This peach pound cake is made with freshly diced sweet summer peaches for a delicious treat
Prep Time
10 mins
Dificult
Medium
Servings
1 hr 30 mins
Ingredients
Instructions
Preheat the oven to 325 degrees F (165 degrees C). Butter a 10-inch tube pan and dust with white sugar.
Beat sugar and butter together in a mixing bowl with an electric mixer until light and fluffy; add eggs
one at a time
beating well after each addition. Stir in vanilla.
Sift 2 ¾ cups flour
baking powder
and salt together into a bowl; gradually stir flour mixture into butter mixture.
Place remaining 1/4 cup flour into a small bowl. Add peaches and toss to coat
then fold floured peaches into batter. Spread batter evenly into the prepared pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean
60 to 70 minutes. Cool in the pan for 10 minutes
then invert onto a wire rack to cool completely.
Cook’s Note
This peach pound cake can also be made with other fruits such as apples or cherries.