Peach Pound Cake

I've decided to write weekly about food so that I don't litter every entry with little food bits and it won't seem like that's all I think about (even if it is). One of the reasons I fell in love with Abram is because he cooked for me. Mmm. Good memories. I say memories because understandably there isn't a lot of time for him to cook anymore and it makes me very sad. Sunday, however, my man made a mean peach pound cake. Every Saturday we go to the farmer's market and get peaches because they are my favorite fruit in the world and the ones we get in old town are DE-LICIOUS. The funny thing is he only used one peach in the cake because I wasn't home to ask and he was afraid I might be angry if I came home and found less peaches than I was expecting. I know that's not surprising to those of you who have felt my wrath when I suffer from a disappointing food experience, but for those of you who haven't, just know that his actions were understandable if sad. So back to the peach pound cake, Shauri taught us that the only way to eat it is warm with butterscotch sauce,vanilla ice cream and whipped cream. Mmmmm! Delicioso! So here's the recipe of the week:

Peach Pound Cake
1 cup plus 2 Tb butter
2 1/4 c sugar
4 eggs
1 tsp. vanilla
3 c flour, divided
1 tsp. baking powder
1/2 tsp. salt
2 cups chopped fresh peaches

Grease a tube pan with the 2 Tb of butter. sprinkle pan with 1/4 c sugar. Cream remaining butter; gradually add remaining sugar, beating well. Add eggs, one at a time, beating well after each addition. Add vanilla and mix well. combine 2 3/4 c flour, baking powder, and salt gradually add to creamed mixture, beating until well-blended. Dredge peaches with remaining 1/4 c flour. Fold peaches into batter. Pour batter into prepared pan. Bake at 325 for 1 hour and 10 minutes. I used 2 loaf pans. Serve warm with vanilla ice cream and warm Sanders butterscotch/caramel sauce.

While I'm doing recipes, I'll throw in one last panini. It's called:
Grilled Vegetable Panini with Herbed Feta Spread
Salt
pepper
8 slices crusty ciabatta bread
4 pieces red leaf lettuce
1/2 c herbed feta spread

Herbed Feta Spread:
mash following ingredients together:
1/4 c cream cheese
1/4 c sour cream
4 ounces fet cheese,
1 tsp. fresh lemon juice
6 leaves fresh basil, minced
1 TB chopped fresh chives
1/4 tsp. dried oregano

Grill the following 5 vegetables:
1 eggplant
1 small zucchini
1 roasted red pepper
1 red onion
2 portobello mushroom caps, stems trimmed

Lay out bread, spread bottom with herbed feta spread, and layer with eggplant, lettuce, zucchini, onion, mushroom and red pepper. Spread second bread slice with feta spread and place on top of sandwich, feta side down. Brush both sides of sandwich evenly and generously with olive oil, and grill, about 10 minutes.