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Two Step Fresh Peach Pound Cake Recipe is rich, moist, and full of fresh, sweet peaches.Peach Schnapps also gives this pound cake a lot of boozy flavors!
It is the best Fresh Peach Pound Cake around!
More peach recipes that you’ll love include my 1 cup-1cup-1cup peach cobbler, Peach pecan cobbler, peach cobbler moonshine, and fresh peach cobbler bread.
I’ll be the first to admit that I was skeptical of this recipe. I found it in Southern Living and wanted to try it for my pound cake series.
What are the Two Steps? This recipe specifies layering all the ingredients in the mixing bowl in a certain order and mixing them. There’s no creaming the butter and sugar, no adding the eggs separately, and no alternating the dry and liquid ingredients. You simply dump all the ingredients in the bowl and mix. The second step in this Two Step Fresh Peach Pound Cake Recipe is simply folding in the fresh peaches. All you have to do now is wait while it bakes if you can. That’s the hardest part!
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Two Step Fresh Peach Pound Cake Recipe
The cake was rising tall and fluffy when I peeked at it baking. When I tasted the first bite, this Two Step Fresh Peach Pound Cake Recipe was buttery, moist, and tasted like peaches!
In the spirit of full disclosure, because of the 1/2 cup peach schnapps in this cake recipe, this cake definitely has a boozy smell and flavor.
If you are not an alcohol fan, you can use 1 cup of buttermilk or peach-flavored drink and omit the peach schnapps. Your cake will have a slightly less noticeable peach flavor.
The conventional wisdom accepted by just about everyone in the food world is that all the alcohol you add to a dish evaporates or dissipates during cooking. It is wrong. In fact, you have to cook something for a good 3 hours to eradicate all traces of alcohol.
BEST PEACH POUND CAKE
I drizzled my peach cake with a cream cheese glaze, this is optional. I do like the extra little ump it gives the dessert though.
Because this Fresh Peach Pound Cake Recipe is so moist and because of the cream cheese glaze (if you decide to use the glaze), you’ll want to so store this cake in the refrigerator. It’ll be good in the refrigerator for 5 to 7 days. It won’t last that long…
SOUTHERN CLASSIC PEACH POUND CAKE
Of all thePound Cake Recipes I’ve reviewed, this is one of my very favorites. It’s super moist. It has a vibrant peach flavor due to the peach schnapps and fresh peaches. Did you know that most of the ‘flavor’ in food comes from the aromas in the nose rather than the tastes in the mouth? Therefore, the peach schnapps also provides a distinct ‘flavor’ because it’s a strong smell. Don’t get me wrong, it’s not an overpowering smell, it just more prominent than any of the other flavors in this Two-Step Fresh Peach Pound Cake.
For tips on baking the perfect pound cake visit this post>BAKE THE PERFECT POUND CAKE
Get all my Pound Cake Recipes here.
Two Step Fresh Peach Pound Cake Recipe
Two Step Fresh Peach Pound Cake Recipe is rich, moist and full of fresh, sweet peaches.Peach Schnapps also gives this pound cake a lot of boozy flavor!
Author: Paula
4.79 from 133 votes
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Prep Time: 15 minutesminutes
Cook Time: 1 hourhour30 minutesminutes
Total Time: 1 hourhour45 minutesminutes
Servings: 14slices
Ingredients
4cupsall-purpose floursifted once
3cupsgranulated sugar
2cupsbutterroom temperature
½cupbuttermilk
½cup*peach schnappssubstitutions in post above
6large eggs
2teaspoonsvanilla
2 and ½cupsfresh peachesdiced
Instructions
Preheat the oven to 325 degrees F.
Spray a 10-inch 16-cup tube pan with non-stick spray.
In theorder listed add flour, sugar, butter, buttermilk, peach schnapps, eggs, and vanilla to a 4-quart bowl of an electric mixer.
Beat at low speed for 1 minute. Scrape the sides.
Mix another 2 minutes at medium speed.
Fold in peaches.
