Description
This Caramelized Peach and Brown Sugar Pound Cake is a rich, decadent dessert featuring a moist, buttery pound cake topped with sweet caramelized peaches. The combination of brown sugar and fresh peaches adds a delightful depth of flavor, making it the perfect treat for any occasion. Whether served as a dessert or an afternoon snack, this cake is sure to impress!
Ingredients
Scale
- 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
- 2 peaches, peeled and sliced
- 1/4 cup brown sugar (for caramelizing peaches)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- In a large bowl, cream together the butter and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, combine the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the milk.
- Pour the batter into the prepared pan. Arrange the peach slices on top of the batter and sprinkle with 1/4 cup of brown sugar.
- Bake for 60-70 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then remove from the pan and cool completely on a wire rack.
Notes
- For an extra burst of flavor, drizzle a little honey over the caramelized peaches before baking.
- If peaches are out of season, you can substitute with canned or frozen peaches (just make sure they’re thawed and drained).
- This cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream.
- Prep Time: 20 minutes
- Cook Time: 60-70 minutes