When I think summer I think peaches. Big juicy Georgia peaches that are just perfect for making all kinds of good things. I love this beautiful pound cake laced with chunks of fresh peaches. I especially love it with vanilla ice cream and cold canned peaches on top. Oh My Goodness.
Peach Pound Cake
2 ¼ cups flour
1 teaspoon baking powder
1/4 teaspoon salt
5 large eggs
1 2/3 cups sugar
1 ½ sticks butter, diced, at room temperature
1 cup peaches, pitted and diced small
Preheat oven to 350 degrees. Coat a 9 x 5 x 3 inch loaf pan with non-stick cooking spray. Then line with parchment paper leaving excess paper over each side to be able to use as handles for lifting cake out later.
Transfer to a cake rack to cool and then life cake with parchment paper handles and allow to cool. Top with cold canned peaches and ice cream!
Peach Pound Cake
2 ¼ cups flour
1 teaspoon baking powder
1/4 teaspoon salt
5 large eggs
1 2/3 cups sugar
1 ½ sticks butter, diced, at room temperature
1 cup peaches, pitted and diced small
Preheat oven to 350 degrees. Coat a 9 x 5 x 3 inch loaf pan with non-stick cooking spray. Then line with parchment paper leaving excess paper over each side to be able to use as handles for lifting cake out later.
Transfer to a cake rack to cool and then life cake with parchment paper handles and allow to cool. Top with cold canned peaches and ice cream!
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