Georgia Peach Pound Cake
Creamy, juicy, and warmly spiced, this Georgia Peach Pound Cake is the kind of dessert that smells like summer and tastes like a hug.
Equipment
- 10-inch Tube Pan
- Mixing Bowl
- Electric Mixer
Ingredients
Ingredients
- 1 cup Butter or margarine, softened At room temperature
- 2 cups White sugar
- 4 large Eggs
- 1 teaspoon Vanilla extract
- 3 cups All-purpose flour, divided Reserve 1/4 cup for tossing peaches
- 1 teaspoon Baking powder
- 1/2 teaspoon Salt
- 2 cups Fresh peaches, pitted and chopped About 2–3 medium peaches
Instructions
- Preheat the oven to 325°F. Grease a 10-inch tube pan thoroughly and coat the greased surface with a light dusting of sugar.
- In a large mixing bowl, cream the softened butter and white sugar with an electric mixer on medium speed until light and fluffy, about 3–5 minutes.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract until combined.
- Sift together 2 3/4 cups of the all-purpose flour with the baking powder and salt. Gradually add the dry mixture into the creamed mixture, mixing just until incorporated.
- Toss the chopped fresh peaches with the reserved 1/4 cup flour to coat them; gently fold the floured peaches into the batter until evenly distributed.
- Spread the batter evenly into the prepared pan and smooth the top. Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the pan from the oven and cool on a wire rack for 10 minutes. Invert the cake onto the rack to cool completely.
Notes
Serve with fresh whipped cream or vanilla ice cream. Optionally top with a homemade peach sauce.