A handful of basic pantry ingredients and fruit are all you need to whip up this fabulous pound cake. Plus, the flavors improve as the cake sits, so the recipe is ideal when looking for day-ahead preparation.
On a recent trip to a local farm stand, a longtime employee mentioned that whenever she sees me, she chuckles at the memory of my toddler literally dripping with sticky peach juice. During the growing season, this thoughtful woman always gave my young son—who just turned 16—a plump peach to entertain himself as I filled my basket. We were never quite sure if he ended up eating or wearing more of it.
A perfectly ripe peach begs to be eaten straight off the pit with this sort of shirt-staining abandon. At the same time, this seasonal stone fruit possesses incredible versatility in the kitchen. From salads to sauces, desserts to drinks, the possibilities are as endless as they are scrumptious. Many family favorites are already on this site, and more will follow in the weeks ahead.
Every summer, I make sure to bring a basket of Lancaster County peaches to our family vacation in the Poconos. When the blueberry bushes begin to burst, my mind goes straight to this pound cake (and Blueberry Jammie!). It’s a simple recipe, not too sweet, and the addition of peaches lends an extra level of flavor and moistness. This dessert tastes divine after dinner with a scoop of vanilla ice cream. Before noon, I’ve been known to call it coffee cake.
Want to know how to prevent Bundt cakes from sticking in the pan? Cakes of all types are susceptible to sticking when cooked in Bundt pans, thanks to their deep crevices. If you tend to have trouble, the following tips, compliments of King Arthur Flour’s baking experts, may be helpful:
- Use a non-stick pan
- Grease it well with non-stick vegetable oil spray or melted shortening — not butter. The milk solids in butter can act like glue, increasing the likelihood that the cake will stick to the pan. (Do make sure to get the grease in all the crevices, and don’t forget the tube.)
- Grease the pan just before adding the batter. This reduces the chance of the grease sliding down the sides and pooling in the bottom of the pan.
- If you’re using a non-stick pan but still experiencing sticking, coat the pan after greasing－but not with flour. (Flour doesn’t do a great job and can leave a gunky layer on the outside of the finished cake.) To provide a more effective barrier between the batter and the pan, try sprinkling a coating of either finely ground nut flour or granulated sugar into the greased pan before adding the batter. Note that sugar will become sticky as it cools and can act like glue when fully cooled. While warm, however, sugar is semi-liquid and should help the cake slide out of the pan.
- After removing the cake from the oven, carefully slide a table knife down the sides of the pan to help release any sticking spots. Cut or push away any cake that’s cooked over the center tube, too. (But don’t try to remove the cake yet.)
- Let the hot cake rest for a few minutes. A King Arthur Flour baker recommended letting the cake rest for about 5 minutes right side up, then for another 5 minutes upside down on a rack. Sometimes the cake drops out of the pan as soon as it’s turned onto the rack…
- If it still needs a little help, give it a little nudge. If all else fails, return the cake to the cooling (but still warm) oven for about 10 minutes. The mild heat is often just enough to soften and release any baked-on areas clinging to the sides of the pan.
Tip source: King Arthur Flour
- 1/2 cup butter, softened
- 1 1/4 cups sugar
- 3 eggs
- 1/4 cup milk
- 2 1/4 cups cake flour (I have substituted sifted all-purpose flour, which works fine, too.)
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 2 cups fresh blueberries (may substitute frozen; do not thaw)
- 2 cups peeled, diced peaches (approximately 1/4-inch pieces)
- Confectioner’s sugar, optional
In a large bowl, cream the butter and sugar. Beat in the eggs, one at a time. Beat in the milk.
In a medium bowl, combine the flour, baking powder, and salt.
Add the dry mixture to the wet mixture and beat until just combined.
Fold in the blueberries and peaches.
Pour the batter into a very well-greased, 10-inch Bundt pan, and bake at 350 degrees for 60-70 minutes or until a toothpick inserted into the center comes out clean. All ovens vary, so check a few minutes early and add extra time if needed.
Cool in the pan for 15 minutes, and then remove to a wire rack and cool completely.
If desired, dust with confectioner’s sugar.