Summer's bounty shines brightest in this decadent Georgia Peach Pound Cake. Imagine sinking your teeth into a moist, tender cake bursting with the sweet, juicy flavor of ripe peaches. This isn't just a dessert; it's a celebration of sunshine and simple pleasures, perfect for a casual weeknight dinner or a special occasion. This easy recipe, perfect for homemade cooking, yields a delicious dish that's sure to impress. Get ready to experience a taste of the South!
Ingredients:
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 2 cups fresh Georgia peaches, peeled and diced (about 3 medium peaches)
Instructions:
Get Started:
- Preheat your oven to 350°F (175°C). Grease and flour a 10x4 inch loaf pan. This simple prep step ensures your cake releases easily.
Combine Dry Ingredients:
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Having your dry ingredients measured and ready to go streamlines the baking process.
Cream Butter and Sugar:
- In a large bowl, cream together the softened butter and sugar until light and fluffy. This step incorporates air, resulting in a lighter, fluffier cake. Use an electric mixer for best results.
Add Eggs and Vanilla:
- Beat in the eggs one at a time, then stir in the vanilla. Make sure to fully incorporate each egg before adding the next.
Alternate Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined; don't overmix. Overmixing develops gluten, resulting in a tough cake.
Fold in Peaches:
- Gently fold in the diced peaches. Be careful not to overmix; you just want to distribute the peaches evenly throughout the batter.
Bake to Perfection:
- Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. Keep an eye on it during the last 10 minutes as ovens can vary.
Cool and Serve:
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. This prevents the cake from sticking and ensures even cooling.
Tips for the Best Peach Pound Cake:
- Use ripe peaches: The flavor of your cake will depend heavily on the quality of your peaches. Choose ripe, flavorful peaches for the best results.
- Don't overmix the batter: Overmixing develops gluten, leading to a tough cake. Mix until just combined.
- Check for doneness: Use a wooden skewer or toothpick to check for doneness. If it comes out clean, the cake is ready.
- Let it cool completely: Allowing the cake to cool completely before slicing ensures a cleaner cut and prevents the cake from crumbling.
Variations:
- Add nuts: Chopped pecans or walnuts would be a delicious addition to this cake.
- Use different fruit: Try substituting other fruits like blueberries, raspberries, or strawberries.
- Make it a glaze: Drizzle a simple glaze made from powdered sugar and milk over the cooled cake.
Nutritional Information (per slice, approximate):
- Calories: Approximately 400
- Fat: Approximately 20g
- Carbohydrates: Approximately 50g
- Sugar: Approximately 30g
- Protein: Approximately 5g
Note: Nutritional information is an estimate and may vary depending on the specific ingredients used.
This Georgia Peach Pound Cake is a delightful quick dinner idea or a perfect treat for any occasion. It's a simple yet impressive dessert that showcases the best of summer's flavors. Enjoy!