PEACH JAM POUNDCAKE (modified from Jerrelle Guy at NYT)
1 cup (230 grams) unsalted butter, melted and cooled to room temperature
21/2 cups (320 grams) flour. The original recipe calls for all-purpose (white) flour. I used 30 grams of Khorasan wheat and the rest (290 gr) organic unbleached white flour. More wheat would be excellent as would corn meal.
1 medium sized, ripe, red-hued peach, chopped into bits about 1/3” square – skin on.
10 ounces (283 grams) chunky Batch-33 Peach jam
1 Tbsp lemon juice
3 large eggs plus 1 egg yolk, beaten
1 1/2 tsp vanilla extract
1 cup (125 grams) unsifted confectioners’ sugar – give or take
1 1/2 cups (300 grams) granulated sugar
2 1/2 tsp baking powder
3/4 tsp salt
Heat oven to 325 degrees. Lightly butter and flour a 9” x 5” loaf pan and set aside.
Add the 10 ounces (283 grams) of Peach jam and lemon juice to a food processor and blend until pureed (don’t wash the food processor yet because you will make the icing from the remaining puree in the food processor bowl – see below). Measure out 1 cup of the puree and transfer to a mixing bowl along with the cooled, melted butter, eggs, egg yolk and vanilla. Whisk to combine and set aside.
In a large mixing bowl combine the flours, granulated sugar, baking powder and salt and whisk to combine. Pour the peach mixture into the flour mixture and whisk well until the batter is thoroughly combined, then fold in the diced peaches. Transfer the batter to the loaf pan, spread evenly to the edges and bake until crusty and golden brown on top and a toothpick inserted into the center comes out clean – about 75-80 minutes. Remove from the oven and allow to cool for 10 minutes on a wire rack before removing it from the pan. Frost the cake while warm – see below.
While the cake bakes, make the frosting.
For the Frosting: Scrape down the sides of the food processor, and make the icing using the small amount of pureed peaches still remaining: Add 1 cup of confectioners sugar to the remaining peach puree in the food processor and blend on high until combined. The icing should be thick but thin enough to drizzle. Add more confectioners’ sugar to thicken or a splash of water to thin, as needed. Cover and set aside until it’s time to ice the cake.
To frost the cake – stir the icing a final time and spread it on top of the WARM cake allowing the extra icing to drop down the sides. Cool the cake to room temperature. Slice and serve or wrap tightly with plastic wrap and store on the counter for up to three (3) days.