Summer Pound Cake is lightly sprinkled with cinnamon, topped with caramelized peaches, and glazed with a hint of almond; this cake is a spectacular way to show off the best of the summer’s fresh peaches.
Prep Time20 minutesmins
Cook Time1 hourhr
2 hourshrs
Total Time3 hourshrs20 minutesmins
Course: Dessert
Cuisine: American
Servings: 12-18 servings
Calories: 454kcal
Ingredients
Pound Cake
2medium-size peachessliced thin
¾cupbutterroom temperature
1⅔cupslight brown sugar
¾cupssugar
4large eggs
1teaspoonvanilla extract
1teaspoonalmond extract
¾cupmilk
2½cupsall-purpose flour*
1teaspoonbaking powder
½teaspoonkosher salt
½teaspooncinnamon
Almond Glaze
3tablespoonsmilk
1½cupspowdered sugar
½teaspoonalmond extract
*Gluten-Free Alternative
1½cupsbrown rice flour
¾cuptapioca starch
½cuppotato starch
1½teaspoonxanthan gum
Instructions
Preheat the oven to 325°F. Arrange an oven rack in the center of the oven. Thoroughly grease a 10 cup bundt pan and arrange the peach slices in the bottom of the pan.
Beat the butter and sugars together, on medium speed, until fluffy crumbs form. Add the eggs, vanilla, and almond extract, beat again until smooth. Add the milk, beat on low speed to combine. Add the flour, baking powder, salt, and cinnamon. Beat again, just until combined.
Pour the batter over the peaches in the greased bundt pan. Bake for 60 minutes, until deep golden brown. Cool in the pan on a wire rack for 20 minutes. After 20 minutes, place the cooling rack on top of the cake, hold the sides firmly and invert the pan over the rack. The cake should drop smoothly out of the pan. Tap firmly on the pan with a wooden spoon, if necessary to free the cake from the pan. Let the cake cool completely.
Whisk together the glaze and drizzle over the cake. The frosting will harden as it cools. Store at room temperature, loosely covered, preferably not airtight. This cake will keep nicely for 2-3 days. Enjoy!