Pour into prepared pan. Spoon the glaze over the peaches. Do not underbake you want a golden-brown crust.). Bake for 50-60 minutes or until a toothpick inserted in the center of the cake comes out clean. I like to make this ahead of time because then I have the base ready for any fresh fruit when in season. Set aside. Next, blanch the peaches for 2-3 minutes in the boiling water. Beat at low speed for 1 minute. 3 cups ( 375g) all-purpose flour ( spooned & leveled) 1 Tablespoon baking powder (yes, Tablespoon!) Life is good when we know whats in our food. Add the dry ingredients to the wet ingredients, stirring until everything is well incorporated. Fresh berries or sliced peaches, plums, or nectarines, Bourbon-infused glaze (sub 1 tbsp of bourbon for the liquid in the glaze recipe above), Substitute frozen thawed peaches for fresh, if desired. Preheat oven to 350 degrees F, generously grease a non-stick bundt pan with cooking spray, then dust with flour. Share the recipe on Facebook to let your friends know about us. How long will it keep in the refrigerator? So excited! This was so good. In a large bowl combine the sugar, milk, oil, egg and vanilla. Lightly butter and flour 9 by 5 inch loaf pan. Grease and flour your pan VERY WELL. Fold floured peaches into batter. Scrape down the sides of the bowl to make sure everything is evenly mixed. Add 1/4 cup honey and stir to combine. Fold in the sliced peaches and pour the batter into your pan. Add the dry ingredients to the wet ingredients, stirring until everything is well incorporated. Copyright 2017-2022 The Dachshund Mom (Emma J. Watling). Cinnamon: 1/2 tsp ground cinnamon adds a wonderful flavor to our peach cake. Yes, as long as theyre not picked too green they will continue to ripen. Notify me if Barbara replies to my comment. You can also subscribe without commenting. If desired, add 1/4 teaspoon vanilla extract & stir. Fresh or frozen peaches both work well in this simple recipe idea. Let it cool before assembling the fruit on the cake. Drizzle on top of warm cake. Sugar: gives the glaze the touch of sweetness you want, while also helping to bring out the natural peach flavor. Check out my peach cobbler recipe for more information on prepping fresh peaches! Topped with a simple peach glaze for the best summer dessert. This cake is pretty moist, so if you do want to make it ahead of time, store it in the fridge or freezer until you plan to serve it. Peach filling: In a large bowl, mix the sliced peaches, melted butter, brown sugar, cinnamon, nutmeg and the flour until well combined. This particular pound cake recipe is from Gonna Want Seconds Peach Pound Cake. Yes! This summer-y loaf cake was kind of inspired by a light fruitcake of sorts. Add in pureed peaches and stir until combined. Fold in the peaches. 1 tsp cinnamon 2 TBS sugar This makes it easy for the skins to slip off easily after plunging into boiling water and then icy cold water. Prick holes in top of cake . The maximum I would store the leftover cake is 1-2 days. The pic is an Apricot Raisin cake but the recipe is for a peach loaf. Set aside. Place powdered sugar into a medium sized bowl, then drizzle in peach nectar, whisking constantly, until the desired consistency is reached. I love hearing you tried this recipe!! In a separate bowl, beat butter, sugar, and 2 eggs until very light in color and fluffy, 2-3 minutes on high speed. Learn how your comment data is processed. Grease with shortening and flour one 10 inch bundt cake pan (or use cake release or Baker's Joy spray). Peach Cake with Vanilla Glaze. Heres what youll need to make the cake: Granulated Sugar: Primary source of sweetness for the cake is 1 1/4 cups granulated sugar. Bring to a boil then remove from heat. Can I use canned or frozen peaches in bundt cake? Remove and allow to cool for 10 minutes, then remove from the pan onto a wire rack. If using frozen, you do not need to thaw. Pour the glaze in a steady, think stream over the surface of the cake. Whisk together the dry ingredients in a small bowl. You could try replacing the peach nectar with equal parts peach schnapps. Since most pound cakes have a lot of butter, they should stay moist, but this pound cake has peaches which will make sure that it stays moist as long as it is not left uncovered. Beat cream cheese and remaining 1 cups butter with a heavy-duty stand mixer on medium speed until creamy, about 1 minute. Sift the flour, salt, and baking soda together in a medium bowl then add them into the stand mixer on low speed until just combined. I am glad to hear I am not the only person who doesnt buy cake mixes. Fold in the peaches and turn the batter into a lightly sprayed 913 pan. Making a pound cake from scratch is pretty easy, you dont even need a