Hooray! My first blogging event! I have never felt very compelled to participate in a blogging event before, but when Elly created “Eat to the Beat”, I was inspired and knew I had to take part. I love music, especially while I’m cooking - just ask my husband, I dance around like quite a fool in the kitchen :) When I first heard of this challenge, my mind was flooded with tons of great ideas and it was difficult to choose just one. (Hint, hint Elly – let’s do this again!) I finally settled on “Georgia On My Mind” peach pound cake. This song is attached to great memories of my best friend and I laying on my bed, belting out the lyrics to this song one summer….don’t ask, we were very weird kids. Every time I hear it, it puts a smile on my face. It also worked perfectly because I had this recipe for peach pound cake which I was dying to try. I love peaches and I’m always excited to bake with them.
This cake turned out amazingly well. The “crust” created on the outside by dusting the pan with sugar is a nice complement to the incredibly soft, moist cake inside. The peach flavor comes out very well. My only change next time may be to add more peaches (I don’t think you can ever have enough!) This goes perfectly with a scoop of vanilla ice cream on the side.
Peach Pound Cake
1 cup plus 2 tbsp. butter
2 ½ cups sugar, divided
1 tsp. vanilla extract
3 cups all-purpose flour, divided
1 tsp. baking powder
2 cups fresh peaches, peeled, pitted and chopped
½ tsp. salt
Preheat oven to 350°. Grease a 10-inch Bundt pan with 2 tbsp. of butter and dust with ¼ cup of sugar; set aside.
Using an electric mixer, cream together remaining butter and sugar. Continue beating and add eggs one at a time. Once fully incorporated, gradually add 2 ¾ cups flour, baking powder, and salt to mixture, beating until fully incorporated.
Dredge peaches with remaining ¼ cup flour and fold into batter. Pour batter into prepared pan and bake for 1 hour and 10 minutes. Remove from oven and allow to cool.
Source: The Fresh Market