White Peach Pound Cake Food

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.

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.

PEACH BUNDT CAKE

Steps:

• Preheat the oven to 350 degrees F.
• With a hand mixer on high speed or stand mixer with paddle attachment, beat the butter and sugar for about 5 minutes, until the mixture is light and fluffy. It should look like whipped cream in texture and color. As you're beating, scrape the sides of the bowl with a rubber spatula to make sure all of the butter is incorporated.
• Add the eggs one at a time while continuing to beat on high (see Cook's Note). Add the vanilla and beat the mixture on high speed for another 4 to 5 minutes, scraping the sides of the bowl as you beat.
• In a medium bowl, toss the peaches with 1/4 cup of the flour, coating the fruit. Add the peach-and-flour mixture to your mixing bowl and beat on high until the peaches are incorporated.
• In a separate bowl, combine the remaining 2 3/4 cups flour with the salt and baking powder.
• Turn the hand mixer down to a low speed. Add about half of the dry ingredients, taking care to scrape the sides of the bowl to make sure all of the ingredients are well blended. Add the buttermilk and continue to mix. Finish by adding the rest of the dry ingredients and incorporating it into the batter.
• Spray a nonstick Bundt pan with nonstick vegetable oil spray. Pour in the cake batter and bake for 50 to 55 minutes. A toothpick or knife inserted into the cake center should come out dry. If it's wet, let the cake bake a few more minutes.
• Remove the pan from the oven and let the cake cool for 15 minutes. Flip it onto a plate to serve.

FRESH PEACH POUND CAKE RECIPE - (4.3/5)

Steps:

• Pre­heat oven to 350 degrees. In a 9″ - 10″ non­stick bundt pan, butter the pan well with the 3-4 Tbl covering all areas. Dust with the ¼ cup sugar, turning the pan to coat well. In a large bowl, cream the softened butter (not melted) and sugar until light and fluffy. Add the eggs one at a time, beat­ing well after each addition. Beat in the almond and vanilla extracts. In a separate bowl combine the flour, bak­ing soda and salt and mix. Add this dry mixture to batter alternately with sour cream; beating well after each addition. Fold in the peaches, careful not to break them up, but to leave them in chunks. Pour the peach bat­ter into the pre­pared bundt pan. Bake for 60-70 min­utes, or until the tooth­pick comes out almost clean. Cook­ing time will depend on oven.DSC_1971Cool for 15 min­utes before remov­ing from the pan to a serv­ing plate. It helps to loosen the edges with a table knife gen­tly no to dam­age the cake sides. When the cake is com­pletely cooled, dust with confectioner's sugar if desired. Peach Pound Cake 2

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

WHITE PEACH POUND CAKE

Steps:

• In a large mixing bowl, cream butter and sugar until light and fluffy.
• 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.
• Fold in the peaches.
• Pour into a greased and floured 10-inch fluted tube pan.
• Bake at 350 for 60-70 minutes or until a toothpick inserted near the center comes out clean.
• Cool for 15 minutes before removing from pan to a wire rack to cool completely.
• Dust with confectioner's sugar if desired.

PEACH, PISTACHIO & WHITE CHOCOLATE POUND CAKE

Steps:

• Heat oven to 160C/140C fan/gas 3. Butter and line the base and sides of a deep 22cm cake tin with baking parchment, then beat the rest of the butter and the sugar together until pale. Add the flour, baking powder, vanilla, eggs, yogurt and grated chocolate. Beat together, then stir in the peaches.
• Scrape into the tin and bake for 1 hr, until an inserted skewer comes out clean. Cool in the tin.
• To make the icing, melt the chocolate chunks in a bowl over a pan of barely simmering water, then remove from the heat. Beat the soft cheese in a mixing bowl until smooth, then beat in the yogurt until smooth. Scrape in the melted chocolate and beat again. Chill until ready to use.
• Swirl the icing over the top of the cake and scatter over the pistachios.

PEACH-TOPPED CAKE

Steps:

• In a small bowl, beat butter and sugar until crumbly. Beat in the egg and vanilla. Combine the flour, baking powder and salt; add to sugar mixture alternately with milk. , Spread into a 9-in. springform pan coated with cooking spray. Bake at 350° for 10-15 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., In a small saucepan, sprinkle gelatin over 1/2 cup cold water. Let stand for 1 minute. Stir in sugar and soft drink mix; cook and stir over low heat until gelatin is dissolved. Transfer to a large bowl; stir in remaining cold water. Refrigerate until partially set, about 1-1/2 hours. , Line outside of springform pan with foil. Arrange peaches over top of cake. Pour gelatin over peaches. Chill overnight. Just before serving, remove foil and sides of pan. Garnish with whipped topping. Refrigerate leftovers.