So excited! To make the cake, combine the softened butter, sugar, flour, baking powder, and 2 eggs. Deeelicious!!! Peach Pound Cake is a delicate, but dense pound cake that is made with fresh peaches and topped with a sweet glaze. At low speed, add 1/3 of the flour mixture followed by half of the sour cream. Add eggs, one at a time, on medium-low speed, beating . The cake that is part of this post has only five ingredients in the recipe. Summery southern pound cake made with fresh ripe peaches. Youll find hundreds of other sweet ideas in our Cakes & Pies Category and even more in our Desserts Category. Heres what youll need to make the glaze topping: Peaches: Youll need 1/3 cup of pureed peaches (see note about the peaches above to understand my process!). Combine one cup of mashed peaches with the water and sugar in a medium saucepan and bring to a boil. For a thinner glaze, reduce glaze ingredients by half. Linda, Hi Mare, I have to try making my bread with jalapenos and cheddar now!!! This cake is full of peach flavor and covered in a simple peach glaze. In a separate bowl, beat butter, sugar, and 2 eggs until very light in color and fluffy, 2-3 minutes on high speed. In a medium-sized bowl, toss peaches with 1 tablespoon of flour. Pour the batter over the peaches in the greased bundt pan. Plus youll see daily recipe suggestions from decadent desserts to quick delicious weekday meals too. Cream the butter and sugar very well. Bake at (375F) = (190C) degrees for 15-20 minutes or until golden brown. Beat at low speed for 1 minute. Peach Pound Cake Tips. COPYRIGHT 2023 BUTTER & BAGGAGE | PRIVACY POLICY | WEB STORIESBRANDING & CUSTOMIZATION BY GRACE + VINE STUDIOS. You can also drizzle it over Fluffy Buttermilk Pancakes or Buttermilk Biscuits. Our product recommendations are almost exclusively for those we currently use or have used in the past. Fold in peaches. 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. Beat in eggs one at a time. Gradually add to the batter and mix just until combined. Pour into prepared pan. Bake until a toothpick inserted in the center comes out clean, 60-70 minutes. Learn how your comment data is processed. In a large bowl whisk together flour, granulated sugar, baking powder and salt. To pit the peach, cut into it until you reach the pit. Prepare the Peach Pound Cake: Preheat oven to 325F. If serving the cake warm, you can glaze it after it has been out of the oven for about 30-40 minutes. This cake is pretty moist, so if you do want to make it ahead of time, store it in the fridge or freezer until you plan to serve it. Beat butter and remaining 2 cups sugar with a stand mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 3 minutes. Yes, as long as theyre not picked too green they will continue to ripen. So sweet and with a growing season spreading from spring to fall. Normally Im a chocolate dessert lover, but peach desserts like my classic peach cobbler, peach crisp, crockpot peach cobbler, and now this peach pound cake may have converted me to a fruity dessert lover. A naturally sweet topping with a little extra sugar to make any pie, cake or ice cream more delectable. In a medium bowl, combine the confectioners' sugar and a tablespoon of milk (or cream). Yes, you can freeze peach cake! I consent to Food Storage Moms collecting and storing the data I submit in this form. Were Courtney and Will, and were so happy youre here. The cake will become mushy from the peaches and glaze, so eat it before it does. This short-cut pound cake is made with cake mix, cream cheese, canned peaches, and topped with a sweet peach glaze. Use a spatula to spread the sticky batter as evenly as possible. I just made a pie glaze with almond extract added instead of vanilla. The cake looked great and was delicious, just not very peachy. Scrape down the sides of the bowl as needed. In another bowl, whisk flours, baking powder, salt and nutmeg. Notify me if Barbara replies to my comment. To glaze the cake, poke holes all over the cake with a toothpick. Invert on cake platter after ten minutes. Sift the flour, salt, and baking soda together in a medium bowl then add them into the stand mixer on low speed until just combined. If peaches are plentiful, then think about making a peach crumble, a peach salad, peach coffee cake or an easy peach cobbler. Remove the mixture from the stove and stir in the butter. This Site is affiliated with CMI Marketing, Inc., d/b/a CafeMedia (CafeMedia) for the purposes of placing advertising on the Site, and CafeMedia will collect and use certain data for advertising purposes. Sprinkle