Tuesday, September 14, 2021

I Just Can't Quit You.

As much as I try, I can’t tear myself away. I meet others, but they’re just, just not the same. They don’t live up to the (probably) impossibly high standard set previously. That’s why I come back again and again…

I’m not talking about a human love interest here. The obsession I’m talking about is the OG Viennese Plum Cake I’ve been making for over 20 years. It was my late mother-in-law’s recipe that she made every September. After she passed away, I became the keeper/baker of this family treasure. A mantle I was happy to carry. No one is sure where the recipe came from; Freda clipped it from a newspaper oh, so many years ago.

Like I said, I’ve tried others, but they’re missing “something.” Don’t get me wrong, almost any baked good that combines Italian prune plums with cinnamon and sugar, in a yeasty or non-yeast-risen form, will be tasty. But none of them have that, shall we say, je ne sais quoi, that this cake has. I love the deep, dark caramelization of the plums. Maybe it’s that the arrival of these plum babies signal the end of summer and the beginning of fall. Or maybe it’s nostalgia for old-world traditions? Who knows? I could be analyzing it way too much. Maybe it’s just a damn good cake. I’m gonna go with that.

All I know is that I keep returning to it. And I am never disappointed. 

Bakers in Austria and Germany have been making plum cakes (plum kuchen) for years after the fall harvest, and with good reason. It combines the delicious sweetness of these dark little fall-season-only plums with a rich buttery cinnamon-sugary cake, which is the perfect accompaniment to afternoon coffee. I typically shower it with some confectioners’ sugar just before serving. But you could serve it after dinner and gild the lily with a dollop of whipped cream and it would certainly not be frowned upon. Maybe offer your guests a small glass of port with the cake? Who could turn that down? Not me.

While you still have time, get your hands on some sweet Italian prune plums and make this cake. The season is short, make the most of it. I think after your first encounter with this love, you won’t be able to quit it either.

Freda’s Viennese Plum Cake


For pan:

1 t butter, softened

1 t flour

For cake:

1/2 C butter, room temp

1/2 C granulated sugar

2 eggs

1/4 t salt

1 C AP flour

1 t baking powder

16 medium-sized Italian prune plums, washed, halved, and pitted

For topping:

1/2 C sugar

2 t cinnamon

1 T butter, cut in small pieces


Preheat oven to 350°F

Butter and flour 8” square pan, and set aside.

Using electric stand or hand mixer, cream together butter and sugar. Beat in eggs one at a time, scraping down bowl as needed.

In small bowl, blend together flour, baking powder, and salt. Combine flour mixture with creamed butter mixture, until well blended.

Spread dough evenly in prepared pan. Place plums, skin side down, on top of dough.

Mix together cinnamon and sugar and sprinkle over plums, dot with the butter. Bake 45 minutes or until top is golden.

Let cake cool completely. Serve at room temp. Store leftovers in refrigerator.

Monday, September 6, 2021

Fall Plum Pound Cake

It’s that time of year, friends, when the Italian prune plums arrive! They have a very short season so we must make the most of it.

In previous years, I have made one of my very favorite prune plum recipes, but this year I wanted something more like a pound or loaf cake. I found it in this recipe from a New Zealand food site, and it is terrific. 

The original recipe calls for regular black plums, but when prune plums are available, that’s my go-to. It also calls for a sugar icing, but I really don’t think it needs it. I did add a sprinkle of powdered sugar when I served it, just to gussy it up a bit. 


The coffee's on, come on over!

Plum Pound Cake

Adapted from Claire Aldous, Dish


10 Italian prune plums

3 TB brown sugar

1/4 t ground cinnamon

1/2 t ground Chinese 5 spice


1 C butter at room temp

1 C granulated sugar

1 t vanilla extract

3 large eggs, lightly beaten

1-3/4 C AP flour

1/2 t sea salt

1 t baking powder


Grease a 9x5, 8C capacity, loaf pan and fully line with parchment paper. 

Preheat oven to 300°F.

Halve and stone the plums and set aside. Combine the brown sugar, cinnamon, and 5 spice in a bowl and set aside.


Beat the butter, granulated sugar and vanilla until pale and light. Gradually beat in the eggs, adding a TB of the flour if they start to curdle.

Combine the flour, salt, and baking powder and gently mix into the butter mixture. Don’t over beat or the cake will be tough.

