Pecan-Peach Pound Cake

recipe courtesy of Bake from Scratch Magazine

Makes 1 (15 cup) Bundt Cake

For a printable version of this recipe, please CLICK HERE

Ingredients

• 2 cups (454 grams) unsalted butter, softened
• 3 cups (600 grams) granulated sugar
• 6 large eggs (300 grams), room temperature
• 2 teaspoons (8 grams) vanilla extract
• 4 cups (500 grams) all-purpose flour
• 1 teaspoon (3 grams) kosher salt
• 1 cup (240 grams) whole buttermilk, room temperature
• 2 cups (360 grams) diced peeled fresh peaches
• 1 cup (113 grams) Schermer Pecan Small Pecan Pieces, toasted
Garnish: confectioners’ sugar

Instructions

1. Preheat oven to 325°F (170°C).

2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter, and granulated sugar with a hand mixer at medium speed until fluffy, 5 to 6 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in vanilla.

3. In a medium bowl, whisk together flour and salt. Gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating at low speed just until combined after each addition. (Batter will be thick.) Fold in peaches and pecans.

4. Spray a 15-cup Bundt or tube pan with baking spray with flour. Spread batter into prepared pan. Tap pan on a kitchen towel-lined counter several times to settle batter and release any air bubbles.

5. Bake until a wooden pick inserted near center comes out clean, 1 hour and 20 minutes to 1½ hours. Let cool in pan on a wire rack for 20 minutes. Invert cake onto a wire rack and let cool completely.

6. Garnish with confectioners’ sugar before serving, if desired. Store in an airtight container for up to 3 days.

image of sliced poundcake with peaches and pecans on the counter