stand mixer and I promise you a homemade pound cake is going to taste so much better than what you can buy, even better than Starbucks lemon loaf. Cool cake before adding fruit and glaze. Serve & enjoy! If you arent lucky enough to live where peaches are plentiful, you only need about 4 large peaches for this moist dense pound cake. Peaches will ripen off the tree, learn how to ripen peaches at home so theyll be super sweet when youre ready to use them in a peach cake. Spread batter evenly into the prepared loaf pan and bake for about an hour to an hour and 15 minutes. I love to bite into a fresh peach thats so sweet and juicy that you have to eat it over the sink. Discover even more, check out all our recipes below! The recipe turned out very moist and buttery with plenty of peach flavour baked in. Baking with peaches adds flavor and moisture to a classic pound cake thats delicious and sweet. To glaze the cake, poke holes all over the cake with a toothpick. You know a peach recipe is good when it comes from peach farmers in South Carolina. Mix dry ingredients. Then, use a slotted spoon to immediately place the peaches in ice water to stop the cooking process. Homestead Recipes is a book about comfort food! Begin checking for doneness at 50 minutes. There isnt any mayo in the recipe, but the sour cream is necessary, yes. Repeat, ending with the flour mixture. To make the cake, combine the softened butter, sugar, flour, baking powder, and 2 eggs. *Im sure peeled fresh or frozen, then thawed and drained peaches would work as well! This book has you covered with recipes for all types of meals, with chapters for breakfast, casseroles, soups, appetizers, ground beef, chicken, pork, vegetables, salads, bars, desserts, and cookies. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Barbara Curry is the culinary adventurer of Butter & Baggage. Glad you like it. Linda, Linda I wanted to let you know I tried this recipe last weekend for Fathers Day. Im the owner and editor of Food Storage Moms. Combine sugar, water, cornstarch, butter or margarine, mashed peaches, and nutmeg in a saucepan. Add the rest of the peaches to a food processor along with lemon juice and process until completely smooth. Prepare Cake. Let cool in the pan for about 15 minutes, then overturn onto a plate. Room Temperature Ingredients:I cant stress enough that this cake needs to be made with room temperature ingredients (butter, eggs, sour cream). Although there was very little of it left, I managed to sample it cold the next morning and it was still very good indeed. Leftover glaze can be stored in the fridge for up to a week and served with ice cream, pancakes, yogurt, or drinks. Spread batter evenly in prepared pan. Let the glaze simmer on low heat until its clear. I used a 12 cup bundt pan and it rose up past the pan while baking but settled back down into the pan upon cooling. This short-cut pound cake is made with cake mix, cream cheese, canned peaches, and topped with a sweet peach glaze. Make the most of peach season with this Peach Bundt Cake! Thanks Amanda for the great recipe! Mix peaches and cinnamon. Take 1/2 cup of the peaches and mash until pureed (or use a food processor to puree). Test the consistency by taking a spoonful from the bowl and drizzle back into the glaze; the drizzled glaze should leave a trail. Dont think you can eat an entire pound cake, slice it and freeze it between parchment paper. We respect your privacy. Its in the oven right now! This recipe can also be baked in two 8 x 5 loaf pans. The definition of pound cake is this: a rich cake containing a pound, or equal weights, of each chief ingredient, typically flour, butter, and sugar. Learn how your comment data is processed. Yes, you can freeze peach cake! Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few. Store glazed cake tightly covered at room temperature up to 4 days. Add in eggs, one at a time, beating well after each addition. Here are a few of my other favorite bundt recipes to try: This moist and fluffy Peacht Bundt Cake is studded with cinnamon peach chunks and finished with a sticky sweet Bourbon Peach Glaze. This summer-y loaf cake was kind of inspired by a light fruitcake of sorts. In a separate bowl, whisk dry ingredients, including spices. . The cake is fluffy and moist, with cinnamon flecked peaches scattered throughout. As an Amazon Associate I earn from qualifying purchases. Although the peaches as good for us, even those on a diet since this fruit has some quality nutrients. Let glaze and cake cool for about an hour, then drizzle glaze on top. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. *Note: Nutrition information is estimated and varies based on products used. