McLeod Farms’ Fresh Peach Pound Cake 
Cook Time: 5 mins
Active Time: 25 mins
Bake Time: 1 hr
Cool Time: 1 hr 10 mins
Total Time: 2 hrs 40 mins
Servings: 12
Ingredients:
Peach Pound Cake:
1 cup unsalted butter, softened, plus more for greasing pan
2 cups plus 1 Tbsp. granulated sugar, divided
4 large eggs
1 tsp. vanilla extract
1 tsp. baking powder
1 tsp. kosher salt
3 cups all-purpose flour, divided
2 cups fresh peeled peaches, cut into 3/4-in. cubes (from 5 small peaches, about 1 lb., 4 oz.)
Peach Glaze:
1 Tbsp. cornstarch
4 peaches (1 lb.), peeled and halved
1/4 cup granulated sugar
Directions:
Prepare the oven and pan:
Preheat oven to 325°F. Grease a 10-inch tube pan with butter, and sprinkle with 1 tablespoon of the sugar.
Start cake batter:
Beat butter and remaining 2 cups sugar with a stand mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 3 minutes. Add eggs, one at a time, on medium-low speed, beating just until blended after each addition, about 1 minute. Beat in vanilla.
Add dry ingredients:
Stir together baking powder, salt, and 2 3/4 cups of the flour. With the mixer running on low speed, gradually add the flour mixture to the butter mixture, beating just until combined, about 1 minute.
Add peaches to cake batter:
Combine peaches and the remaining 1/4 cup flour in a medium bowl, and toss until peaches are fully coated. Fold floured peaches into batter.
Move batter to pan:
Spread batter evenly in the prepared pan.
Bake pound cake:
Bake in preheated oven until a toothpick inserted in the center comes out clean, 60 to 70 minutes.
Let cool in pan on a wire rack for 10 minutes; run an offset spatula or knife around the edges of the cake, and remove from pan to rack. Cool completely, about 1 hour.
Combine water and cornstarch:
Stir together 1/4 cup water and cornstarch in a small bowl until cornstarch is completely incorporated; set aside.
Prepare the Peach Glaze:
Add peeled peach halves to a blender, and process until smooth, about 45 seconds. Pour peach mixture into a small saucepan, and add sugar. Bring to a simmer over low. Stir in cornstarch mixture; cook, stirring often, until mixture has thickened, about 5 minutes. Drizzle Peach Glaze over the cooled pound cake before serving.
Notes:
For the best peach pound cake, keep these tips in mind:
Room temperature ingredients: Room temperature butter will cream up light and fluffy, creating an ideal pound cake texture. Room temperature eggs can also help ensure a smooth mix.
Beat in eggs slowly: To emulsify the eggs properly, add them one at a time and scrape down between additions.
Measure carefully: Spoon and level or weigh your flour for consistent results.
Don’t overmix: Overmixing cake batter can lead to dense, rubbery cakes.
Avoid overbaking: With fresh peaches studded throughout the cake, it can be hard to know when it’s ready. When a wooden pick inserted comes out clean and the cake springs back to the touch, it’s ready to take out. Avoid overbaking, which can dry out the cake. Glaze gently: Pour the glaze on slowly and evenly for that photo-worthy finish.
Recipe courtesy of Southern Living
This peach cake sounds divine. If I decided to give it a try, I think I’d add some cinnamon with the sugar, or perhaps as a sprinkle on top.
