Each slice has its own unique peach mosaic.
The gorgeous golden color that only a delicious butter pound cake can deliver!
This cake is as easy to make as any classical standard pound cake is, except, first you need to simply chop up some ripe peaches.
The recipe is a fairly standard version of a classic pound cake.
The only thing that makes the execution of this recipe a little more complex is that you don’t want to under bake it at all.
For that matter, it’s not a good idea to underbake any pound cake recipe containing fresh fruit.
You might have problems getting it out of the pan in one piece.
- 1 1/2 Cups 3 Sticks Unsalted Butter, At Room Temperature
- 3 Cups Sugar
- 6 Large Eggs at Room Temperature
- 3 Cups Plus Extra To Coat The Pan All-Purpose Flour
- 1/2 Teaspoon Salt
- 1/4 Teaspoon Baking Soda
- 1 Cup Sour Cream
- 2 Teaspoons Vanilla Extract
- 2 Cups Fresh Peaches Peeled, Pitted and Diced
- 1 1/2 Cups Powdered Sugar Sifted
- 1-3 Tablespoons Milk or Cream
- Preheat oven to 325 degrees. Spray a 12 cup bundt pan with nonstick cooking spray and add a few tablespoons of all-purpose flour to pan, shake it around to coat well, and remove any tap out and threw away any excess.
- In gradually the bowl of an electric stand up mixer, beat butter until it’s creamy. Add sugar and beat at medium speed for 5-7 minutes, or until mixture is light and fluffy. (I beat for 7 minutes). Add eggs, one at a time, beating just until the yolk disappears and is incorporated into the batter.
for full instruction please see : www.gonnawantseconds.com