Peach Pound Cake
  • 1½ c all-purpose flour, divided
  • ½ tsp baking powder
  • ¼ tsp salt
  • 1 peach
  • ½ c butter, room temperature
  • 1 c sugar
  • 2 eggs
  • 1 tsp vanilla
For the Glaze
  • ¼ c powdered sugar
  • ½ tsp vanilla
  • 1 Tb milk
  1. To begin, preheat your oven to 350 degrees. Grease & flour a standard loaf pan. Set aside.
  2. In a bowl, sift together 1¼ cup plus 2 tablespoons of the flour, the baking powder and salt. Set aside. Dice your peach into ½ inches pieces and discard the pit. Place the peach into a bowl and add the remaining 2 tablespoons of flour. Stir to coat. Set aside.
  3. In your mixing bowl, beat the sugar and butter together until nice and fluffy. Add in the eggs, one at a time, incorporating the first fully before adding the second. Stir in the butter. Add in the flour mixture half at a time, stirring until just combined. Fold in the peach. Spread the batter into the loaf pan. Bake for 55-65 minutes or until it tests done with a toothpick. Allow it to cool a few minutes in the pan. Run a knife around the edges and gently remove it to a cooling rack to finish cooling.
For the Glaze
  1. Whisk the glaze ingredients together (add a little extra milk if needed) and drizzle over the top.
  2. Enjoy!
Recipe by Cosmopolitan Cornbread at