We've spiced up our Classic Pound Cake recipe with brown sugar, walnuts, and a peach-maple sauce.

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Ingredients

For the Cake
For the Topping

Directions

Instructions Checklist
  • Preheat oven to 325 degrees. Butter two 5-by-9-inch loaf pans. Combine flour and 1 tablespoon salt in a bowl.

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  • 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.

Reviews (1)

16 Ratings
  • 5 star values: 8
  • 4 star values: 6
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
05/31/2014
I made this for my best friend's birthday. She loves nuts & spices. I think I will double the sauce & peaches as it definitely compliments/embellishes the cake. (Maybe add some nutmeg too.) I used freshly ground spelt. It was moist, the crumb was good & tasted delicious except for the coarse salt. Why on earth would you call for coarse salt? It nearly ruined the cake. I used a culinary sea salt in coarse grind & I won't make that choice again. Excellent on all other points.