Double Peach Pound Cake


2 (15 oz) cans cling sliced peaches
2 and 3/4 cups flour, divided
2 and 1/2 tsp baking powder
1 tsp kosher salt
1 and 2/3 cups sugar
1/3 cup canola oil
1 tsp pure vanilla extract
2 eggs
1/4 cup powdered sugar


  • Preheat oven to 325 degrees.
  • Coat a 10 inch non stick bundt pan with non stick cooking spray, then dust with 1/4 cup of flour, shaking off excess.
  • Drain 1 can of peaches, discard the juices and arrange slices evenly on the bottom of the pan.
  • Stir together the remaining 2 and 1/2 cups flour, baking powder and salt in a medium bowl, then set aside.
  • Using an electric mixer on medium speed, beat the oil in a large bowl for 30 seconds or until bubbly.
  • Add sugar and extract and beat until well blended.
  • Add eggs and remaining can of peaches with juice, then beat well, scraping sides.
  • Gradually add the flour mixture, then beat until smooth.
  • Pour batter carefully over the peach slices in the pan, then bake for 60-65 minutes.
  • Place pan on a wire rack to cool completely.
  • Loosen cake from the sides of the pan, then invert onto a plate.
  • Dust with powdered sugar just before serving.




30 min


1 hr


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