Fresh Peach Pound Cake

This is a recipe I found in my mother's collection and it's a keeper.

It's mild with a very nice peach flavor.  Use ripe peaches.

I usually add a dash of nutmeg to the batter for that little extra something.

 

Fresh Peach Pound Cake

 

1 cup butter, softened

1 1/2 cups sugar

4 eggs

1 t vanilla

3 cups all purpose flour (reserve 1/4 cup)

1 t baking powder

1/2 t salt

2 cups fresh peaches, pitted, peeled and chopped

dash of nutmeg (optional)

 

* Pre-heat oven to 325 degrees.

Spray bundt pan with cooking spray & sprinkle with sugar

 

1. In a large bowl beat softened butter and sugar until fluffy.

2. Add eggs 1 at a time, beating well after each addition

3. Stir in vanilla

4. Sift the 2 3/4 cups flour, baking powder and salt together

5. Add flour mixture to butter mixture a little at a time

6. Mix (reserved) 1/4 cup flour and peaches together

7. Fold peaches into cake batter

8. Spread evenly into prepared pan

9. Bake for 50-65 minutes, or until tester comes out clean

10. Cool 15 minutes in pan before removing

11 Serve with a dollop of cool whip after cool.

 

Ciao! Amy