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Mix another 2 minutes at medium speed. You can also sign up for our FREE newsletter to know immediately when we add new recipes. Let cake stand in pan for 10 minutes then turn out onto cooling rack to cool completely before glazing. Add in vanilla and stir until smooth. Add the flour, baking powder, salt, and cinnamon. Frozen peaches, mostly thawed, can be easily substituted for the fresh peaches. In a large bowl whisk together flour, granulated sugar, baking powder and salt. In a separate bowl, whisk together flour, salt, and baking soda. What a time saver when it comes to taking the peelings off the peaches! This recipe is so delicious! as much as needed to make spoonable glaze. If using frozen, you do not need to thaw. Place between two layers of paper toweling and pat dry. This easy peach glaze recipe is a perfect one for you to print off and have ready to use when the various fruits are in season and ready for picking. Cake should be completely cooled before glazing. Chill cheesecake until glaze sets, at least 30 minutes and up to 8 hours. In the bowl of your stand mixer or a large mixing bowl and your electric hand mixer. If peaches are plentiful, then think about making a peach crumble, a peach salad, peach coffee cake or an easy peach cobbler. You dont want too much juice in the cake. Preheat oven to 325 degrees. SOUTHERN PEACH POUND CAKE RECIPE WITH A POUND OF PEACHES AND SOUR CREAM! It does not need to be exact. It goes with just about any fresh fruit you might have in your garden or from a farmers market. Beat in the vanilla extract. Hi there, neighbor! In another small bowl, toss the peach chunks with cinnamon. Bake for 1 hour 20 minutes to 1 hour 30 minutes. We are no longer supporting IE (Internet Explorer), How to Keep an Avocado from Turning Brown, Do not Sell or Share My Personal Information. Preheat oven to 375 degrees F. Grease and flour a bundt cake pan. Allow it to soak in, then repeat as desired. But if you want a rich buttery loaf cake, then theres nothing like this recipe for peach pound cake. Fill a frying pan halfway with oil. Be sure to follow Rock Recipes Facebook Pageand follow us on Instagram. Beat in 1 teaspoon of the vanilla. Thank you so much for sharing it, Hi Alli, you will love this recipe, it was handed down from my great-grandmother!!! Layer the sliced peaches onto the cooled cake. While the cake is cooling, add powdered sugar to the remaining peach puree and process until it is smooth. Bring to a simmer over low. Its not really a bonus, but I wanted to share my moms cake recipe thats so easy to make! Beat in vanilla. Hi, I'm Barry. Let the glaze simmer until clear. There are two parts to todays recipe: the peach pound cake (were using cake mix as a shortcut) and a two ingredient peach glaze! Add in pureed peaches and stir until combined. That cake is, of course, made with dried fruit but I decided to try a sort of summer version, now that fresh peach season is here. Beat in the eggs, one at a time, beating well after each addition. If desired, serve with whipped cream and additional peaches. You can also drizzle it over Fluffy Buttermilk Pancakes or Buttermilk Biscuits. Easy Summer Desserts, Peaches, Pound Cake. Enjoy, Linda. Scoop batter evenly into the prepared pan, then bake in preheated oven for 70 minutes, or until an inserted toothpick comes out practically clean - its ok if a little bit sticks. Cut around it and pull it out. Bake for about 28 minutes, or until doneyou can check with a toothpick, it should come out without batter clinging to it, but moist crumbs are fine. In another bowl, mix together flour, sea salt, and cinnamon. In a medium bowl, toss together remaining cup flour, cinnamon, nutmeg and ginger. The remaining 1/4 cup of flour will be used later. Nope! 6 Remove pan from heat and drizzle syrup on top of warm cake, allowing it to soak into the cake. I told him, thats okay, its the glaze recipe but the homemade cake mix is a bonus. Prepare the glaze according to the directions on the recipe. If you loved this recipe, give it a star rating! Cut up about 1 cup of peaches and pat them with a paper towel. I do freeze it without the cinnamon glaze on top. Cut 1 cup of peaches into small chunks and pat with a paper towel. Add in cake mix, pudding mix, flour, and salt and beat until just combined. With an electric mixer, mix cake mix, peach nectar, oil, eggs and sugar until combined. Store the glazed and cooled cake covered loosely with saran wrap at room temperature for 3-4 days or in the fridge for 6-7. Remove from the oven and cool for 20 minutes then turn the cake out onto a wire cooling rack to cool completely before topping with glaze. Then add to the dry ingredients and mix well. In a separate large bowl, cream together softened