I have been a bad blogger. Not to say I haven’t been cooking and baking, but with a crazy semester of school, I just haven’t had the energy to write about my cooking…just eat it. In the next week or so, I’ll try to catch up on all the yummy recipes that I’ve made (and photographed) in the last few months.

To start, this is another recipe from Annie of Annie’s Eats . I took it to DSAC (the Dean’s Student Advisory Committee) at school where it was a big hit. It was really delicious and though I had hoped for left overs to eat for breakfast, it got gobbled up within ten minutes.

The recipe is directly followed, but re-posted here.

Peach Pound Cake

Peach Pound Cake

Ingredients

1 cup + 2 tbsp. butter
2 ½ cups sugar, divided
4 eggs
1 tsp. vanilla extract
3 cups all-purpose flour, divided
1 tsp. baking powder
2 cups fresh peaches, peeled, pitted and chopped
½ tsp. salt

Preheat oven to 350°. Grease a 10-inch Bundt pan with 2 tbsp. of butter and dust with ¼ cup of sugar; set aside.

Using an electric mixer, cream together remaining butter and sugar. Continue beating and add eggs one at a time. Once fully incorporated, gradually add 2 ¾ cups flour, baking powder, and salt to mixture, beating until fully incorporated.

Dredge peaches with remaining ¼ cup flour and fold into batter. Pour batter into prepared pan and bake for 1 hour and 10 minutes. Remove from oven and allow to cool.