Tuesday, July 12, 2011
Queen of Green's Peach Pound Cake
I have been dying to make this recipe, and after my last blog entry the baking industry’s “hairy” little secret. I thought this would be a great time to whip up a tasty, southern, and not to mention “hair-less” peach pound cake. I love baking from scratch because I do not have to worry about any weird chemical additives. I also only use organic ingredients because I do not want to worry about the dangerous chemical pesticides or herbicides that were sprayed on fruits, vegetables, etc. Also, there is a huge difference in the taste when using all organic ingredients.
While baking the peach pound cake last night, the aroma of the fresh peaches mixed with the spiciness of the cinnamon filled my home. It was a scent that made my mouth water. I was hoping that this pound cake would taste as good as it smelled. Once finished, I realized why it is called a “pound cake” the thickness and heaviness of the cake was just beautiful—something you will not find in processed pastries. I drizzled on the warm peach glaze and proceeded to take my first bite. Can I just say—it was the best darn pound cake I have EVER eaten. The crunchy sugar topping with the hot peachy glaze mixed with the moist cake was an irresistible delight! This is one indulgence you should experience. It contains no chemical nasties, is all organic, and the Queen of Green promises it will be a hairless experience!
• 1/2 cup organic sugar
• 1 teaspoon organic cinnamon
• 1 cup organic salted butter , softened
• 2 cups organic sugar
• 4 organic eggs
• 1 teaspoon organic vanilla extract
• 3 cups all-purpose organic flour
• 1 teaspoon (aluminum free ) baking powder
• 1/2 teaspoon sea salt
• ¼ teaspoon organic cinnamon + a little bit extra
• ¼ teaspoon organic nutmeg
• 3 cups fresh organic peaches, pitted and chopped
• 1/2 a jar of organic peach fruit spread
1. Preheat oven to 325 degrees F (165 degrees C). Line a loaf pan with wax paper and coat it with some of the cinnamon sugar mixture. Reserving the rest for later use.
2. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Reserve 1/4 cup of flour for later, and sift together the remaining flour, baking powder, cinnamon, nutmeg, and salt. Gradually stir into the creamed mixture. Use the reserved flour to coat the chopped peaches and sprinkle with cinnamon, and then fold the cinnamon/floured peaches into the batter. Spread evenly into the prepared pan. Sprinkle the cinnamon/sugar mixture on the top of the cake.
3. Bake for 60 to 70 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. Allow cake to cool in the pan for 10 minutes, before inverting onto a wire rack to cool completely.
4. Pour half the jar of the peach fruit spread into a small sauce pan. Heat it up on low and cook until it is thin and spreadable. Drizzle over pound cake. Enjoy!