Spread half of the batter in the base of the pan, then scatter half of the plums over the batter. Sprinkle half of the brown sugar mixture over the top. Repeat with the remaining batter, plums, sugar.

Bake for about 1 hr and 10 minutes or until a skewer inserted in the center comes out clean. Cover the top loosely with foil if getting too brown. Cool completely before removing from the tin.

To serve: dust with confectioners’ sugar, or drizzle with a glaze made by combining 1/2 C confectioners’ sugar with enough lemon juice to make a smooth, thick but pourable icing.

Makes 1 loaf.

Monday, August 30, 2021

Chicken Salmoriglio

From Christopher Kimball’s latest book, Milk Street Tuesday Nights Mediterranean, this is a delicious weeknight dinner. 

The book is broken up into three categories: fast, faster, fastest - which helps immensely when you are pressed for time and can’t figure out what to cook for dinner (again!). There are so many great recipes in this book that I have dozens of little post-it scraps stuck to the pages of fabulous sounding (and looking) recipes.

This one, in particular, caught my eye because a) I love chicken thighs, and b) the recipe originates in southern Italy, which holds a special place in my heart. You can’t beat the combination of chicken with garlic, lemon, and oregano roasted crisp in the oven! Served on a bed of arugula or watercress, it’s technically a salad, right? 

The recipe serves four and is from the “fast” section of the book (start to finish in 45 minutes). The name, “salmoriglio,” refers to the sauce/marinade, and you are definitely going to want some crusty Italian bread to sop it up with. I think a chilled Italian white would be perfect with this dish - the WSJ wine columnist has some good recommendations here and here.

Chicken Salmoriglio (Milk Street Tuesday Nights Mediterranean)


1 TB grated lemon zest, plus 2 lemons halved crosswise

2 medium garlic cloves, finely grated

1 t dried oregano, crumbled

Kosher salt and ground black pepper

5 TB extra-virgin olive oil, divided

3 lb bone-in, skin-on chicken thighs, trimmed and patted dry

1 TB honey

1 bunch watercress, trimmed, or 5 oz container baby arugula

1 TB finely chopped fresh oregano


Don’t skip the step of cutting slashes into the chicken. The cuts allow the seasonings to get into the meat for better flavor throughout and also help speed the cooking.

  1. Heat oven to 475°F with a rack in the lower-middle position. Grate 1 TB zest from the lemons, then halve the lemons and trim off the pointed ends so the halves sit stably with cut sides facing up; set the lemon halves aside. In a small bowl, stir together the zest, garlic, dried oregano, 1-1/2 t salt, and 1/2 t pepper. Measure 1 TB of the lemon-garlic mixture into a large bowl. Stir 4 TB of oil into the remaining mixture and set aside.
  2. To the large bowl, add the remaining 1 TB oil, the honey, 2 t salt, and 1/2 t pepper, then stir to combine. Using a sharp knife, cut parallel slashes about 1” apart all the way to the bone on both sides of each chicken thigh. Add the things to the bowl and turn to coat on all sides, rubbing the seasoning mixture into the slashes.
  3. Arrange the chicken, skin side up, and the lemon halves, cut sides up, on a rimmed baking sheet. Roast until the chicken is beginning to brown and the thickest part reaches 165°F to 170°F, about 20 minutes. Leaving the chicken in the oven, turn on the broiler. Continue to cook until the chicken is deep golden brown and the thickest part reaches about 175°F, about 5 minutes. Remove from the oven.
  4. Place the watercress on a serving platter, creating a bed for the chicken. Using tongs, place the chicken on top of the watercress. Squeeze 3 TB juice from 1 or 2 of the lemon halves, then stir the juice along with the fresh oregano into the lemon-garlic oil to make the salmoriglio. Drizzle the sauce over the chicken and serve with the remaining lemon halves for squeezing.

Thursday, August 26, 2021

Strawberry-Lemon Loaf Cake

Photo by Brigitte Tohm from Pexels

As noted in the recipe I clipped this from (New York Times cooking site), “this cake is summer in a loaf pan,” and they are on the money with that description. Light, breezy, bursting with the sweetness of the strawberries and the subtle tartness of lemon, it is just begging to be taken along on a picnic, late-summer BBQ, or (my personal favorite) with a cup of tea in the afternoon. 

