I love the summer for all its bounty. The fabulous berries, squash, melons, and beans just to name a few. I especially love the peaches, but seeing them arrive is bittersweet. You are excited to eat them, but it is a sure sign summer produce is coming to an end!
Summer ending on the other hand is reason enough to celebrate out here in the desert. The promise of temperatures to dip below 90 and fall flavors, colors and holidays to come our way truly makes me giddy. I love fall and I can't even describe how much I love the Christmas season, but that is a discussion for another day.
In anticipation of the fall season and with love of all the summer brings us, I developed this fabulous pound cake, which is a combination of the two. The seasons freshest most flavorful peaches combined with some of my favorite fall flavors. Vanilla, nutmeg and cinnamon combine with a touch of almond and peach Schapps to really bring the flavor home. Sugared pans, in lieu of floured help to create a fantastic crisp crust, the perfect touch to this melt in your mouth moist pound cake!
As if that isn't enough to make your mouth water, drizzle slices of this incredible cake with a simple brown sugar caramel sauce for the perfect Peach Cobbler Pound Cake! This is 'happy dance in the kitchen' good.
|Sometimes you really need to be up inside the cake. This is one of those moments, trust me. You see those beautiful fresh peach chunks in that moist pound cake with that crisp crust... Um... Would you like a napkin? You're drooling. : )|
Rosemary-Lemon Pound Cake with Lemon Icing is bursting with fresh Rosemary and Lemon flavors. It is plate licking good!!!
Simple Butter Cake with Peach Sauce: Easy, fast, flavorful, buttery, moist and comforting. What more can you ask for in a cake?
Peach Cobbler Pound Cake
makes 2 cakes
1 cup unsalted butter, room temperature
2 cups sugar
1 teaspoon vanilla extract
½ teaspoon almond extract
2 tablespoons peach Schnapps, divided
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
½ teaspoon nutmeg
3 cups fresh peaches, diced about 1/2"
Brown sugar caramel sauce (optional, for serving)
In a medium bowl combine peaches and 1 tablespoon schnapps. Stir to coat. Set aside.
Preheat oven to 300 degrees F. Butter 2 9x5 bread pans and coat with butter and sugar (to get a crispy crust).
In a large bowl using an electric mixer; 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 1 tablespoon peach schnapps, vanilla and almond extracts. Whisk together the flour, baking powder, cinnamon, nutmeg and salt.
Add ¼ cup flour mixture to peaches and stir to combine well.
Gradually stir remaining flour mixture into the butter mixture. Then, fold the peach mixture into the batter. Spread evenly into the prepared pans.
Bake for 60 to 70 minutes, 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. Slice and serve with brown sugar caramel sauce (optional).
Click here for a printable version of this recipe - The Slow Roasted Italian.com