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Peach Pound Cake Problems: Solved

Photo by Hector Sanchez
Photo by Hector Sanchez

We're taking a break from your regularly scheduled Farm Stand post, for an important announcement.

We've heard about a sudden scarcity of peach schnapps in the South and that some of you have spotted your church-going neighbors in the liquor store parking lot. We admit, we're to blame. It's all because of Southern Living’s Two-Step Fresh Peach Pound Cake.

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And, mercy, has it caused a ruckus.While some of you have sent us love letters about this recipe, others haven't had so much luck. If you find yourself amongst the latter, we have compiled the definitive troubleshooting guide. You might have 99 problems but a peach pound cake shouldn't be one.

What was wrong?

Although I've fried my share of chicken thighs and made many a chess pie, I have, perhaps shamefully, never baked a pound cake. So I teamed up with one of Southern Living's most-trusted Test Kitchen Professionals, Pam Lolley, to see if I might run into some of the issues y'all have been facing including:

After getting over the initial excitement of baking something that looked and tasted like a real goodness-to-honest pound cake, Pam and I decided that there were two things I could have done differently. One: I should have used less ripe peaches. Mine were a tad on the soft side, and their extra juice affected how the batter immediately around them cooked. Two: I should have used a tube pan that was white or shiny on the inside to prevent it from over browning. I used the first thing I found that looked like a tube pan, but it was a darker angel food cake pan.

Either of these pans will work for this pound cake. Don't use anything darker on the inside.
Either of these pans will work for this pound cake. Don't use anything darker on the inside.

Peachy Solutions

But if the above grievances sounds familiar to you, Pam has your back. Try these tips.

Now get to it, y'all! Peach season is almost over.

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