Glazed Peach Pound Cake

🧂 Ingredients

• 2½ cups chopped fresh peaches

  = 1 lb (3 to 4 medium peaches)
• 3 cups all-purpose flour

  divided
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 1 cup unsalted butter, softened

  = 2 sticks
• 2 cups sugar
• 4 large eggs
• 1 tsp vanilla extract
• 3 to 4 tbsp juice from fresh peaches
• 2 cups powdered sugar
• 1/8 tsp salt

Instructions

• 1 Chop peaches and set in a colander over a bowl. You'll need the juice for the
  glaze.
• 2 Preheat oven to 325°F. Spray or grease a 10" Bundt or tube pan and dust evenly
  with powdered sugar. Set aside.
• 3 In a medium bowl, whisk together 2 and 3/4 cups of the flour with the baking
  powder, salt, and cinnamon. Set aside. The remaining 1/4 cup of flour will be
  used later.
• 4 In a separate large bowl, cream together softened butter and sugar on medium
  speed until very pale and fluffy, about 5 minutes.
• 5 Reduce speed to medium-low. Add in eggs, one at a time, beating well after each
  addition. Stir in vanilla extract.
• 6 Take 1/2 cup of the peaches and mash until pureed (or use a food processor to
  puree). Stir into the creamed mixture until well blended.
• 7 Gradually, on low speed, add the flour mixture to the creamed mixture until
  combined.
• 8 Take the remaining 1/4 cup of flour and toss with remaining 2 cups of chopped
  peaches to coat. Gently fold into batter with a spatula.
• 9 Pour batter into prepared pan, level the top, and bake for 65 to 75 minutes,
  until toothpick comes out clean. Depending on your pan and oven, you may need to
  begin checking at 55 minutes.
• 10 Let cake stand in pan for 10 minutes then turn out onto cooling rack to cool
  completely before glazing.
• 11 Whisk together glaze ingredients until smooth. Pour evenly over the top of the
  cool cake (glaze will run down).
• 12 Store glazed cake tightly covered at room temperature up to 4 days. Or freeze
  individually wrapped slices for 3 months. Thaw at room temperature.

Nutrition Info