Peaches are rich in vitamin C, protein and calcium.
I wanted to try a simple pound cake today and came up with this recipe. I also wanted to try to bake this cake in my steel mixing bowl. Though it took longer than the usual cake recipes take, but it came out so fluffy, soft and tasted good but not too sweet. But I did want to add some more natural sweetness to it. I had these lovely and fresh peaches, so thought of making a glaze out of these and decorate it on top of the cake.
Hmm…..just read the above description……guess what, I think I did try too many experiments in one recipe. That’s OK…because the end result was good and I did serve this to my friends who came for dinner. Hope they also liked it as much as I did.
Ingredients:
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For Vanilla Pound Cake:
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1 cups Sugar
2 Eggs
1 1/4 cups All-purpose flour
½ cup Milk
¼ cup + 2 tbsp Vegetable Oil (you can substitute with Apple sauce/crushed pineapple)
1¼ tsp Baking powder
1/2 tsp Vanilla extract
Peach Glaze:
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3 big Peaches peel, chore and sliced
¼ cup Brown sugar
¼ tsp Cinnamon powder
1 tbsp Butter
1 pinch Salt
Method:
Vanilla Pound Cake:
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1. Preheat oven to 350F. Line a 9 inch round cake pan/9x13-inch rectangular baking pan/steel mixing bowl (I experimented) with parchment paper. Grease the paper and the sides of the pan well.In a large mixing bowl, with an electric mixer, beat sugar and eggs together until slightly thickened, about 1 minute.
2. Add flour, milk, oil, baking powder, and vanilla and beat for another minute, just until the batter is smooth and creamy. Don't over beat.
3. Pour batter into the prepared baking pan.
4. Bake in preheated oven for 30 to 40 minutes or until the tops are golden and a toothpick poked into the center of the layer comes out clean.
Note:
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I used the steel mixing bowl and had to bake it longer, for about 75mins.
A single rectangular pan will take longer to bake than round ones.
Loosen the sides of the cake from the pan with a thin knife, then turn out onto a rack and peel off the paper. Let cool completely before covering with frosting, if desired.
Peach Glaze:
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1. In a sauce pan add all the ingredients and cook for about 7 to 8 mins or until the peaches become little soft/halt cooked (because you need to have some crunch from the peach when u bite it).
1. Preheat oven to 350F. Line a 9 inch round cake pan/9x13-inch rectangular baking pan/steel mixing bowl (I experimented) with parchment paper. Grease the paper and the sides of the pan well.In a large mixing bowl, with an electric mixer, beat sugar and eggs together until slightly thickened, about 1 minute.
2. Add flour, milk, oil, baking powder, and vanilla and beat for another minute, just until the batter is smooth and creamy. Don't over beat.
3. Pour batter into the prepared baking pan.
4. Bake in preheated oven for 30 to 40 minutes or until the tops are golden and a toothpick poked into the center of the layer comes out clean.
Note:
-------
I used the steel mixing bowl and had to bake it longer, for about 75mins.
A single rectangular pan will take longer to bake than round ones.
Loosen the sides of the cake from the pan with a thin knife, then turn out onto a rack and peel off the paper. Let cool completely before covering with frosting, if desired.
Peach Glaze:
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1. In a sauce pan add all the ingredients and cook for about 7 to 8 mins or until the peaches become little soft/halt cooked (because you need to have some crunch from the peach when u bite it).
Assemble:
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1. Cut the bumpy head of the cake to make a flat surface.
1. Cut the bumpy head of the cake to make a flat surface.
2. Turn the cake upside down and arrange the peach slices in a circular shape and pour the glaze on top.
3. This yummy cake can be kept in fridge to set for about 30 mins so that the juice of the peaches will be absorbed through the cake.
Note: You can also top it up with Whipped cream or ice cream as a complete dessert.
