Let me say, this Two-Step Fresh Peach Pound Cake is hefty. It’s from Southern Living Magazine, and presented some questions that could have easily been answered if I were Virginia Willis. Or Nancie McDermott. Both of my Southern friends — cookbook authors and culinarians extraordinaire — would have instinctively known what to do.
Treasure your Southern girlfriends, dear readers! Nancie is the Southern Nice you wish all your friends would be. I feel I can ask her to do anything, and she would. Virginia is slap-me Southern Funny: I practically spit my cabernet at a posh Paris dinner with a crowd of cool people as I dined across from her… following that long, tough work day she quipped she felt “rode hard and put up wet.” LORDY – I had to ASK the meaning, but totally hilarious. She slays me.
My baking mentors probably make fresh peach desserts in their sleep. I don’t. So you tell me if you would have known:
This recipe calls for 2-1/2 cups diced fresh peaches. DO YOU PEEL THEM FIRST? I did. Maybe the peels should be in there, you tell me. I blanched the peaches, which is the quick and easy way to peel ‘em.
Calls for a greased-and-floured 10-inch (16 cup) tube pan. ISN’T THAT AN ANGEL FOOD CAKE PAN? What happens to your next angel food cake, as in, can you get all the grease back out again? Oh well, I greased the pan.
The recipe instructs to put all the ingredients except peaches, stacked on top of each other in order in a 4-qt. stand mixer bowl, then beat at 1 minute, etc. Both Nancie and Virginia would have warned: drape a towel around the top of the bowl AND do a few pulses first!! Those four cubes of butter become rocket launchers for flour and sugar.
This is a dense, peachy, HEAVY cake. I brought it to a Food Bloggers LA (FBLA) brunch, and more to the movie in the park (Goonies, hilarious) to make new friends. Here is the magazine’s recipe for Two-Step Fresh Peach Pound Cake. I made some comments in the instructions because you live and learn:
Two-Step Fresh Peach Pound Cake from Southern Living Magazine
- 4 cups all-purpose flour
- 3 cups sugar
- 2 cups butter, softened
- 1/2 cup milk (I assumed they meant whole milk, which is what I used)
- 1/2 cup peach schnapps
- 6 large eggs
- 2 tsp. vanilla extract
- 2 1/2 cups diced fresh peaches (about 3 tennis-ball sized. I blanched and peeled them first)
- Preheat oven to 325 degrees F. Place flour, sugar, butter, milk, peach schnapps, eggs and vanilla (in that order) in a 4-qt. bowl of a heavy-duty electric stand mixer. Drape a towel over the top and pulse a few times first to get the butter chopped up a bit, or you will throw flour everywhere. Beat at low speed 1 minute, stopping to scrape down sides. Beat at medium speed 2 minutes. Remove paddle blade of mixer. Stir in peaches. Pour into a greased and floured 10-inch / 16 cup tube pan (angel food cake pan).
- Bake at 325 degrees F. for 1 hour and 30 minutes (or a few minutes longer) or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 20 minutes. Remove from pan to wire rack; cool completely (about 1 hour). Serves 10 to 12.
- I made a drizzle of 2/3 cup confectioner’s sugar, a teaspoon of vanilla extract and then enough milk – a little at a time – to make a drippy frosting. Using a spoon, drizzled here and there. By the looks of my photo, I didn’t whip that frosting well – chunks!