Summer Peach Pound Cake
 
Prep Time
Cook Time
Total Time
 
Savor your summer peaches with this divinely sweet pound cake. Sweet yellow peaches crown this cake beneath an indulgent ribbon of brown butter glaze.
Author:
Ingredients
For the cake
  • 3 large yellow peaches, peeled, pitted and sliced
  • ⅔ cup dark brown sugar
  • ¼ cup fresh squeezed lemon juice
  • 2¼ cups all-purpose flour
  • 1 tsp. baking powder
  • ½ tsp salt
  • 1 cup unsalted butter, softened to room temperature
  • 1 cup cane sugar
  • 1 cup dark brown sugar, divided
  • 3 large eggs
  • ½ cup peach purée (from marinated peaches)
  • ½ cup buttermilk
  • ½ cup candied pecans (optional)
For the Glaze
  • 4 tablespoons unsalted butter
  • 1 cup powdered sugar
  • 1-2 tablespoons milk, as needed
Instructions
Cake
  1. Preheat the oven to 350 degrees F and spray a 10-inch bundt pan with nonstick cooking spray.
  2. Peel, pit and slice the peaches. Toss in a large bowl with ⅔ cup dark brown sugar, and the lemon juice. Stir until each slice is evenly coated and set aside, covered, to rest at room temperature.
  3. In a large bowl, whisk together the flour, baking powder and salt. Set aside.
  4. In the bowl of a stand mixer, cream together the butter, cane sugar and ⅓ cup brown sugar until light and fluffy. Add eggs, one at a time, mixing until each egg is incorporated before adding the next. Alternate adding the dry ingredients and the buttermilk, about ⅓ at a time until just incorporated.
  5. Line the bottom of the bundt pan with marinated peach slices until covered. Feel free to arrange them in any design you like, but the flatter the better. Don't overcrowd. Puree the remaining peaches with 2 tablespoons of the marinating liquid. Stir ½ cup of puree into the batter until fully incorporated.
  6. Pour the batter into the prepared bundt pan and top with candied pecans, if using. This will form a sweet, crispy, flavorful crust on the bottom of the cake. Bake for 50-60 minutes until a knife inserted near the center of the cake comes out clean. Remove the bundt pan from the oven and onto a wire rack to cool for 5 minutes. Place a cake board or pan on top of the pan and carefully invert the cake. Allow the pan to rest on top of the cake for a few minutes so any juices from the peaches can drain back into the cake. Carefully remove the pan and allow the cake to cool completely before pouring on the glaze.
Glaze
  1. In a small saucepan, melt 4 tablespoons of butter over medium heat. Watch carefully while you allow the butter to brown. Once brown bits start forming on the bottom of the pan and the butter takes on a nutty smell, remove it from the heat and pour it into a bowl. Whisk in 1 cup of powdered sugar, adding milk to thin as needed. When cake has cooled, pour over evenly. Slice and serve.
Nutrition Information
Serving Size: 10 Calories: 661 Fat: 29g Saturated fat: 16g Unsaturated fat: 11g Trans fat: 1g Carbohydrates: 98g Sugar: 74g Sodium: 170mg Fiber: 2g Protein: 7g Cholesterol: 118mg
Recipe by PurposeFull Life at http://www.lifepurposefull.com/summer-peach-pound-cake/