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Kate's Peach Pound Cake
Kate's Peach Pound Cake
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Prep Time:
15 minutes
Cook Time:
60 minutes
Total Time:
85 minutes
Summer pound cake with fresh peaches – a delightful treat for any gathering.
Ingredients:
  • 1 teaspoon butter, or as needed
  • 2 tablespoons white sugar, or as needed
  • 1 cup butter, softened
  • 4 eggs
  • 1.5 teaspoons vanilla extract
  • 3 cups all-purpose flour, divided
  • 1 teaspoon baking powder
  • 0.5 teaspoon salt
  • 2 cups fresh peaches - peeled, pitted, and chopped
Instructions:
  • Preheat the oven to 325 degrees F (165 degrees C) while generously buttering a 10-inch tube pan and coating it with sugar for a sweet, caramelized crust.
  • In a large bowl, use an electric mixer to cream together 2 cups of sugar and 1 cup of butter until fluffy. Add the eggs one at a time, ensuring they are fully mixed in. Mix in the vanilla extract.
  • In a medium bowl, whisk together 2 3/4 cups of flour, baking powder, and salt until well combined. Gradually stir the flour mixture into the butter mixture until fully incorporated.
  • Dredge peaches in the remaining 1/4 cup of flour, gently mix into the batter, and transfer the mixture into the prepared pan.
  • Bake in the preheated oven for 1 hour to 1 hour 10 minutes, until a toothpick inserted in the center comes out clean. Remove from the oven, cool for 10 minutes, then flip the cake onto a wire rack to cool completely.

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