This is a recipe my grandmother made every summer when we visited. One bite and I am transported back to her home.
Technique tip: Beating the sugar and butter until they're light and fluffy is the most important step in making sure this cake is perfection. Do not skip this step!
Swap option: Any fresh summer fruit would be amazing over this pound cake
For the peaches:1.
Preheat grill to medium-high heat.2.
Brush the peach halves with oil.3.
Place peaches cut side down on a medium-high grill.4.
Cook until grill marks appear and the sugar from the peaches caramelizes. Remove peaches from the grill.
For the caramel sauce:1.
Place butter in a saucepan over medium-low heat. Add the brown sugar and milk and turn to medium. Stir constantly until the mixture boils and boil for 2 minutes.2.
Remove sauce from heat, stir in vanilla and salt.3.
Pour into a bowl and let cool slightly before using.
For the pound cake:1.
Preheat the oven to 350 F.2.
Beat the sugar, butter and cream cheese together with an electric stand mixer on medium-high speed until light and fluffy, about 5 minutes.3.
Add the eggs, one at a time, beating to blend after each addition.4.
Stir together the flour and baking soda in a separate bowl. Gradually add the flour mixture to the butter mixture on low speed until blended. Add the vanilla and almond extracts; beat on low 2 minutes.5.
Transfer the batter to a greased and floured 10-inch tube pan.3.
Bake in the oven until a long wooden skewer inserted comes out clean, about 1 hour and 20 minutes. Cool the cake in a pan on a wire rack for 15 minutes. Remove cake from pan to wire rack and cool completely for about 1 hour.
Slice the cake, top with grilled peaches and drizzled caramel sauce.