Food & Cooking Recipes Dessert & Treats Recipes Cake Recipes Brown Sugar-Walnut Pound Cake with Peach-Maple Sauce 4.3 (16) 1 Review By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on January 16, 2019 Print Share Share Tweet Pin Email Yield: 2 cakes We've spiced up our Classic Pound Cake recipe with brown sugar, walnuts, and a peach-maple sauce. Ingredients For the Cake 1 pound (3 ¼ cups) all-purpose flour 1 tablespoon coarse salt 4 sticks softened unsalted butter, plus more for pans 2 cups packed dark-brown sugar 1 teaspoon pure vanilla extract 9 large , room-temperature eggs 2 cups toasted, chopped walnuts For the Topping 1 cup pure maple syrup 1 cup packed light-brown sugar 1 stick unsalted butter 1 teaspoon coarse salt ¼ cup heavy cream 1 or 2 sliced peaches Directions Preheat oven to 325 degrees. Butter two 5-by-9-inch loaf pans. Combine flour and 1 tablespoon salt in a bowl. Cream 4 sticks butter and dark-brown sugar with a mixer on high speed until pale and fluffy, for 8 minutes. Scrape down sides of bowl. Reduce speed to medium, and add vanilla extract. Lightly beat eggs, and add to mixer bowl in 4 additions, mixing thoroughly after each and scraping down sides. Reduce speed to low, and add flour mixture in 4 additions, mixing until just incorporated. Fold walnuts into finished batter. Divide batter between pans. Tap on counter to distribute; smooth tops. Bake until a tester inserted into center of each cake comes out clean, about 65 minutes. Let cool in pans on a wire rack for 30 minutes. Remove from pans, and let cool completely on wire rack. Make the peach-maple sauce: Combine maple syrup, light-brown sugar, 1 stick unsalted butter, and 1 teaspoon salt in a saucepan. Cook over medium-high heat, stirring, until sugar dissolves and liquid comes to a boil. Cook for 2 minutes more. Stir in heavy cream, and bring to a boil. Remove from heat; add sliced peaches. Let thicken, 5 minutes. Print