Monday, February 6, 2023

Peach Cobbler Pound Cake


 

Hey peoples The Peach Cobbler Pound Cake is a silky cream cheese bundt cake that has been prepared with all of the flavors of a peach cobbler. The moist pound cake reminiscent of peach cobbler is studded with pieces of fresh peaches throughout the batter. After that, it is topped with more peaches that have been doused in brown sugar that has been caramelized and cinnamon. This sweet dish has the flavor of a lazy day in the park. It is everything that you love about a gooey peach cobbler cooked into a cake form so that it is easier to carry. This is the ideal sweet dish to bring to backyard barbecues and get-togethers with friends.

Check it out!

INGREDIENTS:


Fresh peaches; You can use  4 large-sized. 

 110 grams.Of brown sugar. 

 ½ Tsp.Of cinnamon powder. 

 60 grams.Of melted butter. 

 3 sticks.Of unsalted butter – preferably at room temp. 

 Full fat cream cheese; I used 220 grams at room temp. 

 500 grams.Of granulated sugar. 80 grams.Of sour cream – at room temp. 

 1 Tbsp.Of vanilla extract. 6 large eggs – at room temp. 

 350 grams.Of cake flour. 

 1 Tsp.Of baking powder.

 ½ Tsp.Of salt.

DIRECTIONS:


1st Step – Set the oven to a temperature of 325 degrees Fahrenheit (163 degrees Celsius). Spray some nonstick spray into a Bundt pan that holds 12 cups of batter. 

 2nd Step – To begin, peel the peaches. Put the peach wedges in the bottom of the Bundt pan after you have sliced one peach into wedges. Make sure the remaining three peaches are chopped into bite-sized pieces. 

 3rd Step – Combine the brown sugar, cinnamon, and melted butter in a small basin and mix well. Sprinkle on top of the peach mixture that is already in the Bundt pan. 

 4th Step – For 2 minutes, whip the butter in a big bowl at high speed. After adding the cream cheese, continue beating for an additional minute at high speed. 

 5th Step – Then add sugar and continue beating at high speed for an additional minute. In the end, stir in the vanilla extract and sour cream, then whip the mixture on high speed until it is silky smooth and creamy. 

 6th Step – Add the eggs one at a time, beating well after each addition, and continue doing so until each egg has been completely integrated into the batter. Before adding the next egg, make sure you scrape the edges of the bowl. 

 7th Step – Mix in the peaches that have been cut. After that, add the cake flour, baking powder, and salt, and mix on low until the dry ingredients are almost completely incorporated. 

 8th Step – After the Bundt pan has been prepped, pour the batter into it. Tap the pan down firmly against the counter a few times to get rid of any air bubbles that may have formed. After that, put it in the oven for about 80 to 90 minutes, or until a toothpick inserted into the center comes out clean. 

 9th Step – Take the pan out of the oven and let it cool down in there for an hour. Flip the cake over onto a platter, and allow it to cool fully. If you like, you may serve it with whipped cream and caramel sauce on the side. 


 RECIPE NOTES: If desired, the mixture may be split between two loaf pans and cooked for 60-70 minutes. If you are going to use frozen peaches, make sure that they are thoroughly defrosted and patted dry before adding them to the batter.

ENJOY!
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Food Safety Tips
Protect yourself against food-borne illnesses.


1. Use a "refrigerator thermometer" to keep your food stored at a safe temperature (below 40 degrees fahrenheit).

Cold temperatures slow the growth of bacteria. Ensuring that your refrigerator temperature stays at 40 degrees Fahrenheit or colder is one of the most effective ways to reduce your risk of food-borne illness. You can buy a refrigerator/freezer thermometer at appliance stories, home centers (i.e. Home Depot), and kitchen stores including online ones, such as Cooking.com.

2. Defrost food in the refrigerator, the microwave, or in cold water... never on the counter!

Perishable foods should never be thawed on the counter for longer than two hours because, while the center of the food may remain frozen, the outer surface may enter the Danger Zone, the range of temperatures between 40 and 140 degrees fahrenheit, in which bacteria multiply rapidly. If you’re short on time, use the microwave or you can thaw meat and poultry in airtight packaging in cold water. Change the water every half-hour so it stays cold and use the thawed food immediately.

