8.23.2012

Bites :: Peach Pound Cake


Okay, y'all. Today I want to share with you a slice of heaven...in the form of peach pound cake. We've been getting a ton of peaches in our past three produce co-op bags, and, as I've mentioned before, I'm not really a raw fruit kind of gal. As such, these sweet little orbs have been finding their way into bowls filled with batter, and this particular recipe has been a frequent favorite of mine.

The first time I made it was for our second swap meet earlier this summer, and it seemed to be a hit. The cake itself is dense and moist, with the peaches added extra bursts of sweetness here and there. And the outside gets a slightly crunchy texture, and you really get a taste of the salt that's been put into the batter.


In our house, cake rarely gets eaten without ice cream, so I popped over to Local Harvest, an amazing little grocery store here in Tower Grove, and picked up the last carton of Serendipity ice cream (made in Webster Groves, and pretty much my favorite in town). Luckily, it was strawberry, which paired really well with this cake.

So if you're looking for a delish end-of-summer, use-up-your-peaches dessert, I strongly suggest you give this one a whirl. You won't regret it. :)


Peach Pound Cake
By Dent Norton
Yields one 10-inch tube 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. 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, 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.

1 comment:

  1. I've peaches waiting for me to determine their fate. Your sweet, buttery pound cake would be a perfect weekend treat!

    ReplyDelete

Related Posts Plugin for WordPress, Blogger...