Peach Pound Cake

Step 1

In a small bowl, stir together the cornstarch and cold water until the slurry runs smooth. Set aside.

Step 2

Add the peach puree, brown sugar, lemon juice, vanilla extract, cinnamon, and nutmeg to a 3 qt saucepan. Stir to combine the ingredients.

Step 3

Bring the peach mixture to a simmer over medium heat, stirring frequently.

Step 4

Once simmering, lower heat to medium-low or low. Whisking constantly, add the cornstarch slurry to the pot in a slow steady drizzle.

Step 5

Cook for an additional 2-3 minutes, stirring constantly, until the jam thickens. The mixture should release large bubbles and make a rustling noise when it’s stirred.

Step 6

Remove the pot from heat and allow the jam to cool completely. Placing the mixture in the fridge will speed up the process.

Step 7

Add all ingredients to a medium sized bowl and mix with your hands or a fork until crumbly.

Step 8

This mixture may be prepared a few hours before.

Step 9

Sift together the flour, baking soda, and salt into a bowl. Set the bowl aside.

Step 10

In your stand mixer bowl, beat the butter and sugar together on high speed for 3-4 minutes, or until very pale yellow and fluffy.

Step 11

Next add eggs, one at a time, combining well after each addition and scraping down the sides of your bowl as needed. Add the vanilla extract with the final egg.

Step 12

Turn your mixer down to its lowest speed, and slowly add half of the flour to batter. Blend on low speed just until the flour is mixed in. Stop the mixer and scrape down the bowl and beater.

Step 13

Add the sour cream to the bowl and blend on low speed until it’s just blended in. Scrape down sides and and beater again.

Step 14

Finally, add the remaining flour. Mix until just combined, then scrape down the bowl and beater one last time.

Step 15

Mix for 30 seconds on low and turn off the mixer.

Step 16

Preheat your oven to 350F then liberally grease or spray a 14 or 15 cup bundt pan with non stick baking spray.

Step 17

Sprinkle ⅓ of the cinnamon streusel into the bottom of the pan.

Step 18

Cover the streusel with ½ of the cake batter. Make a well, then sprinkle ⅓ of the cinnamon streusel into the well.

Step 19

Pour remaining cake batter over the streusel. Make a shallow well in the batter.

Step 20

Spoon the peach jam on top of the batter. Sprinkle the remaining streusel over the jam.

Step 21

Gently tap the pan against the countertop, then bake the cake for 1 hour to 1 hour 15 minutes, or until a toothpick inserted in the center of the cake comes out clean. *Darker pans may bake the cake faster than lighter colored pans will.

Step 22

Cool in pan on a wire rack for 10 minutes then invert cake on a serving plate for at least an hour or until the cake is cool to touch. Allow the cake to cool completely to prevent the peach jam from oozing out when you cut it.

Step 23

Once the cake is completely cooled, whisk together the confectioner's sugar, maple syrup and milk. Add more milk or syrup if needed. Glaze should be pourable but not too thin.

Step 24

Drizzle glaze over cooled cake and serve.