Description
This Caramelized Peach and Brown Sugar Pound Cake is a rich, buttery dessert featuring tender slices of caramelized peaches atop a moist brown sugar-infused pound cake. Perfectly balanced with sweet and slightly tangy flavors, this classic homemade cake makes a delightful treat for any occasion.
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
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan to prevent the cake from sticking.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and 2 cups of brown sugar until the mixture is light and fluffy, which helps incorporate air for a tender cake.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each egg is well incorporated before adding the next. Then stir in the vanilla extract for flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents and seasoning.
- Combine Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined to avoid overmixing.
- Fill the Pan: Pour the prepared batter into the greased and floured loaf pan, spreading it out evenly.
- Caramelize Peaches: Heat a skillet over medium heat and melt 1/4 cup brown sugar. Add the peeled and sliced peaches, cooking for 3 to 5 minutes until they soften and develop a caramelized coating.
- Add Peaches to Batter: Carefully spoon the caramelized peaches over the top of the cake batter in the loaf pan.
- Bake the Cake: Place the loaf pan in the preheated oven and bake for 60 to 70 minutes. The cake is done when a toothpick inserted into the center comes out clean.
- Cool: Let the cake cool in the pan for 10 minutes to set, then transfer it to a wire rack to cool completely before slicing and serving.
Notes
- Make sure the butter is softened to room temperature for easier creaming.
- Peeling the peaches enhances the texture and appearance but can be omitted if preferred.
- Check the cake at around 60 minutes to avoid overbaking; ovens may vary.
- Use a serrated knife for clean slices once the cake is cooled.
- Leftover cake is best stored covered at room temperature and can be kept for up to 3 days.
