How to make Georgia Peach Pound Cake
Mouth-watering, succulent peaches are in season this summer. You can treat yourself and buy fruit from your local farmer’s market or purchase Georgia peaches online and get them delivered right to your door.
Once you have those luscious peaches indulge in eating a few. Once you are done and still have a few left you can use them to make a tasty dessert like a Georgia Peach Pound Cake.
Pound Cake originated from northern Europe and dates back to the 1700s. It is called a Pound Cake because of the amount of ingredients needed to bake this traditional cake; a pound each of flour, sugar, eggs, and butter. Over time ingredients have been altered and new ingredients were added to add flavor to the cake and to make it moist.
- 1 cup butter or margarine, softened
- 2 cups white sugar
- 4 eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups fresh Hale Georgia Peaches, pitted and chopped
- Preheat oven to 325 degrees and butter and flour a 10-inch tube pan.
- Using a large bowl, beat butter and sugar until light and fluffy, 6-8 minutes.
- Add the eggs one at a time – beat well with each additional egg – then whisk in the vanilla.
- Set aside 1/4 cup of flour to toss with the peaches and sift together the remaining flour with the baking powder and salt.
- Add to a mixing bowl and mix just until combined.
- Toss peaches with the 1/4 cup flour and fold into batter.
- Transfer the batter to the prepared pan. Bake for 60 minutes. Let cool 10 minutes and then remove from pan.