Thursday, September 10, 2015

Peach Pound Cake

Its 88 here and I'm still in the summer mood.  I like cooking apple and pumpkin things when its cooler so I'm still making summer dishes.  A few weeks ago we went to Alstede Farms and picked some peaches with the two grandchildren. They had signs posted everywhere not to eat the peaches while out in the field but how do you tell a 18 month old and a 2-1/2 year old they can't eat a peach until its paid for when there are thousands of them are hanging from trees in front of them. They each had one they picked. When it was time to get back on the tractor to go back to the farm stand and pay for our peaches it was obvious to anyone that looked at them that they had eaten a peach in the field from the peach juice all down the front of their shirts.  There is nothing better than fruit picked fresh off the tree.  Apple picking time will be here soon!      

This recipe is from Gonna Want Seconds but I changed the quantities as my bundt pan is a 10 cup and not a 12 cup like her recipe and I put a crumb topping and powered sugar over top instead of a glaze.

crumb topping
1/3 cup flour
1/3 cup brown sugar
3 tbsp unsalted butter
2 sticks unsalted butter, at room temperature
2 cups sugar
4 eggs at room temperature
2 cups all purpose flour
1/3 tsp salt
1/4 tsp baking soda
3/4 cup sour cream
1 tsp vanilla
1-1/2 cups fresh peaches, peeled, pitted and diced
sprinkling of sugar for top of cake
4 tbsp powdered sugar

Preheat oven to 350.  Spray a 10 cup bundt pan with PAM cooking spray.  Make topping first by combining flour, sugar and butter.  I like just using a fork to combine everything.  Pour into bottom of prepared pan.

Make cake by beating butter until smooth in a stand mixer bowl.  Add sugar and beat at medium speed for 5-7 minutes or until mixture is light and fluffy.  Add eggs, one at a time.  Mix flour, salt and baking soda into another bowl.  Add to butter mixture, alternating with sour cream, beginning and ending with flour mixture.

With mixer on low, stir in vanilla and peaches until just combined.  Give the batter one final stir with a spatula to make sure the peaches are mixed through.  Pour batter into prepared pan filling 3/4 of the way up.  Bake
for one hour and test with a wooden skewer inserted into the center of the cake.  If no batter comes up and the skewer is clean the cake is done.  Cool on wire rack for 10-15 minutes and then invert onto a cake plate.  Some of the crumb topping might stay in the pan but you can just pick if off from the pan and put onto the top of the cake.

Dust with powdered sugar if desired.


1 comment:

  1. This looks fantastic, we will love it! Hope you are having a great day and thanks so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen


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