Peach Glazed Savarin Cake Recipe

The true Savarin mold is a ring mold with a rounded, rather than flat, base.

In a large mixer bowl combine 1 1/2 cups of the flour and yeast. In a saucepan heat milk, butter, sugar and salt just till mixture is warm (115 to 120) and butter is almost melted; stir constantly. Add to flour mixture, add eggs. Beat with an electric mixer on low speed for 1/2 minute, scraping bowl. Beat for 3 minutes on high speed. Using a spoon, stir in remaining flour. Cover; let rest 10 minutes. Spoon batter into prepared savarin mold or ring. Cover, let rise in a warm
place till nearly double (about 40 minutes). Bake until cake test done.  Cool in pan 5 minutes; transfer to a wire rack covered with waxed paper. With a fork, poke holes in the top of ring at 1 inch intervals.

Prepare Savarin Syrup; gradually drizzle over warm ring till all the syrup is absorbed. Let stand 1/2 hour.
Prepare Peach Glaze; spoon over all. To serve, fill center of ring with desired fruit. If desired, prepare Crème Chantilly to spoon over slices when served.

Savarin Syrup: In a saucepan combine 1 1/2 cups peach nectar and 1/2 cup sugar. Bring to a boil; remove from heat. Stir in 1/2 cup rum.

Peach Glaze: In a saucepan heat and stir one 12 ounce jar peach jam over low heat till melted. Strain.

Creme Chantilly: In a mixer bowl combine 1 cup whipping cream, one tablespoon powdered sugar and 1 teaspoon vanilla, beat till soft peaks form.