November 22, 2002 at 10:24 PM CST - Updated June 16 at 4:18 PM
JIM BURNS' Georgia Peach Pound Cake
"I had my first taste of Georgia Peach Pound Cake this past Summer and quickly decided that it was one of my new favorites. Even though fresh peaches are generally not available this time of year, fresh/frozen peaches work almost as well."
1 cup butter, softened
2 1/4 cups sugar, divided
1 teaspoon vanilla
3 cups all-purpose flour, divided
1 teaspoon baking powder
1/2 teaspoon salt
2 cups peaches, chopped
Preheat over to 350. Cream butter. Gradually add 2 cups sugar, beating well. Add eggs one at a time, beating well after each egg. Add vanilla. Combine 2 3/4 cups of flour with baking powder and salt. Gradually add to creamed mixture, beating well. Dredge peaches with remaining flour and fold into batter. Spray a tube pan with cooking spray. Sprinkle remaining 1/4 cup of sugar in pan to coat evenly. Pour the batter into pan and bake for 70 minutes.