Peach Pound Cake
Peach Pound Cake has all the flavor of your favorite cobbler, in a moist delicious pound cake! Vanilla, nutmeg and cinnamon combine with a touch of almond 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!
Ingredients
- 1 cup unsalted butter room temperature
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 tablespoons peach Schnapps divided
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 3 cups fresh peaches diced about 1/2"
- brown sugar caramel sauce optional, for serving
Instructions
- 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 1/4 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).
Nutrition
Serving: 1 | Calories: 213cal | Carbohydrates: 31g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 51mg | Sodium: 130mg | Sugar: 19g | Fiber: 1g | Calcium: 21mg | Iron: 1mg