The peaches are piling up at farmers markets and grocery stores. In North Carolina, the peach season runs through about the end of August.

For a simple dessert, I love grilled peaches over vanilla ice cream. 

But if you're looking for something even more decadent, try this recipe for fresh peach pound cake. It's one of the winning recipes from the peach cooking contest at Peach Day at the State Farmers Market last week.

Fresh Peach Pound Cake 

2 cups sugar
1 cup of cooking oil
3 eggs
2 tsp. vanilla
3 cups self-rising flour
1 cup chopped nuts
3 cups of peeled and diced peaches
1 cup of coconut

Preheat oven to 350 degrees.

Mix all ingredients together and pour into a greased and floured cake pan. Bake for 50 to 60 minutes. Let cool in pan for 10 minutes. Dump onto plate and cool completely before frosting.

Frosting

1 1/4 cups of confectioners' sugar
4 oz. cream cheese
9 tsp. of peach juice (puree from one peach)

Mix with a spoon and pour over cooled cake. Adjust confectioners' sugar and peach juice to your desired thickness.

Looking for more recipes? Go to www.trianglemom2mom.com/eat and check back here every Wednesday.