Peach pound cake from Grandbaby Cakes by Jocelyn Delk Adams

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Notes about this recipe

  • anya_sf on July 05, 2021

    I scaled the cake batter down to a 5-egg version as I just have a 12-cup bundt pan. Used the full amounts of peach jam and streusel. Baked at 325 as my pan is dark (same baking time). Used Baker's Joy on the pan and the cake did not stick. The cake was moist and delicious with a soft, fine crumb. However, between the maple icing (to which I added extra syrup and also a dash of maple extract - a mistake) and the cinnamon and nutmeg, the peach flavor was lost. Most people thought it was apple. I'd make this again, omitting the glaze (it really doesn't need it; the cake is plenty sweet) and maybe using less streusel.

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