Fresh Peach Pound Cake Recipes

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.

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

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.

Steps:

• Mix all together in order listed. Pour into a greased 10 inch tube pan. Bake in preheated 350 degrees oven for 1 hour. Remove from oven, let stand 10 minutes. Cool completely on rack. Spoon Peach Cream Cheese Frosting on top and drizzle on sides.
• Peach Cream Cheese Icing: 3 ounces cream cheese 6 teaspoons peach juice from 1 peach in blender 1 1/ cups powdered sugar
• Beat cream cheese and peach juice until smooth. add powdered sugar gradually. Beat until creamy. Put on top of cake and drizzle down the sides.