If you’re looking for the kind of dessert that instantly transports you to sunny afternoons and family celebrations, Caramelized Peach and Brown Sugar Pound Cake is the answer. This cake delivers everything you crave in a show-stopping treat: a buttery, tender crumb, bursts of sweet, juicy peaches tucked inside, and a luxurious depth of flavor from brown sugar that finishes with just a whisper of cinnamon. Whether you’re serving it for a summer picnic, an elegant brunch, or as a much-needed pick-me-up with coffee, this cake never fails to make everyone swoon.

Caramelized Peach and Brown Sugar Pound Cake Recipe - Recipe Image

Ingredients You’ll Need

With just a handful of easy-to-find ingredients, every element in this Caramelized Peach and Brown Sugar Pound Cake recipe brings a special magic to the final cake. From the richness of real butter to the perfume of ripe peaches, these staples work together to create something memorable.

Unsalted Butter: Brings a creamy, rich foundation for both the cake and the caramelized peaches, ensuring a moist texture.
Brown Sugar: Imparts a deep, molasses-like sweetness that makes each bite irresistible.
Granulated Sugar: Adds balance and gives the cake a light texture.
Large Eggs: Provide essential structure and a luxuriously rich crumb.
Vanilla Extract: Infuses the cake with a warm, comforting aroma that pairs perfectly with peaches.
All-Purpose Flour: Forms the backbone of the cake, creating that classic pound cake feel.
Baking Powder: Gives the cake a gentle lift—just enough to keep things from being too dense.
Salt: Pops the flavors and balances all that sweetness.
Sour Cream: The secret to a moist, velvety texture, adding a subtle tang that complements the sugar and fruit.
Ripe Peaches: The star of the show, they caramelize beautifully and become little pockets of sunshine throughout the cake.
Ground Cinnamon: Brings a hint of warmth that works beautifully with both the peaches and brown sugar.
Powdered Sugar (optional): Perfect for a light, decorative dusting before serving.

How to Make Caramelized Peach and Brown Sugar Pound Cake

Step 1: Prepare Your Oven and Pan

First things first—preheat your oven to 325°F and grease and flour a 10-inch Bundt or tube pan. This ensures nothing sticks, and gives your Caramelized Peach and Brown Sugar Pound Cake those gorgeous defined edges when you invert it. Set it aside, ready for your cake batter.

Step 2: Caramelize the Peaches

In a skillet over medium heat, melt 2 tablespoons of butter. Add 2 tablespoons brown sugar and the ground cinnamon, stirring until bubbly and fragrant. Add your diced, peeled peaches and cook for about 5 minutes, until they’re softened and swimming in sweet, golden caramel. Spread them out on a plate to cool—you don’t want them to melt the cake batter later.

Step 3: Cream the Butter and Sugars

In a large mixing bowl, beat together your softened butter, brown sugar, and granulated sugar until the mixture is light in color and fluffy in texture. This step makes a huge difference in the final crumb of your Caramelized Peach and Brown Sugar Pound Cake, so give it a good 3-4 minutes with an electric mixer.

Step 4: Add the Eggs and Vanilla

Add your eggs, one at a time, beating well after each addition. Stir in the vanilla extract. This creates a silky, cohesive batter that’s ready for those dry ingredients.

Step 5: Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt. This ensures the baking powder makes its way throughout the batter evenly.

Step 6: Mix and Fold

Alternate adding the flour mixture and sour cream into your wet mixture, starting and ending with the flour. Mix just until everything is barely combined—overmixing can make your cake tough, so be gentle. Now, very carefully, fold in the cooled caramelized peaches so you end up with beautiful fruit distribution in every slice.

Step 7: Bake

Spoon your batter evenly into the prepared pan and smooth the top. Bake for 65 to 75 minutes, or until a toothpick comes out clean from the center. The irresistible aroma of Caramelized Peach and Brown Sugar Pound Cake will fill your kitchen, making the wait almost impossible!

Step 8: Cool and Serve

Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely. For a touch of elegance, dust with powdered sugar, and you’re ready to wow everyone around your table.

How to Serve Caramelized Peach and Brown Sugar Pound Cake

Garnishes

A simple dusting of powdered sugar gives every slice a bakery-worthy look, but this Caramelized Peach and Brown Sugar Pound Cake is also wonderful with a drizzle of caramel sauce or a scoop of whipped cream. If you have extra fresh peach slices, they’re a lovely, colorful topping.

