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I may have mentioned before that peaches are my favorite summer fruit. There’s nothing better than a ripe, juicy, fresh-picked peach. (As you can see from the photo, the toddler shares my addiction.) Alas, the amazing peaches we picked in Oregon were left behind for my sister and niece to enjoy, so I’ve been left relying on my favorite market vendors. Last week, I missed out entirely at the Wednesday Upper King Street Market, where Dan from D&S sold out early. I barely made it to McLean’s Friday market before closing, and struck out again at Reid’s Orchard, though I did get a bottle of their peach nectar. Thankfully, I found a few left at Westmoreland and was finally able to make my peach swirl ice cream. While peach ice cream and cobblers (and salsa and sangria) are great, they don’t last particularly long. I have some sliced peaches in the freezer for later use, but here’s another recipe that freezes well (for a month or so) and will help you hold onto your peaches a little longer, without resorting to canning. The buckwheat flour adds a whole grain to offset some of the unhealthiness of traditional pound cake – making this perfectly acceptable as a breakfast bread. Of course, you can use whole wheat flour instead or use white flour entirely if you prefer.

Recipe: Amaretto Peach Pound Cake

Ingredients:

• 2 c peaches, finely chopped
• 1 T amaretto liquer, optional
• 1 c butter, softened
• 4 eggs
• 2 c sugar
• 1 c buckwheat flour
• 2 c unbleached flour
• 1 t vanilla extract
• 1/2 t almond extract
• 2 t baking powder
• 1/2 t salt

Instructions: Toss peaches with amaretto and let stand while preparing cake batter. Preheat over to 350 degrees and grease 2 loaf pans. Combine butter, eggs, sugar, vanilla and almond extract until smooth. Combine dry ingredients and blend into butter mixture. Fold in peaches and pour batter in loaf pans. Bake for 50 minutes, or until toothpick comes out clean. Enjoy!

Farms of Origin: This was made with my local Wye Mills buckwheat flour, Harris peaches, South Mountain butter.