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Peach Pound Cake
Prep Time
15
minutes
mins
Cook Time
1
hour
hr
5
minutes
mins
Total Time
1
hour
hr
20
minutes
mins
Servings:
1
loaf
Author:
Constance Smith - Cosmopolitan Cornbread
Ingredients
1 1/2
c
all-purpose flour
divided
1/2
teaspoon
baking powder
1/4
teaspoon
salt
1
peach
1/2
c
butter
room temperature
1
c
sugar
2
eggs
1
teaspoon
vanilla extract
For the Glaze
1/4
c
powdered sugar
1/2
teaspoon
vanilla extract
1
Tb
milk
Instructions
To begin, preheat your oven to 350 degrees. Grease & flour a standard loaf pan. Set aside.
In a bowl, sift together 1 1/4 cup plus 2 tablespoons of the flour, the baking powder, and salt. Set aside.
Dice your peach into 1/2 inches pieces and discard the pit.
Place the peach into a bowl and add the remaining 2 tablespoons of flour. Stir to coat. Set aside.
In your mixing bowl, beat the sugar and butter together until nice and fluffy.
Add in the eggs, one at a time, incorporating the first fully before adding the second.
Stir in the butter.
Add in the flour mixture half at a time, stirring until just combined.
Fold in the peach.
Spread the batter into the loaf pan.
Bake for 55-65 minutes or until it tests done with a toothpick.
Allow it to cool a few minutes in the pan. Run a knife around the edges and gently remove it to a cooling rack to finish cooling.
For the Glaze:
Whisk the glaze ingredients together (add a little extra milk if needed) and drizzle over the top.
Enjoy!
See This Recipe:
https://cosmopolitancornbread.com/peach-pound-cake/
Nutrition
Serving:
1
c
|
Calories:
263
kcal
|
Carbohydrates:
39
g
|
Protein:
4
g
|
Fat:
10
g
|
Saturated Fat:
6
g
|
Polyunsaturated Fat:
3
g
|
Cholesterol:
62
mg
|
Sodium:
171
mg
|
Fiber:
1
g
|
Sugar:
25
g
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