Peach Pound Cake

While this may look like a cake on the outside, I like to see it as a giant version of biscotti. The pound cake–style gives the cake more density, similar to biscotti how biscotti has a denser consistency than a regular cookie, while the vanilla and almond extracts add a warm, sweet flavor. Make this for your sweetheart this Valentine's Day!

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Ingredients:

  • 3 cups all-purpose flour, plus extra for the pan
  • 2 cups peeled, diced peaches, fresh or thawed frozen, peeled and diced
  • ¼ cup packed light brown sugar
  • 1 teaspoon ground cinnamon
  • ¼ cup packed light brown sugar
  • 1½ cups24 tablespoons (3 sticks) unsalted butter, softened
  • 3 cups granulated sugar
  • 6 large eggs, room temperature
  • 3 cups all-purpose flour, plus extra for dusting the pan
  • ½ teaspoon kosher salt
  • ¼ teaspoon baking soda
  • 1 cup sour cream
  • 2 cups peaches, fresh or frozen, peeled and diced
  • 1 teaspoon ground cinnamon
  • ¼ cup packed light brown sugar
  • 1 teaspoon vanilla bean paste or vanilla extract
  • 1 teaspoon almond extract

Glaze:

  • 1½ cups confectioners’ sugar
  • 1–3 tablespoons heavy cream

Directions:

  1. For the Cake: Preheat the oven to 325°F. Grease and flour a 10-inch12-cup Bundt pan.
  2. For the cake: In a small bowl, mix the peaches with the brown sugar and cinnamon; set aside. Using a hand mixer or a stand mixer fitted with the paddle attachment, beat the butter on medium speed until creamy. Add the sugar and beat until fluffy, about 7 minutes. Beat the eggs in one at a time.
  3. In a medium bowl, whisk together the flour, salt, and baking soda. On low speed, add the flour mixture Add to the butter mixture in 3 batches, alternating with the sour cream in 2 batches, and beating on low until fully mixed incombined.
  4. In a small bowl, mix the peaches with the cinnamon and brown sugar.
  5. On low speed, stirBeat in the vanilla, almond extract, and the peaches. Using a large spatula, give the batter a final stir to fully incorporate the peaches.
  6. Pour the batter into the Bundt pan, filling ¾ three-quarters full.
  7. Bake for 1 hour 20 minutes to 1 hour 40 minutes or until the cake is golden and a toothpick inserted in the center comes out clean. Cool Let cool in the pan for 10 to 15 minutes.
  8. Invert onto a cooling wire rack and let cool the cake completely, about 10 minutes.  Transfer to a serving plate.
  9. For the Glazeglaze: Whisk In a small bowl, whisk the confectioners’ sugar with the enough cream  until desired consistency is achievedto create a pourable consistency.
  10. Drizzle the glaze over the cooled cake. Slice and serve.