Ingredients and Weight:
- Peaches (fresh or canned, diced): 3 cups (450g)
- Unsalted butter (softened): 1 cup (2 sticks, 227g)
- Granulated sugar: 2 cups (400g)
- Vanilla extract: 1 teaspoon (5ml)
- All-purpose flour: 2 cups (250g)
- Baking powder: 2 teaspoons (10g)
- Salt: 1/4 teaspoon (2g)
- Milk: 1 cup (240ml)
Preparation Time:
20 minutes
Cooking Time:
50-60 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Preheat oven to 350°F (175°C). Grease and flour a 9x13-inch baking dish.
- In a large bowl, cream the butter and sugar until light and fluffy. Beat in the vanilla extract.
- Gradually add the flour, baking powder, and salt to the wet ingredients, alternating with the milk. Begin and end with dry ingredients.
- Fold in the diced peaches.
- Pour the batter into the prepared baking dish.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Nutritional Information:
Per serving (1/8th of the cake):
- Calories: 450
- Carbohydrates: 65g
- Protein: 4g
- Fat: 20g
- Saturated fat: 10g
- Cholesterol: 75mg
- Sodium: 150mg
Dish Characteristics:
- Moist and tender cake
- Sweet and juicy peach filling
- Buttery and flavorful crust
- Perfect for breakfast, brunch, or dessert
User Comments:
- "This Peach Pound Cake was incredible! The peaches added a burst of flavor, and the cake was so moist and fluffy."
- "I love the simplicity of this recipe. It's easy to follow and yields a delicious cake."
- "The peach filling is the star of this cake. It's sweet, juicy, and perfectly complemented by the buttery crust."
- "I made this cake for a brunch party, and it was a huge hit. Everyone couldn't get enough of it."
- "This cake is so versatile. It's great for any occasion, from breakfast to dessert."
Special Precautions and Tips:
- Use ripe peaches for the best flavor.
- If using canned peaches, drain them well before adding them to the batter.
- Don't overmix the batter, as this can result in a tough cake.
- Let the cake cool slightly before slicing and serving.
