Kate's Peach Pound Cake recipe

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Ingredients

1 teaspoon butter, or as needed
2 tablespoons white sugar, or as needed
2 cups white sugar
1 cup butter, softened
4 eggs
1 ½ teaspoons vanilla extract
3 cups all-purpose flour, divided
1 teaspoon baking powder
½ teaspoon salt
2 cups fresh peaches - peeled, pitted, and chopped

Nutrition Info

334 calories
carbohydrate: 48.7 g
cholesterol: 76.9 mg
fat: 14 g
fiber: 0.7 g
protein: 4.2 g
saturatedFat: 8.3 g
servingSize: -
sodium: 216.8 mg
sugar: 29.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 325 degrees F (165 degrees C). Butter a 10-inch tube pan and cover with sugar.

  2. Mix 2 cups sugar and 1 cup butter together using an electric mixer in a large bowl until fluffy. Add eggs one at a time, making sure they are well incorporated. Stir in vanilla extract.

  3. Whisk 2 3/4 cups flour, baking powder, and salt together in a medium bowl. Stir flour mixture gradually into the butter mixture until combined.

  4. Coat peaches in remaining 1/4 cup flour, fold into the batter. Pour batter into the prepared pan.

  5. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 1 hour to 1 hour 10 minutes. Remove from the oven and let cool for 10 minutes before flipping cake onto a wire cooling rack to cool completely.

Recipe Yield

1 10-inch cake

Recipe Note

A great summer cake with fresh peaches for parties and family gatherings. This is a cake for people who have a little sweet tooth.

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