The best & truest time to use a fruit is when it’s in its seasonal prime. Depending on your region, now is the sweetest & ripest moment of the year to enjoy peaches alone, in baked goods, or both.
Behold peach pound cake. This proved to be a soft, not overly sweet, moist cake. Fresh peaches are one of my favorite fruits, but even those who aren’t crazy about peaches were surprised how much they enjoyed this cake.
1 cup butter, at room temperature
2 cups granulated sugar
4 eggs, at room temperature
1 tsp vanilla extract
3 cups all-purpose flour, 1/4 reserved
1 tsp baking powder
1/2 tsp salt
2 cups (7 – 8 peaches), pitted, skins removed, & chopped
Peel, pit, & chop the peaches placing chopped peaches in a bowl. Sprinkle with a 1/4 cup of flour; stir & set aside.
Preheat oven to 325 degrees. Butter a 10” Bundt pan & sprinkle with granulated sugar.
In a large bowl, cream together the butter & sugar until light & fluffy. Add the eggs, one at a time, beating well after each addition. Stir in vanilla extract.
Sprinkle the baking powder & salt evenly over the batter. Stir to incorporate. Add 2 & 3/4 cups of flour & stir until no streaks of flour show. Fold the peaches into batter. Spread evenly in prepared pan.
Bake for 60 – 70 minutes or until toothpick inserted into the middle of the cake comes out clean. Allow to cool in pan 10 minutes before removing. Transfer cake to cooling rack to cool completely.
Source: A friend had shared this recipe on Facebook & I screenshot the recipe. Check out Everyday Eileen on Facebook or http://www.everydayeileen.com