PEACH POUND CAKE
Our state grows excellent peaches, and this is one recipe I'm quick to pull out when they are in season. It's a tender, moist cake that receives rave reviews wherever I take it. -Betty Jean Gosnell, Inman, South Carolina
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 16 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine the flour, baking soda and salt; add to the batter alternately with sour cream, beating well after each addition. Fold in the peaches., Pour into a greased and floured 10-in. fluted tube pan. Bake until a toothpick inserted in the center comes out clean, 60-70 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar if desired.
Nutrition Facts : Calories 337 calories, Fat 15g fat (9g saturated fat), Cholesterol 115mg cholesterol, Sodium 200mg sodium, Carbohydrate 46g carbohydrate (27g sugars, Fiber 1g fiber), Protein 5g protein.
PEACH POUNDCAKE
This recipe proves that the perfect summer pound cake takes no special equipment or skill to pull off. Once you've prepared the peaches, this is essentially a dump-and-whisk cake. Puréed peaches (plus an extra egg yolk) keep the cake from drying out. Diced peaches add bursts of fresh fruit, and a peach glaze lends another layer of flavor. Use sweet, ripe peaches for best results, but frozen work fine here, too. If you're looking for a spin on classic peaches and cream, serve a slice with lightly sweetened whipped cream.
Provided by Jerrelle Guy
Categories cakes, dessert
Time 2h
Yield 1 (9-by-5-inch) cake
Number Of Ingredients 10
Steps:
- Heat oven to 325 degrees. Lightly butter and flour a 9-by-5-inch loaf pan, and set aside.
- Dice 1 peach into 1/3-inch pieces. Pat the pieces dry with a paper towel and set aside.
- Add the remaining 2 peaches and the lemon juice to a food processor or blender, and blend on high until completely puréed. Measure out 1 leveled cup of the purée and transfer it to a mixing bowl along with the melted butter, eggs, egg yolk and vanilla. Whisk to combine and set aside.
- Completely scrape down the sides of the food processor, and make the icing using the small amount of puréed peaches still remaining: Add 1 cup of the confectioners' sugar to the remaining peach purée in the food processor and blend on high until combined. The icing should be thick but thin enough to drizzle. Add more confectioners' sugar to thicken or a splash of water to thin, as needed. Cover and set aside until it's time to ice the cake.
- In a large mixing bowl, add the flour, granulated sugar, baking powder and salt, and whisk to combine. Pour the peach mixture into the flour mixture, and whisk well until the batter is thoroughly combined, then fold in the diced peaches. Transfer the batter to the loaf pan, spread evenly to the edges, and bake until crusty and golden brown on the top and a toothpick inserted into the center comes out clean, 75 to 80 minutes. Remove from the oven and allow to cool for 10 minutes before transferring to a wire rack.
- Stir the icing a final time and spread it on top of the warm cake, allowing the extra icing to drip down the sides. Cool the cake to room temperature. Slice and serve, or wrap tightly with plastic wrap and store on the counter for up to 3 days.
MOIST PEACH POUND CAKE
This is a delicious, moist, feel-good cake.
Provided by OODLES_OR
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 1h20m
Yield 20
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and sugar two 9x5-inch loaf pans.
- Combine flour, salt, and baking soda in a bowl. Mix mashed peaches and sour cream in another bowl.
- Beat butter and sugar with an electric mixer in a large bowl until light and fluffy. Add eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in vanilla extract and almond extract with the last egg. Pour in the flour mixture alternately with the peach mixture, mixing until just incorporated.
