McLeod Farms' Fresh Peach Pound Cake

Prepare the Peach Pound Cake: Preheat oven to 325°F. Grease a 10-inch tube pan with butter, and sprinkle with 1 tablespoon of the sugar.

Beat butter and remaining 2 cups sugar with a stand mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 3 minutes. Add eggs, one at a time, on medium-low speed, beating just until blended after each addition, about 1 minute. Beat in vanilla.

Stir together baking powder, salt, and 2¾ cups of the flour. With mixer running on low speed, gradually add flour mixture to butter mixture, beating just until combined, about 1 minute.

Combine peaches and remaining ¼ cup flour in a medium bowl, and toss until peaches are fully coated. Fold floured peaches into batter. Spread batter evenly in prepared pan.

Bake in preheated oven until toothpick inserted in center comes out clean, 60 to 70 minutes. Let cool in pan on a wire rack 10 minutes; run an offset spatula or knife around edges of cake, and remove from pan to rack. Cool completely, about 1 hour.

Prepare the Peach Glaze: Stir together ¼ cup water and cornstarch in a small bowl until cornstarch is completely incorporated; set aside. 

Add peeled peach halves to a blender, and process until smooth, about 45 seconds. Pour peach mixture into a small saucepan, and add sugar. Bring to a simmer over low. Stir in cornstarch mixture; cook, stirring often, until mixture has thickened, about 5 minutes. Drizzle Peach Glaze over cooled pound cake before serving.