Peachy Pound Cake 🍑🍰
Introduction:
Indulge in the delightful flavors of summer with this Peachy Pound Cake recipe! Bursting with the sweetness of fresh Ontario peaches or the convenience of well-drained canned peaches, this dessert is a delightful treat for any occasion. Whether you’re hosting a gathering or simply craving something sweet, this pound cake is sure to impress with its moist texture and fruity aroma. So let’s dive into the recipe and bring a taste of summer to your table!
Recipe Details:
- Name: Peachy Pound Cake
- Cook Time: 1 hour 20 minutes
- Prep Time: 15 minutes
- Total Time: 1 hour 35 minutes
- Recipe Category: Dessert
- Keywords: Fruit, Weeknight, < 4 Hours
Ingredients:
| Quantity | Ingredient |
|---|---|
| 3 cups | Flour |
| 1/4 tsp | Baking soda |
| 1/2 tsp | Salt |
| 1 cup | Unsalted butter |
| 3 cups | Sugar |
| 6 | Eggs |
| 1 tsp | Vanilla extract |
| 1/2 cup | Sour cream |
| 1/2 cup | Cream cheese |
| 2 tbsp | Butter |
| 8 tbsp | Milk |
| 1/4 cup | Confectioners’ sugar |
| 1 | Fresh Ontario peach, diced (or well-drained canned peaches) |
Nutritional Information (per serving):
- Calories: 9131.1
- Fat Content: 368.7g
- Saturated Fat Content: 221g
- Cholesterol Content: 2181.3mg
- Sodium Content: 3001.8mg
- Carbohydrate Content: 1385.5g
- Fiber Content: 15.2g
- Sugar Content: 1077.3g
- Protein Content: 103.2g
Instructions:
- Preheat oven to 350 degrees Fahrenheit.
- Grease and flour a 10-inch tube pan to prevent sticking.
- Sift and mix the flour, baking soda, and salt in a small bowl. Set aside.
- Cream the unsalted butter and sugar in a mixing bowl until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition.
- Stir in the vanilla extract for a delightful aroma.
- Incorporate the dry ingredients mixture into the butter and sugar mixture, and mix well.
- Fold in the sour cream and diced peaches until evenly distributed.
- Pour the batter into the prepared tube pan, spreading it evenly.
- Bake for 80 minutes or until a wooden pick inserted into the center of the cake comes out clean.
- Cool the cake in the pan for 10-15 minutes, then invert it onto a wire rack for further cooling.
Icing:
- Cream the cream cheese and butter in a mixing bowl until light and fluffy.
- Add the milk and almond extract, and mix well to combine.
- Gradually add the confectioners’ sugar, beating until smooth and creamy.
- Frost the cooled cake generously with the prepared icing.
Serving:
- Enjoy a slice of this Peachy Pound Cake with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat. Serve it alongside a cup of hot tea or coffee for a delightful afternoon snack or dessert.
Storage:
- Store any leftover cake covered in the fridge to maintain its freshness and moistness. Simply wrap it tightly with plastic wrap or store it in an airtight container for up to several days.
Conclusion:
With its moist crumb and juicy peach chunks, this Peachy Pound Cake is a delightful way to savor the flavors of summer all year round. Whether you’re baking for a special occasion or simply craving a sweet treat, this recipe is sure to please. So gather your ingredients and get ready to delight your taste buds with this irresistible dessert!
