Friday, August 12, 2011

Peach Pound Cake

I know our weekly food challenge required that peaches be used in an entree, but I couldn't do all this cooking without using peaches in a dessert.  And after trying peaches several different ways, I can safely say that my favorite way to eat a perfect fresh-picked peach is just plain.  But, this cake comes in a close second.  The peach flavor is subtle but delicious, and the texture is moist.

Peach Pound Cake

½ cup butter, softened
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
1¼ cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt

1 cup fresh peaches, peeled, pitted and chopped (1 large peach)
¼ cups all-purpose flour 

Sprinkle of turbinado sugar

Cream butter and sugar until light and fluffy.  Add eggs, one at a time, mixing well in between.  Add vanilla and beat until mixed.

Gradually add 1¼ cups flour, baking powder and salt.  Stir until mixed.

Toss diced peaches with remaining ¼ cups flour to coat peaches.  Immediately fold into batter and pour into buttered and sugared pan.  (Don't skip this!  The sugar crust is delicious!)  Top with turbinado sugar. 

Bake at 325°F for 60 minutes.

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