Clean out your jam stash because summer is coming...Peach Cake!

Are you like me? Are you a jam-hoarder? It's funny, when peach season comes around, I'm in full force with jam making....but the thing is, I don't eat JAM! So I put it in (and on) a cake!

Enjoy. This one's a keeper. Adapted from The New York Times Dining and Wine recipe. 

Yield: 1 9 x 5 loaf

Prep time: 15 min
Cook time: 55 min

12 T (1 1/2 sticks) soft butter
3/4 c sugar
3 eggs
1/3 c peach jam
1 T orange zest
1/4 c sour cream
1 1/2 c flour
1 1/2 tsp baking powder
3/4 tsp salt

glaze:
1/3 c peach jam
1 T honey

Preheat the oven to 350.
Cream butter and sugar until light and fluffy. Add eggs one at a time, beating after each addition. Beat in jam, zest, and sour cream. Sprinkle in the dry ingredients and mix until just combined. 

Line a 9x5 loaf pan with parchment paper and spray that with cooking spray. Pour batter into pan and bake for 50 - 55 min or until toothpick comes out clean when inserted in the center of the cake. Flip cake onto cooling rack and poke the cake multiple times with the toothpick. This will help distribute the glaze when you pour it over the cake. 

For the glaze: gently heat the jam and honey in the microwave or stove top. You can adjust the proportions here to suit your tastes...I preferred less honey on mine. Pour warm glaze over warm cake and enjoy!