Step-by-step instructions

Now, let’s dive into the straightforward process of creating your Georgia Peach Pound Cake:

1. Preheat your oven to 325°F. Grease a 10" tube pan with butter and then coat it with white sugar for a perfect crust.
2. In a large mixing bowl, cream together your softened butter and white sugar until light and fluffy.
3. Beat in the eggs one at a time, making sure to mix well after each addition. Add the vanilla extract next.
4. Reserve 1/4 cup of flour for later use. Sift the remaining flour along with the baking powder and salt, then gradually mix it into your dreamy creamed mixture.
5. Toss the chopped peaches in the reserved flour to coat them; this will help prevent them from sinking. Gently fold the floured peaches into the batter.
6. Spread the batter evenly into your prepared pan.
7. Bake in the preheated oven for 60 to 70 minutes. A toothpick inserted into the center should come out clean when it’s done.
8. Allow the cake to cool in the pan for about 10 minutes. Then, invert it onto a wire rack to cool completely.

For an extra touch, blend some peaches with cornstarch to create a delicious sauce to drizzle over the cake when serving.

Best ways to enjoy it

Sure, this cake is delightful on its own, but why not elevate it further? Serve your Georgia Peach Pound Cake with a dollop of whipped cream or a scoop of vanilla ice cream. For a refreshing contrast, pair it with a tart raspberry coulis or simply offer fresh peach slices alongside. The options are endless!

Keeping leftovers fresh

To keep your scrumptious Georgia Peach Pound Cake fresh, store any leftovers in an airtight container at room temperature for 3-4 days. If you want to extend its life, you can freeze the cake. Just wrap it tightly in plastic wrap and then in aluminum foil. It will stay fresh for up to 3 months in the freezer. When you’re ready to enjoy it again, let it thaw in the refrigerator overnight.

Pro chef tips

Here are some handy tips to ensure your Georgia Peach Pound Cake turns out simply perfect:

• Make sure your butter is softened, not melted; this helps achieve that fluffy texture.
• Use ripe, but firm peaches for the best flavor and texture.
• If you want a richer taste, replace some of the white sugar with brown sugar to introduce a hint of caramel flavor.

Creative twists

Feel free to experiment with this recipe! You can swap the peaches for other fruits like blueberries, apricots, or even combine multiple types for a mixed fruit cake. Add some almond extract for a nutty flavor or mix in toasted pecans for added crunch. The possibilities are endless!

Common questions

What’s the prep time for this recipe?

Preparing the cake will take about 20 to 30 minutes, followed by 60 to 70 minutes of baking. So, you can whip it up relatively quickly!

Can I use canned peaches instead?

Yes, you can! Just be sure to drain them well and pat them dry before folding them into the batter to avoid extra moisture.

How can I make this cake gluten-free?

You can substitute the all-purpose flour with a gluten-free flour blend. Just check that the blend you choose includes xanthan gum as that helps with the cake’s structure.

Enjoy every slice of this Georgia Peach Pound Cake—it’s a fruity treat that’s sure to become a favorite!