Cakes & Baking

Kate’s Peach Pound Cake

recipe image

  1. Preheat the oven to 325 degrees F (165 degrees C). Butter a 10-stride tube pan and quilt with sugar.

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  2. Combine 2 cups sugar and 1 cup butter together utilizing an electric mixer in a tidy bowl till fluffy. Add eggs one after the other, guaranteeing they’re smartly integrated. Sprint in vanilla extract.

  3. Scramble 2 3/4 cups flour, baking powder, and salt together in a medium bowl. Sprint flour mixture step by step into the butter mixture till blended.

  4. Coat peaches in closing 1/4 cup flour; fold into the batter. Pour batter into the consuming pan.

  5. Bake within the preheated oven till a toothpick inserted into the center comes out smooth, 1 hour to 1 hour 10 minutes. Desire from the oven and let icy for 10 minutes sooner than flipping cake onto a wire cooling rack to chill entirely.

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