A couple of weeks ago I told you all about the bushel of peaches I had preserved. You might remember I had made a Peach Pound cake and sliced it in half to put it in the freezer for winter. Well….. I couldn’t wait! We had to try it! So a few days ago I thawed half of that pound cake and we ate it for dessert. Holy perfect peach pound cake! That cake was good! I think it’s the best pound cake I’ve ever had and I do love pound cake! So I had to come share the recipe with you and tell you to GO MAKE IT! You really need to try this yummy dessert!
- 1 c butter, softened
- 2 c white sugar
- 4 eggs
- 1 tsp vanilla extract
- 3 c all purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 2 c fresh peaches, peeled, pitted and chopped
- Preheat oven to 325 degrees.
- Grease a 10" bundt pan very well with butter flavored Crisco (or better). Coat with sugar and set aside.
- In a large bowl cream together the butter and sugar on high speed until light and fluffy. One at a time add the eggs, beating well after each one. Stir in vanilla extract.
- Reserving ¼ c flour, mix together remaining flour, baking powder and salt. Slowly add to creamed mixture until well blended.
- Fold reserved ¼ c of flour into the peaches tossing to coat well. Gently fold the peaches into the cake batter.
- Spread evenly into prepared pan and give it a soft tap on the counter to settle the batter.
- Bake cake for 55 - 70 minutes in preheated oven or until a knife tests clean in center.
- Cool cake in pan on wire rack for 15 - 20 minutes.
- Invert onto rack and allow to cool completely before storing.
Can be frozen whole or halved for up to 3 months. Store tightly sealed in freezer bags.
My peaches were very very ripe, almost overripe and were pasty when mixed with reserved flour. It worked out well though and the cake was very moist and sweet.
You can leave the skins on the peaches if you wish.