Peach And Blueberry Pound Cake Recette

Indulge in the irresistible flavors of summer with this Peach & Blueberry Pound Cake! A moist and tender pound cake bursting with juicy peaches and sweet blueberries, this recipe is perfect for spring and summer gatherings. This easy-to-follow recipe delivers a show-stopping dessert that will impress your friends and family. Get ready for a taste of sunshine!

Préparation 30 min
Cuisson 70 min
Calories 4202.9 kcal
Protéines 139g
Note Soyez le premier
Peach And Blueberry Pound Cake 47

Recette Actions

Partagez cette recette :

Recette Auteur

Équipe éditoriale cuisine de Forktionary

L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour Peach And Blueberry Pound Cake

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Peach And Blueberry Pound Cake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

Comment préparer Peach And Blueberry Pound Cake

  1. Generously grease and flour a 10-inch tube pan.
  2. Preheat oven to 325°F (160°C).
  3. Cream together 1 cup (2 sticks) softened unsalted butter and 4 ounces cream cheese at medium speed for 2 minutes, until light and fluffy.
  4. Gradually add 1 ¾ cups granulated sugar, beating for 5-7 minutes until light and fluffy.
  5. Add 4 large eggs one at a time, beating well after each addition until just combined. Do not overmix.
  6. Stir in 1 tablespoon brandy (optional).
  7. In a separate bowl, whisk together 3 cups all-purpose flour, 4 teaspoons baking powder, and ½ teaspoon salt.
  8. Gradually add the dry ingredients to the wet ingredients, beating on low speed until just combined. Be careful not to overmix.
  9. Gently fold in 2 cups fresh or frozen (thawed) peaches, diced, and 1 cup fresh or frozen blueberries.
  10. Pour batter into the prepared pan and bake for 65-75 minutes, or until a wooden skewer inserted into the center comes out clean.
  11. Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.

Nutrition Information (Approximate per serving)

Sodium

68 g

Sugar

1739g

Fat

457g

Carbs

212g

Recipe Categories (Choose a category and find related recipes!)

Sweets & Sides Desserts Salmon Recipes The Americas American Southern Vegetarian Spring Recipes Summer Recipes Baking

Recipe Tags (Choose a tag and find related recipes!)

Weeknight Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Desserts Fruit American Southern United States Oven Holiday Event Kid Friendly Picnic Romantic Spring Summer Cakes Grains Dietary Seasonal Comfort Food Berries Blueberries Pasta Rice And Grains Taste Mood To Go Equipment Number Of Servings 4 Hours Or Less

Questions fréquentes

Combien de temps faut-il pour préparer Peach And Blueberry Pound Cake ?

Peach And Blueberry Pound Cake prend environ 100 minutes du début à la fin — environ 30 minutes de préparation et 70 minutes de cuisson.

Combien de calories contient Peach And Blueberry Pound Cake ?

Peach And Blueberry Pound Cake contient environ 4202.9 calories par portion, avec environ 139 g de protéines, 212 g de glucides et 246 g de lipides.

De quels ingrédients ai-je besoin pour Peach And Blueberry Pound Cake ?

Les principaux ingrédients de Peach And Blueberry Pound Cake sont Unsalted Butter, Cream Cheese, Sugar, Eggs, Peach Brandy, All Purpose Flour. Consultez la liste complète avec les quantités ci-dessus.

Avis

Aucun avis pour le moment — soyez le premier à donner votre avis sur cette recette !

Rédiger un avis