Two Step Peach Pound Cake | Peach Schnapps
This week, Jestine cooks up a Two Step Peach Pound Cake. Super simple recipe that you can either use fresh peaches or peach pie filling. Recipe also includes Peach Schnapps (Optional).
Ingredients:
4 cups flour
3 cups sugar
2 cups butter - room temp
1/2 cup butter milk (or Sour Cream)
1/2 cup Peach Schnapps (or omit and add 1/2 cup buttermilk)
6 large eggs
2 teaspoons vanilla
2 and 1/2 cups fresh peach or 1 can of peach pie filling.
Preheat oven to 325 deg F.
Spray a 10in - 16in bundt pan (or 9 x12 glass pan)
In order listed, add all the ingredients (except peaches) beat and scrape down the sides.
Fold in peaches
Pour into prepared baking dish and bake for 1 hour 25min to 1 hour 35 min. Check with toothpick.
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Bake With Me for Mother’s Day | Peach Cobbler Pound Cake | Pinterest Recipe NAILED IT
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Classic Southern Pound 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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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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