Sunday, February 16, 2014

Peach Brandy Pound Cake

Peaches may not be in season but with a little help from peach brandy, you can still have that flavor.  Mother nature does impact how good the fruit season is and after a slice of this, I have hopes that this summer has the tastiest, juiciest crop of peaches yet.

As you can see, I left this cake very plain.  No glaze and not even a side of whipped cream.  Like most good pound cakes, they are best served plain so you are sure to taste the true flavor of the cake.I think it is better served the second day, when the flavor has had time to develop more.

Since most of us may have indulged in some rich decadent desserts over Valentine's, a slice is a nice change of pace.  Also, this Bundt cake does seem to belong right next to a hot cup of tea in the afternoon.

Peach Brandy Pound Cake
adapted from Cakes, 1001 Classic Recipes

1 tsp lemon extract
1 tsp orange extract
1 tsp vanilla extract
2/3 cup peach yogurt (I used greek style with fruit on the bottom)
1/3 cup peach brandy
4 eggs
2 cups flour and more for dusting pan
2/3 cup butter and 2 tbs for pan preparation
1/2 tsp baking soda
1/2 tsp salt
2 cups sugar

Prepare a 9 inch Bundt pan by brushing the inside with 2 tbs of melted butter.  Then dust with flour, making sure all crevasses are completely covered.  Preheat oven to 325 degrees.

In a medium bowl, cream together butter and sugar until fluffy.  Then beat in the 3 different extracts.  Add one egg and beat for 30 seconds. Repeat the process with the other 3 eggs.  Set aside.

Sift together the flour, salt and baking soda.  Fold in 1/3 of this mixture into the butter/sugar batter.  Stir in the peach yogurt and fold in the next 1/3 of the dry mixture.  Add the peach brandy and mix until blended and fold in the last 1/3 of the dry, sifted ingredients.

Fill the prepared pan with the cake batter and smooth the top so it is even.  Bake until golden brown and tester comes out clean.  Baking time should be about 55-65 minutes.

Remove cake from oven and let rest in pan for 20 minutes.  Then invert onto rack to completely cool.  Once cooled, move cake to serving platter.  

                                         **LAST YEAR:Oatmeal Butterscotch Cookie Pie**