Georgia Peach Pound Cake

During her days as Executive Chef at Indigo Coastal Shanty, Kate Buchanan shared this amazing peach pound cake recipe with us. Served with ice cream, spiced pecans, and a caramel bourbon sauce, it is absolutely DIVINE!

Georgia Peach Pound Cake

Ingredients:

Sour cream pound cake batter (prepared from recipe of your choice)

1 c. Georgia peaches, peeled, pitted, and chopped into pieces

¼ tsp. almond extract

Spiced pecans

Vanilla ice cream

Directions:

Start with your favorite sour cream pound cake recipe (every good Southerner has one from their grandmother). Instead of sour cream, add peaches to batter. Bake according to directions. Slice while warm. Top with vanilla ice cream, warm caramel sauce (recipe below) and spiced pecans. Serve.

For caramel sauce:

Ingredients:

1 c. brown sugar

1/3 c. heavy cream

2 Tbsp. butter

1 oz. Savannah Bourbon

Directions:

In a heavy saucepan melt brown sugar and butter, add heavy cream and bring to boil, stirring constantly until thicken, add bourbon and remove from heat.

Georgia bounty source: Peaches from McIntosh Seed, Darien.