The Pioneer Woman Tasty Kitchen
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Peach Pound Cake

3.00 Mitt(s) 2 Rating(s)2 votes, average: 3.00 out of 52 votes, average: 3.00 out of 52 votes, average: 3.00 out of 52 votes, average: 3.00 out of 52 votes, average: 3.00 out of 5

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Level: Easy

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Description

Peach Pound Cake—how fresh is that?

Ingredients

  • 3-¼ cups Flour, Divided
  • 1 Tablespoon Baking Powder
  • ½ teaspoons Salt
  • 1 cup Butter, Softened
  • 2 cups Sugar
  • 4 whole Large Eggs
  • 1 cup Buttermilk
  • 1 teaspoon Butter Flavor
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon Almond Extract
  • ½ teaspoons Lemon Extract
  • 3 cups Diced Peaches, Reserve Any Juices For Icing
  • _____
  • FOR THE PEACH ICING:
  • 2 teaspoons Peach Juice
  • 3 Tablespoons Heavy Cream
  • 1 cup Powdered Sugar

Preparation

Preheat oven to 350º. Spray a 10″ tube pan with non-stick baking spray with flour. Set aside.

In a large bowl, combine 3 cups of flour, baking powder, and salt. Set aside. Beat butter and sugar on medium speed until fluffy. Add eggs, one at a time, beating well after each addition. Add the flour mixture to your butter mixture, alternating with buttermilk, beginning and ending with flour. Now add flavor and extracts, combining well. Beat on medium speed until well blended and creamy.

Toss the diced peaches in the remaining 1/4 cup of flour to coat thoroughly. Gently fold into the batter, just until incorporated.

Bake until cake is golden brown and a toothpick inserted into the center comes out clean, about 1 to 1 1/2 hours. During the last 20 minutes, cover the top with foil to prevent over-browning.

Remove from the oven and let cool in the pan for 15 minutes. Invert the cake onto a cooling rack and let cool completely. Drizzle with icing or dust with powdered sugar.

To make the icing, mix the icing ingredients until thick and creamy and drizzle over the cake.

Enjoy!

7 Comments

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Pat Mendell on 2.26.2012

O’yes I forgot to mention that I cooked it for an hour and 20 min, covered the top with foil to prevent burnning too

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Pat Mendell on 2.26.2012

Sorry people still too moist, even fell a little, the bthe taste was really good. This is definitely a recipe worht refining until it’s perfect.
Pat

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Pat Mendell on 2.26.2012

Just put the cake in the oven using “donalynn’s” suggestions, no buttermilk 2C peach puree, 1 C chopped peaches, lemon juice instead of extract, I was out of almond so it got left out. I let you know how it comes out…
Pat

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dottecom on 9.6.2010

It was ok. It could’ve used some more spice, or sugar. I expected some more flavor from the recipe.

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breezybride08 on 2.21.2010

It’s in the oven as I type… EXCITED!

2 Reviews

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donalynn on 9.30.2011

This came out somewhat dense and too moist. I’m guessing that there’s too much moisture from the peaches. Next time I think I would cut the buttermilk back to 1/2 cup and the peaches to 2 cups. Or I might skip the buttermilk and just use 2 cups of puree peaches and 1 cup of chopped. I used 1 Tbsp of lemon juice instead of the extract to brighten the flavor. Otherwise, I thought it was pretty tasty. My peaches were really ripe and fresh, so that may have made a difference too.

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dottecom on 9.6.2010

It could’ve used some more spice, or sugar. I expected some more flavor from the recipe.

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