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Peach Honey Pound Cake

What's the best way to celebrate the sweet lazy days of summer? Check out this Peach Honey Pound Cake dreamed (and cooked up) by Kelly Rae!


Just look at this thing...




Ingredients


For the cake:

  • 3/4 lb (or 3 sticks) butter

  • 1/4 lb cream cheese

  • 6 eggs

  • 1 cup brown sugar

  • 2/3 cup Thomas Honey

  • 3/4 cup milk

  • 1 teaspoon vanilla extract

  • 3 1/2 cups all purpose flour

  • 1 teaspoon salt

  • 2 teaspoons baking powder

  • 2 teaspoons cinnamon

  • 1 1/2 cups diced peaches (fresh or frozen)


For the glaze:

  • 1 cup diced peaches (or more to taste)

  • 1/2 cup powder sugar

  • 1 teaspoon vanilla extract

  • 1 tablespoon lemon juice

  • 1/2 cup Thomas Honey


Cake Instructions


*set butter, cream cheese, eggs, and milk out to warm to room temperature before starting to mix your cake


  1. Preheat oven to 350 degrees. Grease and flour bundt pan and set aside.

  2. Dice peaches and set aside

  3. Mix together flour, salt, baking powder, and cinnamon. Dredge peaches in flour mixture until coated. (this step will help keep the peaches from all sinking to the bottom of the pan during baking.)

  4. Cream butter and cream cheese in a mixer or food processor until smooth and lighter shade of yellow.

  5. Separate egg yolks from egg whites. Froth the egg whites and set yolks aside for later.

  6. Add brown sugar, egg yolks, milk, and honey to the butter/cream cheese mixture. Mix until well combined.

  7. Fold frothed egg whites into wet ingredients

  8. Add dry ingredients with dredged peaches, stirring by hand, until no dry pockets remain.

  9. Pour batter into prepared bundt pan. Place on middle rack of oven and bake at 350 degrees for about 45 minutes. Then reduce heat to 300 and bake for another 15 minutes, or until toothpick inserted comes out clean. (Honey burns easily so making sure to reduce the heat will allow your cake to cook longer and stay lighter in color)

  10. Let the cake stand for 10 minutes then carefully invert onto a dish to continue cooling.


Glaze Instructions


* prepare while cake is in the oven


  1. Dice 1 cup peaches and place them in a small pot on the stove top with powder sugar and lemon juice. Cook on low heat until peaches are tender and juice begins to thicken.

  2. Add honey and continue cooking until thickened. Keep heat low and stir often so honey doesn't burn.

  3. Remove from heat and allow to cool with cake. Once cake is cooled completely, pour glaze over cake.

  4. Change into stretchy pants, cut generous slices, and enjoy!



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