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1
Preheat oven to 325 degrees F.
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2
Using 1 tablespoon of the butter and 1 tablespoon of flour, grease and flour a 10-inch tube or bundt pan.
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3
In an electric mixer fitted with a paddle attachment, combine the remaining butter and the sugar and beat until smooth.
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4
With the mixer on low, add the eggs, 1 at a time, beating just until incorporated.
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5
Stir together the remaining flour, cinnamon, and salt.
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6
Add the flour mixture to the batter, alternately with the milk, beginning and ending with the flour mixture.
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7
Pour batter into prepared pan and bake for 1 hour 15 minutes, or until a toothpick inserted into the center comes out clean.
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8
Remove from the oven and cool on a wire rack for 15 minutes.
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9
Remove cake from the pan and cool completely.
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10
Serve with warm stewed peaches and ice cream, if desired.
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11
4 cups peeled and sliced fresh peaches, plus any accumulated juices
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12
1/4 to 1/2 cup sugar (depending on the sweetness of the peaches)
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13
1 teaspoon fresh lemon juice
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14
2 teaspoons cornstarch
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15
2 teaspoons water
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16
1 tablespoon red wine or brandy, optional
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17
Combine peaches plus any peach juice from slicing, sugar, and lemon juice in a medium saucepan over medium-high heat, stirring occasionally.
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18
Bring mixture to a boil.
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19
Reduce the heat to a simmer and cook the mixture for 10 minutes, or until peaches are tender.
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20
In a small bowl, stir together cornstarch and water.
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21
Add cornstarch mixture to the peaches, stirring to combine.
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22
Bring mixture to a boil and boil for 1 minute, or until slightly thickened.
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23
Remove from heat.
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24
Stir in brandy, if using, and cool slightly.
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25
Serve warm over slices of cinnamon pound cake with vanilla ice cream.
