Double Peach Pound Cake

There’s something truly delightful about a dessert that combines the freshness of fruit with the comforting richness of cake. Our Double Peach Pound Cake is exactly that—a heavenly blend of juicy peaches nestled in a moist, flavorful pound cake. Perfect for a summer gathering or a cozy afternoon at home, this cake is sure to become a favorite in your recipe collection.

Why You’ll Love This Recipe

This Double Peach Pound Cake is a must-try for several reasons. First, it’s incredibly easy to make, requiring only a few simple ingredients and minimal prep time. The use of canned peaches ensures that you can enjoy this fruity delight any time of the year. Plus, the cake’s tender crumb and the subtle hint of almond or vanilla extract make it a treat for your taste buds. Whether you serve it as a dessert or with your afternoon tea, this cake is sure to impress.

Kitchen Equipment You’ll Need

  • 10-inch non-stick bundt pan
  • Electric mixer
  • Large mixing bowl
  • Wire rack
  • Wooden pick

Ingredients

  • ¼ cup all-purpose flour, divided
  • 2 cans (15oz each) Del Monte® Lite Sliced Cling Peaches
  • ⅓ cup vegetable oil
  • 4 egg whites (or 2 whole eggs)
  • ½ tsp. almond extract (or 1 tsp. vanilla extract)
  • 1 pkg. yellow cake mix, 15.25 oz.
  • ¼ cup powdered sugar

Step-by-Step Instructions

  1. Preheat your oven to 325°F. Prepare a 10-inch non-stick bundt pan by coating it with non-stick cooking spray and dusting it with ¼ cup flour, shaking off any excess.
  2. Drain one can of peaches, discarding the syrup, and arrange the slices evenly on the bottom of the prepared pan. Set aside.
  3. In a large bowl, use an electric mixer on medium speed to beat together the vegetable oil, egg whites (or whole eggs), almond extract (if using), and the remaining can of peaches with syrup for about 30 seconds or until smooth.
  4. Add the cake mix to the peach mixture and beat according to the package directions.
  5. Carefully pour the batter over the peach slices in the bundt pan.
  6. Bake for 60 to 65 minutes or until a wooden pick inserted into the center of the cake comes out clean.
  7. Place the pan on a wire rack to cool completely. Once cooled, loosen the cake from the sides of the pan and invert it onto a cake plate.
  8. Dust the cake with powdered sugar just before serving.

Tips for Success

  • Ensure the bundt pan is well-coated with cooking spray and flour to prevent the cake from sticking.
  • Let the cake cool completely before inverting it to avoid any breakage.
  • If you prefer a stronger flavor, use almond extract for a nutty twist, or vanilla extract for a classic taste.

Additional Tips and Variations

For a more decadent dessert, serve the cake with whipped cream or a scoop of vanilla ice cream. You can also add a sprinkle of cinnamon to the batter for a warm, spicy note. If you want more texture, consider adding chopped nuts to the batter before baking.

Nutritional Highlights (Per Serving)

While specific nutritional information may vary, this cake offers a delightful way to enjoy fruit in a dessert. It’s a sweet treat to savor in moderation.

Frequently Asked Questions (FAQ)

Can I use fresh peaches instead of canned? Yes, you can use fresh peaches. Simply peel and slice them, and use peach juice or light syrup to maintain the cake’s moisture.

What can I do if I don’t have a bundt pan? A regular cake pan can work too, but the baking time may vary slightly, so keep an eye on the cake.

How should I store leftovers? Store any leftover cake in an airtight container at room temperature for up to three days.

Conclusion

This Double Peach Pound Cake is a delightful dessert that’s sure to win hearts. Its combination of juicy peaches and tender cake makes it a perfect treat for any occasion. We’d love for you to try this recipe and share your experience with us. Enjoy your baking!

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