Side Dishes

Pair your pound cake with a scoop of vanilla or peach ice cream—the creamy coldness is a perfect contrast to the buttery, dense crumb of the cake. For a lighter touch, serve with a side of fresh berries, or even a little lemon or mint-infused yogurt.

Creative Ways to Present

Cut the cake into thick slices and toast them lightly for a brunch treat, or cube and layer with mascarpone and berries for an easy, impressive trifle. For summer parties, mini versions baked in individual loaf pans make delightful take-home gifts!

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, wrap slices or the whole cake tightly in plastic wrap or place in an airtight container at room temperature. The Caramelized Peach and Brown Sugar Pound Cake will stay moist and delicious for up to three days.

Freezing

This cake freezes like a dream! Simply wrap individual slices (or the cake, minus the powdered sugar) in a layer of plastic wrap and then foil. Store in a freezer-safe bag for up to two months. Thaw at room temperature for a few hours before serving.

Reheating

If you prefer your pound cake slightly warm, place a slice on a microwave-safe plate and heat for 10-15 seconds. For a crisp, toasty edge, warm slices in a 325°F oven for 5-7 minutes. Just perfect with your afternoon coffee or tea!

FAQs

Can I use canned or frozen peaches instead of fresh?

Yes, you can! Just make sure to drain canned peaches very well, or thaw and pat dry any frozen peach pieces to avoid excess moisture in your batter. Fresh peaches offer the brightest flavor, but other options work well in a pinch.

Why did my cake stick to the pan?

Bundt and tube cakes need thorough greasing and flouring to prevent sticking. Make sure every nook and cranny of your pan is coated, and don’t skip the flour after greasing—it really does make a difference.

Can I make this recipe without a Bundt pan?

Absolutely! You can use two standard loaf pans or even a 9×13-inch pan. Just keep an eye on the bake time, as thinner cakes will finish faster.

What’s the best way to check for doneness?

Insert a toothpick or cake tester into the thickest part of the cake. If it comes out clean or with just a few moist crumbs, your Caramelized Peach and Brown Sugar Pound Cake is ready.

How can I make this cake gluten-free?

Swap the all-purpose flour for your favorite gluten-free baking blend, making sure it contains a binder like xanthan gum. The texture may differ slightly, but the delicious flavors will shine through!

Final Thoughts

I hope you’re as excited as I am to bring this Caramelized Peach and Brown Sugar Pound Cake into your kitchen. It’s the kind of treat that’s always met with big smiles and requests for second helpings. Gather your peaches, preheat your oven, and get ready to savor one of the best cakes you’ll ever bake—enjoy every slice!

Caramelized Peach and Brown Sugar Pound Cake Recipe

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4.9 from 29 reviews

Author: admin
Total Time: 1 hour 35 minutes
Yield: 12 servings 1x
Diet: Vegetarian

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Description

Indulge in the delicious flavors of summer with this Caramelized Peach and Brown Sugar Pound Cake. Moist and rich, this cake is bursting with sweet caramelized peaches and the warm notes of brown sugar. Perfect for dessert or a sweet treat any time of day.

Ingredients

Scale

Cake:

1 1/2 cups unsalted butter, softened
1 1/2 cups brown sugar, packed
1/2 cup granulated sugar
5 large eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup sour cream

Caramelized Peaches:

3 ripe peaches, peeled and diced
2 tablespoons unsalted butter
2 tablespoons brown sugar
1/2 teaspoon ground cinnamon

Additional:

Powdered sugar for dusting (optional)

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Instructions

Preheat the Oven: Preheat oven to 325°F. Grease and flour a 10-inch Bundt or tube pan.
Caramelize Peaches: In a skillet, melt 2 tablespoons butter with 2 tablespoons brown sugar and cinnamon. Add diced peaches and cook for 5 minutes until softened and caramelized. Set aside to cool.
Prepare Batter: In a large mixing bowl, cream softened butter, brown sugar, and granulated sugar until light and fluffy. Beat in eggs one at a time, then add vanilla. In a separate bowl, whisk together flour, baking powder, and salt. Add dry mixture to wet mixture alternately with sour cream, mixing just until combined.
Combine and Bake: Gently fold in caramelized peaches. Spread batter evenly into prepared pan. Bake for 65–75 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Serve: Cool in the pan for 15 minutes, then invert onto a wire rack to cool completely. Dust with powdered sugar before serving.