Summertime in Colorado is known for many things but especially this time of year. The Palisade Peaches are among the best in North America and sell out in record time every summer by the case load.
Every farmers market, roadside stand, and fundraising group have these famous peaches from only July through September. The best part is every restaurant has some type of special peach drink, salad, or dessert featured item on their menus...including our very own A&W Drive-In restaurant featuring their annual Peach Shakes.
The local printing company that we purchase our business stationary, etc. from does a great marketing promotion every summer..."Pie in July". With your purchase of $$ items, you get to pick out a free pie of your choice. This year they had Raspberry-Peach pie! I had never heard of that combination in a pie, but it sounded so good.
In fact I tried it and loved it...enough to try my hand at making a pound/bundt cake with the same fruit duo.
Since this cake is a little on the rich side (but oh so worth it), I paired it with a couple tablespoons of Halo Top's "Peaches & Cream". Dear Heaven!!! This is such an awesome dessert for a cool summertime treat and I loved the pairing of it with the cake.
Keep staying healthy, sweet, and sparkly!
Enjoy ;)
Raspberry-Peach Pound Cake
1 box, butter yellow cake mix
3 eggs
1/2 cup water
1/2 cup sugar
3/4 cup canola oil
1 cup sour cream
1 (3.5 ounce) small vanilla pudding mix
1 (6 ounce) container fresh raspberries
1 peach, cut into 8 wedges and skin removed
Preheat oven to 350 degrees.
Mix everything (except the rasperries and peaches) together with an electric mixer.
Grease and flour a bundt pan really well. Line the bottom of the pan with the fruit, alternating between the raspberries and peach wedges.
Pour the cake batter over the fruit. Bake for 50-55 minutes, or until cake is set in the middle.
If it is starting to brown on top before cake is cooked through, loosely put a piece of foil on top to prevent from burning.
Remove from oven and cool for 15-30 minutes, then remove from pan. Serve at room temperature or chilled.
One Year Ago: Red Wine-Braised Beef with Peppercorn Cream Sauce
Two Years Ago: No Post
Three Years Ago: Roasted Pears with Brie and Pistachios
Four Years Ago: Key Lime Jalapeno Cake
Five Years Ago: American Chop Suey and Traditions
Six Years Ago: Spinach, Chicken, Bacon Pizza...Back To School Shopping
* Since we can't (and should not) have an entire bundt cake at the ready on my kitchen counter, I decided to cut it up for individual serving size portions and freeze them. This way, if I am wanting a little special treat it is ready and waiting for me at a moments notice.
No comments:
Post a Comment
Note: Only a member of this blog may post a comment.