This sweet Peach Pound Cake is filled with juicy chunks of peaches and topped with a brown butter icing. It's the ultimate end-of-summer dessert!
Prep Time 25 minutesminutes
Cook Time 1 hourhour25 minutesminutes
Total Time 1 hourhour50 minutesminutes
Servings 16
Ingredients
For the cake
1cup(226g)unsalted butter, softened
2cups(400g)granulated sugar
5large eggs, room temperature
2teaspoonsvanilla extract
¼teaspoonalmond extract
3cups(390g)all-purpose flour
¼teaspoonbaking soda
½teaspoonsalt
⅓cup(80g)buttermilk, room temperature
2 ½cups(350g)diced fresh peaches
For the glaze
¼cup(56g)unsalted butter
1cup(120g)confectioner's sugar
2-3tablespoonswhole milk
Instructions
Make the cake
Preheat oven to 325°F. Grease 10-inch fluted pan with nonstick spray.
Using an electric mixer fitted with the paddle attachment, cream the butter and sugar together on medium-high speed for about 5-7 minutes, or until light and fluffy.
Reduce the speed to medium-low and add the eggs one at a time, mixing well after each addition.
Add in the vanilla and almond extracts. Continue beating for an extra 2 minutes, scraping down the pan once or twice so that everything gets well mixed.
In a separate bowl, combine the flour, baking soda, and salt. Stir with a whisk. Add to the butter mixture. With the mixer set to low speed, slowly pour in the buttermilk. Continue to beat just until combined. Do not over mix.
Use a silicone spatula to gently fold in the peaches. Pour into prepared pan and bake until a toothpick inserted in the center comes out clean, 70-80 minutes.
Cool for 10 minutes before removing from pan to a wire rack to cool completely.
Make the glaze
In a small pot, melt the butter over medium-high heat. Cook until the butter turns a golden brown color and has a nutty aroma, about 7 minutes. Remove from heat.
Pour butter over confectioners’ sugar in a small bowl. Stir until well combined. Whisk in just enough milk to make the glaze pourable.
Drizzle glaze over cooled cake and allow to sit until glaze hardens about 15 minutes.
Notes
Peaches: For the best flavor use fresh summer ripened peaches. Gently squeeze the peach with your fingers. If there’s only a little bit of give, the peach isn’t ripe enough to give the best flavor. Ready to use peaches will also have a strong sweet smell.
Buttermilk: I do not recommend substituting!
Bake time: Bake times will vary depending on how juicy your peaches are. Juicier peaches will seep more liquid into the cake which requires a longer bake time.
Make Ahead Tip
Keep the cake covered tightly and store it in the refrigerator for up to 3 days.
The cake can be frozen for up to 3 months. Thaw in the refrigerator overnight.