- 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.
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.
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.