Peach Melba Pound Cake
By Kelly Bogard
Sometimes, inspiration strikes at the strangest times. As I was preparing my grocery list this week, my wonderful mother-in-law stopped by with a box of very fresh, very ripe peaches. She had been to the local farmers’ market, and they gave her an amazing deal on the whole box because they were so ripe and needed to be eaten as soon as possible.
Knowing our love for fresh fruit, she brought the box to my house and told me to take all I wanted. A dozen peaches later, it hit me—peach cake. But not just any peach cake, a Peach Melba Pound Cake. At that point, I completely forgot about the yummy Spaghetti Squash I had planned for the blog this week. Not to worry, I will have that for you in a few weeks. But right now, it is all about the Peach Melba Pound Cake.
3 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
1 cup butter
2-1/4 cups sugar
2 tsp. almond extract
4 medium peaches, peeled and chopped
6 oz. fresh raspberries
2 medium peaches, peeled and chopped
6 oz. raspberries
3/4 cup confectioner’s sugar
1 tbsp. lemon juice
First things, first. Preheat your oven to 350 degrees Fahrenheit. Grease and flour a 10-inch Bundt pan and set aside.
Now, in a medium-sized bowl, combine the flour, baking powder and salt. Set this aside, as well.
Using your electric mixer, cream together the butter and sugar until fluffy. Continue mixing as you add the eggs in one at a time, making sure they blend well.
Then slowly add the flour mixture to the butter mixture until well combined.
Stir in the peaches and raspberries, making sure they are spread throughout the batter as evenly as possible. Pour the batter into your Bundt pan.
Bake for 1 hour and 10 minutes, or until a toothpick comes out of the tested cake clean. Let it cool for 20-30 minutes and then invert onto a serving plate. The cake should release onto the plate, but if it doesn’t, try gently pulling the cake from the side using a butter knife.
While your cake is cooling, prepare the sauce by combining the peaches, raspberries, confectioner’s sugar and lemon juice in a blender or food processor. Puree until smooth.
Strain to remove any raspberry seeds. I did this twice just to make sure I removed as many as possible. Then it is ready to drizzle over the sliced cake.
Since it is just the beginning of the fresh fruit season here in Texas, take an opportunity to find your own inspiration. Or if you need to borrow mine, that’s fine, too. And if by chance you find a recipe you want me to try, let me know. I’ll check it out for you.
From all of us at Texas Table Top, enjoy!
Recipe: Peach Melba Pound Cake
Summary: Warm, dense pound cake with the taste of summer
- 3 cups all-purpose flour
- 1 tsp. baking powder
- 1/2 tsp. salt
- 1 cup butter
- 2-1/4 cups sugar
- 4 eggs
- 2 tsp. almond extract
- 4 fresh peaches, peeled and chopped
- 6 oz. fresh raspberries
- 2 peaches, peeled and chopped
- 6 oz. raspberries
- 3/4 cup confectioner’s sugar
- 1 tbsp. lemon juice
- Preheat oven to 350 degrees Fahrenheit. Grease and flour a 10-inch Bundt pan; set aside.
- In a large bowl, combine flour, baking powder and salt; set aside.
- Using an electric mixer, cream together butter and sugar.
- Continue beating and add eggs one at a time until well mixed.
- Slowly add the flour mixture until everything is combined.
- Pour batter into prepared pan and bake for 1 hour and 10 minutes.
- Remove from the oven and allow to cool in the pan for 20-30 minutes.
- Place a plate over the open side of the pan and invert the cake to sit on the plate underneath it.
- Combine all ingredients in a blender or food processor and puree until smooth.
- Strain the sauce to remove as many raspberry seeds as possible. You may need to do this more than once.
- Drizzle over a cake slice.
Prep time (duration): 30 minutes
Cooking time (duration): 1 hour(s), 10 minutes
Number of servings (yield): 10-12