Peach Pound Cake
This sweet Peach Pound Cake is filled with juicy chunks of peaches and topped with brown butter icing. It’s the ultimate end-of-summer dessert!
RECIPE WITH PRINTABLE INSTRUCTIONS ►
???? INGREDIENTS
For The Cake
1 cup (226 g) unsalted butter, softened
2 cups (400 g) granulated sugar
5 large eggs, room temperature
2 teaspoons vanilla extract
¼ teaspoon almond extract
3 cups (390 g) all-purpose flour
¼ teaspoon baking soda
½ teaspoon salt
⅓ cup (80 g) buttermilk, room temperature
2 ½ cups (350 g) diced fresh peaches
For The Glaze
¼ cup (56 g) unsalted butter
1 cup (120 g) confectioner's sugar
2-3 tablespoons whole milk
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recipe
1 cup soft butter
1 t. vanilla
1/2 t. Salt
2 cups sugar
3 cups all purpose flour
4 eggs
1 t. baking powder
2 cups fresh or frozen peaches chopped
325 40 minutes
Olivia's applesauce cake
Peaches and Homemade Vanilla Bundt Cake | A vanilla flavored Bundt cake infused with fresh peaches.
New Orleans native Charlie Andrews demonstrates how to make a Peaches and homemade vanilla Bundt cake. It has fresh peaches in it, but you also have the option to used canned peaches. It consists of a moist and dense vanilla Bundt cake topped with infused with a rich peach filling. After the cake is baked, it's drizzled with a homemade vanilla, peach glaze. This recipe calls for 15 to 18 slices of cake. Not only does this cake use fresh peaches, but it's also flavorful and absolutely delicious. Hope you all will give this recipe a try.
Peaches and Homemade vanilla Bundt cake recipe
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The BEST Peach Cobbler Pound Cake Recipe {Stays Moist FOR DAYS!!!}
No Southerner could deny a slice of peach cobbler pound cake come the summertime! This dreamy dessert combines the flavors of dense, buttery pound cake with bright and tangy peach cobbler! With the addition of a lemon cream cheese glaze, this cake is officially the ultimate Southern summer cake!
It's perfect for brunches, potluck parties, and everything in between! You can use fresh or frozen peaches, whichever you have on hand is fine! I tend to go the frozen peach route (terrible -- I know) because it cuts down on your prep time by about 15-20 minutes. However, if you have fresh peaches on hand, this cake is the perfect way to use them up!
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You can print out the recipe here:
Here's what you'll need:
For the Cake:
1 (16-ounce) bag frozen peaches, thawed or 6-8 fresh, ripe peaches
3 cups cake flour
1 1/4 teaspoon fine sea salt
4 large eggs, plus 2 yolks
1/4 cup milk
2 teaspoons pure vanilla extract
1 1/2 cup room temperature, unsalted butter (plus extra for greasing)
6 ounces room temperature cream cheese
3 cups granulated sugar
Zest of a lemon
For the Cream Cheese Lemon Glaze:
2 tablespoons room temperature cream cheese
2 tablespoons room temperature, unsalted butter
1 1/4 cup powdered sugar
1 tablespoon fresh lemon juice
1/4 teaspoon pure vanilla extract
HOW TO MAKE PEACH COBBLER POUND CAKE:
If using frozen peaches, chop the peaches into a 1/2 dice and set them aside in a colander over a bowl to drain. If using fresh peaches, peel, dice, and set aside.
Place a rack in the center of the oven and preheat the oven to 300°F. Generously grease a 12-cup bundt pan with butter and dust with flour. Knock out any of the excess flour and set aside until ready to use.
In a medium-sized mixing bowl, combine the flour and salt and set aside.
In a large measuring pitcher, whisk together the eggs, egg yolks, milk, and vanilla extract. Set aside.
Add the butter and the cream cheese to the bowl of stand mixer fitted with a paddle attachment. If you do not have a stand mixer, use a large mixing bowl and a handheld mixer. Mix on medium-high speed until the two are well-blended, about 1 minute. Gradually add the sugar and mix for about 3-4 minutes more, until the mixture appears light and fluffy. Reduce the speed to low and slowly stream in the egg-milk mixture. Scrape down the sides of the bowl and mix once more.
Add the dry ingredients in 3 additions, mixing on low. Scrape down the sides of the bowl and mix once more. Add the diced peaches and lemon zest and mix on low until the peaches are evenly distributed throughout the batter.
Add the batter to the bundt pan and bake for 40 minutes. Rotate the pan and continue baking for an additional 45 minutes more. Transfer the cake to a cooling rack and allow it to set for 15 minutes. Remove the cake from the pan and allow it to cool completely, about 2 hours.
If making the glaze, add the butter and cream cheese to a clean, medium-sized mixing bowl. Mix on medium-high speed until blended. Then, add the powdered sugar, lemon juice, and vanilla and mix until liquified.
Drizzle the top of the cake generously with the glaze and allow it to set 1-2 hours more. Slice and serve!
Store the cake refrigerated until ready to serve!
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The Anthony Kitchen is all about incredible food made with real ingredients, that delivers the most flavor in the most efficient way possible! Quality, flavor, ease, and YOUR SUCCESS in the kitchen matter to me. If you have a question, please ask away. I'm here to help and I check the comments regularly!
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Peach Cobbler Cream Cheese Pound Cake | Fridai’s Kitchen
#peachcobbler #poundcake #fridaiskitchen
Hey y’all! Welcome to my channel, welcome back if you have been here before! In today’s video we are making a peach cobbler cream cheese pound cake! I hope you guys enjoy the video. While you are here, please don’t forget to subscribe! ????
Mixer: KitchenAid Professional 600
????: Sony ZV1
????: iPhone 11 Pro Max
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Instagram: Fridais_Kitchen
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Email: Fridais.Kitchen@gmail.com
RECIPE
3 cups of all purpose flour
1/2 tsp baking powder
1/4 tsp sea salt
3 cups of granulated sugar
6 eggs
3 sticks of unsalted butter
1 8oz package of cream cheese
1 TBL of vanilla extract
PURÉE - 1/2 of a 15 oz (7.5 oz) can of peaches in heavy syrup drained and 1 tsp ground cinnamon
TO ASSEMBLE THE CAKE IN THE PAN USE THE BELOW
1 stick of unsalted butter melted
3/4 cups of brown sugar and 2 tsp ground cinnamon
15 oz can of peaches in 100% juice and 7.5 oz of canned peaches in heavy syrup - drain half of the juice. Slice peaches in half.