Description
A soft, moist pound cake with a swirl of caramelized sliced peaches and topped with a fresh vanilla whipped cream and fresh peach slices.
Ingredients
Units
Scale
- 1 cup butter softened
- 2 cups sugar
- 4 eggs
- 1 tsp vanilla
- 1 tsp baking powder
- 1/2 tsp salt
- 3 cups all purpose flour or cake flour
- 5 peaches, pitted and sliced
- 2–3 tbsp brown sugar
Whipped cream
- 2 cups heavy whipping cream
- 3 tbsp powdered sugar
- 1 tsp vanilla
Instructions
- Preheat oven to 325ºF. Heavily grease bottom of pan with butter or cooking spray. Line bottom with a piece of parchment paper.
- Sprinkle 2-3 tbsp brown sugar at the bottom of the pan. This will help to caramelize the peaches. Thinly slice 2 peaches and place slices in a spiral at the bottom of your cake pan. You can get fun with the pattern or design here, just make sure the bottom of the pan is covered with peach slices and there aren’t gaps. Set the cake pan aside.
- Using an electric mixer, cream butter and sugar on medium high speed until creamy and smooth. Add eggs one a time and mix on medium speed until combined. Mix in vanilla extract.
- In a separate bowl, whisk together flour, baking powder and salt. Add flour mixture to butter and sugar mixture and mix until combined.
- Pour cake batter over peach-lined cake pan and bake in oven for 1 hour 15 minutes. Test doneness by sticking a toothpick or fork into the center of the cake. If it comes out clean, it’s done. Baking time may vary depending on the oven.
- Let the cake cool completely. Loosen the edges of the cake from the pan by running a knife along the edges. Once cooled, place a plate on top of the cake pan and carefully flip over, peel off the parchment paper.
- Make whipped cream topping. Using an electric mixer on high speed, whisk together heavy whipping cream, powdered sugar and vanilla. Whisk for a couple of minutes until stiff peaks form.
- Spread whipping cream over the top of the cake. Top with remains peach slices, slice and serve!