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California Cling Peach Pound Cake |
Ingredients:1 15-ounce can sliced California Cling Peaches, in light syrup 10 ounces (21⁄2 sticks) unsalted butter, softened 1 1⁄3 cups sugar 5 large eggs 2 teaspoons vanilla extract 1⁄4 cup plain yogurt or sour cream 2 1⁄4 cups all-purpose flour 1⁄2 teaspoon baking powder 1⁄2 teaspoon salt
Directions:Preheat oven to 325 degrees. Coat three 8x4-inch loaf pans with cooking spray. Drain liquid from peaches; dice the peach slices. Set aside. In a large bowl or electric mixer, beat the butter until light and fluffy. Slowly add the sugar and beat until soft and creamy.
Add the eggs slowly, one at a time, until combined. Add vanilla extract and plain yogurt; beat until smooth. In a separate bowl, stir together the flour, baking powder and salt. Slowly add the flour mixture to the butter mixture until combined. Do not over- mix. Stir in the diced peaches and mix until smooth.
Pour pound cake batter into prepared pans. Bake approximately one hour until done. Cakes will be golden on top and a toothpick inserted in the center emerges clean. Cool pound cakes in loaf pans for 30 minutes. Remove from pans; when completely cool, cover with plastic wrap. The pound cakes can be stored in the freezer (wrapped tightly) if not used within two days to maintain their fresh taste and moist texture.
Makes 3 loaf cakes, 8 servings each |
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