- Bake in preheated oven until a toothpick inserted into the center comes out clean, about 65 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 310.3 calories, Carbohydrate 48.9 g, Cholesterol 82.7 mg, Fat 11.9 g, Fiber 1 g, Protein 4.2 g, SaturatedFat 7 g, Sodium 164.9 mg, Sugar 34.9 g
PEEP CAKE
Provided by Food Network Kitchen
Time 2h10m
Yield 14 to 16 servings
Number Of Ingredients 12
Steps:
- Butter and flour a 9-by-13-inch cake pan plus a 1-quart and 2 1/2-quart ovenproof bowl. Make both cake mixes; divide the batter among the pan and bowls. Bake at 350 degrees F until a toothpick comes out clean, about 35 minutes for the pan and small bowl, and 50 minutes for the large bowl.
- Let the cakes cool 15 minutes in the pan and bowls, then unmold onto racks to cool completely. Trim the flat sides of the bowl cakes with a serrated knife to make level. Using a chef's knife, cut the 4 corners off the rectangular cake, as shown; set aside 3 of the cake triangles for the tail and beak.
- Put the flat cake on a cake board or platter; use toothpicks to attach 2 cake triangles to a short end for the tail. Position the large bowl cake on the flat cake as shown, then top with the small bowl cake; insert a skewer through the cakes to secure. Trim another cake triangle to make a beak; attach to the small bowl cake with toothpicks.
- Make the frosting: Heat the sugar with the cream of tartar, salt and 2/3 cup water in a saucepan, stirring, until dissolved. Beat the egg whites with a mixer until frothy. Slowly beat in the hot sugar mixture, then increase the mixer speed and beat until stiff peaks form, about 7 minutes. Beat in the vanilla and almond extracts and the food coloring.
- Cover the cake with a thick layer of the yellow frosting, using the frosting to sculpt a rounded chick shape. With the edge of an offset spatula, use some frosting to extend the beak and tail.
- Coat the cake with yellow sanding sugar. Refrigerate, uncovered, 15 minutes. Press the chocolate disks into the frosting for eyes. Remove the skewer and toothpicks as you cut the cake.
FRESH PEAR CAKE
When pears are in season, I love to make this family favorite. It's moist and keeps well, and makes a wonderful dessert as well as a breakfast or brunch cake.
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 16 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a large bowl, beat eggs on medium speed. Gradually add sugar and oil; beat thoroughly. Combine the flour, cinnamon, salt and baking soda; add to egg mixture and mix well. Stir in pears and vanilla. (The batter will be stiff.) , Spoon into a greased and floured 10-in. tube pan. Bake for 60-65 minutes or until a toothpick inserted in the center comes out clean. Let cool in pan 10 minutes before inverting onto a serving plate. , In a small bowl, combine the confectioners' sugar and milk; beat until smooth. Drizzle over warm cake. Cool completely.
Nutrition Facts : Calories 424 calories, Fat 22g fat (3g saturated fat), Cholesterol 40mg cholesterol, Sodium 240mg sodium, Carbohydrate 55g carbohydrate (35g sugars, Fiber 1g fiber), Protein 4g protein.
PECAN SOUR CREAM POUND CAKE
I won first place with this cake at the Cuyahoga County Fair (Cleveland, Ohio) in 1993. For a nuttier variation, you can substitute 1 cup of the flour with 1 cup of ground pecans.
Provided by CAROLE10
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 2h20m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Grease and flour a 10 inch Bundt or tube pan. Sprinkle pecans on bottom of pan; set aside. Sift together flour, salt, and baking soda into a medium bowl; set aside.
- In a large bowl, cream butter and white sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla. Add flour mixture alternately with sour cream. Pour batter over pecans in prepared pan.
- Bake in the preheated oven for 75 to 90 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 20 minutes, then turn out onto a wire rack and cool completely.
- To prepare the glaze: In a small bowl, combine confectioners' sugar, orange juice and 1 teaspoon vanilla. Drizzle over cake while still warm.