butter and sugar on medium speed until very pale and fluffy, about 5 minutes. Fresh will work the very best in this recipe. By Amanda Rettke July 30, 2021Cakes Dessert Food + Drink. Heres what youll need to make the glaze topping: Peaches: Youll need 1/3 cup of pureed peaches (see note about the peaches above to understand my process!). Bake for 60 minutes, until deep golden brown. Delicious served warm with a scoop of ice cream or cold as a picnic basket favourite, this summer cake is sure to please. Beat on medium low speed until well combined. Pat the pieces dry with a paper towel and set aside. Remove from the oven, cool for 20 minutes in the pan, then turn out onto a wire cooling rack to cool completely before topping with glaze. Add in eggs and sour cream, then beat again until combined. In a large bowl, mix the eggs, sugar, & oil. Cook over medium low heat until the sugar has dissolved. Add the melted butter, 2 tablespoons of milk or hot water, and the vanilla to the confectioners' sugar. In a large bowl, combine the sugar, oil, eggs and vanilla. There is nothing better than juicy fresh peaches. Set aside. Fold in the flour and baking powder mixture alternately with the milk. Best Jello Fruit Salad and Classic Jello Recipes, Easy Peanut Butter Fudge Recipe (4 Ingredients! Cream Cheese Glaze Ingredients. All rights reserved. Recipe is written for a 10" Bundt pan. Beat butter and remaining 2 cups sugar with a stand mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 3 minutes. Pound cakes are best stored, wrapped in plastic wrap, at room temperature for up to 3 days. Allow cake to cool in the pan for 10-15 minutes before inverting it onto a plate to let it cool completely. I'm Dad to 2 amazing kids, author of 5 best-selling cookbooks, a freelance food writer & full time blogger. With mixer running on low speed, gradually add flour mixture to butter mixture, beating just until combined, about 1 minute. But it would be a stretch to call this a healthy treat with the butter and sugar found in the ingredients. In a medium mixing bowl whisk together flour, baking powder and salt. However, in a pinch, you can use frozen or canned. Peaches may be the perfect fruit. Sift together the flour and baking powder and set aside. I didnt even dice them. We are no longer supporting IE (Internet Explorer) as we strive to provide site experiences for browsers that support new web standards and security practices. Thaw at room temperature and serve. Im so glad you all love it so much. Pour into wet ingredients and stir until just combined. Allow the glaze to cool before applying it to the cake. Beat butter and sugars. Pound Cake is a southern favorite for a reason! Thanks for sharing the recipe!! The flour adds a bit more structure so the cake doesnt collapse. The window for a perfectly ripe peachfragrant and impossibly juicy and sweetis terribly small. Home Dishes & Beverages Cakes Bundt Cakes. Gently stir in the peach chunks by hand as we don't want to pulverize the peach chunks by using a mixer. Be sure to mention me @iambaker and use the hashtag #YouAreBaker. If you cant get enough peach recipes, like me, take a look at this Collection of 21 of our Favourite Peach Recipes from over the last decade or so on Rock Recipes. Let cake cool completely. Welcome and we hope you stick around! Chop peaches and set in a colander over a bowl. Glazed Peach Topping 1/2 cup Domino Golden Sugar 1 1/2 teaspoons cornstarch 1/4 cup water 1 1/2 cups peeled and sliced peaches (for decoration) 1/2 teaspoon lemon juice Instructions Crust Preheat oven to 350F. If you cant get enough peach recipes, like me, take a look at this, Youll find hundreds of other sweet ideas in our, Its easy to keep up with the latest home style cooking & baking ideas from Rock Recipes. Then, dice the peaches to be ready to use in this Peach Pound Cake. If you love peach desserts, be sure to try my Peach Dump Cake! This is the best! Beat in extracts. If youre in a pinch, you can try using frozen or fresh peaches: If using frozen,you will need to thaw, drain, and dry them as best you can, then chop them into smaller pieces to be incorporated into the cake batter. Butter and flour an 8 x 5 loaf pan. ( depends on your oven). Pour evenly over the top of the cool cake (glaze will run down). I love cooking easy, delicious recipes and trying out new products. Use a spatula to spread the sticky batter as evenly as possible. Stir the diced peaches into the batter. The Spruce / Christine Ma. Sour Cream:The sour cream in the pound cake gives it lots of moisture, springiness, and a fine crumb. Taste of Home is America's #1 cooking magazine. In another bowl, combine the milk, brown sugar, sour cream, butter, egg and vanilla until smooth. Whisk the flour, ground