GA Peach Pound Cake

GA Peach Pound Cake

313

"This Georgia peach pound cake can also be made with other fruits such as apple or cherry."

Ingredients

1 h 30 m {{adjustedServings}} servings 307 cals
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Original recipe yields 16 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 307 kcal
  • 15%
  • Fat:
  • 13 g
  • 20%
  • Carbs:
  • 44.1g
  • 14%
  • Protein:
  • 4.1 g
  • 8%
  • Cholesterol:
  • 77 mg
  • 26%
  • Sodium:
  • 196 mg
  • 8%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 325 degrees F (165 degrees C). Butter a 10 inch tube pan and coat with white sugar.
  2. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Reserve 1/4 cup of flour for later, and sift together the remaining flour, baking powder and salt. Gradually stir into the creamed mixture. Use the reserved flour to coat the chopped peaches, then fold the floured peaches into the batter. Spread evenly into the prepared pan.
  3. Bake for 60 to 70 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. Allow cake to cool in the pan for 10 minutes, before inverting onto a wire rack to cool completely.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews

313
  1. 372 Ratings

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Half of this recipe was just perfect in an 8x4" loaf pan. I lowered the heat to 325 degrees after some reviewers indicated they had trouble getting the cake to bake through without overbaking th...

Good recipe! I added a carmel glaze that made it even more delicious: 1/2 c. butter - 1/2 c. packed brown sugar - 2 tsp. milk - Heat all ingred. in saucepan, stir occasionally. Boil 2 minutes,...

Oh my, I may be a Northern girl but I felt like I was back in the Old South sitting on someone's porch having a slice of this pound cake with a tall glass of Sweet Tea! Yes, it's that good! I ...