Peach Pecan Pound Cake
Whether you use fresh or frozen peaches this Peach Pecan Pound cake will be a welcome addition to your table. For breakfast or dessert its sure to please.
Servings: 8
Calories: 572kcal
Ingredients
- 6 ounces softened butter (firm not too mushy)
- 1 ½ cups sugar
- 4 large eggs + one egg yolk
- 1 tsp vanilla extract
- 2 ¼ cups all purpose flour
- ¼ tsp baking soda
- ¼ tsp salt
- ⅓ cup peach Greek yogurt plain or vanilla is ok
- 1 tsp lemon zest
- 2 cups fresh peaches diced
- 1 cup chopped pecans
- Confectioners sugar to dust
Instructions
- In your stand mixer, cream butter and sugar until light and fluffy (about 5 min)
- Add eggs one at a time, beating well after each addition, scraping the bowl down in between each egg.
- Add vanilla, and lemon zest, mix well.
- Combine flour, baking soda, and salt in a bowl, whisking together to mix well.
- Add half the flour, and blend in just until mixed.
- Add the Greek yogurt, and mix just until incorporated, then add the additional flour and blend just until mixed in.
- Fold peaches and pecans into the mixture.
- Pour batter into buttered pound cake pan bake on center rack at 350 degrees for 60-70 minutes or until a toothpick inserted in the center comes out clean.
- Cool on wire rack for 10-15 minutes then invert on to a plate and allow to continue to cool on the rack.
- Dust with confectioners sugar when ready to serve.
Nutrition
Calories: 572kcal | Carbohydrates: 70g | Protein: 9g | Fat: 29g | Saturated Fat: 12g | Cholesterol: 127mg | Sodium: 299mg | Potassium: 213mg | Fiber: 2g | Sugar: 41g | Vitamin A: 785IU | Vitamin C: 3.1mg | Calcium: 44mg | Iron: 2.5mg