Wednesday, July 6, 2011

Peach Pound Cake: Southern Goodness!

Last week I stumbled upon this recipe, Georgia Peach Poundcake, on (Recipe below photos.) I made it over the July 4th weekend for friends and family, and I must say, it's fabulous! I would highly recommend this for a summer dessert. I think it's my favorite cake I've ever made. The sugary, crispy crust is what makes the cake so unique. It's a delicious after dinner treat -- and it's also great with your morning cup of coffee! Enjoy!

Georgia Peach Pound Cake

1 cup butter or margarine, softened
2 cups white sugar
4 eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2 cups fresh peaches, pitted and chopped

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.

*Interesting tip: tossing the peaches with the flour keeps the peaches from sinking into the batter.


Tracy said...

A tip: My Mom just made this cake today and she decided to add more peaches. She said it turned out great! More peaches = summer yumminess!

Sherry C said...

yummy! I'm going to have to give this a try, tfs!