Nutrition Facts : Calories 593.9 calories, Carbohydrate 89.7 g, Cholesterol 142.1 mg, Fat 23.8 g, Fiber 0.8 g, Protein 7.1 g, SaturatedFat 13.2 g, Sodium 171.3 mg, Sugar 60.6 g
BALTIMORE PEACH CAKE
I've never been to Baltimore, so I can't comment on the current state of affairs, but what I can tell you is that this easy to make, yeast-based cake really is amazing. They say this recipe was brought to Baltimore by German immigrants, who apparently used to top it with caramelized onions. I don't know about onions, but any ripe, sweet fruit should work in this. Serve with ice cream if desired.
Provided by Chef John
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 2h55m
Yield 12
Number Of Ingredients 11
Steps:
- Combine sugar and yeast in a bowl. Pour in milk, butter, and egg. Whisk together until sugar is dissolved. Stir in flour, a portion at a time, until mostly moistened, adding more if dough is too wet. Add salt and stir until a soft, slightly sticky dough comes together.
- Cover dough with a damp towel and let rise in a warm spot until doubled in volume, about 1 1/2 hours.
- Grease a 9x13-inch baking dish with 1/2 tablespoon butter. Split peaches in half along the seam and slice halves into quarters, then eighths.
- Transfer dough into the buttered baking dish. Use a spatula to spread dough out to the corners of the dish. Cover with plastic wrap and let rise once more until roughly doubled in volume, 30 to 45 minutes.
- Preheat the oven to 375 degrees F (190 degrees C).
- Arrange peach slices onto the dough, pressing them in lightly. Drizzle remaining butter on top. Sprinkle Demerara sugar over peaches.
- Bake in the preheated oven until a toothpick inserted into the cake, not through a peach, comes out clean, 40 to 45 minutes.
- Heat apricot preserves up with a splash of water and brush glaze over the top of the cake. Let cool to room temperature before slicing.
Nutrition Facts : Calories 251.4 calories, Carbohydrate 40.3 g, Cholesterol 35.3 mg, Fat 8 g, Fiber 1 g, Protein 5 g, SaturatedFat 4.8 g, Sodium 310.4 mg, Sugar 14.4 g
SURE PEACH POUND CAKE
This peach pound cake recipe uses peach jam to add to the flavor. Be sue to start this in a COLD oven.
Provided by mary winecoff
Categories Fruit
Time 1h45m
Yield 1 cake
Number Of Ingredients 9
Steps:
- Cream shortening, butter and sugar. Add eggs, one at a time, beating well after each addition.
- Add baking powder to flour and add alternately with milk and vanilla to the mixture. Add peach jam and blend well.
- Pour into a greased and floured 10 inch tube pan.
- PUT IN A COLD OVEN.
- Bake at 325 degrees for 1 1/2 hours.
Nutrition Facts : Calories 6536.6, Fat 322.3, SaturatedFat 153.4, Cholesterol 1765.6, Sodium 2205.9, Carbohydrate 842.8, Fiber 9.6, Sugar 470.3, Protein 76.3
PEACH POUND CAKE
Make and share this Peach Pound Cake recipe from Food.com.
Provided by Bliss
Categories Dessert
Time 1h35m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°.
- Grease and flour a 10-inch tube pan and set aside.
- In large mixing bowl, beat butter and sugar well, until very light and fluffy.
- Beating well after each addition, one at a time add eggs.
- In a separate bowl, combine flour, soda and salt.
- Mix together sour cream and peaches.
- Beginning and ending with dry ingredients, alternately add dry ingredients and sour cream-peach mixture to creamed mixture.
- Beat well after each addition.
- Stir in extracts.
- Pour batter into prepared pan and bake until cake tests done, 75 to 80 minutes.
- Cool slightly, remove from pan and cool completely.
- 10-12 servings.
- This recipe was delicious, using the amounts stated in my recipe. The reviewer's recipe is an entirely different recipe, and should not be confused with mine.
Nutrition Facts : Calories 615.9, Fat 24.3, SaturatedFat 14.2, Cholesterol 180.8, Sodium 269.3, Carbohydrate 92.7, Fiber 1.5, Sugar 63.3, Protein 8.5
PEACH BRANDY POUND CAKE
Make and share this Peach Brandy Pound Cake recipe from Food.com.
