Georgia Peach Pound Cake
Delicious gluten free pound cake studded with fresh peaches, and drizzled with a fresh peach icing
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 10 servings 1x
Ingredients
- 1/2 cup butter, (1 stick)
- 1 cup granulated sugar
- 2 eggs, room temperature
- 1 teaspoon vanilla extract
- ⅓ cup ivory teff flour
- ⅓ cup quinoa flour
- ⅓ cup arrowroot powder
- ½ teaspoon xanthan gum
- ½ teaspoon baking powder
- Pinch of salt
- 2 Tablespoons sour cream
- 1 cup chopped, fresh or frozen peaches
For the icing:
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1 peach
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1 cup confectioners sugar
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3 Tablespoons butter, melted
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Milk or water to thin if needed
Instructions
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Preheat oven to 325º
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Combine flours, arrowroot powder, xanthan gum, baking powder, and salt in a small mixing bowl, and set aside
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Cream butter and sugar until fluffy
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Add eggs, and beat together well
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Beat in sour cream and vanilla
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Add dry ingredients and stir together
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Stir in peaches until just combined
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Pour into a greased 9×5 inch loaf pan
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Bake in center of oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean, not counting if it pierces a peach.
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Let cool in pan for 10 minutes, then loosen sides with a butter knife, and turn onto a wire rack
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Let cool completely
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While cake is cooling, gather your icing ingredients
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Peel peach, and mash in a mixing bowl
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Add remaining ingredients, and beat until smooth
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If icing is too thick to drizzle, thin out with a few drops of water or milk. If too thin, add a bit more powdered sugar
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Drizzle over cooled cake, and slice to serve
Notes
If not using individual flours, use 1 cup of your favorite flour mix. Be sure to omit xanthan gum if your mix already includes it.
The size of the peach will impact how thick your icing is, thus the instructions for thinning and thickening your icing.
Find it online: https://www.frugalfarmwife.com/article/georgia-peach-pound-cake/