Fresh peaches are used to make this delicate but substantial pound cake, which is then drizzled with a sweet glaze. If you adore peach sweets, you will adore this recipe. Pound cake is described as a dense cake with one pound, or equivalent weights, of each main ingredient, which is commonly flour, butter, and sugar. This dessert is ideal for summer since it is so tasty, moist, and full of juicy peaches. This decadent peach pound cake is best served with whipped cream or confectioners' sugar that has been sieved. A peach sauce would go well with the sliced cake because it is moist enough to be served without frosting or a glaze.
Try this amazing recipe below to make this moist and yummy dessert on your own.
Ingredients:
• 1 teaspoon baking powder
• 825 g of sliced peaches
• 1/3 cup peach syrup
• 2 1/2 cups granulated sugar
• 6 large eggs
• 3 cups all-purpose flour
• 1/2 cup buttermilk
• 1/2 teaspoon salt
• 225 g unsalted butter (room temperature)
• 1/4 teaspoon baking soda
• 2 teaspoons pure vanilla extract
Method:
• Set the oven to 325 F. A 12-cup Bundt cake pan should be buttered and floured or sprayed with baking spray. The peach syrup should be drained; measure out 1/3 cup and set it aside. Finely chop peaches and set them aside.
• Butter and sugar should be beaten until frothy. Beat after each addition before adding the eggs one at a time. Add vanilla and beat.
• Combine the flour, baking powder, salt, and soda in a separate bowl. Mix the dry ingredients into the creamed mixture in batches, alternating with the buttermilk. Fold in the chopped peaches and 1/3 cup of the reserved peach syrup. Fill the baking pan with the mixture. Bake for another 15 to 20 minutes, or until a toothpick or cake tester inserted in the centre comes out clean.
• For 15 minutes, let the pan cool on a rack. To allow the cake to cool completely, invert it onto a rack. Place a serving dish over the cake and invert once more. Next, place the baking pan over the cooled cake and flip it with the rack.
• After the cake has cooled, put the peach syrup on it and serve.
Storage instructions
The best way to store pound cakes is at room temperature for up to 3 days with plastic wrap over them. The cakes retain their texture and flavour better when stored at room temperature. If you'd rather, you could keep it in the fridge for up to five days.
Wrap the cake twice in plastic wrap, then cover it with aluminium foil to freeze it. In the freezer, it can keep for up to three months.