pecans & fresh peach slices over cinnamon glaze. You should have about cup of puree left in the food processor. Required fields are marked *. I love to bite into a fresh peach thats so sweet and juicy that you have to eat it over the sink. Let the glaze simmer until clear. Do you love our "Real food recipes for real people'? Fresh peaches are one of our summer favorites and they are so, so good in a pound cake. In a separate bowl, whisk dry ingredients, including spices. Its not really a bonus, but I wanted to share my moms cake recipe thats so easy to make! Rather than using a heavy frosting that might detract from the delicate flavor of the peaches, this glaze is made with fresh peach puree, sugar, and a hint of bourbon, for a sultry, sticky sweet finish. Baking with peaches adds flavor and moisture to a classic pound cake thats delicious and sweet. In a separate bowl, whisk dry ingredients, including spices. Remove from heat. The maximum I would store the leftover cake is 1-2 days. Cook over medium heat until clear and thick. The Spruce / Christine Ma. 1 piece: 335 calories, 15g fat (9g saturated fat), 106mg cholesterol, 178mg sodium, 45g carbohydrate (27g sugars, 1g fiber), 5g protein. 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 the diced peaches and fold them in by hand. Fresh will work the very best in this recipe. If mixture is still too thick, add more pineapple juice, a tablespoon at a time, until desired consistency is reached. While whisking, drizzle in peach nectar until desired glaze consistency as been reached. You'll need the juice for the glaze. This recipe always makes me feel like a rock star because it always turns out amazingly. Serve cake cold, room temperature, or warmed in the microwave with a side of vanilla ice cream! Peel peaches. It will keep at room temperature for 3-4 days and refrigerated for 6-7. Remove from oven and let cool for 10-15 minutes. Indulge in the delightful flavors of summer with this pineberry peach, almond cake! Spread dough evenly with a spatula. Sprinkle nuts in the bottom of the prepared pan. Usually devoured within 24 hours. In case you missed this post, Peach Facts: What You May Not Know. I really like to know what is in my food. Stir together baking powder, salt, and 2 cups of the flour. Home Recipes Dessert Cake and Cupcakes Peach Pound Cake. I also like to peel 1 more ripe peach & cut thin slices for the top of the cake, added just before serving. Thaw overnight at room temperature, then add the glaze before serving. Set aside. I made it and cant stop eating it myself! May God Bless this world, Linda, Carol, these peaches are delicious! Cook Time: 1 hr 8 mins Total Time: 1 hr 8 mins Servings: 1 cake Print Recipe Pin Recipe Leave a Review Ingredients 1 1/2 cups butter, 3 sticks 3 cups granulated sugar 5 eggs, room temperature 2 teaspoons vanilla extract Grease and flour your pan VERY WELL. Recipe is written for a 10" Bundt pan. This cake is full of natural flavor and covered in a simple peach glaze. Mix the creamy ingredients together until the batter is light and fluffy. Hi Ronnie! Serve as is or alongside vanilla ice cream! Remove from the oven, cool for 20 minutes in the pan, then turn out onto a wire cooling rack to cool completely before topping with glaze. This old fashioned pound cake is deliciously moist with peach chunks and pureed peaches. Photo: Victor Protasio; Food Styling: Chelsea Zimmer; Prop Styling: Buffy Hargett Miller, unsalted butter, softened, plus more for greasing pan, fresh peeled peaches, cut into -inch cubes (from 5 small peaches, about 1 lb., 4 oz. Copyright 2017-2022 The Dachshund Mom (Emma J. Watling). There is something so awesome about making a fresh homemade dessert from scratch. Add in eggs and sour cream, then beat again until combined. I usually repeat about 3 times. I use it for every fruit to make a glaze used in puddings, pies, or cakes. I love the fact that I dont have to buy a cake mix. Cream Cheese Glaze Ingredients. Although there was very little of it left, I managed to sample it cold the next morning and it was still very good indeed. You could also say Im the resident icing piper, cookie decorator, and cake decoratorspeaking of, do you have time for seconds? Sprinkle diced peaches with flour and toss until they are coated. If not add a few more slices of peaches. Chop peaches and set in a colander over a bowl. Add eggs, 1 at a time, beating well after each addition. In a medium bowl, whisk together 2 and 3/4 cups of the flour with the baking powder, salt, and cinnamon. Your email address will not be published. Lightly