The production procedure is very simple, you simply need to comply with the techniques that we have written on this page. The adhering to are the phases of exactly how to prepare PEACH POUND CAKE.
Classic, perfect pound cake, enhanced with sour cream to give it an incredible velvety moistness, loaded with a sumptuous helping of fresh summer peaches!
Yes, this cake delivers ALL of it!!!
Just look at the tender, buttery crumb in the photo above.
Each slice has its own unique peach mosaic.
The gorgeous golden color that only a delicious butter pound cake can deliver!
This cake is as easy to make as any classical standard pound cake is, except, first you need to simply
- 1 1/2 Cups 3 Sticks Unsalted Butter, At Room Temperature
- 3 Cups Sugar
- 6 Large Eggs at Room Temperature
- 3 Cups Plus Extra To Coat The Pan All-Purpose Flour
- 1/2 Teaspoon Salt
- 1/4 Teaspoon Baking Soda
- 1 Cup Sour Cream
- 2 Teaspoons Vanilla Extract
- 2 Cups Fresh Peaches Peeled, Pitted and Diced
- 1 1/2 Cups Powdered Sugar Sifted
- 1-3 Tablespoons Milk or Cream
- Preheat oven to 325 degrees. Spray a 12 cup bundt pan with nonstick cooking spray and add a few tablespoons of all-purpose flour to pan, shake it around to coat well, and remove any tap out and threw away any excess.
- In gradually the bowl of an electric stand up mixer, beat butter until it’s creamy. Add sugar and beat at medium speed for 5-7 minutes, or until mixture is light and fluffy. (I beat for 7 minutes). Add eggs, one at a time, beating just until the yolk disappears and is incorporated into the batter.
- In a medium bowl, mix together flour, salt, and baking soda. Add to butter mixture, alternating with sour cream, beginning and ending with the flour mixture. Beat batter on low just until blended after each addition. With the mixer on low, stir in vanilla and peaches and continue to beat for about 1 minute. Using a large rubber spatula or wooden spoon, give the batter a final stir and make sure the peaches are mixed evenly throughout the batter. Pour the batter into prepared pan, filling the pan only 3/4 full, and bake in preheated oven for 1 hour and 20 minutes to 1 hour and 40 minutes, testing until a wooden skewer or cake tester, inserted into the center of the cake just comes out clean, without any crumbs. Cool pan on a wire rack for 10-15 minutes, then inverts the pan onto a plate, removing cake from pan and cool completely.
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