3. Always use separate cutting boards for raw meat/poultry/fish and cooked foods/fresh produce.

Bacteria from uncooked meat, poultry, and fish can contaminate cooked foods and fresh produce. An important way to reduce this risk is to use separate cutting boards for raw meat/poultry/ fish, and cooked foods/fresh produce.

4. Always cook meat to proper temperatures, using a calibrated instant-read thermometer to make sure.

One effective way to prevent illness is to use a food thermometer to check the internal temperature of meat, poultry, and egg dishes. The USDA Recommended Safe Minimum Internal Temperatures are as follows:

* Beef, veal, and lamb (steaks and roasts), fish - 145 degrees fahrenheit

* Pork and ground beef - 160 degrees fahrenheit

* Poultry - 165 degrees fahrenheit.

Cook meats like roasts and steaks to lower temperatures, closer to medium-rare, so that they retain their moisture. It is recommended that those who are at high risk for developing food-borne illness (i.e. pregnant women and their unborn babies, newborns, young children, older adults, people with weakened immune systems, or certain chronic illnesses) should follow the USDA guidelines.

5. Avoid unpasteurized/raw milk and cheeses made from unpasteurized milk that are aged less than 60 days.

Raw milk is milk from cows, sheep, or goats that has not been pasteurized (heated to a very high temperature for a specific length of time) to kill harmful bacteria that may be present. These bacteria, which include salmonella, E. coli and listeria, can cause serious illness and sometimes even death. The bacteria in raw milk can be especially dangerous to pregnant women, children, the elderly, and people with weakened immune systems or chronic illnesses. Raw milk cheeses aged 60 days or longer are okay, since the salt and acidity of the cheese-making process make for a hostile environment to pathogens.

6. Never eat "runny" eggs or foods, such as cookie dough, that contain raw eggs.

Even eggs that have clean, intact shells may be contaminated with salmonella, so it’s important to cook eggs thoroughly until both the yolk and the white are firm. Casseroles and other dishes containing eggs should be cooked to 160 degrees fahrenheit and you can use an instant-read food thermometer to check. Eggs should always be cooked fully and those who are at high risk for developing foodborne illness (pregnant women and their unborn babies, newborns, young children, older adults, and people with weakened immune systems or certain chronic illnesses should follow the USDA guidelines. If you can’t resist runny eggs or sampling cookie batter, use pasteurized eggs. They’re found near other eggs in large supermarkets.

7. Always wash your hands in warm soapy water for at least 20 seconds before handling food and after touching raw meat, poultry, or eggs.

You can pick up a lot of bacteria out in the world, so it’s important to always wash your hands before you eat or prepare food. You should also wash your hands after touching any uncooked meat, poultry, fish, or eggs, as the bacteria from these foods can contaminate cooked foods and fresh produce. Use soap and warm water and wash thoroughly for at least 20 seconds.

8. Always heat leftover foods to 165 degrees fahrenheit.

The USDA recommends heating all cooked leftovers to 165 degrees fahrenheit in order to kill all potentially dangerous bacteria.

9. Never eat meat, poultry, eggs, or sliced fresh fruits and vegetables that have been left out for more than two hours or more than one hour in temperatures hotter than 90 degrees Fahrenheit.

If you leave perishable foods out of the refrigerator or freezer for more than two hours they may enter the Danger Zone—the unsafe temperatures between 40 and 140 degrees Fahrenheit, in which bacteria multiply rapidly.

10. Whenever there’s a food recall, check products stored at home to make sure they are safe.

You should discard any food that’s been recalled because it’s associated with the outbreak of a food-borne illness. But, according to a survey conducted by Rutgers University during the fall of 2008, only about 60% of Americans search their homes for foods that have been recalled because of contamination. For more information on food recalls, visit the website Recalls.gov






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