pecans, baking powder, baking soda and salt in a bowl. Glaze will likely disappear when freezing, and peaches may lose some texture but cake will still be delicious. But its the bourbon peach glaze that really sets this peach cake apart. The Spruce / Christine Ma. Scrape down bowl and add eggs, one a time, mixing thoroughly before adding in second egg. I also like to peel 1 more ripe peach & cut thin slices for the top of the cake, added just before serving. Add slightly beaten eggs and egg yolk to the butter and peach mixture, add vanilla and whisk until combined. Add another of the batter followed by the remaining peaches. To pit the peach, cut into it until you reach the pit. Stir into the creamed mixture until well blended. Reheat a slice slightly and make a delightful addition to brunch! Disclaimer: This post may contain affiliate links. To peel the peaches, use a paring knife to make a few slits in the peel. By clicking Accept All Cookies, you agree to the storing of cookies on your device to enhance site navigation, analyze site usage, and assist in our marketing efforts. Serve as is or alongside vanilla ice cream! It took about 2 hours to bake, but there was quite a bit of juice in the frozen peaches. Is the sour cream/mayo necessary? Peach Pound Cake Tips. Don't over mix or the crumb will be dense. (The baking time here is likely going to vary considerably, depending on the juiciness of the peaches and the varying sizes of loaf pans in general. Theyre also usually canned in heavy syrup. I like to cool it completely, then wrap the entire plate with the cake on it in several layers of plastic wrap. Scalloped Sweet Potatoes with Two Types of Potatoes, Mixed Berry Muffins with Streusel Topping, Chocolate Black Bottom Cupcakes with Cream Cheese, Recipe for Fresh Blueberry Pie Thats Not Runny. What a treasure to make a recipe she made years ago when I was growing up. Grease and flour a Bundt pan. Fold in peach chunks and pour into a loaf pan and bake. Add the milk. For longer storage, slice cake and wrap slices individually then freeze for up to 3 months. Thaw overnight at room temperature, then add the glaze before serving. When folding wet and dry ingredients always begin and end with the dry ingredients. Serve with freshly whipped cream. Your email address will not be published. Also, snap a picture of your finished dish and share it with me onInstagramusing the hashtag #butterandbaggage and tagging me @butterandbaggage. After spendings a few hours in the refrigerator like this, they grabbed some of the sugar from the buttercream and glazed it. Spread dough evenly with a spatula. Add eggs, 1 at a time, beating just until yolk disappears. It does happen to have a batch of poor tasting peaches and it will come out in the cake. ThisPeach Pound Cakeis moist, dense, and packed with peach flavor. Notify me via e-mail if anyone answers my comment. Cant resist to pin it and cant wait to try it. Preheat oven to 350. Fold the peaches into the batter. Sprinkle nuts in the bottom of the prepared pan. This step completes the blanching process. It also prevents the peaches from sinking to the bottom of the cake pan as the cake bakes. Fold in the diced peaches. Instructions. Put the peaches in the boiling water for 10-20 seconds. Can you use cream cheese instead of sour cream? Remove a cup to use for the batter and save cup for the glaze. Sift together the flour, salt and baking powder. Homestyle Baked Goods + Southern Favorites. Your email address will not be published. If not add a few more slices of peaches. You took pictures, right? In the bowl of a stand mixer with a paddle attachment, beat the butter until smooth. A bundt cake just describes the type of pan a cake is cooked in while a pound cake refers to a cake that has a pound of butter in it. Combine all ingredients and scoop the sticky batter onto a greased flan pan. I have made this recipe a dozen times. Dice 1 peach into 1/4-1/3-inch pieces. Heat oven to 400F. Gently fold in peaches. Cool for 10 minutes before removing from pan to a wire rack to cool completely. