Peach Pound Cake
Peach Pound Cake made with cake flour, Peaches and Cream Liqueur, fresh peaches, peach icing, and sprinkled with almonds.
Servings 12 slices
Calories 594kcal
Ingredients
Cake Batter
- 16 Tbsps unsalted butter room temperature
- 3 cups (360 g) cake flour sifted
- ½ tsp baking powder
- ½ tsp fine sea salt
- 2 cups (400 g) organic sugar
- 5 eggs
- ½ cup (122.5 g) plain greek yogurt
- ½ cup (125 ml) almond milk
- ½ cup (125 ml0 Jackson Morgan Peaches and Cream Liqueur
- 1 tsp vanilla extract optional
- 1 large yellow peach peeled, pit removed, sliced into chunks
Peach Icing
- 2 Tbsp Jackson Morgan Peaches and Cream Liqueur
- 2.5 cups ( 275 g) powdered sugar
Topping
- Sliced or Chopped Almonds to sprinkle
Instructions
- Preheat oven to 325 F (163 C). Prepare a 10 cups/2.4 liter bundt pan.
- In a small bowl stir together milk, Peaches N Cream Liquor, vanilla, and greek yogurt.
- Whisk together dry ingredients in a medium bowl.
- Add butter and sugar into a separate medium mixing bowl. Cream together using a handheld mixer.
- Drop eggs in one at a time and continue to mix until smooth.
- Pour in milk and liquor mixture. Mix on medium speed until smooth. Spoon dry mixture into wet and mix well.
- Fold in peach chunks with a spatula.
- Pour batter into bundt cake pan.
- Bake for 50-60 minutes or until toothpick inserted into center comes out clean.
- Allow cake to cool upside down on rack for 15 minutes.
- Flip upside down and let cake drop onto cake dish.
- Prepare icing by whisking together liqueur and powdered sugar. (if too wet add more sugar, if too dry, add small amount of liqueur)
- When cake is completely cool, drizzle with icing and top with chopped almonds.
- Store in an air tight container at room temp for 4-5 days.
Nutrition
Calories: 594kcal