Fresh Summer Peach Pound Cake

Recipe

kleinworthco.com

Peach Cobbler Pound Cake is a deliciously easy summer dessert. Perfect when served alongside a scoop of vanilla ice cream at your next backyard bbq.

Ingredients

– 2 cups granulated sugar – 1 cup butter room temperature (2 sticks) – 4 eggs room temperature – 1 teaspoon vanilla extract – 2 cups peaches diced – fresh – 3 cups all-purpose flour divided – 1 teaspoon baking powder – ½ teaspoon salt

#1

Preheat oven to 350. Prepare a bundt pan by spritzing it with cooking oil spray and lightly sprinkling it with additional flour. Invert the bundt pan and tap the bottom to remove the excess flour.

#2

In a mixing bowl, beat together the sugar and butter until well blended and fluffy. Scrape down the sides.

#3

Add the eggs one at a time, beating well and scraping down the sides between each addition. Beat until completely blended and creamy before adding vanilla.

#4

In a small bowl, stir together the peaches with ¼ cup flour. Set aside.

#5

Combine dry ingredients. Add the flour mixture to the butter mixture and beat on low until well mixed. Scrape down the sides and continue mixing until blended.

#6

Fold in peaches. Transfer the batter to the prepared bundt pan, smoothing it into an even layer.

#7

Bake the cake for 60 to 70 minutes or until a toothpick inserted in the middle returns clean.

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