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Caramelized Peach and Brown Sugar Pound Cake Recipe

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  • Author: admin
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 10 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 1 loaf (about 10-12 slices)
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Caramelized Peach and Brown Sugar Pound Cake is a moist, buttery loaf bursting with sweet caramelized peach slices on top. The rich brown sugar and vanilla-infused batter complements the juicy peaches, creating a perfect balance of flavors and textures. With a tender crumb and a warm caramel topping, it’s an irresistible cake ideal for dessert or afternoon tea.

Ingredients

Scale

Cake Batter Ingredients

  • 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

Peach Topping

  • 2 peaches, peeled and sliced
  • 1/4 cup brown sugar (for caramelizing peaches)

Instructions

  1. 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 releases easily after baking.
  2. Cream Butter and Sugar: In a large bowl, use a hand or stand mixer to cream together the softened butter and 2 cups of brown sugar until the mixture is light, fluffy, and pale in color, which will help create a tender crumb.
  3. Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition to fully incorporate them. Stir in the vanilla extract to enhance the cake’s flavor.
  4. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening and salt.
  5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture in batches, alternating with the milk. Start and end with the dry ingredients, stirring gently after each addition until just combined to avoid overmixing.
  6. Pour Batter into Pan: Pour the prepared batter into the greased loaf pan, smoothing the top with a spatula.
  7. Caramelize Peaches: Heat a skillet over medium heat and melt 1/4 cup brown sugar until syrupy. Add the peeled and sliced peaches, cooking for 3 to 5 minutes until they soften and become caramelized, developing a rich golden color.
  8. Add Peaches to Batter: Carefully spoon the caramelized peaches evenly over the top of the pound cake batter in the loaf pan.
  9. Bake the Cake: Place the pan in the preheated oven and bake for 60 to 70 minutes. Test doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs but no wet batter.
  10. Cool: Allow the cake to cool in the pan for 10 minutes to set up, then transfer it to a wire rack to cool completely before slicing and serving.

Notes

  • Ensure the butter is softened but not melted for proper creaming.
  • Peel the peaches carefully to avoid adding bitterness from the skin.
  • Use room temperature eggs for better batter incorporation.
  • Do not overmix the batter to prevent a dense cake.
  • The cake is best served at room temperature or slightly warm to enjoy the caramelized peaches fully.
  • If peaches are out of season, frozen peaches can be used but drain excess liquid before caramelizing.

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Find it online: https://quickhomedishes.com/caramelized-peach-and-brown-sugar-pound-cake-recipe/