Pound Cake
When I think of fresh peaches I think of a rich, moist pound cake. In Ohio, this time of year, the peaches are coming on and they are some of the best. Nothing goes better than to make a traditional pound cake and top it with fresh Ohio peaches. Here is an easy pound cake recipe.
Flour 4 cups
Baking Powder 1 teaspoon
Salt ½ teaspoon
Unsalted butter 1 pound
Granulated sugar 3 cups
Eggs 8 lightly beaten
Pure vanilla extract 2 teaspoons
Heavy cream ½ cup
Stir the dry ingredients. Position the rack in the oven to the middle of the oven. Pre-heat the oven to 325 degrees F. Butter two 9X5-inch loaf pans and line them with buttered parchment paper. Now sift the dry ingredients into a large bowl.
Making the batter. In a large mixing bowl, use an electric mixer on medium speed and beat together the butter and granulated sugar until fluffy and lightened in color. This should take about 2 minutes. Add the eggs two at a time, beating well after each addition. Mix in the vanilla. On low speed, add half of the flour mixture and m ix until incorporated. Mix in the cream until blended. Add the remaining flour mixture and mix just until a smooth batter forms. Divide the batter evenly between the prepared pans.
Bake the cakes. Bake until the top of each cake is golden and a toothpick inserted into the center comes out clean. About 1 hour. Briefly cool in the pans on a wire rack for about 20 minutes. Remove the cakes from the pans to cool completely. Dust the top of one cake with powdered sugar and slice to serve. Reserve the second cake for another time. Or if you are like our household, this just might be tomorrow’s treat. Post your favorite late summer recipe and share with others.
When I think of fresh peaches I think of a rich, moist pound cake. In Ohio, this time of year, the peaches are coming on and they are some of the best. Nothing goes better than to make a traditional pound cake and top it with fresh Ohio peaches. Here is an easy pound cake recipe.
Flour 4 cups
Baking Powder 1 teaspoon
Salt ½ teaspoon
Unsalted butter 1 pound
Granulated sugar 3 cups
Eggs 8 lightly beaten
Pure vanilla extract 2 teaspoons
Heavy cream ½ cup
Stir the dry ingredients. Position the rack in the oven to the middle of the oven. Pre-heat the oven to 325 degrees F. Butter two 9X5-inch loaf pans and line them with buttered parchment paper. Now sift the dry ingredients into a large bowl.
Making the batter. In a large mixing bowl, use an electric mixer on medium speed and beat together the butter and granulated sugar until fluffy and lightened in color. This should take about 2 minutes. Add the eggs two at a time, beating well after each addition. Mix in the vanilla. On low speed, add half of the flour mixture and m ix until incorporated. Mix in the cream until blended. Add the remaining flour mixture and mix just until a smooth batter forms. Divide the batter evenly between the prepared pans.
Bake the cakes. Bake until the top of each cake is golden and a toothpick inserted into the center comes out clean. About 1 hour. Briefly cool in the pans on a wire rack for about 20 minutes. Remove the cakes from the pans to cool completely. Dust the top of one cake with powdered sugar and slice to serve. Reserve the second cake for another time. Or if you are like our household, this just might be tomorrow’s treat. Post your favorite late summer recipe and share with others.
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