July 19, 2013

Sweet Peaches & Poetry

Come clean with a child heart
 Laugh as peaches in the summer wind
Let rain on a house roof be a song 
Let the writing on your face 
be a smell of apple orchards on late June.
~Carl Sandburg, Honey & Salt 


Peach Pound Cake
Ingredients...
  • 1 Cup of butter, softened
  • 2 Cups of sugar
  • 4 Eggs
  • 1 Teaspoon vanilla extract
  • 3 Cups of all-purpose flour
  • 1 Teaspoon of baking powder
  • Half a teaspoon of salt
  • 2 Cups of peaches (pitted and chopped into small cubes)
Begin by beating the butter and sugar in a large bowl until the mixture become fluffy/airy and creamy. Then add in the eggs one at a time, followed by the vanilla extract, baking powder, then finally, the salt. Add in 2 and 3/4 cups of flour to the batter, and put aside the other 1/4 cup for later. Now in a separate bowl toss the 1/4 cup of flour that was put aside over the chopped peaches and coat them. Fold the peaches into the cake batter, then pour it into a prepared (i.e. buttered and coated with sugar) tube or bundt cake pan. Bake in a 325 degree oven for roughly hour (or until knife/toothpick when stuck into batter comes out clean). Let cake cool for 10-15 minutes, invert it, eat and enjoy! And the added bonus is your kitchen is going to smell heavenly too =)


What are your favorite peach desserts to enjoy during the summertime?

© Natalie Grimm. Made with love by The Dutch Lady Designs.