By: Robin Kurss

Peaches are so beautiful right now and this is a delicious way to serve them…if you don’t want to go to the trouble of baking the pound cake, you can serve the macerated peaches with a store bought one or over ice cream for an even easier dessert.

Makes 8 Servings

Ingredients:
FOR THE POUNDCAKE
• 1 ⅔ cups all-purpose flour
• 1 teaspoon kosher salt
• ¼ teaspoon baking powder
• 2 sticks unsalted butter, room temperature
• ¾ cup granulated sugar
• ½ cup firmly packed light brown sugar
• 2½ teaspoon vanilla extract
• 4 large eggs plus 1 large yolk, room temperature
• 2 tablespoons bourbon

FOR THE SYRUP & GLAZE
• ¼ cup bourbon
• ¼ cup water
• 2 tablespoons sugar
• 1 tablespoon firmly packed light brown sugar
• 1 tablespoon unsalted butter
• 1 cup confectioners’ sugar, plus more as needed
• 1 tablespoon milk, plus more as needed
½ teaspoon pure vanilla extract

FOR THE PEACHES
• 1 tablespoon sugar, plus more as needed
• 1 tablespoon lemon zest (from half a lemon)
• 1 pound (about 2 large or 3 medium) fresh peaches, pits removed and thinly sliced
• ½ teaspoon lemon juice (from 1/4 lemon), plus more as needed
• 1/8 teaspoon kosher salt
• 2 tablespoons fresh basil leaves, torn
whipped cream, for serving

INSTRUCTIONS:

1. Position a rack in the middle of the oven and preheat the oven to 325 F. Spray a 9-by-5-inch loaf pan with nonstick cooking spray. Line the pan with parchment paper, leaving an overhang on the long sides.
2. In a medium bowl, whisk together the flour, salt, and baking powder.
3. In the bowl of a stand mixer fitted with the paddle attachment, add the butter, granulated sugar, light brown sugar, and vanilla. Beat on medium speed until very fluffy and lightened in color, 2 to 3 minutes, scraping the bowl and paddle often.
4. Reduce to medium-low speed. Add the yolk and then the whole eggs, one at a time, scraping the bowl between, until just incorporated, about 30 seconds each.
5. Add half of the flour mixture to the bowl and beat on low until just combined, about 10 seconds. Scrape the bowl. Add the bourbon and beat on low again until just incorporated, about 10 seconds. Add the rest of the flour mixture and beat on low once more until just combined, about 10 seconds. Remove the bowl from the mixer and give the batter a couple final folds to ensure all of the flour mixture is incorporated.
6. Scrape the batter into the prepared pan and gently smooth the top.
7. Bake for 75 to 80 minutes or until the cake is risen, splits down the length, is golden brown and a toothpick inserted into the center comes out clean.
8. Place the pan on a wire rack to cool for 10 minutes. While still in the pan, brush the cake with the bourbon syrup. Let sit for 5 minutes in the pan to fully absorb, then transfer the cake directly to the rack to cool completely before glazing.

MAKE THE SYRUP AND GLAZE:

1. While the cake bakes, make the syrup and glaze. In a small saucepan, bring the bourbon to a boil over medium heat. Lower the heat and simmer until reduced by half, 2 to 3 minutes.
2. Add the water, granulated sugar, brown sugar and butter. Reduce to medium-low heat and bring the mixture to a simmer, stirring to melt the butter and sugars. Once simmering, continue to cook until caramel in color and slightly reduced, about 5 minutes. Set aside to cool to room temperature.
3. In a small bowl, whisk together the confectioners’ sugar, milk, vanilla and 4 teaspoons of the syrup until fully combined. The glaze should be able to coat a spoon or spatula in an even layer and the excess drips off slowly. Adjust with more confectioners’ sugar if too thin or milk/syrup if too thick. Press a piece of plastic wrap against the surface of the glaze until ready to use.
4. Brush the remaining syrup onto the still-warm cake (see step 8 above).
5. Once the cake is cooled completely, give the glaze a stir and then pour over the cake, letting it drip down the sides. Let set until firm before slicing.

MACERATE THE PEACHES:

1. At least 10 minutes before serving, macerate the peaches. In a large bowl, add the granulated sugar and lemon zest. Use your fingers to rub the lemon zest into the sugar until well combined. Add the peaches, lemon juice, salt and basil and carefully toss with a spoon or spatula until the sugar is dissolved and the peach slices are well coated and glossy. Let macerate in the refrigerator for at least 10 minutes or until the peaches are juicier and slightly syrupy. Adjust with more sugar or lemon juice as needed.
2. Serve the pound cake with whipped cream and the macerated peaches as desired.