade or so on Rock Recipes. A bundt cake just describes the type of pan a cake is cooked in while a pound cake refers to a cake that has a pound of butter in it. Its been heavenly. Slice it and place parchment paper between the slices so you can take out the number of slices you need. Microwave the butter in a large microwave safe bowl until just melted and let it cool to room temperature. Leftover pound cake will last in an airtight container at room temperature for up to 3 days, in the fridge for up to 1 week, or in the freezer for up to 6 months. There are a couple of things you can do to make sure your pound cake comes right out of the bundt pan. This cake is full of natural flavor and covered in a simple peach glaze. Linda, Linda I wanted to let you know I tried this recipe last weekend for Fathers Day. Coating the peaches lightly in flour before incorporating them into the cake batter helps absorb any excess moisture from the fruit so you dont end up with a soggy cake. Step 3 Add the remaining 2 peaches and. Whisk until smooth, adding more milk until the glaze reaches your desired consistency.

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