The pictures really don’t do this cake justice, but believe me, you will love this cake!

Strawberry-Lemon Loaf Cake (NYT)



Non-stick cooking spray

1 C/150 grams diced strawberries (fresh, don’t use frozen)

1 C/200 grams plus 1 TB granulated sugar

1-1/2 C/192 grams AP flour

1 TB lemon zest (from 1 lemon)

2 t baking powder

1/2 t kosher salt

1 C/227 grams sour cream, at room temp

1/2 C/110 grams vegetable oil

3 large eggs, at room temp

1 TB lemon juice

1 t pure vanilla extract

Lemon glaze:

1 C/123 grams confectioners’ sugar

1 TB lemon zest (from 1 lemon)

2 TB lemon juice


  1. Make the cake: heat oven to 350°F. Spray 9x5” loaf pan with non-stick cooking spray and set aside.
  2. In a small bowl, toss strawberries with 1 TB sugar to macerate while you prepare the cake batter.
  3. In large bowl, combine flour, lemon zest, baking powder, salt and remaining 1 C sugar. Whisk to combine. In a second large bowl, combine the sour cream, oil, eggs, lemon juice, and vanilla extract. Whisk to combine.
  4. Pour the wet ingredients into the dry, and stir gently to mix. Lift the macerated berries out of their liquid and add to the batter. Gently fold in the berries until evenly incorporated.
  5. Pour the batter into the prepared loaf pan. Bake until a skewer inserted into the middle comes out clean, 60-70 minutes. If it looks to be browning on top too much, tent with aluminum foil. Cool it in the pan on a rack for about 10 minutes, then un-mold the cake carefully and transfer to the rack to cool completely.
  6. Make the glaze: in a small bowl, combine the confectioners’ sugar with the lemon zest and juice and stir until smooth. Pour the glaze over the cooled cake. Let stand until set.

Saturday, August 21, 2021

Recipe-in-a-Flash: Almond-crusted Baked Peaches

Delicious, quick recipe that those perfectly ripe peaches on your counter are begging for! From chef Virginia Willis, you can whip this up in no time and serve it warm from the oven right after dinner. She suggests resting the peaches on plain yogurt (which I did & it was fabulous), but certainly no one would balk if you used vanilla ice cream. Don’t skip the candied ginger or the sage, both really add to the overall flavor.

Unfortunately, they don't photograph very well but don't let that deter you - this little dessert is terrific!

BTW: there is a “secret” ingredient in this recipe — soy sauce! Not something usually found in desserts, but here’s why it works (from Virginia’s site):

“Soy sauce is highly flavored with umami. However, it’s not solely the unami. We have a couple of things happening here. First, peaches and almond are related and ingredients match when they share key aromas. So, we have the match-up of peaches and almonds. Also, according to The Flavor Matrix by James Briscione and Brooke Parkhurst, stone fruit is a surprise pairing with soy sauce! Both peaches and soy sauce share certain molecular compounds and when that happens it lines up heightened flavor and aroma. There’s an actual physical reason certain things taste good together.”


Almond-crusted Baked Peaches (Virginia Willis)

Serves 4


2 TB unsalted butter - room temp, or 2 TB mild oil, such as sunflower

1/4 C fine almond flour

2 TB coconut sugar or brown sugar

1/2 vanilla bean, split and scraped, or 1 t pure vanilla extract

1/2 t low sodium tamari or soy sauce

2 freestone peaches

Skyr or yogurt for serving

Candied ginger, chopped, for serving

Honey for serving

Sage leaves for garnish


  1. Heat oven to 350°F. Combine the fat, flour, sugar, extract, and soy sauce. Stir until smooth. 
  2. Halve the peaches and discard the stones.
  3. Divide the mixture between the peaches, about 2 TB per peach. Spread it to evenly coat the peach. Place in ovenproof casserole or skillet. Transfer to oven and bake until peach is tender to the point of a knife and the almond topping is golden brown, about 30 minutes.
  4. Meanwhile, garnish the plates with the skyr or yogurt, candied ginger, and honey. Rest the peaches on top and garnish with sage.

Thursday, August 12, 2021

Summer Ratatouille

Ratatouille over couscous

Right about now, you might have more zucchini in your garden than you know what to do with. You’ve probably already cycled through the usual suspects (zucchini bread, zucchini pancakes, even zoodles…) and are ready for something else.

