Peaches, known as an anti-inflammatory fruit, are a light, refreshening but not too sweet treat for a summer’s day. An infused slice of pound cake by itself or incorporated into a trifle or frozen dessert with a tall glass of iced tea should be delightful addition to your menu or afternoon tea.

Peach Poundcake with Lavender Sugar Glaze ©Ellen Easton

INGREDIENTS: 4 large eggs| 1 – 1/2 cups granulated Sugar| 1 – 1/4 cups unsalted Butter, softened|1 tsp. Salt|1 tsp. Madagascar Bourbon Vanilla Extract|  1-2 Tablespoons Peach Juice, OK if from a can| 1 Tablespoon dried Lavender Flowers|  2 – 1/3 cups Cake Flour, sifted| canned or fresh Peaches, sliced.

PREPARATION: 9 inch round cake pan, Bundt pan, Nordic Ware Charlotte Bundt pan or 9 inch Loaf pan. Coat the bottom and sides of the baking pan with PAM™ BAKING SPRAY or Vegetable Spray.  Dust the same with plain or Domino Light Brown Granulated sugar. (This will allow your cake to pop right out when cool)   Preheat oven to 350 degrees Fahrenheit.

LAVENDER SUGAR GLAZE: 2 Cups of Confectioner’s Sugar| 2 -3 Tablespoons of Water| 1 -2 Tablespoons of dried lavender flowers.  Stir together until a thin, glossy glaze forms.  Add more juice or water to thin.

PREPARATION: Separate the egg whites from the yolks into two (2) bowls.

Lightly beat the egg yolks until buttery yellow.  Add sugar and butter, beating continuously until the mixture is smooth.  Add the extract and peach juice ,flour, and Lavender. Continue mixing all until are well blended.

Add salt to the egg whites and beat until firm peaks form.  Gently, fold the stiffed egg whites into the batter. Do not stir too long or the egg whites will lose their volume.  Pour batter half way into the prepared cake pan. Tap the pan on the counter a few times to release any trapped air. Depending on the size of the pan you may have extra batter that may be used in a prepared muffin or cupcake pan.  Adjust baking time accordingly checking at the 15 to 18 minutes time until done.

Note: alternately- if chopped almonds are desired, sprinkle over the top of the cake before baking. Sliced peaches may also be added to the bottom of the pan coated with butter and brown sugar, then add the batter and bake. Apricots or pineapple may be substituted for peaches.

Bake for 45 – 50 minutes to one hour or until a toothpick when removed is clean.  If not using all of the batter check the cake at 30 minutes and monitor until done.

Remove the cake from the oven onto a wire rack to cool down approximately 10-15 minutes. Turn out onto a wire rack over a bowl placed into the sink. While still warm add the prepared sugar glaze on top of the cake.  Pour the glaze onto the center and with the back of spoon or spatula ease out to the edges until covered..  Allow the glaze to set.  Transfer to your serving or cake plate. Cover with a cake dome, aluminum foil or cellophane until ready to serve. Depending on pan should serve 8 to 12 © ELLEN EASTON

Peach Trifle Parfait and Frozen Peach Trifle ©Ellen Easton

To prepare easy to assemble parfaits or frozen trifles use either pound cake, lady fingers or angel food cake, whipped cream and diced peaches.  These ingredients may be store bought or homemade. Alternately layer the bite size cake pieces with the whipped cream and peaches. Optional chopped nuts and or edible flowers may be used to garnish. Place into the vessel of choice. Cover with cellophane and refrigerate or freeze until ready to serve.

 Additional Peach Recipes:
https://www.thethreetomatoes.com/peaches-and-creme-for-afternoon-tea

 To help others with food assistance see link:  feedingamerica.org

Copyright Ellen Easton. All rights reserved.