breakfast, cake, fruit, Muffins

Peach Pound Cake

July 11, 2015
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I’m going to be a little mushy gushy in this post. I have some pretty awesome sisters. I am nothing at all like my older sister, Sophie. She is super outgoing, talkative, loud, talks a mile a minute, and opinionated. We don’t agree on music, clothes, shoes or even food (she is an avid dark chocolate lover whereas I am vanilla through and through). She will buy a pair of shoes if I absolutely hate them. She is also extremely entertaining and fun to be around. We don’t look related either.

My younger sister, Erum and I have a little more in common. We agree on most music, some clothes, some food (she is also a chocolate fan but she’s still willing to test out other flavors).  She’s on the quiet side, especially around new people. She keeps her thoughts to herself, even when provoked because she chooses her words wisely. Erum and Sophie can be quite girly with heels and makeup and purses (I look younger than Erum when she’s dressed up). But she’s also down to bum it in a t-shirt and yoga pants. People mistake her for me (and vice versa) a lot of times.

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Me. I don’t really like talking about myself, but I’m trying to make a point here. I don’t own a pair of heels, lipstick, mascara or foundation. I buy one purse and use it until it gets a hole in it. I rarely ever take my glasses off and would live in pjs if I could. I’m a planner. Also on the quiet side, but I’m really good at networking. Oh, and I don’t like chocolate (whaatttttt, I know). I can appreciate the flavor, I love baking with it. But ask me to choose between chocolate or vanilla ice cream, and I will ALWAYS choose vanilla.

We all chose pretty different paths in life. Sophie does something with money. Portfolio analyst something or the other with accounts receivables at PIMCO (I used to say accounts recyclable but I now know that’s not really a thing). Erum chose to study creative writing and is on her way into the world of publishing. I worked in the non-profit sector up until trying this whole baking, socially conscious entrepreneurial thing. None of them really have anything in common.

Our parents are pretty awesome like that. Especially for desi (i.e. South Asian) parents. They supported us regardless of what we chose to study. But here’s the mushy gushy part. Despite having very different personalities and passions, being in different phases of life, and making different lifestyle choices, my sisters are my absolute best friends. I may not agree with them all the time, they might get annoyed at me every now and then, but our sisters dates are some of my fondest memories.

A really nice tradition/ritual/habit my husband and I have is sharing 5 things we’re thankful for and 5 people we pray for at bedtime. It’s the last thing we do before falling asleep. And lately, I’ve been really thankful for my sisters. For the fact that we get along so great, and are the best of friends. Because I know not everyone has that. Even if they have siblings, they don’t necessarily share the closeness that we do. And it’s not something I want to take for granted.

Another example of differences in our family, my mom and I. She grows her own peaches and oranges and tulips in her backyard. Whereas I have a black thumb. I even killed mint. I say we have fake grass because there’s a drought in California, but really its because I’m a plant killer. Which sucks because I would totally love to be that person that grows her own veggies and fruit. But you gotta know your weaknesses, which means more trips to the farmers market for me.

Mommy gave me some fresh peaches she grew, and after eating a few of them on their own (because that’s how organic, fresh fruit should be enjoyed) I decided to bake with them. I’ve been trying to get JC to eat more fruit, and the way I test out a flavor on him is to see if he’ll eat it in something I baked. He loves trifles, but if I sneak in some strawberries, he doesn’t really care for it. But he ate this cake. More than once. #win

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The only bad thing about this cake is that it doesn’t really work for a household of two. Because it will go bad pretty easily. Great idea for a potluck or to take in to share with co-workers. I loved that the peach flavor was nice and subtle, instead of being overwhelming. As you can tell, I either didn’t butter my pan enough or didn’t wait long enough (I think it was a little of both, but hey, I have a little baby on my hands now), but the top of my cake broke a little. My tummy totally didn’t care though.

Peach Pound Cake
 
Ingredients
  • 1 cup but­ter, soft­ened (2 sticks)
  • 2 cups gran­u­lated sugar
  • 6 large eggs
  • ½ tsp almond extract
  • 2 tsp vanilla
  • 3 cups flour
  • ¼ tsp bak­ing soda
  • ½ tsp salt
  • ½ cup greek yogurt
  • 2 cups diced fresh peaches (I used 4 peaches)
  • 4 tbsp buter, softened
  • ¼ cup granulated sugar
Instructions
  1. Pre­heat oven to 350 degrees. In a 9″ - 10″ non­stick bundt pan, but­ter the pan well with the 3–4 tbsp cov­er­ing all areas. Dust with the ¼ cup sugar, turn­ing the pan to coat well.
  2. In a large bowl, cream the soft­ened but­ter (not melted) and sugar until light and fluffy.
  3. Add the eggs one at a time, beat­ing well after each addition.
  4. Beat in the extracts.
  5. In a sep­a­rate bowl com­bine the flour, bak­ing soda and salt and mix. Add this dry mix­ture to bat­ter alter­nately with greek yogurt; beat­ing well after each addi­tion.
  6. Fold in the peaches, care­ful not to break them up, but to leave them in chunks.
  7. Pour the bat­ter into pre­pared bundt pan.
  8. Bake for 60–70 min­utes, or until the tooth­pick comes out almost clean. Cook­ing time will depend on oven.
  9. Cool for 15 min­utes before remov­ing from the pan to a serv­ing plate. It helps to loosen the edges with a table knife gen­tly no to dam­age the cake sides.

 

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  • грузоперевозки September 2, 2016 at 4:01 pm

    The garden to table event that you attended this weekend looked incredible from the pictures you posted on Instagram! And so does this bourbon peach pound cake. Pass me a slice, please!

  • Domovik October 5, 2016 at 8:54 am

    Before peach season is over here in New York I wanted to throw this tasty fresh peach pound cake recipe for you. To finish up the cake, there s a boozy brown sugar bourbon glaze. There s just enough bourbon to give the glaze a little something something. The best part is that you don t really have to do anything fancy to the cake, the bundt pan it was baked in does it all for you!

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