This recipe is peachy keen! Slightly sweet, buttery, and moist, this pound cake is your answer to peach season. An old fashioned summer dessert is just what you need right now.
There is nothing quite like a summer peach. When the juice runs down your chin, and you smell that undeniable fragrance, you know you are eating a perfectly ripened peach. Am I right? There is nothing more disappointing than biting into a mealy peach. That's for sure!
Ripe peaches are best if you eat them right away, but you can store them in the refrigerator for a couple of days. I like cold peaches. I find them to be refreshing. But you have to be careful when storing peaches in the refrigerator. Temperatures between 36 to 50 degrees can injure the fruit. This is when you can get mealy fruit, and that texture is the worst. Like, spit it out bad!
When you find perfectly ripe peaches, then you have to make this cake. I love the bits of fruit in this, and it's moist, and a little buttery, just like a pound cake should be. Also, this it's not overly sweet, either. I find this cake comforting as if a Grandma made it. It has me thinking of sitting in a rocking chair, on the porch, on a hot summer day sipping sweet tea. Its that kind of good!
Enjoy the rest of the summer. Until next time, friends! XO
Yellow Peach Pound Cake
2 sticks, unsalted butter, room temperature
2 cups of sugar
6 eggs, room temperature
1 teaspoon vanilla
1/2 teaspoon almond extract
3 cups of flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sour cream
2 cups chopped yellow peaches (three peaches)
Confectioners sugar for decoration
Preheat oven to 350°. Grease a nine or 10-inch tube pan. I like to wrap a piece of parchment paper around the tube in the center. Set to the side.
Bring a medium-sized pot filled about halfway with water to a boil. Cut an "X" on the bottom of each peach. Fill a medium bowl with water ice. Set aside. When the water is boiling, place the peaches in the pot and blanch them for a minute or two. Then plunge the peaches into the ice water to stop cooking and cool them down to handle. Let sit in the water for a couple of minutes. Take peaches out of the water and carefully peel away the skin. Chop the peach flesh, and discard the pits.
In a large bowl, add flour and mix in salt and baking soda. Set aside. In a large mixing bowl of a stand mixer, cream butter and sugar together on medium speed until light and fluffy looking. Turn mixer speed down, add eggs, one at a time, and mix in between before adding the next egg. Stir in extracts. Next, alternating flour and sour cream, add to the batter. Remove bowl from mixer, and fold in chopped peaches with a spatula—spoon batter into prepared tube pan. Make sure to distribute the batter evenly. Tap pan on the counter a couple of times to help settle the batter in the pan. Place pan on a baking sheet, and place in the oven on the middle rack. Bake for 1 hour and 10 or 15 minutes, or until a knife or a toothpick inserted comes out clean. Allow cake to cool completely before removing it from the pan—dust with powdered sugar.
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