Georgia Peach Pound Cake
Creamy, juicy peaches folded into a dense, buttery cake — that’s the magic of this Georgia Peach Pound Cake. This recipe is the kind of comfort dessert that fills the kitchen with a warm, fruity aroma and brings smiles at the first forkful.
Servings: 8 servings
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 at room temperature
- 1 teaspoon Vanilla extract
- 3 cups All-purpose flour divided (reserve 1/4 cup)
- 1 teaspoon Baking powder
- 1/2 teaspoon Salt
- 2 cups Fresh peaches, pitted and chopped into 1/2-inch pieces
Instructions
- Preheat 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 bowl, cream the softened butter and sugar together 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.
- Sift 2 3/4 cups of flour with the baking powder and salt. Gradually add to the creamed mixture, mixing just until incorporated.
- Toss the chopped peaches with the reserved 1/4 cup flour and gently fold into the batter.
- Spread the batter into the prepared pan and bake for 60–70 minutes, or until a toothpick comes out clean.
- Let the cake cool in the pan for 10 minutes, then invert to remove and cool completely on a wire rack.
Notes
Serve with vanilla ice cream or whipped cream for a delightful dessert experience.