This recipe is adapted from Jerrelle Guy (NYT Cooking)
The ingredients are measured by weight as per the original recipe. If you don’t have a kitchen scale I would highly recommend getting an inexpensive one, more recipes are using measurements by weight for baking these days
Peach Pound Cake
Heat the oven to 325f degrees
320g All-Purpose Flour
300g Granulated Sugar
2 1/2 teaspoons Baking Powder
1 pinch Salt
230g/2 sticks Butter (Melted and cooled to room temp)
300g Frozen Peaches (defrosted) + 200g of Diced Peaches
1 tablespoon Lemon Juice
1 teaspoon Vanilla Extract
3 large Eggs
1 large Eggs Yolk
Melt the butter and set aside and cool to room temp.
In a large mixing bowl add: the flour, sugar, baking powder and salt. Set aside.
In your food processor or blender puree the peaches and lemon juice. Place the puree into a separate bowl and add the eggs and vanilla, and melted butter. Whisk to combine.
Add the peach mixture to the flour mixture. Fold and stir until well combined. Fold in half the diced peaches and place the rest on top before baking
Line a 5×9 loaf pan with parchment paper, or coat liberally with cooking spray, and spoon in the cake batter. Tap the pan on the counter a few times to release the air bubbles.
Bake until a toothpick inserted in the center comes out clean, 1 hour and 15-25 minutes.
Allow to cool for 20 minutes before de-panning. Cool completely before serving.
Enjoy served with sweetened whipped cream.
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Kathleen Rear 