These steaks will melt in your mouth and have the family pleading for more since they are seasoned with a delectable chunk of garlic.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 30 mins |
| Servings: | 16 |
| Yield: | 1 10-inch cake |
Ingredients
- 2 cups white sugar
- 1 cup butter or margarine, softened
- 4 eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour, divided
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 cups fresh peaches, pitted and chopped
Instructions
- Preheat the oven to 325 degrees F (165 degrees C). Butter a 10-inch tube pan and dust with white sugar.
- Cream sugar and butter in a mixing bowl with an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition, then stir in vanilla.
- Sift 2 3/4 cups flour, baking powder, and salt together into a bowl; gradually stir dry ingredients into wet ingredients.
- 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.
Nutrition Facts
| Calories | 307 kcal |
| Carbohydrate | 44 g |
| Cholesterol | 77 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 8 g |
| Sodium | 196 mg |
| Sugars | 26 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
I have to comment! This cake is DELICIOUS!!! I added a bit more peaches and swapped out almond extract for the vanilla. Gave some to our neighbors, and they all loved it. They keep telling me! Going to the market today to get more peaches to make it again!
Easy and tastes GREAT!
Easy delicious recipe. I added a few tbs of sour cream. I mixed the butter and sugar & then batter a little longer which helped make the cake rise better. Also I had a few peaches left so next time I would add more. Yummy!
The texture was alittle doughy and not as firm. I ended up cooking it longer but still an issue. I used fresh peaches. I had another recipe from 2 years back that worked great but I could not find it. Also my prior recipe did not call for the peaches to be dusted in flour and I believe that was the issue.
I love this recipe and made it several times I mix only one cup of sugar. it has fruit so is more healthy specifically when I mix less sugar
Very dense yet moist. Cake itself is texturally pleasing. Crust was nice. Crumb was nice. Taste wise, it’s a bit bland. Not a bad cake by any means, and was improved by a glaze of peace juice and powdered sugar. However, I do believe next time I would add cinnamon & either pecans or walnuts. Over all, pretty good. On its own, I would serve as a coffee cake.
Great recipe! I use fresh peaches. I made a glaze. 1 cup of powdered sugar; 2 Tablespoons of water; 1/8 teaspoon of LorAnn Peach extract. Whisk and put in sandwich bag, cut small amount from corner and the drizzle.
Made this today only in mini pans. Here are my changes for next time: 1 1/2 chopped peaches and small container of Yoplait peach yogurt. With these changes my cakes should be a little lighter. I was able to make them in 6 mini loaf pans and will only use 1/8 cup of flour for the peaches. I topped my loaves with sparkling sugar before baking. Next time I will coat the pans with sugar after I spray them with cooking spray. I now call mine CO (Colorado) peach pound cakes. This is the season for our very delicious Palisade peaches.
Very moist and just right peachy. Cooked 70 minutes. Used all stated ingredients and fresh O’Henry Peaches cut in small cubes.
Baked for one hour thirty minutes and it was still not done, in texture or taste. It did come out of the Bundt pan easily. As someone else suggested I cut into slices and toasted in the oven. The taste is good but I have another peach pound cake that is 100% foolproof and taste delicious.
This cake was absolutely delicious!!!! It is easy to make, and I used real fresh picked Ga peaches!!!
Made this just to try the recipe and it was fabulous within any changes to the recipe. The cake was gone in a day because everyone loved it.
I have made this quite a few times. I don’t change anything in the recipe and I don’t add a glaze, although I have served it with a dollop of whipped cream or a small scoop of ice cream. It is always a big hit and is my husband’s favorite cake (he is a cake fiend, so that’s saying something). It is a great dessert when you are having a crowd for dinner, but I often make it for the two of us because it is so good and keeps well. I have kept leftovers in my glass covered cake plate for as long as five days and it has stayed fresh.
I get boxes and boxes of peaches given to me every year. This year as I was making THIS my favourite pound cake, I decided to put them in tiny pans for gifts. It made 5 perfect cakes! And everyone loves it. So moist and freezes beautifully. Thanks All Recipes!
I would really love to give a big thank you to whoever posted this recipe- this is the easiest dang thing ever! Baking has become my pandemic therapy – but I have never gotten anything that even remotely resembled the picture. It’s a very moist cake but the big surprise here was the crispy crust. I may have gone a little overboard draining the peaches. I always try to follow the recipe exactly and I did here except I just threw in pecans because it just seemed sacrilegious not to. I will be making this regularly!
Delicious! I tried the recipe with cherries. I used 2 cups of pitted chopped fresh cherries and the one difference was I used cake flour instead of all purpose and I did not sugar the pans. Everybody who tried it loved it. Thanks for the great recipe.
I made half the recipe & baked in a loaf pan, which turned out well. The cake has a lovely light texture, for a pound cake. With peaches I found it to be very bland & tasteless. I hesitated making it because, altho I love peaches, they are very mild, but the reviews raved about the taste so I figured why not? Not…. I will try it with other fruits offering more taste. I’m curious to try with blueberries or lemon, pineapple or all 3 together perhaps.
Amazing!! Made with canned peaches as that’s what was available at the time. So good!
Very light ..nit as dense as traditional pound cake. Not very sweet. (Might try sprinkling peaches with a little sugar when tossing in flour) Followed directions exactly. Next time might add cinnamon and other spices suggestions. I used 2 T butter and 1/4 C sugar in bundt pan before adding batter. Maybe try a little less (but not much. Still very good)
A fabulous old fashioned flavor and texture. I put powdered sugar over it when it was cool.
I added fresh peach purée in the glaze instead of water.