Peaches have been abundant and delicious this year – not that they aren’t usually. Both Matt and I love, love, love peaches so I try to make the most of them while they’re in season. Did you know South Carolina is actually a larger producer of peaches than Georgia, the self proclaimed Peach State? If you don’t believe me, please see this piece by Stephen Colbert. (and yes, I do manage to post that on some form of social media every summer. It is one of my favorite clips on the internet of all time. “Peaches and fireworks… great combination, by the way.”)
Anyhow. I have had this peach pound cake pinned for quite some time and finally decided to try it. This was my first-ever pound cake, and it turned out great. I’d like to think it was successful, in part, due to the fact I used Ma Sal’s bundt cake pan — this thing has seen many, many years worth of cakes and she was a wonderful cook.
Peach Pound Cake.
1 cup butter, softened
2 cups white sugar
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2 cups fresh peaches, pitted and chopped
Preheat oven to 325. Butter/Crisco a 10 inch tube pan and coat with white sugar. (This makes a crispy-ish crust on the pound cake.)
In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla.
Mix dry ingredients in a separate bowl, saving 1/4 cup of flour for later. Gradually stir dry ingredients into creamed mixture.
Use reserved flour to toss with the chopped peaches, and then gently fold them into the batter. Spread evenly into prepared pan.
Bake for 60 to 70 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. Allow cake to cool in the pan for 10 minutes, before inverting onto a wire rack to cool completely.
No really, did you watch that Colbert piece?