Cinnamon Pound Cake with Stewed Peaches

Total Time:
2 hr
30 min
15 min
1 hr 15 min

1 (10-inch) cake; 8 to 10 servings

  • 8 ounces plus 1 tablespoon unsalted butter, at room temperature
  • 3 cups plus 1 tablespoon all-purpose flour
  • 2 1/2 cups sugar
  • 6 large eggs, at room temperature
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon salt
  • 3/4 cup milk
  • Stewed Peaches, recipe follows
  • Vanilla ice cream, for garnish
  • Preheat oven to 325 degrees F.

  • Using 1 tablespoon of the butter and 1 tablespoon of flour, grease and flour a 10-inch tube or bundt pan.

  • In an electric mixer fitted with a paddle attachment, combine the remaining butter and the sugar and beat until smooth. With the mixer on low, add the eggs, 1 at a time, beating just until incorporated. Stir together the remaining flour, cinnamon, and salt. Add the flour mixture to the batter, alternately with the milk, beginning and ending with the flour mixture.

  • Pour batter into prepared pan and bake for 1 hour 15 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and cool on a wire rack for 15 minutes. Remove cake from the pan and cool completely. Serve with warm stewed peaches and ice cream, if desired.

Stewed Peaches:
  • 4 cups peeled and sliced fresh peaches, plus any accumulated juices

  • 1/4 to 1/2 cup sugar (depending on the sweetness of the peaches)

  • 1 teaspoon fresh lemon juice

  • 2 teaspoons cornstarch

  • 2 teaspoons water

  • 1 tablespoon red wine or brandy, optional

  • Combine peaches plus any peach juice from slicing, sugar, and lemon juice in a medium saucepan over medium-high heat, stirring occasionally. Bring mixture to a boil. Reduce the heat to a simmer and cook the mixture for 10 minutes, or until peaches are tender. In a small bowl, stir together cornstarch and water. Add cornstarch mixture to the peaches, stirring to combine. Bring mixture to a boil and boil for 1 minute, or until slightly thickened. Remove from heat. Stir in brandy, if using, and cool slightly. Serve warm over slices of cinnamon pound cake with vanilla ice cream.

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