Ingredients
- 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
Directions
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
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 8 reviews
By crysraenelson_4...
Redondo Beach, CA
on September 22, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I was totally in the mood for something cinnamon flavored, now that the weather has turned cooler. I had overripe fruit to use up, so I decided to try both parts of this recipe. The peaches (I also added strawberries, apples and grapes, everything I had on hand turned out AMAZING. The brandy was the perfect touch, exactly the right proportion to the other ingredients.
The cinnamon cake was a disappointment... BUT! That's because I forgot that it's called a POUND CAKE!" Somehow my brain didn't register that, and I was expecting something "melt-in-your-mouth," smooth and moist. This was indeed dry and didn't match my expectations. But considering it from a traditional "pound cake" perspective, it was perfect. Next time, I'd bake it in a rectangular cake pan (not a bundt, cut it into cubes, and layer it with the fruit compote and ice cream, kind of like a trifle or sundae. In that context, I'd find it fabulous!!!
By slamac75_8719619
Waukesha, WI
on March 10, 2008
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
the cake was really good. i didnt make the glaze because of time, but the cake was a big hit and very easy to make.
By abassa_7877716
Alexandria, VA
on June 19, 2007
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This is not by any means a 'light' dessert, the cake ends up being a very dense pound cake, but it is nonetheless scrumptious. I didn't put the brandy/wine in the peach sauce but it was still delicious. I would eat this again and again and again. The only downside is taking the time to peel and pit all of the peaches, but aside from that it really wasn't difficult to make, either.
Read all 8 reviews