This peach pound cake can also be made with other fruits such as apples or cherries.
Ingredients
- 2 cups white sugar
- 1 cup butter or margarine, softened
- 4 eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour, divided
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 cups fresh peaches, pitted and chopped
Directions
Step 1
Preheat the oven to 325 degrees F (165 degrees C). Butter a 10-inch tube pan and dust with white sugar.
Step 2
Cream sugar and butter in a mixing bowl with an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition, then stir in vanilla.
Step 3
Sift 2 3/4 cups flour, baking powder, and salt together into a bowl; gradually stir dry ingredients into wet ingredients.
Step 4
Place remaining 1/4 cup flour into a small bowl. Add peaches and toss to coat, then fold floured peaches into batter. Spread batter evenly into the prepared pan.
Step 5
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 70 minutes. Cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 16 | |
Calories 307 | |
% Daily Value * | |
Total Fat13g | 17% |
Saturated Fat8g | 39% |
Cholesterol77mg | 26% |
Sodium196mg | 9% |
Total Carbohydrate44g | 16% |
Dietary Fiber1g | 2% |
Total Sugars26g | |
Protein4g | |
Vitamin C7mg | 34% |
Calcium37mg | 3% |
Iron1mg | 8% |
Potassium52mg | 1% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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