Peaches and Cream Poke Cake
(Expand SHOW MORE for link to recipe) Hold on kids it’s about to get peachy! Summer desserts just wouldn’t be complete without this Peaches and Cream Poke Cake. It’s a celebration of the beloved Southern flavor combination and it doesn’t disappoint.
Peaches and Cream Cake | Deep Run Roots | HARD
This cake is not something you can whip up at the last minute. It has four separate components; one base of peach purée and syrup that is used in the three other components that actually go into the cake themselves. Most of the components need time to sit before you can do anything with them. It's a six layer cake, all baked separately, so if you don't have six cake pans the same size you're looking at baking in batches, and even that can't happen without delay because you have to cool the layers in the pan. For us, it was a 2-day affair, though I suspect you could streamline some of it. Still, it's a process.
But it is worth it. Not everything is, but this one? I'd definitely make it again. It feeds a crowd , but it's also a light cake so it's not hard to eat a big piece if you must. It tasted great even a few days later, stored covered in the refrigerator. The peaches browned relatively quickly, so honestly I'd make fresh peach slices to garnish and serve it if you need to make it in advance; even the next day, stored with plastic wrap touching the top of them to try to avoid oxidation, many of my peaches looked a little muddy by the time we used them.
The peach flavor is much more subtle than you might expect, given that it is in every component -- even the cakes are moistened with the peach syrup! So if you are feeding someone who doesn't love peaches, they might like this one; if you do love peaches, make sure you get some of the slices with your piece for the signature tang they bring to the otherwise pretty sweet cake.
I managed to find this recipe on the google books preview of the cookbook:
Nutrition (1/16 recipe):
Calories: 463
Fat: 18g
Protein: 8g
Carbohydrates: 68g (1g fiber, 53g sugar)
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Fresh PEACH Pound CAKE & Fig Sauce | Char's Kitchen
Traditional southern peach pound cake with FIG sauce and hint of peach schnapps. Amazing flavor and easy to follow recipe.
Recipe:
1 CUP BUTTER - softened
3 CUPS SUGAR
6 EGGS
1 TSP VANILLA
3/4 TSP ALMOND
3 CUPS FLOUR
1/4 TSP BAKING SODA
1/2 CUP SOUR CREAM
2 CUPS PEELED & CHOPPED PEACHES
Cream butter & sugar and add eggs one at a time & blend.
ADD 1 1/2 cups flour and vanilla, almond & soda and mix.
ADD remaining 1 1/2 cups flour and toss with peaches, add sour cream and blend.
POUR INTO WELL SPRAYED BUNDT PAN
BAKE 350 1 HOUR AND 20 MINUTES & check for doneness,
BAKE ADDITIONAL 10 MINUTES IF NEEDED.
SAUCE
1/2 CUP FIG PRESERVES
1/4 CUP PEACH SCHNAPP
1/2 CUP DICED PEACHES
Blend over med/high heat until bubbly. Allow to cool and spoon on top of cake. Make ADDITIONAL SAUCE & serve on top of each serving. Enjoy!
Bake With Me for Mother’s Day | Peach Cobbler Pound Cake | Pinterest Recipe NAILED IT
Original Recipe:
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Peach Compote (How to Make Simple Peach Sauce)
Looking for a quick and easy peach dessert? Try Peach Compote! This recipe is made with fresh (or frozen) peaches, sugar, and lemon juice, ready in as little as 15 minutes. Serve this homemade peach sauce on French toast, cake, ice cream, pancakes, or anything else that could use some fruity flavor!
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