Pour into the tube pan and bake for 1 hour 25 to 1 hour 35 minutes, test the cake with a wooden pick for doneness. The cake is done with no crumbs or dry crumbs on the pick.
Allow the cake to cool on a wire rack on the counter for 20 minutes before inverting it onto a serving tray. Store in an airtight container in the refrigerator.
I drizzled this Cream Cheese Glaze over my cake.
Notes
*The conventional thought by just about everyone in the food world is that all the alcohol you add to a dish evaporates or dissipates during cooking. It is wrong. In fact, you have to cook something for a good 3 hours to eradicate all traces of alcohol.
Maillard reaction: The Maillard reaction is a chemical reaction that occurs between amino acids and reducing sugars when exposed to heat. It leads to browning and the development of complex flavors. As a cake bakes, the Maillard reaction can occur in the interior, resulting in the brown color.
There's a big chance your butter and sugar will over-cream, meaning the butter will trap more air than it should. As the batter bakes, that extra air will deflate and leave you with an overly dense cake. It's all science! For best results, cream butter and sugar together for about 1-2 minutes.
If your cake has a soggy middle, the first thing to try is bringing the temperature down a little and baking for slightly longer. I'd suggest reducing the temperature by 20 degrees and increasing the baking time for 7 minutes.
How long do you leave pound cake in the pan? When it's done baking, let the cake sit in the pan for 10 minutes: no more, no less. It's enough time for the cake to firm up some after baking so that it doesn't fall apart, but not so much time that the cake gets stuck to the pan.
An overmixed egg foam will look dull or broken, like cottage cheese. With the addition of flour, an undermixed batter will have uneven streaks or visible pockets of flour. When properly combined, the batter will be satiny, a little glossy, and able to make luscious peaks or ribbons.
A steady 325-350 degrees is ideal when it comes to baking pound cake. Position the pan in the middle of the oven, and rotate it once, halfway through the baking time, as it bakes to account for any hot spots.
Sift: Sifting the flour into the batter makes the cake lighter. It also breaks up any large clumps of flour, making it easier to incorporate into the batter.
Oh yes, you sure can. This recipe has a combination of butter and oil to give off that nice buttery taste while keeping it soft and moist at the same time. Cake using pure butter tends to be more dense and dry compared to adding oil into the batter.
Simple Syrup: Brush the cake with a simple syrup made from equal parts water and sugar. This can add moisture and sweetness to the cake. You can infuse the syrup with flavors like citrus zest or vanilla for an extra touch.
Too much air and your cake will collapse because it simply can't hold onto all that air. Overbeating can add too much additional air and/or large air bubbles which the cake can't support, causing it to collapse in the oven.
There are several possible causes for what is called a sad streak in a pound cake. One is that there wasn't enough stirring in the early stages of preparing the batter. The other is that the cake needs to 'set' the crumb when you first remove it from the oven.
Cake sinking after baking can be prevented by ensuring the oven is preheated correctly, using the right size of baking tin, avoiding opening the oven door too early, checking for doneness with a toothpick, and allowing the cake to cool gradually in the oven before removing it.
It involves dipping a toothpick or a paring knife into the cake's center to check for doneness. If the toothpick or knife comes out clean, then the cake is well done. If it's still raw in the middle, you'll observe bits and crumbs of the batter sticking to the toothpick.
If your cake is looking a bit too brown, it is probably because you have over-cooked it or the oven was too hot. You can always cover the top of the cake with tin foil if it is starting to look a little bit too brown. It could also be because there is too much sugar in the recipe.
Stop using metal pans. Metal absorbs the heat causing the cake to take the heat from the oven and pan, causing it to burn. If this doesn't help, try a lower heat and add more eggs and milk, this will thin the batter and cause it to cook more slowly.
Your baked goods get their golden-brown color from sugar. At about 175°C (or 347°F) sugar starts to caramelize, turning a warm amber color. During baking sugar, amino acids, peptides and proteins go through a process known as the Maillard Reaction.
Introduction: My name is Carlyn Walter, I am a lively, glamorous, healthy, clean, powerful, calm, combative person who loves writing and wants to share my knowledge and understanding with you.
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