“Peachy” Pound Cake

Last week I found myself with a bowl full of peaches, some time on my hands, and a craving for something sweet, so I decided to challenge myself to create something new. I ended up with this recipe, and it is GOOD.   I pureed the peaches because I really wanted the pound cake to taste like peaches, not just a cake with peaches in it.


1 Cup Butter, room temperature
2 Cups White Sugar
4 Eggs
1 tsp Vanilla Extract
3 Cups All-Purpose Flour
1 tsp Baking Powder
½ tsp Salt
2 Cups Peach Puree (about 4 ripe peaches)


Preheat oven to 325 degrees F.

Prepare bundt pan by buttering thoroughly and coating with white sugar.

Peel, slice, and pit peaches. If peaches are ripe enough, you should be able to mash the peaches with a fork or potato masher, if not, use a food processor to puree. Set aside.

In a large bowl, cream together the butter and sugar until light and fluffy (about 1 minute). Add the eggs one at a time, mixing in completely after each addition. Add vanilla.

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to wet ingredients – once combined, fold in peach puree.

Pour batter into prepared pan and bake for 55 to 65 minutes, or until a toothpick inserted into the cake comes out clean. Once done, remove from oven and let cool in the pan for 10 minutes, before inverting onto a wire rack to cool completely.

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