Provided by Theresa Thunderbird
Categories Dessert
Time 1h55m
Yield 1 Cake
Number Of Ingredients 14
Steps:
- For Cake: Preheat oven to 325 degrees.
- Cream butter and sugar together,add eggs 1 at a time.
- Mix flour and salt and add alternately with sour cream.
- Stir in flavorings and brandy.
- Pour into a greased and floured Bundt pan.
- Bake 1 to 1-1/2 hours or until tests done.
- Cool cake in pan for 15 minutes, then remove to cool completely.
- Drizzle Glaze atop cake, if desired.
- For Glaze: Mix powdered sugar and brandy together and drizzle over cake.
Nutrition Facts : Calories 6824.6, Fat 261.7, SaturatedFat 153, Cholesterol 1723.7, Sodium 2829.7, Carbohydrate 1045.9, Fiber 10.1, Sugar 757, Protein 83.1
SOUTHERN PRALINE PECAN CAKE
This is an easy but wonderful recipe, all my friends love It, and I sell it to Tea Rooms.
Provided by Debbie Halford
Categories Desserts Specialty Dessert Recipes Praline Recipes
Yield 16
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a 9 or 10 inch Bundt pan with non-stick cooking spray.
- Combine the cake mix with the frosting, eggs, oil, water and 1/2 of the pecan pieces. Mix until combined.
- Sprinkle the remaining 1/2 of pecans in the prepared Bundt pan then pour in the cake batter.
- Bake at 350 degrees F (175 degrees C) for 50 minutes or until a toothpick comes out clean.
Nutrition Facts : Calories 394.4 calories, Carbohydrate 40.6 g, Cholesterol 46.5 mg, Fat 25.1 g, Fiber 0.7 g, Protein 3.7 g, SaturatedFat 5.3 g, Sodium 251.1 mg, Sugar 28 g
SOUR CREAM PEAR CAKE
Fresh pears are abounding, especially on my trees! Why not use some in a very moist fresh pear cake that everyone will love! I took this to a party last night and everyone was asking for the recipe as it was disappearing fast from the plate. Perfect as a coffee cake too!
Provided by rita
Time 1h20m
Yield 12
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Generously butter a 9 inch Bundt or tube pan. Sprinkle cinnamon sugar into the pan, and tilt to coat the buttered surface. Shake out the excess.
- In a medium bowl, stir together the cake flour, baking powder, baking soda and salt. Set aside.
- In a separate bowl, cream together 3/4 cup of butter and white sugar until light and fluffy. Beat in the eggs, one at a time, mixing well after each. Stir in the vanilla and sour cream, mixing just until blended. Gradually stir in the flour mixture until fully incorporated. Fold in the chopped pears using a rubber spatula.
- In a small bowl, stir together the brown sugar, cinnamon, ginger and pecans. Spoon 1/3 of the batter into the prepared pan. Sprinkle with 1/3 of the pecan mixture. Repeat layers two more times, ending with the pecan mixture on top.
- Bake for 50 to 60 minutes in the preheated oven, until the top of the cake springs back when lightly pressed, or a knife inserted into the crown comes out clean. Cool the cake in the pan for 15 minutes, then run a knife around the outside edge of the cake. Carefully invert onto a cooling rack. If the cake won't come out of the pan, tap it firmly with a knife on the bottom and sides of the pan. Set aside to cool completely.
- When cool, transfer the cake to a serving plate using two spatulas. Drizzle with the caramel ice cream topping before serving.
Nutrition Facts : Calories 612.4 calories, Carbohydrate 88.6 g, Cholesterol 105.7 mg, Fat 26.7 g, Fiber 3.1 g, Protein 7.7 g, SaturatedFat 12.2 g, Sodium 443.8 mg, Sugar 40.4 g
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