Watch TODAY All Day! Get the best news, information and inspiration from TODAY, all day long

Pound Cake with Grilled Peaches and Salted Caramel Sauce
Pound Cake with Grilled Peaches and Salted Caramel Sauce
Elizabeth Heiskell
print recipe
Cook time:
Prep time:

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


  • 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


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.