Peach season here stretches from late April to … September, apparently. You can’t go to a farm stand without finding these fuzzy beauties, ready for poaching, baking, pureeing and eating raw. I recently used a batch of white peaches to serve with this splendid sour-cream pound cake specked with vanilla seeds.
While the cake bakes, you make a simple vanilla/lavender syrup, saving some for the whipped cream and then bubbling the syrup further with sliced peaches. Served over the soft, creamy pound cake, the peaches create a lovely perfume with the lavender – something you could bottle and sell if you didn’t eat it so fast.
This was my first time making pound cake and while it’s not as good as my mother’s, it’s still quite tasty.
From Bon Appetit:
Sour cream pound cake
- 3/4 c. plus 1 T flour
- 1/4 c. cornstarch
- 3/4 tsp. baking powder
- 1/2 tsp. fine sea salt
- 3/4 c. sugar
- 10 T unsalted butter, room temperature
- 1 vanilla bean, split lengthwise
- 1 egg
- 1 egg white
- 2 tsp. vanilla extract
- 1/2 c. sour cream
Preheat oven to 325. Butter a metal loaf pan (8 1/2 x 4 1/2 x 2 3/4 inch). Dust pan with flour; tap out excess.
Sift 3/4 c. plus 1 T flour, cornstarch, baking powder, and salt into medium bowl. Set aside.
Combine sugar and butter in large bowl; scrape in seeds from vanilla bean (reserve bean for lavender syrup). Using electric mixer, beat sugar mixture until fluffy. Add egg, egg white, and vanilla extract; beat until mixture is pale and thick, about 2 minutes. Beat in sour cream. Add flour mixture; beat just until blended. Spread batter evenly in prepared pan.
Bake cake until tester inserted into center comes out clean, 56-58 minutes. Cool in pan on rack 15 minutes. Turn cake out, then turn top side up (this can be tricky!). Cool completely. (Can be made 1 day ahead. Wrap in foil and store at room temperature.)
Lavender syrup and peaches
- 1 1/2 c. sugar
- 3 T dried lavender blossoms
- 4 medium firm but ripe peaches, pitted, peeled and cut into 3/4-inch wedges
- 3 T fresh lemon juice
- 1 c. chilled heavy whipping cream
Combine 2 1/4 c. water, sugar, lavender, and reserved vanilla bean in saucepan. Boil, stirring until sugar dissolves. Remove from heat; cover and let steep 10 minutes. Strain syrup into medium bowl; discard lavender. Pour 2 T lavender syrup into small bowl; reserve for whipped cream. Cover and chill.
Return remaining syrup to same saucepan; add peaches and lemon juice and bring to boil. Reduce heat; simmer about 5 minutes. Transfer peaches to bowl.
Boil syrup in pan until reduced to 1 c., 12-14 minutes. Pour over peaches. Chill uncovered 2 hours.
Beat cream and 2 T reserved syrup in medium bowl to soft peaks. Slice cake. Serve with peaches, syrup, and cream.