This recipe, from My Place at the Table by Alexander Lobrano, makes good use of not only zucchini, but also eggplant, bell peppers, ripe tomatoes, red onions, and fresh herbs. It is a delicious melange of summer’s best vegetables and is the perfect base for a number of different additions. 


Just out of the oven

Mr Lobrano suggests tossing it with pasta and salted capers (done!), or as a garnish to salmon (done!), or mixed into couscous with fresh mint (also done!) - they are all fabulous options (and you will probably come up with a few of your own!). I used pearl couscous, which are a bit bigger than average couscous so it made for a much heartier meal. 

With pasta

Another bonus of this recipe is that you can serve it lukewarm and it keeps well (refrigerated) for a few days so you can use it in all those terrific dishes mentioned above (lazy summer days cooking dilemma solved!). 


Oven-Roasted Ratatouille (Alexander Lobrano)

Total time: 1 hour

Serves 6


1 large eggplant (1 lb), trimmed and cut into 1” pieces

1 t fine table salt

1/4 C fruity extra-virgin olive oil, plus 2 TB for drizzling

2 large zucchini, trimmed, halved lengthwise, and cut into 1” pieces

1 red bell pepper, seeded, and cut into 1” pieces

1 yellow bell pepper, seeded, and cut into 1” pieces

4 cloves garlic, finely chopped

2 red onions, peeled and cut into 1” wedges

3 large ripe tomatoes, cored and coarsely chopped into 1” pieces

1 t chopped fresh rosemary

1 t coriander seeds, coarsely ground*

1 t coarse sea salt

1/2 C torn fresh basil leaves


  1. Put eggplant in a colander and sprinkle with fine table salt. Toss eggplant and let it sit at least 45 minutes, stirring from time to time to expel bitter juices.
  2. Preheat oven to 375°. Pour olive oil into a large rectangular baking dish. Add zucchini, eggplant, red and yellow peppers, garlic, and onion wedges to baking dish and toss in olive oil to coat well. Sprinkle vegetables with chopped rosemary, sea salt, and coarsely ground coriander seeds, and toss again. Lightly drizzle with olive oil.
  3. Bake for 30 minutes, then stir in tomatoes. Continue baking until vegetables are soft, about 30 minutes more.
  4. Remove from oven and serve lukewarm with a garnish of torn basil.

* I could not find coriander seeds anywhere locally so I omitted this ingredient & the dish was still fabulous. See this article for substitutes

Wednesday, August 4, 2021

Spanish Tapas-style Shrimp

Tapas is one of my favorite type of meals in a restaurant or bar — I can order a few different plates, a glass of a lovely wine or an interesting  cocktail, and graze the afternoon away. Ah, memories of past European trips flooding my mind right now…

This dish (from Mark Bittman’s How to Cook Everything) is a spin on Spanish tapas-style shrimp, but served over linguini, it’s a perfect weeknight dinner. I always have frozen wild-caught shrimp on hand for those nights when I can’t figure out what to have for dinner, because they defrost quickly, cook quickly, and easily pair with pasta, rice, or wrapped in a taco. 

When I made this last week, I knew it would be good because I usually love Bittman’s recipes, but I never expected to want to “lick the plate!” The juices that you get with the spices in this recipe (cumin, hot paprika), combined with fruity olive oil, garlic, and the parsley garnish, were so incredible I was desperately wishing I had a hunk of crusty bread to sop them up (sadly, I didn’t). This is an OMG dish. Make it, you won’t be sorry.

Spanish Tapas-style Shrimp (Mark Bittman)


1/3 C extra virgin olive oil, or more as needed

3 or 4 big cloves garlic, cut into slivers

About 1-1/2 lb shrimp, 20-30/pound, peeled, rinsed, and dried

Salt and freshly ground black pepper

1 t ground cumin

1-1/2 t hot paprika (I used smoked paprika)

Chopped fresh parsley leaves for garnish


  1. Warm the olive oil in a large, broad ovenproof skillet or heatproof baking pan over low heat. There should be enough olive oil to cover the bottom of the pan; don’t skimp. Add the garlic and cook until it turns golden, a few minutes.
  2. Raise the heat to medium-high and add the shrimp, some salt and pepper, the cumin, and the paprika. Stir to blend and continue to cook, shaking the pan once or twice and turning the shrimp once or twice, until they are pink all over and the mixture is bubbly, 5-10 minutes*. Garnish and serve immediately.

