Betty's Southern Peach Pound Cake
Betty demonstrates how to make Southern Peach Pound Cake. This is a traditional pound cake that incorporates diced peaches and peach schnapps.
Southern Peach Pound Cake
2 cups butter, softened
3 cups sugar
6 eggs
4 cups all-purpose flour
½ cup milk
¼ cup peach schnapps
2 teaspoons almond extract
2 ½ cups diced fresh yellow peaches
Beat butter with an electric mixer on medium speed until light. Add sugar and beat until light and fluffy. Add eggs, one at a time, beating after each egg is added. In a small bowl, mix together milk, peach schnapps, and almond extract. Gradually add flour to the butter mixture alternately with milk mixture, beating well after each addition, beginning and ending with flour. Stir in diced peaches. Pour batter into a buttered and floured 10-inch tube pan. Bake at 325 degrees (F) for 1 hour and 30 minutes, or until a long pick inserted in the deepest part comes out clean. Cool in pan on a wire rack 10 to 15 minutes. Remove from pan and cool completely, about 1 hour. Drizzle a glaze over the top, if desired. Cut into 2-inch slices and serve on a nice serving plate. Enjoy! --Betty
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The BEST Peach Cobbler Pound Cake Recipe {Stays Moist FOR DAYS!!!}
No Southerner could deny a slice of peach cobbler pound cake come the summertime! This dreamy dessert combines the flavors of dense, buttery pound cake with bright and tangy peach cobbler! With the addition of a lemon cream cheese glaze, this cake is officially the ultimate Southern summer cake!
It's perfect for brunches, potluck parties, and everything in between! You can use fresh or frozen peaches, whichever you have on hand is fine! I tend to go the frozen peach route (terrible -- I know) because it cuts down on your prep time by about 15-20 minutes. However, if you have fresh peaches on hand, this cake is the perfect way to use them up!
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You can print out the recipe here:
Here's what you'll need:
For the Cake:
1 (16-ounce) bag frozen peaches, thawed or 6-8 fresh, ripe peaches
3 cups cake flour
1 1/4 teaspoon fine sea salt
4 large eggs, plus 2 yolks
1/4 cup milk
2 teaspoons pure vanilla extract
1 1/2 cup room temperature, unsalted butter (plus extra for greasing)
6 ounces room temperature cream cheese
3 cups granulated sugar
Zest of a lemon
For the Cream Cheese Lemon Glaze:
2 tablespoons room temperature cream cheese
2 tablespoons room temperature, unsalted butter
1 1/4 cup powdered sugar
1 tablespoon fresh lemon juice
1/4 teaspoon pure vanilla extract
HOW TO MAKE PEACH COBBLER POUND CAKE:
If using frozen peaches, chop the peaches into a 1/2 dice and set them aside in a colander over a bowl to drain. If using fresh peaches, peel, dice, and set aside.
Place a rack in the center of the oven and preheat the oven to 300°F. Generously grease a 12-cup bundt pan with butter and dust with flour. Knock out any of the excess flour and set aside until ready to use.
In a medium-sized mixing bowl, combine the flour and salt and set aside.
In a large measuring pitcher, whisk together the eggs, egg yolks, milk, and vanilla extract. Set aside.
Add the butter and the cream cheese to the bowl of stand mixer fitted with a paddle attachment. If you do not have a stand mixer, use a large mixing bowl and a handheld mixer. Mix on medium-high speed until the two are well-blended, about 1 minute. Gradually add the sugar and mix for about 3-4 minutes more, until the mixture appears light and fluffy. Reduce the speed to low and slowly stream in the egg-milk mixture. Scrape down the sides of the bowl and mix once more.
Add the dry ingredients in 3 additions, mixing on low. Scrape down the sides of the bowl and mix once more. Add the diced peaches and lemon zest and mix on low until the peaches are evenly distributed throughout the batter.
Add the batter to the bundt pan and bake for 40 minutes. Rotate the pan and continue baking for an additional 45 minutes more. Transfer the cake to a cooling rack and allow it to set for 15 minutes. Remove the cake from the pan and allow it to cool completely, about 2 hours.
If making the glaze, add the butter and cream cheese to a clean, medium-sized mixing bowl. Mix on medium-high speed until blended. Then, add the powdered sugar, lemon juice, and vanilla and mix until liquified.
Drizzle the top of the cake generously with the glaze and allow it to set 1-2 hours more. Slice and serve!
Store the cake refrigerated until ready to serve!
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The Anthony Kitchen is all about incredible food made with real ingredients, that delivers the most flavor in the most efficient way possible! Quality, flavor, ease, and YOUR SUCCESS in the kitchen matter to me. If you have a question, please ask away. I'm here to help and I check the comments regularly!
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How to Make The Best Peach Cobbler Pound Cake
Peach Cobbler Pound Cake
3 cups cake flour you can use all purpose
1 tbs baking soda
6 whole eggs
3 sticks butter room temperature
2 cups granulated sugar
3/4 cups milk
1 tbs vanilla extract
1 cup light brown sugar
29 or 24 oz can peaches drained well
1tsp cinnamon
1 tsp nutmeg
Peach Cobbler Pound Cake???? | Peach Crumble Topping W/Glaze | This Topping is AMAZING!!!
Heyyyyyy Errrrrrbody!!!
Today we're making a Peach Cobbler Pound Cake with a Peach Crumble Topping with Glaze. #PeachPoundCake #PeachCrumbleTopping #PoundCakeQueen????
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STEP BY STEP INSTRUCTIONS ARE PROVIDED IN THE VIDEO.
INGREDIENTS I USED:
Bake in oven preheated to 325 degrees for approx. 1 hour 30 mins (Depends on your oven)
3 Cups Swans Cake Flour
3 Sticks of Butter (Room Temperature)
3 Cups Sugar
5 Large Eggs (Room Temperature)
1/2 Tsp Baking Powder
1/4 Tsp Salt
1 Cup Milk (Room Temperature)
1 21 oz. Can Peach Pie Filling
1 29 oz. Can Sliced Peaches
1 Tablespoon Vanilla Extract
1 Tablespoon Creme Bouquet
1 Tsp Orange Extract
Cinnamon
Nutmeg
Brown Sugar
Liquid Butter
CRUMBLE TOPPING FOR 2 CAKES: (Can refrigerate to use later)
1.5 C All Purpose Flour
1 C Sugar
1 Tablespoon or more of Cinnamon
1 Tablespoon Brown Sugar
1.5 Sticks of Butter
FOR GLAZE I USED:
Powdered Sugar
Peach Juice
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Peaches and Homemade Vanilla Bundt Cake | A vanilla flavored Bundt cake infused with fresh peaches.
New Orleans native Charlie Andrews demonstrates how to make a Peaches and homemade vanilla Bundt cake. It has fresh peaches in it, but you also have the option to used canned peaches. It consists of a moist and dense vanilla Bundt cake topped with infused with a rich peach filling. After the cake is baked, it's drizzled with a homemade vanilla, peach glaze. This recipe calls for 15 to 18 slices of cake. Not only does this cake use fresh peaches, but it's also flavorful and absolutely delicious. Hope you all will give this recipe a try.
Peaches and Homemade vanilla Bundt cake recipe
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Peach Pound Cake Recipe : Pound Cakes
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