What a fantastic weekend I had! In Los Angeles, I joined a few other bloggers for a garden-to-table potluck feast. You can see some of my images if you follow me on Instagram, but I’ll be sharing more in my forthcoming Monthly Mixer article! It was really out-of-this-world beautiful. My Mimosa Cheesecake came in little 4oz jars.
My friend’s one-year anniversary was yesterday; maybe you remember when I cooked 350 cupcakes for the wedding? More information may be found here. I’m also quite happy since my former roommate is getting married on Saturday. For her rehearsal supper, I’ll be rolling up my sleeves and baking eight blackberry pies! I created a trial pie to bring to LA, and everyone agreed it was delicious, so I’m hoping it turns out well!
Peach season is my favorite! I could live off peaches for days. As a result, throughout the next week, I’ll be sharing a few different peach recipes with you! I’m going to start with a Bourbon Peach Pound Cake. To make a luscious streusel-topped cake, I blended my grandmother’s pound cake recipes with a splash of whiskey and some peaches. I topped it with a bourbon glaze for an additional kick! Can we please say yes?
Lucky Leaf canned peach pie filling is used in this recipe. Using a pie filling for this recipe eliminates part of the preparation, yet the liquids keep the cake moist! In a pinch, pie filling may be your best friend.
Instead of a bundt pan, I baked this cake in a 9 x 13 pan. I like bundt cakes, but I’m not always ready to risk the cake adhering to the edges of the pan! Plus, I figured making this in a cake pan would make it simpler to transport to a summer picnic!
This cake must bake for more than an hour due to the large amount of batter. Instead of incorporating the peaches and juice into the mixture, I swirled them on top of the cake. This enabled the fluids to penetrate the cake. If you’re feeling brave, feel free to stir them directly into the batter. You may also remove the peaches from the pie filling and chop them up, but I like to leave them whole.
Finally, maybe you should pause your mixer before adding each egg. While the batter was mixing, I *might* have dropped an eggshell into it. Take my word for it: egg shells are not smashed throughout the mixing procedure, and you may need to pluck them out of your cake. Oops.
Facebook | Twitter | Pinterest | Instagram
A rich, buttery pound cake topped with a whiskey glaze and sweet streusel and filled with peach pie filling.
- 1 cup (two sticks) unsalted butter, room temperature
- 1/2 C Crisco
- 3 C Sugar
- 5 Large eggs- at room temperature
- 2 tbsp Bourbon
- 3 C All-purpose flour
- 1/2 tsp Baking powder
- Pinch of salt
- 1 1/4 C Milk- at room temperature
- 1 Can Lucky Leaf Peach Pie filling
For the streusel
- 3/4 C Flour
- 1/4 C Brown sugar
- 1/2 C (1 stick) Unsalted butter
For the glaze
- 1 C Confectionary sugar
- 1 tbsp Bourbon
- 23 tsp Milk
- Preheat oven to 325.
- Allow the eggs and butter to come to room temperature before using. Cream the butter and Crisco together until creamy. Cream in the sugar until completely combined. Allow at least 5 minutes for this step to complete.
- Add the eggs one at a time, stirring thoroughly after each addition.
- Once all of the eggs have been incorporated into the batter, stir in the bourbon.
- Sift flour into a separate basin before measuring out 3 cups.
- Mix in half of the dry ingredients, then half of the milk, until well blended. Add the remaining milk and the second half of your dry ingredients. Continue to beat until all of the ingredients are well mixed.
- Pour batter into a 9 x 13 pan.
- Remove the peaches from the can and cut into pieces if you wish to cut them. Otherwise, leave them whole and pour the whole contents of the can, juice and all, over the top of the cake batter. Using a spatula, swirl together.
- To make the streusel, combine the flour and brown sugar. Cut the butter into smaller pieces and press with a pastry cutter or two forks into the flour mixture. Mix until the butter is crushed into the flour. Sprinkle over the top of the cake.
- Bake for 65-72 minutes at 325°F. The cake will begin to brown on top after approximately 45 minutes of baking. For 10-15 minutes, cover with tin foil. Then, for the last five minutes, remove the foil.
- Insert a toothpick into the center of your cake to test whether it’s done. If it is clean, your cake is ready. Baking times may vary depending on the oven. Allow to cool completely before slicing.
For the glaze
- In a mixing dish, sift the powdered sugar. Pour in the bourbon and 2 tablespoons of milk. Whisk until completely smooth. Add more milk to make the glaze thinner. Drizzle over the cooled cake.
Peaches can be sliced or left whole.
Recipes from my friends:
Peach and Cream Bars from Julies Eats and Treats
Mini Spiced Peach Pies from Dessert for Two
The Little Kitchen Brown Butter Peach Milkshakes
Why is my pound cake not moist?
If it’s dry, it’s possible that the cake was overbaked. If you use too much flour (or not enough butter or sugar), the cake will be overly dry. You may experiment with reducing the oven temperature. Alternatively, take the cake from the oven a few minutes sooner.
How do I keep my pound cake moist?
A pound cake should be stored at room temperature with an airtight cover. Refrigerating a pound cake increases its shelf life, but it also distorts its fresh texture and taste. At room temperature, a typical pound cake will stay fresh and tasty for around 4-5 days.
Is there a difference between Bundt cake and pound cake?
What Is the Distinction Between a Pound Cake and a Bundt Cake? As previously said, any cake may be a bundt cake if cooked in a bundt pan. Pound cakes are a little unusual. Pound cakes are usually thick and baked using a pound of butter, sugar, eggs, and flour.
Is milk or water better for pound cake?
When your box mix specifies for liquid, add MILK, not water. The milk gives your combination solidity, fat, and, most importantly, taste. WHITES: Leaving out the yolks makes the cake fluffy and whiter!
Should I put water in the oven when baking a pound cake?
When baking this cake, add a water bath in the oven to allow the cake to absorb some more moisture. You may watch the video for more details, but basically, fill a pan with a couple of inches of water and place it in the oven next to your cake.
Can you over mix a pound cake?
Overmixing the batter is a mistake.
This will guarantee that the dry and wet components are spread equally throughout the batter. After each addition, stir just until combined. Overworking the batter results in a rough, rubbery cake.
Why do you put baking soda in pound cake?
Baking soda, as previously discussed, reacts promptly to acidic components and provides an immediate leavening action. While the baked items are in the oven, the baking powder continues to react with the heat to provide a leavening boost. Most cake recipes benefit from a combination of these two leavening ingredients.
How can pound cakes be made lighter and smoother?
The typical pound cake recipe, which calls for equal parts butter, sugar, flour, and eggs, may be heavy. To lighten the crumb, a little of baking powder may be used.