Peach Poundcake

I know it's October, but it is still firmly harvest season for me, and I'm nursing a few more peach desserts out of the quarter bushel of peaches slowly going bad in my fridge. Here was a decadent one I tried recently. The simple peach glaze on this cake is out of this world. Judging from the picture on the original recipe, I need to make more of it next time. 

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Peach Poundcake

Source: New York Times Cooking 

Yield: one 9X5 cake

The recipe specifies red-hued peaches. The bolder the color of the peaches you use, the more blush will color the glaze will have. However, if you are bothered by tiny flecks of skin you can peel the peaches. Don't let current shopping difficulties keep you from trying this cake. You can even use frozen peaches.

To bake at altitudes around 5000 feet, make these changes:

add 2 1/2 T flour

remove 1 1/2 T granulated sugar

1 c unsalted butter (2 sticks) melted and cooled to room temperature, plus more for the pan

2 1/2 c all purpose flour, plus more for the pan

3 medium, ripe, red-hued peaches (about a pound)

1 T fresh lemon juice

3 large eggs plus 1 large egg yolk, beaten

1 1/2 teas vanilla extract

1 c unsifted confectioners' sugar, plus more as needed

1 1/2 c granulated sugar

2 1/2 teas baking powder

3/4 teas kosher salt

Preheat oven to 325F. Prepare a 9X5 loaf pan by lightly buttering and flouring it.

Dice 1 peach into 1/3-inch pieces. Use a paper towel to pat them dry and set them aside. 

Place the remaining 2 peaches and the lemon juice in a food processor or blender and purée them by running on high. Place 1 level cup of the purée into a mixing bowl followed by the butter, eggs, egg yolk, and vanilla. Combine with a whisk.

Scrape down the sides of the processor or blender and make the icing with the remaining peach purée. Add  1 c confectioners' sugar to the purée and blend on high until well mixed. The glaze should be thick but a consistency that can be drizzled. To adjust add more sugar or water. Set aside, covered, until time to glaze the cake.

Whisk the flour, granulated sugar, baking powder, and salt in a large mixing bowl. Add the peach mixture to the flour mixture and whisk or stir well until well combined. Fold in the diced peaches. Scrape the batter into the prepared loaf pan. Use the spatula to even out the top of the cake. Move to the oven and bake until the cake is crusty and golden brown about 75-80 minutes. Text by inserting a toothpick in the center. It should come out clean. Remove the cake from the oven. After 10 minutes cooling in the pan invert the cake and carefully remove it from the pan and place it on a cooling rack . 

While the cake is still warm, stir the icing one more time and spread or drizzle it over the top of the cake. Allow the extra to drizzle down the sides. 

Completely cool the cake and slice and serve. You can gild the lily by serving with peaches and cream.

Tightly wrap the leftovers and store on the counter for no more than 3 days if it makes it that long.