Peach Pound Cake Food

GA PEACH POUND CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Butter a 10 inch tube pan and coat with white sugar.
• In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Reserve 1/4 cup of flour for later, and sift together the remaining flour, baking powder and salt. Gradually stir into the creamed mixture. Use the reserved flour to coat the chopped peaches, then fold the floured peaches into the batter. Spread evenly into the prepared pan.
• Bake for 60 to 70 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. Allow cake to cool in the pan for 10 minutes, before inverting onto a wire rack to cool completely.

MOIST PEACH POUND CAKE

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.

PEACH POUND CAKE

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.

PEACH POUND CAKE

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.

PEACH COBBLER POUND CAKE

Steps:

• Preheat the oven to 325 degrees F.
• For the streusel topping: Whisk together the melted butter, brown sugar, granulated sugar, cinnamon and salt in a small bowl until smooth and combined. Stir in the flour until completed moistened and clumping into pea-size pieces. Cover with plastic wrap or a kitchen towel and set aside.
• For the pound cake: Line a 9-by-5-inch loaf pan with parchment, leaving a 2-inch overhang on the longer sides. Spray generously with nonstick cooking spray.
• Beat the butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 4 minutes. Add the eggs, one at a time, until combined, then beat in the vanilla.
• Whisk together the cinnamon, baking powder, baking soda, salt and 1 1/2 cups of the flour in a separate large bowl until combined. With the mixer on medium low, add the flour mixture to the butter mixture in three batches, alternating with the buttermilk; beat until just combined.
• Toss the diced peaches with the remaining 2 tablespoons flour in a small bowl, then gently fold into the batter until evenly distributed throughout.
• Transfer the batter to the prepared loaf pan and sprinkle evenly with the streusel topping. Bake until golden brown and a toothpick inserted in the center comes out clean, 1 hour 15 minutes to 1 hour 30 minutes. Transfer to a wire rack to cool slightly, about 15 minutes. Run a small offset spatula around the edge of the loaf pan, then use the parchment paper overhang to lift the cake out of the pan and onto the wire rack. Let cool completely.
• For the macerated peaches: Toss the sliced peaches with the brown sugar, lemon zest and vanilla in a large bowl until combined. Set aside until the peaches are softened and starting to release their juices, about 30 minutes.
• For the whipped cream: Beat the heavy cream, sour cream and brown sugar in a large bowl with an electric mixer on medium-high speed until soft peaks form, about 2 minutes. Cover and keep cold in the refrigerator until ready to serve.
• Cut the pound cake into 1-inch-thick slices using a serrated knife. Top with some of the macerated peaches and a dollop of whipped cream.

POLENTA POUND CAKE WITH PEACH TOPPING AND MASCARPONE WHIPPED CREAM

Steps:

• Set up a grill for cooking over indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
• Spray the bottom of a loaf pan with the cooking spray; line with parchment paper, then spray with cooking spray one more time. Set aside.
• Whisk together the flour, polenta, baking powder and salt. Set aside. To a stand mixer fitted with a paddle attachment, add the butter and granulated sugar. Cream until pale and fluffy, about 5 minutes. Add the eggs and egg yolk and beat again to fully incorporate. Add the ricotta, Greek yogurt, vanilla and orange zest and beat again to combine, scraping down the sides and bottom of the bowl. Add the dry ingredients and mix by hand to incorporate. Pour the batter into the prepared loaf pan, then place on the indirect-heat side of the grill, close the lid of the grill and bake until set and a toothpick inserted in the center comes out clean, 50 minutes to an hour. Remove from the grill and let cool completely.
• For the peach topping: Meanwhile, add the marmalade, orange juice and peaches to a pot, place over indirect heat and bring to a gentle simmer for the flavors to meld together, 3 to 5 minutes.
• Make the mascarpone whipped cream: Beat the heavy cream and confectioners' sugar with a blender until whipped cream forms. Fold in the mascarpone and vanilla.
• Remove the cake from the pan, then slice and serve with the peach topping and mascarpone whipped cream spooned over the top.

PEACH POUND CAKE RECIPE

Steps:

• Heat oven to 325 F. Butter and flour a 12-cup Bundt cake pan, or spray with a baking spray. Drain syrup from peaches; measure 1/3 cup of the syrup and reserve. Chop peaches finely and set aside.
• Beat butter and sugar until light and fluffy. Add the eggs one at a time, beating after each addition. Beat in vanilla.
• In another bowl, combine flour, baking powder, salt, and soda. Blend dry mixture into the creamed mixture, alternating with buttermilk; fold in reserved 1/3 cup of peach syrup and the chopped peaches. Spoon into prepared baking pan. Bake for 1 hour to 1 hour and 15 minutes, or until a toothpick or cake tester comes out clean when inserted in center.
• Cool in pan on a rack for 15 minutes. Invert the cake onto the rack to cool completely. Put the baking pan over the cooled cake (matching the grooves and pattern) and flip with the rack then put a serving plate over the cake and invert again. You Might Also Like Peaches and Cream Cake Peach and Coconut Upside-Down Cake Easy Fresh Nectarine or Peach Cake

POUND CAKE PEACH PUDDING

Steps:

• Beat pudding mixes and milk in large bowl with whisk 2 min. Add lemon zest and juice; mix well.
• Line bottom of medium glass serving bowl with 1/3 of the cake slices; drizzle with some of the reserved peach syrup. Top with layers of 1/3 each of the pudding, peaches, raspberries and COOL WHIP. Repeat layers twice.
• Refrigerate at least 1 hour before serving.

GRILLED PEACHES & POUND CAKE

Steps:

• Brush peaches with vinegar and place in a grill wok or basket. Grill, uncovered, over medium heat for 10-12 minutes or until tender, stirring frequently., Cut pound cake into six slices. In a small bowl, combine brown sugar and butter; brush over both sides of cake slices. Grill, uncovered, over medium heat for 1-2 minutes on each side or until light golden brown. Place cake slices on serving plates and top with peaches and ice cream.

THE BEST PEACHY POUND CAKE

Steps:

• Preheat oven to 350 degrees.
• Grease and flour a 10 inch tube pan.
• In a large bowl, cream butter and sugar until light and fluffy.
• Add eggs one a a time, beating well after each addition.
• Stir in vanilla and almond extracts.
• In a small bowl, combine dry ingredients. Add to creamed mixture.
• Fold in sour cream and peaches.
• Pour batter into prepared pan.
• Bake 75-85 minutes until toothpick inserted into center comes out clean.
• Dust with powdered sugar.

PEACH POUNDCAKE

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.