Peach Bundt Pound Cake

Well hello!!! It's been a long time since I've been here. I bought a ton of peaches.....just like I did once before.....and now I have to figure out what to do with them. A lot of different things came to mind, but this one in particular jumped out at me. And one of the best things.....I used my Daddy's bundt pan. Yes, he loved to bake and it gave me 'warm fuzzies' to use his bundt pan. This is a really good pound cake. I'm going to do something a little different this time with the 'blahg' post.....I'm going to do it the way I always have and then I'll put the list of ingredients and directions at the end (again) without the pictures so you can copy and paste to print it out without pictures if you want. I truly hope you make this.....it's scrumptious!!!

 

 

PEACH  BUNDT POUND CAKE

Makes 8 or 16 Pieces

(depending upon how big a piece you want)

 

INGREDIENTS:

1 cup light butter, softened (2 sticks)
2 cups Splenda granulated (or sugar)
6 large eggs (or 1 ½ cups egg substitute)
½ tsp almond extract
2 tsp vanilla extract
3 cups all-purpose flour
¼ tsp baking soda
½ tsp salt
½ cup light sour cream
3 cups diced fresh or frozen peaches
3 – 4 TBSP butter, softened
¼ cup granulated sugar

Preheat oven to 350°.

In a 9 – 10” nonstick bundt pan, butter the pan well with the 3 – 4 TBSP butter and dust with the ¼ cup granulated sugar, being sure to turn the pan to get it coated well.

In a large bowl, cream the softened butter and Splenda (or sugar) until light and fluffy.

Add the eggs one at a time (or egg substitute ¼ cup at a time), beating well after each addition.

Beat in the almond and vanilla extracts.

In a separate bowl, combine the flour, baking soda and salt....mix well.

This is where I added the cinnamon that's not in the list of ingredients.

Add the dry mixture to the batter, alternating with the sour cream, beating well after each addition.

Fold in the peaches and pour the batter into the bundt pan.

Bake for 60 – 70 minutes or until a wooden toothpick inserted in the center comes out clean.

Cool 15 minutes and turn out onto a serving/cake plate.

PEACH POUND BUNDT CAKE

Makes 8 or 16 Pieces

(depending upon how big a piece you want)

INGREDIENTS:

1 cup light butter, softened (2 sticks)
2 cups Splenda granulated (or sugar)
6 large eggs (or 1 ½ cups egg substitute)
1/2 tsp almond extract
2 tsp vanilla extract
3 cups all-purpose flour
¼ tsp baking soda
½ tsp salt
½ cup light sour cream
3 cups diced fresh or frozen peaches
3 – 4 TBSP butter, softened
¼ cup granulated sugar

 

Preheat oven to 350°.

In a 9 – 10” nonstick bundt pan, butter the pan well with the 3 – 4 TBSP butter and dust with the ¼ cup granulated sugar, being sure to turn the pan to get it coated well.

In a large bowl, cream the softened butter and Splenda (or sugar) until light and fluffy.

Add the eggs one at a time (or egg substitute ¼ cup at a time), beating well after each addition.

Beat in the almond and vanilla extracts.

In a separate bowl, combine the flour, baking soda and salt....mix well.

Add the dry mixture to the batter, alternating with the sour cream, beating well after each addition.

Fold in the peaches and pour the batter into the bundt pan.

Bake for 60 – 70 minutes or until a wooden toothpick inserted in the center comes out clean.

Cool 15 minutes and turn out onto a serving/cake plate.

MY SPIN: To know me is to know I LOVE cinnamon! Peaches and cinnamon just go together. So when I prepared the bundt pan, I sprinkled some cinnamon on the sugar.....and I used real sugar for this. For the batter, I used imitation Splenda. I also added a little in with the dry ingredients. This recipe is a definite keeper! I think the next time I make this, I'm going to not only use vanilla extract but some vanilla beans as well. This can be served 'as is' or with a dollop of whipped cream or a good vanilla or chocolate ice cream.

Peace & Love

Jan