Chef notes
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
- 6 peaches, halved and pit removed
- Oil, for brushing the peaches
- 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
- 3 cups granulated sugar
- 12 ounces unsalted butter, at room temperature
- 1 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.
