How To make Pound Cake, Famous Peach
1 cup unsalted butter
softened
3 cups sugar
6 whole eggs :
at room temperature
3 cups all-purpose flour sifted after measuri
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sour cream
2 cups fresh peaches :
peeled
finely chopped :
well drained 1 teaspoon vanilla
1/2 teaspoon almond extract -- optional
Preheat oven to 350.
Lightly grease and flour a 10-inch tube pan and set aside.
In the bowl of an electric mixer set on medium speed, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition.
In a separate smaller bowl, combine sifted flour, soda and salt. Set aside.
Combine sour cream and chopped peaches in another small bowl.
Fold dry ingredients into creamed mixture alternately with sour cream and peaches, beginning and ending with dry ingredients. Stir in vanilla and almond extracts, if desired.
Pour batter into prepared pan and bake on middle oven rack for 65-75 minutes or until cake tests done. If should just release itself from the edge of the pan, be golden brown and spring back in the center when lightly touched.
Let cake cool in pan 10 minutes, then turn out onto rack to finish cooling.
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Peach season is here! Join me in the kitchen for a delicious peach pound cake recipe.
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How To Make The BEST Salted Caramel Hennessy Pound Cake | Vlogmas Day 4
Learn how to make the Best Infused Pound Cake for the Holidays! This is a simple and easy recipe, full of flavor! #easyrecipe #poundcake #vlogmas22
Ro’s Salted Caramel Hennessy Pound Cake
3 Cups AP Flour
1 tsp Baking Powder
1/2 tsp salt
3 Cups Granulated Sugar
5 eggs (room temp)
2 sticks Salted Butter (room temp)
1/2 cup butter-flavor shortening
3 tsp cookie nip flavoring
2 Tbsp Hennessy
1 cup buttermilk (room temp)
Salted Caramel Hennessy Sauce
1 1/2 Cups Light Brown Sugar
1 1/2 Stick of Salted Butter
1 tsp Cookie Nip Flavoring
1/2 tsp rum extract
1/2 Cup Hennessy
2 bags of Caramel Bits
Pinch of Salt
OPTIONAL:
Hennessy Brown Butter Simple Syrup Sauce
1/3 cup of Hennessy
1/2 cup Light Brown Sugar
1 stick salted butter
1/2 tsp rum extract
1/2 tsp cookie nip flavor or vanilla extract
Instructions:
1) Preheat oven to 325°. Grease and flour a bundt pan. Set aside.
2) In a large bowl Shift together flour, baking powder and salt. Set aside.
3) In a large bowl cream together butter and shortening on low speed, until combined.
4) Alternate adding the eggs and sugar, mixing after each addition, just until combined, until batter is fluffy.
5) Mix in Cookie Nip Flavoring, rum extract and Hennessy. You can substitute with vanilla extract but I recommend Cookie Nip Flavor.
6) Mix the dry ingredients into the wet ingredients, alternating with the buttermilk until the batter is combined and fluffy.
7) Spoon batter into prepared pan and give the pan a few shakes to release any air bubbles and level the surface.
8 Bake for 1 hour and 15 minutes depending on your oven, (know your oven) place your cake on the middle rack until cake tester inserted into the cake comes out clean or with moist crumbs clinging to it.
9) Remove Cake from oven, set aside, let cool for at least 30 minutes before removing from Cake pan.
10) OPTIONAL: If adding the Hennessy Brown Butter Sauce, remove cake from oven and poke holes into the cake, being careful not to poke holes all the way through the top. Set aside, let cake cool for at least 30 minutes before removing from cake pan. Once your cake has released from the pan , place cake bake into pan to pour the Hennessy Sauce inside the holes created.
11) To make the syrup, melt butter in a sauce pan over medium low heat. Add the sugar, stir until sugar has dissolved. Then add liquor and stir.
12) add caramel, stir until completely melted
13) Keep stirring until butter caramel mixture becomes smooths and thickens to the texture of a loose, runny but smooth caramel sauce (do not boil).
14) Remove from heat. Add in cookie nip flavor and rum extract. Stir until incorporated.
15) Let Caramel Sauce Sit to cool and thicken enough to cover cake.
(OPTIONAL) using the Hennessy Brown Butter Sauce, Follow steps 16 - 19 and complete Cake with step 20.
16) Create holes at the bottom of the cake
17) Spoon the mixture over that cake so that is goes down in the holes.
18 ) Let sit for about 10 - 15 minutes or until the syrup is no longer sticky. (Don't let it sit for too long or the cake will become stuck in the pan)
19) Carefully remove cake from cake pan and allow the cake to cool and the syrup to absorb, for about an hour.
20) Reheat the Caramel Sauce spread it all over the cake.
Serve.
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OLD SCHOOL PEACH COBBLER POUND CAKE
If you love peach cobbler and if you love pound cake,
This recipe is the best of both worlds
This a easy recipe to make and very rich cake
RECIPE:
3 cups cake flour(all purpose will do if you dont have cake flour)
1 tablespoon baking powder
6 whole eggs
3 sticks butter(softened)
2 cups granulated sugar
3/4cup whole milk
1 tablespoon vanilla
1 cup light brown sugar
24 oz sliced peaches drained
1 tsp cinnamon
1 tsp nutmeg
DIRECTIONS
cream butter and sugar together(until smooth)
add eggs slowly
add milk,vanilla and flour and baking powder alternating
mix until smooth
add peaches ,nutmeg and cinnamon to bunt cake pan sprayed
add 1/2 cup of brown sugar on top of peaches
scoop cake batter on top on peaches/brown sugar mixture and bake for 1 hour at 325 degrees
let cool 5 minutes and invert on plate
sprinkle with 1/2 cup of brown sugar and lightly glaze with powered sugar glaze( optional)
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Easy Peach Dump Cake
Easy Peach Dump Cake
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Peach Cobbler Cream Cheese Pound Cake | How to make Peach Cobbler Pound Cake #peach cobblerpoundcake
This Peach Cobbler Cream Cheese Pound Cake is made with diced peaches in the batter with a peach cobbler based and a delicious glaze.
Here's the printable recipe:
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#peachcobblerpoundcake
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