Table of Contents
Ingredients. 1 2 (15.25-oz.) cans of sliced peaches in syrup. 2 1 box yellow cake mix. 3 1/4 teaspoon kosher salt. 4 1/4 teaspoon ground cinnamon. 5 1/8 teaspoon ground nutmeg. 6 1/2 cup butter, melted.
SOUTHERN PEACH POUND CAKE RECIPE WITH A POUND OF PEACHES AND SOUR CREAM! VELVETY SOFT AND FULL OF AUTHENTIC PEACH FLAVOR! Grease and flour a bundt pan. Set aside. Cream together butter and sugar. Mix in eggs one at a time. Mix in vanilla extract. Sift together flour, baking powder, and salt. Add dry ingredients to wet ingredients.
Preheat oven to 350°F. Butter and flour a 9-inch springform pan. Combine peaches and 1/2 cup sugar in a medium saucepan over medium, stirring occasionally, until sugar is dissolved, about 5 minutes. Keep warm over low while preparing batter. Place butter and remaining 11/2 cups sugar in the bowl of an electric stand mixer.
Top with remaining peach slices, and sprinkle with remaining cinnamon-sugar. Sprinkle with pecans. Bake in preheated oven until a wooden pick inserted in center of cake comes out clean, 45 to 55 minutes. Let cool completely in pan on a wire rack, about 1 hour.
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