*Be careful not to overcook the shrimp - mine only took about 2-3 minutes per side.

Wednesday, July 28, 2021

Blueberry Muffin Cake (AKA "Trouble Cake")

Not “trouble” because it’s difficult or laborious to make, but “trouble” in that this cake is SO good, it’s dangerous to have around!

This recipe comes from the terrific pastry chef, David Lebovitz, who adapted it from a wonderful baker, Zoe François. And now I give it to you. 

I had just frozen an extra pint of blueberries when I felt the urge for cake come over me (this happens quite often!). I had saved this recipe back in April & when I realized I had ALL the ingredients in-house, I knew I had to make it. 

It has all the qualities of the best blueberry muffin you ever tasted: an obscene amount of blueberries, a tender crumb, cinnamon, and walnuts. David adds cornmeal to the batter which gives it a nutty texture that I love. 

You’ll see in the notes a few suggestions from David about serving it (whipped cream, etc), but I don’t think it needs anything. The cake stands alone.

After it came out of the oven and cooled, I cut myself a generous “test” slice, and at the first forkful, uttered the words “OMG, this is trouble!” 

As this is blueberry season, I encourage you to make this cake now. You will not regret it.

Happy Baking!

Blueberry Muffin Cake



1 C (130g) AP flour

1 C (200g) sugar

1/2 C (60g) almond flour

1/4 C (40g) cornmeal, or whole wheat (or AP)

1 t baking powder

1/4 t salt

10 TB (5oz, 140g) unsalted butter, cubed, at room temp

2 large eggs, room temp

1/2 C (125ml) whole milk, at room temp (I used half-n-half since I did not have whole milk)

1 t vanilla extract

Zest of one lemon

2 C (330g) fresh blueberries (if using frozen, see note)


1/2 C (60g) chopped walnuts or pecans (untoasted)

 3 TB sugar

1/2 t ground cinnamon

Pinch kosher or sea salt

2 TB (1 oz, 30g) unsalted butter, cut into 8 pieces


  1. Preheat oven to 375°F
  2. Butter an 8” round cake pan. Cut a circle of parchment paper about 16” round. Smear it with softened butter, then line the inside of the pan with it, buttered side up, so it covers the bottom and up to the sides of the pan, which you’ll use later to help lift it out of the pan*. Press the paper up against the sides to flatten and smooth away any wrinkles.
  3. To make the cake, in the bowl of a stand mixer fitted with the paddle attachment, stir together the flour, sugar, almond flour, cornmeal, baking powder, and salt. Add the butter and mix on medium speed until the butter is in small pieces, about the size of peas. Add the eggs, milk, vanilla, lemon zest, and mix just until the batter is smooth but avoid overmixing and overbeating it. (The batter can also be made in a food processor by mixing all the above ingredients together until smooth.)
  4. Scrape the batter into the prepared pan. Cover the top with blueberries and use a butter knife to swirl the batter and blueberries together very slightly, just enough to distribute the blueberries and embed them a bit in the batter. Bake until the top is golden brown, about 45 minutes.
  5. While the cake is baking, make the topping by mixing the chopped nuts, cinnamon, sugar, and salt in a small bowl. Sprinkle the topping over the cake, place the pieces of butter in various places over the top of the cake, and bake until the cake feels just set in the center. A toothpick inserted into the center should come out clean, about 15-20 minutes. (The original recipe said 25 minutes but I found it baked faster so the time will vary.)
  6. Let the cake cool completely in the pan, then remove it to serve.
  7. Serve the cake on its own, or with plain or slightly sweetened yogurt, ice cream, or whipped cream.

Notes: If using frozen berries, don’t defrost them before baking but use them frozen. Tossing them with 1 TB flour before strewing them over the top will help keep them from being overly generous with their juices, and also keeps them from sinking to the bottom.

*I used round parchment from Kana, which has built-in cake lifters (very convenient).

See handy parchment lifters?

Friday, July 23, 2021

Recipe-in-a-Flash: Watermelon, Feta, Black Olive Salad

A delish, quickie from Nigella Lawson. You can put this refreshing little salad together in about 5 minutes. It makes a perfect light lunch, or a terrific first dinner course on a balmy summer night. The combination of juicy watermelon, salty feta, briny black olives, fresh mint, and parsley is a winner. Plus, it is a gorgeous presentation.

