Description
This Caramelized Peach and Brown Sugar Pound Cake is a rich, moist dessert featuring a buttery pound cake base topped with sweet, caramelized peaches. The brown sugar adds a deep molasses flavor, perfectly complementing the fresh peaches for an indulgent treat.
Ingredients
Scale
Cake Batter
- 1 cup unsalted butter, softened
- 2 cups brown sugar
- 4 eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
Caramelized Peaches
- 2 peaches, peeled and sliced
- 1/4 cup brown sugar (for caramelizing peaches)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan to ensure the cake doesn’t stick.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and 2 cups of brown sugar until the mixture is light and fluffy, which will help incorporate air for a tender crumb.
- Add Eggs and Vanilla: Add eggs one at a time to the butter and sugar mixture, beating well after each addition to fully combine. Stir in the vanilla extract for added flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the creamed mixture, alternating with milk, beginning and ending with the flour mixture. Stir until just combined to avoid overmixing.
- Pour Batter into Pan: Pour the prepared batter into the greased and floured loaf pan, smoothing the top evenly.
- Caramelize Peaches: In a skillet over medium heat, melt 1/4 cup of brown sugar. Add the sliced peaches and cook for 3-5 minutes, stirring gently, until the peaches are softened and caramelized.
- Add Caramelized Peaches to Batter: Gently spoon the caramelized peaches over the top of the cake batter in the loaf pan, distributing evenly.
- Bake the Cake: Place the pan in the preheated oven and bake for 60-70 minutes. Check doneness by inserting a toothpick into the center; it should come out clean when the cake is fully baked.
- Cool: Allow the cake to cool in the pan for 10 minutes to firm up, then transfer it to a wire rack to cool completely before slicing and serving.
Notes
- Make sure the butter is softened but not melted for best creaming results.
- You can substitute fresh peaches with canned peaches drained well if fresh are not available.
- For an extra moist texture, brush the finished cake with a simple syrup.
- This cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- Reheat slices slightly before serving to enhance flavor and softness.
