GEORGIA PEACH POUND CAKE
A friend gave me this recipe. It is so moist and it freezes really well. Yummy for sure.
Provided by Marie Ward
Categories Cakes
Time 1h30m
Number Of Ingredients 9
Steps:
- 1. Preheat over to 350 degrees. Spray bundt pan with buttery crisco spray (be generous and get all the nooks and grannies). Take the 1/4 cup of sugar and sprinkle all over the pan (tube also).
- 2. Cream butter and sugar until light. Add eggs one at a time until blended. Put the vanilla and almond extract in and stir. Put the 2 3/4 cups of flour, baking power and the salt into a zip loc bag. Shake well to blend. Add to the creamed mixture slowly and beat until mixed together well. Dredge peaches with ΒΌ cup flour - fold into batter. Pour into pan and spread evenly around. Shake it a little to settle it. Put in oven to bake.
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Sumee Basnet
[email protected]I made this cake for a party and it was a huge success. The cake was beautiful and delicious, and it was the perfect way to end the evening. I highly recommend this recipe for any special occasion.
Shaporan Sikdar
[email protected]I'm on a budget and I was able to make this cake without breaking the bank. The ingredients are all affordable and easy to find. The cake turned out great and it was so delicious that it felt like a luxury dessert.
Katarina Castellon
[email protected]I'm always looking for quick and easy recipes, and this cake fits the bill. It was so easy to make and it turned out great. The cake was moist and flavorful, and the peaches added a delicious sweetness. I'll definitely be making this again.
Jenna Tumusiime
[email protected]I'm vegan and I was able to make this cake vegan with a few simple substitutions. I used plant-based milk instead of milk, I used vegan butter instead of butter, and I used a flax egg instead of an egg. The cake turned out great and it was so delicio
adelala
[email protected]I'm allergic to eggs and I was able to make this cake egg-free with a few simple substitutions. I used a flax egg instead of an egg, and I used applesauce instead of butter. The cake turned out great and it was so moist and flavorful that no one even
Muritala tunde Rilwan (Babalomi)
[email protected]I'm lactose-intolerant and I was able to make this cake dairy-free with a few simple substitutions. I used almond milk instead of milk, and I used vegan butter instead of butter. The cake turned out great and it was so delicious that even my dairy-lo
gore Kittenpawz
[email protected]I'm gluten-free and I was able to make this cake with a few simple substitutions. I used gluten-free flour and I omitted the wheat germ. The cake turned out great and it was so good that no one even noticed it was gluten-free.
Dani Rasirin
[email protected]I made a few modifications to make this cake healthier. I used whole wheat flour instead of all-purpose flour, and I reduced the amount of sugar. The cake still turned out great and it was just as delicious as the original recipe.
crazy people comdey
[email protected]I'm from Georgia and I can tell you that this cake is the real deal. The peaches give it that authentic Southern flavor. I highly recommend this recipe.
Esther Rai
[email protected]I'm a beginner baker and this recipe was easy to follow. The cake turned out great! It was so delicious and my friends and family loved it. I'll definitely be making this again.
james james
[email protected]OMG! This cake is amazing! The peaches are so juicy and the cake is so moist. I love the way the flavors all come together. It's the perfect summer dessert.
Nakaweesi Ryat
[email protected]I've made this cake several times and it's always a crowd-pleaser. The cake is so moist and the peaches give it a wonderful flavor. I love that it's not too sweet, so it's perfect for any occasion.
Zena Khan
[email protected]This Georgia Peach Pound Cake was a hit at my family gathering! The cake was moist and flavorful, and the peaches added a delicious sweetness. I followed the recipe exactly and it turned out perfectly. Definitely a keeper!