Balsamic Peaches and Brown Sugar Almond Pound Cake July 02 2014

Ingredients for Peaches:

16 oz. frozen peaches

1/2 c. brown sugar

2 Tb. Dark Spiced Rum

4 Tb. Peach Balsamic

1/2 Tbs. water

1 Tb. unsalted butter

1/4 tsp cinnamon

pinch cardamom 

pinch nutmeg

 

  1. Add brown sugar, water, rum, and balsamic to a saute pan.
  2. Bring the mixture to a rolling boil and let boil until large bubbles begin to form in the pan, do not mix but keep an eye on it.
  3. Once large bubbles have formed add your unsalted butter and mix it into your sauce
  4. Next add frozen peaches and let them continue to cook.
  5. Bring mixture to a boil and immediately remove from heat and add your spices
  6. This item is best served hot or at room temperature

Ingredients for Brown Sugar Almond Pound Cake:

2 c. brown sugar

1 c. white sugar

1 1/2 c butter

4 eggs

2 tbs plain yogurt

1 tsp almond extract

1 c. (sweetened) almond milk

3 c. AP flour

1/2 tsp baking powder

 

  1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan.
  2. Mix together the flour and baking powder; set aside.
  3. In a large bowl, cream together the butter, brown sugar and white sugar until light and fluffy.
  4. Beat in the eggs one at a time, the yogurt, then the almond extract.
  5. Beat in the flour mixture alternately with the almond milk, mixing just until incorporated. 
  6. Evenly spread batter in greased tube pan
  7. Bake in the preheated oven for 60 to 75 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

You can also make these in well greased muffin tins for individual cakes for a party, this recipe will make about 24.