Fresh Summer Peach Pound Cake
Peach Cobbler Pound Cake is a deliciously easy summer dessert. Perfect when served alongside a scoop of vanilla ice cream at your next backyard bbq.
– 2 cups granulated sugar
– 1 cup butter room temperature (2 sticks)
– 4 eggs room temperature
– 1 teaspoon vanilla extract
– 2 cups peaches diced – fresh
– 3 cups all-purpose flour divided
– 1 teaspoon baking powder
– ½ teaspoon salt
Preheat oven to 350. Prepare a bundt pan by spritzing it with cooking oil spray and lightly sprinkling it with additional flour. Invert the bundt pan and tap the bottom to remove the excess flour.
In a mixing bowl, beat together the sugar and butter until well blended and fluffy. Scrape down the sides.
Add the eggs one at a time, beating well and scraping down the sides between each addition. Beat until completely blended and creamy before adding vanilla.
In a small bowl, stir together the peaches with ¼ cup flour. Set aside.
Combine dry ingredients. Add the flour mixture to the butter mixture and beat on low until well mixed. Scrape down the sides and continue mixing until blended.
Fold in peaches. Transfer the batter to the prepared bundt pan, smoothing it into an even layer.
Bake the cake for 60 to 70 minutes or until a toothpick inserted in the middle returns clean.
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