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Cinnamon Pound Cake with Stewed Peaches
Category: Desserts, Cakes
Serves:
Rating:
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Ingredients:
Pound Cake 8 oz plus 1 T. unsalted butter at room temperature 3 c. plus 1 T flour 2-1/2 c. sugar 6 large eggs at room temperature 2 t. ground cinnamon 1/4 t. salt 3/4 c. milk Stewed Peaches 4 c peeled and sliced fresh peaches 1/4 to 1/2 c. sugar 1 t. fresh lemon juice 2 t. water 1 T. red wine or brandy (optional)
Directions:
Pound Cake: Preheat oven to 325°F. Using 1 T. of the butter and 1 T. of flour, grease and flour a 10” tube or bundt pan. In an electric mixer fitted with paddle attachment, combine the remaining butter and sugar and beat until smooth. With the mixer on low, add the eggs, one at a time, beating until just incorporated. Stir together the remaining flour, cinnamon and salt. Add the flour mixture to the batter alternately with the milk, beginning and ending with the flour mixture. Pour batter into prepared pan and bake for 1 hour 15 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and cool on a wire rack 15 minutes. Remove cake from the pan and cool completely. Serve with warm stewed peaches. Stewed Peaches: Combine peaches plus any peach juice, sugar and lemon juice in medium saucepan over medium-high heat, stirring occasionally. Bring mixture to a boil. Reduce heat to simmer and cook for 10 minutes, until the peaches are tender. In a small bowl, stir together cornstarch and water. Add the cornstarch mixture to the peaches, stirring to combine. Bring the mixture to a boil for 1 minute until slightly thickened. Remove from heat. [Add brandy or red wine.] Cool slightly and serve warm over cinnamon pound cake with vanilla or coffee ice cream.