Tree to Table Cooking Series Recipes
We're trying something new this year with a cooking series featuring some yummy items that you can make right in your own kitchen with our fresh produce. Local bakers and chefs are coming out to the orchard and are sharing their delicious recipes with us so that we can share them with you! Check out the recipes below for some tasty treats and meals that you can make for your next dish!
Fresh Peach Pound Cake from Rocca's Bakery
3 cups all purpose flour, + 2 tblsp.
1 tblsp. Baking powder
¾ tsp. salt
3 cups sugar
1 cup unsalted butter, room temperature
½ cup shortening (not lard), room temperature
5 large eggs, room temperature
1 ¼ cup whole milk, room temperature
1 tsp. vanilla
1 tsp. peach extract - optional
2 cups fresh peaches cut into small pieces
1 cup confectioner’s sugar
¼ tsp. vanilla
1/8 tsp. peach extract
1-2 tblsp. Milk
Mix together in small bowl and drizzle over cake.
Preheat oven to 350 degrees.
Spray and sugar 12 cup bundt pan. (If you do not have a 12 cup pan, use 2 loaf pans or 1-10 cup pan and 6 cupcake tin with liners or small loaf pan.)
Using an electric mixer, cream together butter, shortening and sugar until light and fluffy. Add eggs, one a time on med low speed, beating until well blended after each one. Scrape bowl frequently.
Mix dry ingredients in bowl and add in 3 additions to butter mixture alternately with milk. (Add 1 cup flour, then ½ cup milk, 1 cup flour, ½ cup milk, 1 cup flour). Stop mixing before last flour is completely incorporated.
Toss peaches with reserved 2 tblsp. flour. Fold into batter with vanilla and peach extract. Pour batter into prepared pan(s) and bake until tester comes out clean when inserted into the center.
Bake time will depend on what size pan is used. For the 12 cup, bake time is 1 hour 30 min. Start checking at 45 min. If cake top starts to brown too much, place a piece of foil over top. Cool pan on rack for 30 min. Turn cake out onto rack to cool completely before wrapping.
Glaze. Serve with whipped cream or ice cream.