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Pound Cake with Grilled Peaches and Salted Caramel Sauce
Pound Cake with Grilled Peaches and Salted Caramel Sauce
Elizabeth Heiskell
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Cook time:
Prep time:
Servings:
10

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

Ingredients

  • Peaches

    • 6 peaches, halved and pit removed
    • Neutral oil, to brush on peaches
  • Caramel Sauce

    • 1/2 cup unsalted butter, cubed
    • 1 cup brown sugar, packed
    • 1/4 cup milk
    • 1 teaspoon vanilla extract
    • 1/4 teaspoon kosher salt, to taste
  • Pound Cake

    • 3 cups granulated sugar
    • 12 ounces unsalted butter, at room temperature
    • One 8-ounce package cream cheese, at room temperature
    • 6 large eggs
    • 3 cups all-purpose flour, plus more for pan
    • 1/4 teaspoon baking soda
    • 1 teaspoon vanilla extract
    • 1 teaspoon almond extract

Preparation

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.

To serve:

Slice the cake, top with grilled peaches and drizzled caramel sauce.