Best 2 Kates Peach Pound Cake Recipes

Indulge in a delightful culinary journey with Kate's Peach Pound Cake, a timeless classic that embodies the essence of summer. This delectable treat combines the sweet and juicy flavors of ripe peaches with a moist and tender crumb, resulting in a symphony of taste and texture that will tantalize your taste buds. Join us as we embark on a step-by-step guide to crafting this delectable masterpiece, from gathering the necessary ingredients to mastering the perfect baking techniques. Along the way, we'll uncover variations of this classic, including a gluten-free adaptation for those with dietary restrictions, and a delightful twist featuring a delectable cream cheese filling. Whether you prefer a traditional approach or a modern spin, Kate's Peach Pound Cake promises an unforgettable experience that will leave you craving more.

Let's cook with our recipes!

GA PEACH POUND CAKE

GA Peach Pound Cake image

This Georgia peach pound cake can also be made with other fruits such as apple or cherry.

Provided by Dent norton

Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes

Time 1h30m

Yield 16

Number Of Ingredients 8

Ingredients

1 cup butter or margarine, softened
2 cups white sugar
4 eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
2 cups fresh peaches, pitted and chopped

Steps:

Preheat oven to 325 degrees F (165 degrees C). Butter a 10 inch tube pan and coat with white sugar.
In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Reserve 1/4 cup of flour for later, and sift together the remaining flour, baking powder and salt. Gradually stir into the creamed mixture. Use the reserved flour to coat the chopped peaches, then fold the floured peaches into the batter. Spread evenly into the prepared pan.
Bake for 60 to 70 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. Allow cake to cool in the pan for 10 minutes, before inverting onto a wire rack to cool completely.

Nutrition Facts : Calories 306.6 calories, Carbohydrate 44.1 g, Cholesterol 77 mg, Fat 13 g, Fiber 0.6 g, Protein 4.1 g, SaturatedFat 7.7 g, Sodium 195.7 mg, Sugar 26.1 g

PEACH POUND CAKE

Peach Pound Cake image

Our state grows excellent peaches, and this is one recipe I'm quick to pull out when they are in season. It's a tender, moist cake that receives rave reviews wherever I take it. -Betty Jean Gosnell, Inman, South Carolina

Provided by Taste of Home

Categories Desserts

Time 1h10m

Yield 16 servings.

Number Of Ingredients 11

Ingredients

1 cup butter, softened
2 cups sugar
6 large eggs, room temperature
1 teaspoon almond extract
1 teaspoon vanilla extract
3 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sour cream
2 cups diced fresh or frozen peaches
Confectioners' sugar

Steps:

Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine the flour, baking soda and salt; add to the batter alternately with sour cream, beating well after each addition. Fold in the peaches., Pour into a greased and floured 10-in. fluted tube pan. Bake until a toothpick inserted in the center comes out clean, 60-70 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar if desired.

Nutrition Facts : Calories 337 calories, Fat 15g fat (9g saturated fat), Cholesterol 115mg cholesterol, Sodium 200mg sodium, Carbohydrate 46g carbohydrate (27g sugars, Fiber 1g fiber), Protein 5g protein.

Tips:

Use ripe peaches: The riper the peaches, the more flavorful your cake will be. Look for peaches that are soft to the touch and have a sweet, fragrant smell.
Don't overmix the batter: Overmixing the batter will make the cake tough. Mix the ingredients just until they are combined.
Bake the cake until a toothpick inserted into the center comes out clean: This is the best way to ensure that the cake is cooked through.
Let the cake cool completely before frosting it: This will help the frosting to set properly.
Store the cake in an airtight container at room temperature for up to 3 days: The cake can also be frozen for up to 2 months.

Conclusion:

This peach pound cake is a delicious and easy-to-make dessert that is perfect for any occasion. The cake is moist and flavorful, and the peaches add a sweet and juicy touch. The frosting is rich and creamy, and it complements the cake perfectly. Whether you are serving it for breakfast, brunch, or dessert, this cake is sure to be a hit.