Prep
30m
Cook
1h
Total
1h 30m
Ingredients
Method
Nutrition
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For
10
M
I
For the streusel & peach topping
50
g
All-purpose flour
26
g
Brown sugar
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Per Serving
Calories
467kcal
Fat
28g
Saturates
15g
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Cut the peach with a mandoline. Cut the peach into very thin slices and dip in flour before placing on top of the batter. This will ensure the peaches do not sink. Use any neutral oil such as vegetable or canola. I prefer to use light-tasting extra virgin olive oil. Cream butter & sugar for a full 3-4 min. I know it can be tempting, but do not cut the creaming of the butter & sugar time down! This will help the pound cake rise without adding too much chemical leavener.
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Prep
30m
Cook
1h
Total
1h 30m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
10
M
I
For the streusel & peach topping
50
g
All-purpose flour
26
g
Brown sugar
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Per Serving
Calories
467kcal
Fat
28g
Saturates
15g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Cut the peach with a mandoline. Cut the peach into very thin slices and dip in flour before placing on top of the batter. This will ensure the peaches do not sink. Use any neutral oil such as vegetable or canola. I prefer to use light-tasting extra virgin olive oil. Cream butter & sugar for a full 3-4 min. I know it can be tempting, but do not cut the creaming of the butter & sugar time down! This will help the pound cake rise without adding too much chemical leavener.
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Made it?
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