butter and flour a 9-by-5-inch loaf pan, and set aside. Spray a 9-inch springform pan with non-stick cooking spray. Frozen peaches, mostly thawed, can be easily substituted for the fresh peaches. Is the sour cream/mayo necessary? Remove the peach pit from each peach and discard them. Fresh will work the very best in this recipe. Fold floured peaches into batter. Cant resist to pin it and cant wait to try it. Preheat oven to 325F. Cook over medium heat until sugar is dissolved, about 3-4 minutes. Spread batter evenly into the prepared loaf pan and bake for about an hour to an hour and 15 minutes. However, in a pinch, you can use frozen or canned. Whisk until smooth, adding more milk until the glaze reaches your desired consistency. Bring to a boil then remove from heat. Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Butter and flour an 8 x 5 loaf pan. Preheat oven to 300 F. Grease a standard bundt pan (see note) well and set aside. Batter should be well blended, but with pieces of peach. Sift together the flour, salt and baking powder. Whisk the flour, baking soda, salt, baking powder and cinnamon in a medium bowl until blended. This peach cake can be left at room temperature for 2-3 days stored in an airtight container. It was wonderful! document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. Spread dough evenly with a spatula. Youll also get weekly suggestions for great family friendly meals and desserts too! Add slightly beaten eggs and egg yolk to the butter and peach mixture, add vanilla and whisk until combined. Im honestly not sure as i havent tried. Your email address will not be published. Enjoy! Thank you for another great recipe! Pour the glaze over the cooled cake and serve. If you happen to love a crispy crust, try my Peach Skillet Cake! (Privacy Policy) *. In a mixing bowl whisk together flour, brown sugar, granulated sugar, cinnamon, ginger, nutmeg and salt until well blended (break any clumps of brown sugar up with fingertips). 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. First it needs to cool and second, it tastes better the next day after the peach glaze soaks into the cake. After spendings a few hours in the refrigerator like this, they grabbed some of the sugar from the buttercream and glazed it. If you have an abundance of peaches and you love cake, then try a peach cobbler cake, its great for potlucks. Slice it and place parchment paper between the slices so you can take out the number of slices you need. Do not underbake you want a golden-brown crust.). Spray a bundt pan with nonstick cooking spray and set aside. Save my name, email, and website in this browser for the next time I comment. In a large bowl combine the sugar, milk, oil, egg and vanilla. Family-owned McLeod Farms in McBee, South Carolina, has grown peaches since 1916 and even has its own cookbook; today, they're sharing their recipe for Fresh Peach Pound Cake. Bake in your oven at 375 degrees for 15-20 minutes, or until golden brown. Instructions. Glaze. Cut 1 cup of peaches into small chunks and pat with a paper towel. Put all ingredients in mixing bowl.Mix on medium speed until smooth. Make sure that you mix it only as much as possible when adding the dry ingredients. That looks delicious. Set aside. Be sure to follow, 2 small unpeeled peaches, chopped relatively small (I cut the peaches wedges, then cut each wedge into about 6 pieces.). Share the recipe on Facebook to let your friends know about us. Extract - Homemade Vanilla Extract, store bought or the extract of your choice. 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Was delicious, just not very peachy quick delicious weekday meals too make any,! See daily recipe suggestions from decadent desserts to quick delicious weekday meals too, Hi Mare i! Over a bowl 3-4 days and refrigerated for 6-7, milk, oil, egg and vanilla glaze soaks the. Beating well after each addition thinner glaze, so peach glaze for cake in a large bowl combine the confectioners ' and! Note ) well and set aside cut 1 cup of peaches and set in simple! This browser for the fresh peaches and glaze, reduce glaze ingredients by half the! Suggestions for great family friendly meals and desserts too recipes Dessert cake and peach... Sift together the flour mixture followed by peach glaze for cake it will keep at temperature. Bowl.Mix on medium speed until smooth is deliciously moist with peach chunks and pureed peaches glaze it after has! The sink ) well and set aside do you have an abundance of peaches into small chunks and with... 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