Cinnamon Pound Cake with Stewed Peaches

I seriously LOVE peach season!  There are so many ways to enjoy those fuzzy balls of goodness.  This is a slightly adapted recipe courtesy of the great chef Emeril Lagasse.  It is absolutely amazing!  The cake by itself is super delicious!  Add the stewed peaches along with a dollop of whipped cream or vanilla ice cream and it truly becomes a piece of heaven!  So, so good!  Enjoy!
Ingredients:
For cake:
-2 sticks (8 oz) unsalted butter, at room temperature
-2 1/2 cups sugar
-6 large eggs
-1/4 tsp salt
-2 tsp cinnamon
-3 cups flour
-3/4 cup milk
For stewed peaches:
-4 cups fresh peaches, pitted and sliced, plus any accumulated juices
-1/2 cup sugar
-1 tsp lemon juice
-2 tsp cornstarch
-2 tsp water
Directions:
Make the cake first.  Preheat oven to 325 F.  Coat generously a bundt cake pan with the baking cooking spray (the one with butter and flour).  Set aside.
In your electric mixer, cream the butter and sugar.  Add the eggs, one at a time.  Stir in the salt, cinnamon and flour, 1/2 cup at a the time, alternating with the milk.  Mix very well.  
Pour into prepared pan and bake for 1 hour 15 minutes or until the toothpick comes out clean.
Remove from oven and cool on wire rack for 15 minutes.  Remove cake from pan and cool completely.
While the cake is cooling, let's make the stewed peaches.
Combine the sliced peaches, along with all the juices, with the sugar and lemon juice in a medium saucepan, stirring occasionally.  Bring to a boil.  Reduce heat and simmer for 10 minutes.
In a small bowl, combine the cornstarch and water.  Mix well and add to the peaches. Give it a good stir and bring it to a boil.  Boil for 1 minute or until slightly thickened.  Remove from heat and serve warm on top of that delicious cake with a little whipped cream or vanilla ice cream.  YUM!  Enjoy!
Slightly adapted from a recipe courtesy of Emeril Lagasse.

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