Friday, July 18, 2008
Need for Inspiration
I did it again I bought produce with no plan in mind and now I am sitting here with very ripe peaches and nothing to use them on. I have scoured the internet for days looking for something to do with peaches and nothing is striking my fancy. Then I found it and once again Peabody was a savior. Once I saw Brown Sugar Pound Cake, I just knew that I had found it. It was like finding a vintage t shirt at a thrift store and it only being 50 cents. So I knew i need to act quickly because my peaches would soon turn to mush. So I set about to make this cake and peach sauce and it was just what the doctor ordered. It was fast to make, made my house smell fantastic and brown sugar and peaches to me just go hand in hand.
Brown Sugar Pound Cake with Peach Sauce
1 cup of unsalted butter, softened
3 cups of AP flour
2 teaspoons of baking powder
1/2 teaspoon of salt
2 teaspoons of vanilla extract
2 1/4 cups of light brown sugar
5 large eggs
3/4 cup of buttermilk
Preheat oven to 325. Spray two 8 1/2 by 4 1/2 inch pans with non stick baking spray. In a bowl combine the flour, baking powder and salt and set aside. In a bowl cream together the butter and brown sugar until light and fluffy. Add in the vanilla extract, then add in the eggs one at a time, mix until incorporated. Add in the flour mixture in three parts alternating with the buttermilk and ending with the flour. Mix until just combined. Divide evenly between the two pans and smooth the top of the batter. Bake for 50 - 60 minutes or until a cake tester comes out clean when inserted. Cool on a wire rack in the pan for 10 minutes then remove from the pans and cool completely.
6 large ripe peaches, peeled and cut into wedges
2 teaspoons of sugar if your peaches are not sweet enough
In a saucepan over medium heat cook the peaches until they are starting to break down and smush them up a little to break them down.
Place some sauce over the bread and serve warm.