Description
A rich, buttery pound cake layered with sweet, juicy peaches and a cinnamon-brown sugar topping, finished with a silky vanilla glaze. Perfect for any occasion, this nostalgic cake brings summer to your table.
Ingredients
2-3 peaches (peeled and sliced)
1/4-1/2 cup brown sugar
1 tsp cinnamon
1 tbsp butter
1 cup butter (softened)
1 1/2-2 cups granulated sugar
4-5 eggs
3 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1 cup milk or buttermilk
1 tbsp vanilla extract
1 cup powdered sugar (for glaze)
2-3 tbsp milk (for glaze)
1/2 tsp vanilla (for glaze)
Instructions
Preheat oven to 325°F (165°C) and grease/flour a bundt or loaf pan
In a skillet, cook peaches, 1 tbsp butter, 1/4-1/2 cup brown sugar, and 1 tsp cinnamon for 5-8 minutes until syrupy; set aside
In a bowl, cream 1 cup softened butter with 1 1⁄2-2 cups sugar until light and fluffy
Beat in 4-5 eggs, one at a time
Fold in 3 cups flour, 1 tsp baking powder, and 1/2 tsp salt alternately with 1 cup milk/vanilla
Spoon half the batter into the prepared pan
Top with cooked peaches and remaining syrup
Spoon remaining batter over peaches
Bake for 45-55 minutes or until golden; let cool completely
Mix glaze: combine 1 cup powdered sugar, 2-3 tbsp milk, and 1/2 tsp vanilla; spread over cooled cake
Notes
For extra moisture, use buttermilk instead of regular milk
Adjust brown sugar amount based on peach sweetness
Store in an airtight container for up to 2 days
Cool completely before adding glaze to prevent melting
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American