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. Spray or grease a 10" Bundt or tube pan and dust evenly with powdered sugar. Set aside. Always store it in an airtight container. Its moist, studded with fresh peaches, and smothered in a dreamy Bourbon Peach Glaze. Mark and I have tried to attend those and have loved the local atmosphere and fun times. Whisk until smooth, adding more milk until the glaze reaches your desired consistency. The peaches keep the cake moist and add nice pops of fruity flavor. Peach Pound Cake is a delicate, but dense pound cake that is made with fresh peaches and topped with a sweet glaze. Cornstarch helps to thicken the glaze, which is not too sweet and coats the cake beautifully. The sweeter the peaches, the better but if youre peaches are only so-so, this is still an amazing peach cake. Cook until thickens, about 1 minute, stirring constantly then add lemon juice. Save my name, email, and website in this browser for the next time I comment. Add eggs one at a time, beating after each addition and scraping the bowl as needed. I have a few slices in the freezer I may have to pull out for the weekend. Add the sugars, then beat again until the mixture is light in color and fluffy, another 2-3 minutes. Preheat oven to 350 degrees F, generously grease a non-stick bundt pan with cooking spray, then dust with flour. Both Hurricane and Brigham City here in Utah have Peach Days events with parades, music, food and craft booths, and more. Set a wire rack over a baking sheet, then invert cake onto the cooling rack. Instructions. With a dedicated enthusiasm for real butter made from happy cows she is in constant pursuit of delicious recipes and tasty dishes. It freezes well for about 4-6 weeks. Its been heavenly. The cake looked great and was delicious, just not very peachy. To prepare the glaze, combine all ingredients except vanilla in a small saucepan. Or added it in some other manner? Remove 1 cup of the peach puree and add it to the cooled butter. Peeling the peaches is completely optional. Summery southern pound cake made with fresh ripe peaches. These peaches are so sweet, this is going to be a really great dessert. If freezing the cake, I recommend doing so without glaze. Its one of the first recipes I ever shared on the blog, and while few people were reading back then, it quickly became a favorite among our close family and friends. You can use this recipe with just about any fresh fruit, like raspberries and strawberries, to make any glaze topping youd like your family to enjoy. Whisk together 1 to 2 tablespoons peach juice per 1 cup powdered sugar + a little salt (1/8 tsp) until smooth. Fold in peaches. Come back often, there's always great new food & recipes coming out of my St. John's, Newfoundland kitchen! 4 tablespoon peach preserves Directions Yeasted Cake Heat water to 100-110 degrees F and sprinkle the packet of yeast on top. ALL CONTENT COPYRIGHT 2022 ROCK RECIPES | Birch on Trellis Framework by Mediavine. granulated sugar, divided, 2 cups fresh peeled peaches, cut into -inch cubes (from 5 small peaches, about 1 lb., 4 oz.). Linda, Your email address will not be published. Makes 16 servings. To make the glaze, combine one cup of mashed peaches with the water and sugar in a medium saucepan and bring the mixture to a boil. Beat butter and remaining 2 cups sugar with a stand mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 3 minutes. Gently fold in the chopped peaches by hand using a rubber spatula. To keep a pound cake from sticking to a pan, you can lightly grease the pan with butter or cooking spray and then dust with flour. Preheat oven to 300 F. Grease a standard bundt pan (see note) well and set aside. Like vacations and date nights, peach season always goes by way too fast. Set aside 1/4 cup of flour to toss with the peaches and sift together the remaining flour with the baking powder and salt. Our goal at Food Storage Moms is to help one family at a time.. This peach cake can be left at room temperature for 2-3 days stored in an airtight container. Bake at (375F) = (190C) degrees for 15-20 minutes or until golden brown. FineDine Premium Various Sizes Stainless Steel Mixing Bowl (10 Piece) With Airtight Lids, AmazonBasics Carbon Steel Bread Pan - 2-Pack, Rock Recipes: The Best Food From My Newfoundland Kitchen. Plus youll see daily recipe suggestions from decadent desserts to quick delicious weekday meals too. In a large bowl, beat butter, cream cheese, and sugar together until fluffy. Our state grows excellent peaches, and this is one recipe I'm quick to pull out when they are in season. Yes, you get a recipe for the glaze and delicious cake in the same recipe! Thank you for this beautiful little loaf! Thoroughly mix sugar and cornstarch together and then quickly stir into hot peach mixture. Using an electric mixer, beat butter and cream cheese together until light and fluffy, about 4 minutes. Prepare the Peach Glaze: Stir together cup water and cornstarch in a small bowl until cornstarch is completely incorporated; set aside. Microwave the butter in a large microwave safe bowl until just melted and let it cool to room temperature. Grease a donut pan with oil spray. Hi Ronnie! In a separate bowl, whisk dry ingredients, including spices. It was a big hit as well. Whisk the flour, baking soda, salt, baking powder and cinnamon in a medium bowl until blended.

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