Watermelon, Feta, Black Olive Salad (Nigella Lawson)

Serves 8*


1 small red onion

4 limes

3-1/4 pounds watermelon (sweet and ripe)

8 oz feta cheese

1 bunch fresh Italian parsley

1 bunch fresh mint (chopped)

1/4 C extra virgin olive oil

2/3 C pitted black olives (I used Kalamata)

Black pepper


  1. Peel and halve the red onion and cut into very fine half-moons and put in a small bowl to steep with the lime juice, to bring out the transparent pinkness in the onions and diminish their rasp. Two limes’ worth should do it, but you can find the fruits disappointingly dried up and barren when you cut them in half, in which case add more.
  2. Remove the rind and pits from the watermelon, and cut into approximately 1-1/2” triangular chunks (Nigella says math is not her strong suit so she hopes this makes sense). Cut the feta into similar sized pieces and put them both into a large, wide shallow bowl. Tear off sprigs of parsley so that it is used like a salad leaf, rather than a garnish, and add to the bowl along with the chopped mint.
  3. Tip the now glowingly puce onions, along with their pink juices over the salad in the bowl, add the oil and olives, then using your hands, toss the salad very gently so that the feta and melon don’t lose their shape. Add a good grinding of black pepper and taste to see whether the dressing needs more lime.

*Note: Nigella’s recipe is written for 8 servings. I very easily adapted it downward, but used her original measurements in this printing.

Wednesday, July 14, 2021

Peach Pound Cake

My annual order of gorgeous Georgia peaches from The Peach Truck arrived a couple of weeks ago. They were in peak, picture-perfect condition so I could start enjoying them immediately. Besides eating them out-of-hand (over the sink!), and using them in a lovely peach-tomato salad, of course I wanted to make a dessert and this recipe from the NY Times cooking site sounded terrific. Not only does it have peaches within the cake, it also has peaches in the glaze! This cake is so moist, and bursting with buttery-juicy-peachy flavor. My pictures do not do justice to this wonderful cake. I took a photo of the cake from the side so you can see the height you get with this cake.

Peach purée



When looking at the recipe, it seems like there are quite a few steps, but it’s a really easy cake to put together. It keeps well-wrapped on the counter for 3 days, or a bit longer in the fridge (let it come to room temp before serving). You could serve it with fresh whipped cream, but it really doesn’t need anything else. If you have ripe peaches on your counter, make this cake!

Look at those big peach chunks!

Peach Pound Cake (NY Times)


1 C unsalted butter (2 sticks), melted and cooled to room temp, plus more for greasing the pan

2-1/2 C AP flour, plus more for dusting the pan

3 medium, RIPE, red-hued peaches (about 1 pound), pitted (see note)

1 TB fresh lemon juice

3 large eggs, plus 1 large egg yolk, beaten

1-1/2 t vanilla extract

1 C unsifted confectioners’ sugar, plus more as needed

1-1/2 C granulated sugar

2-1/2 t baking powder

3/4 t kosher salt


Step 1: heat oven to 325°F. Lightly butter and flour a 9”x5” loaf pan and set aside.

Step 2: dice 1 peach into 1/3” pieces. Pat the pieces dry with a paper towel and set aside.

Step 3: add the remaining 2 peaches and the lemon juice to a food processor or blender, and blend on high until completely puréed. Measure out 1 leveled cup of the purée and transfer it to a mixing bowl along with the melted butter, eggs, egg yolk, and vanilla. Whisk to combine and set aside.

Step 4: completely scrape down the sides of the food processor, and make the icing using the small amount of puréed peaches still remaining. Add 1 cup of the confectioners’ sugar to the remaining peach purée 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.

Step 5: in a large mixing bowl, add the flour, 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 the top and a toothpick inserted in the center comes out clean, about 75-80 minutes. Remove from the oven and allow to cool for 10 minutes before transferring to a wire rack.

Step 6: stir the icing a final time and spread it on top of the warm cake, allowing the extra icing to drip down the sides. Cool the cake to room temp. Slice and serve, or wrap tightly with plastic wrap and store on the counter for up to 3 days.

Note: use the boldest-colored peaches you can find, as their skins will lend blush to the glaze. However, you can also peel the peaches, if you mind the specs of skin.