Disappointing. Very dry. Won't make it again.
Two-Step Fresh Peach Pound Cake
Photo: Hector Sanchez; Stylist: Buffy Hargett
Turn out a high-rise cake with a moist, tender crumb by layering the ingredients in the bowl in the order specified. Don't have a stand mixer with a 4-qt. bowl and paddle attachment? Prep the batter in the traditional way.
Yield: Makes 10 to 12 servings
- 4 cups all-purpose flour
- 3 cups sugar
- 2 cups butter, softened
- 1/2 cup milk
- 1/2 cup peach schnapps
- 6 large eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups diced fresh peaches
- 1. Preheat oven to 325°. Place flour, sugar, butter, milk, peach schnapps, eggs, and vanilla (in that order) in 4-qt. bowl of a heavy-duty electric stand mixer. Beat at low speed 1 minute, stopping to scrape down sides. Beat at medium speed 2 minutes. Stir in peaches. Pour into a greased and floured 10-inch (16-cup) tube pan.
- 2. Bake at 325° for 1 hour and 30 minutes to 1 hour and 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 20 minutes. Remove from pan to wire rack; cool completely (about 1 hour).
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