Peachy Peach Pound Cake
New Orleans native Charlie Andrews demonstrates how to make a Peachy peach pound cake. This cake has 4 different types of peach in it. Sliced peaches, freeze-dried peaches, peach juice and peach extract. This cake calls for 15 to 20 servings. It's a pretty large cake with a wonderful peach flavor and it is absolutely delicious. Hope you all will give this recipe a try.
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Peach Pound Cake
This sweet Peach Pound Cake is filled with juicy chunks of peaches and topped with brown butter icing. It’s the ultimate end-of-summer dessert!
RECIPE WITH PRINTABLE INSTRUCTIONS ►
???? INGREDIENTS
For The Cake
1 cup (226 g) unsalted butter, softened
2 cups (400 g) granulated sugar
5 large eggs, room temperature
2 teaspoons vanilla extract
¼ teaspoon almond extract
3 cups (390 g) all-purpose flour
¼ teaspoon baking soda
½ teaspoon salt
⅓ cup (80 g) buttermilk, room temperature
2 ½ cups (350 g) diced fresh peaches
For The Glaze
¼ cup (56 g) unsalted butter
1 cup (120 g) confectioner's sugar
2-3 tablespoons whole milk
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recipe
1 cup soft butter
1 t. vanilla
1/2 t. Salt
2 cups sugar
3 cups all purpose flour
4 eggs
1 t. baking powder
2 cups fresh or frozen peaches chopped
325 40 minutes
Olivia's applesauce cake
Cream Cheese Peach Cobbler Pound Cake
Updated the viral cake a bit. If you'd like the recipe, it's at DariusCooks.TV!
BEST Peach Cobbler Pound Cake Mashup! #baking #recipe
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Make the upside down peach cobbler pound cake!
FOR THE PEACH TOPPING
3/4 cup caster sugar
2 1/2 tablespoons soft butter
100ml bourbon
3 or 4 peaches, cut into chunky slices
For the topping, put the caster sugar in a medium heavy-based saucepan and heat gently until it has melted; don’t stir, but tilt the pan occasionally. Continue to cook until it turns a deep golden brown. Add the butter and whisk until it melts, add the bourbon, taking care as it will splash up. The sugar will seize,continue whisking it over a low heat until it melts into the caramel. Continue to bubble for 2-3 minutes, or until you have a syrupy consistency. Set aside while you make the cake.
POUND CAKE
3 cups unbleached all-purpose flour add ½ cup for high altitude
2 ½ cups granulated sugar reduce to 2 cups for high altitude, I use all-natural cane sugar
6 large eggs room temperature
1 ½ cups butter add ¼ teaspoon salt if using unsalted, room temp
8 ounces cream cheese room temperature
1 tablespoon vanilla
1 teaspoon baking powder reduce to ¾ teaspoons for high altitude
1 teaspoon cinnamon
3 medium peaches
peeled, diced, about 1 ½ cups (fresh, or may replace with frozen, thawed)
Preheat oven to 325 degrees (350 degrees for high altitude)Using a whisk and a medium bowl, whisk together flour, salt and baking powder, set aside.cream together butter and cream cheese for 1 minute over medium-high speed; scrape sides and add sugar, mixing until light and fluffy,Add eggs, one at a time, beating
Mix in vanilla extract.Reduce mixer speed to lowest setting adding flour mixture ½ cup at a time, scraping down bowl half way through. Mix until just combinedRemove bowl from mixer and fold peaches into cake batter. Set aside.Drizzle two-thirds of the caramel over the base of the lined tin then add the peach slices in a circle, filling the centre with a couple of slices. Spoon the cake batter over and level the top. Bake in the oven for 55-60 minutes, or until a cake skewer comes out clean.
Remove from the oven and let the cake stand for 10 minutes before inverting onto a serving plate. Gently reheat the remaining caramel brush on cake
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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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