A Bit of Sweetness

With the summer upon us, I thought why don't we break out something special for one of Jake and Ed's favorite patron's birthday? So I went to the cupboard looked around and then it happened. Well really I heard some D'Angelo on the radio and for those that know all he said was "Brown Sugar babe, I gets high off your love/I don't know how to behave."

Well that locked it down for me. What more can you can say about love and cooking. And thus we all enjoyed the beast that this wonderful mix of sugar, a bit of butter and a whole lot of love.


Parts:

Pound Cake
1 cup softened butter, plus 2 tablespoons melted
2 1/3 cups of firmly packed light brown sugar
6 eggs
3 cups of sifted flour
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup of yogurt
2 teaspoons of vanilla extract
1/3 poppy seeds (optional)

Peach Frosting
1/2 cup softened butter
1/4 cup peach preserves
1/4 cup peach yogurt
1 pinch of salt
2 1/2 cups of sifted powdered sugar

Process:

Preheat your oven to 325. Grease up a 10" bundt pan with the 2 tablespoons of melted butter.

In your mixing bowl, cream 1 cup of softened butter and add sugar. Continue to mix this until it becomes lift and fluffy. This should take about ten minutes on high. Don't forget to keep scraping down the sides to allow for thorough mixing. After everything is light continue to mix and add 1 egg at a time. Continue until all eggs are mixed.

In another bowl combine flour, baking soda and salt. Add 1/3 of flour mixture to batter at a time. After first portion, add 1/2 cup of yogurt. Alternate portions until flour and yogurt are completely mixed. Stir in vanilla and poppy seeds if you choose to use them.

Pour batter into your greased pan and bake for 1 hour and 10 minutes. Check for doneness with a knife. If it comes out cleanly, then you're good to go. Remove from heat and allow to cool.

While cooling, it time to make the frosting.

In a small bowl cream 1/2 cup of butter until smooth. Add the 1/4 cup of preserves, 1/4 cup of peach yogurt and salt. Beat on high until smooth. Reduce speed to low and begin adding powdered sugar in sections until all of it is blended. Spread it on over a cooled cake.

For those purists, go without the frosting. Actually the frosting itself is wickedly tasty, but you would be fine going without it. So save this frosting recipe for something else, maybe a lemon cake! Either way, just make this and you'll know exactly what D'Angelo meant.