Green Chile Peach Pound Cake
Rich buttery Green Chile Peach Pound Cake, a unique spicy-sweet treat great for any occasion.
Spring is the perfect season for dense buttery pound cake.
Pound cakes are rich and decadent, yet not too fussy, so they make a marvelous dessert for any event from picnics to outdoor dinner parties.
Today’s pound cake recipe is not just any old plane-jane dessert. There are cakes, and then there are cakes!
This Green Chile Peach Pound Cake is ultra tender and moist, with little chunks of sweet juicy peaches speckled throughout. However that’s not all. The peaches in this cake are perfectly balanced by smoky Old El Paso Chopped Green Chiles, for a spicy-sweet sensation.
The combination of fresh peachy tidbits and mild green chiles is a surprise (and delight) hidden inside each buttery bite!
How Did The Pound Cake Get Its Name
Why do they call it pound cake? As with all good pound cakes, this Green Chile Peach Pound Cake recipe starts with one pound of butter.
Actually, the original pound cake recipe was thusly named because the recipe called for one pound of butter, one pound of sugar, one pound of flour, and one pound of eggs.
Most current-day pound cake recipes have altered these proportions a bit, but to me a whole pound of butter is always mandatory. *wink*
How to Make Green Chile Peach Pound Cake
Cream the butter and sugar together until it is extremely light and fluffy. Then mix in the remaining ingredients until smooth.
You can use fresh peaches in this cake, and it tastes amazing! Yet it’s just as good as a “pantry staple” cake, made with canned peaches and of course canned Old El Paso green chiles.
Grease and sugar a bundt pan or tube pan. Then scoop the batter into the pan and bake for 80+ minutes.
The exterior crust comes comes out of the oven golden and glistening, due to the sugar coating. Yet the inside is moist, buttery, and bursting with smoky sweet goodness!
Our Green Chile Peach Pound Cake makes an extraordinary treat for spring and summer. Serve it on its own, or with a scoop of vanilla ice cream.
Disclosure: This post is sponsored by Old El Paso. All opinions are my own.
Green Chile Peach Pound Cake
- 1 pound unsalted butter, softened
- 3 cups granulated sugar + extra for pan
- 3 1/2 cups all-purpose flour
- 1 teaspoon salt
- 7 large eggs
- 2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 15 ounces diced peaches, juices mostly drained off
- 4.5 ounces Old El Paso Mild Chopped Green Chiles
- Preheat the oven to 350 degrees F. Grease a 10 to 15-cup capacity bundt or tube pan with butter or shortening. Then add a few tablespoons of sugar to the pan and shake it around to coat the pan on all sides.
- Place the butter and sugar in the bowl of an electric stand mixer. Beat on high to the butter and sugar until very light and fluffy, about 5 minutes.
- Scrape the bowl with a spatula, then turn the mixer on low and add the flour, salt, eggs, vanilla, and almond extract. Scrape the bowl again, then mix in the diced peaches and chopped green chiles, until smooth.
- Scoop the cake batter into the prepared pan. Jiggle the pan a little to remove air bubbles. Bake undisturbed for 80 minutes. Then insert a wooden skewer into the center of the cake. If it comes out clean the cake is done. If it has batter on it, bake another 10 minutes.
- Let the cake rest in the pan for 10 minutes before flipping it out onto a cake stand.
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