Kate's Peach Pound Cake recipe
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Ingredients
- 1 teaspoon butter, or as needed 2 tablespoons white sugar, or as needed 2 cups white sugar 1 cup butter, softened 4 eggs 1 ½ teaspoons vanilla extract 3 cups all-purpose flour, divided 1 teaspoon baking powder ½ teaspoon salt 2 cups fresh peaches - peeled, pitted, and chopped
Nutrition Info
- 334 caloriescarbohydrate: 48.7 gcholesterol: 76.9 mgfat: 14 gfiber: 0.7 gprotein: 4.2 gsaturatedFat: 8.3 gservingSize: -sodium: 216.8 mgsugar: 29.6 gtransFat: : -unsaturatedFat: : -
Directions Kate's Peach Pound Cake
Directions
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Preheat the oven to 325 degrees F (165 degrees C). Butter a 10-inch tube pan and cover with sugar.
Mix 2 cups sugar and 1 cup butter together using an electric mixer in a large bowl until fluffy. Add eggs one at a time, making sure they are well incorporated. Stir in vanilla extract.
Whisk 2 3/4 cups flour, baking powder, and salt together in a medium bowl. Stir flour mixture gradually into the butter mixture until combined.
Coat peaches in remaining 1/4 cup flour, fold into the batter. Pour batter into the prepared pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 1 hour to 1 hour 10 minutes. Remove from the oven and let cool for 10 minutes before flipping cake onto a wire cooling rack to cool completely.