Every time I make pound cake I’m reminded how much I absolutely love it.  It’s so extremely rich and moist yet not overly sweet; a near perfect balance.  It’s also a great vessel for frosting, brown butter frosting specifically.  Because, as if pound cake doesn’t have enough butter in it?  Why don’t I go ahead and top it with extra butter, good plan.  And that drizzle on top? It’s a thinned out cream cheese frosting.  Another good plan.

Please don’t ask me for the calories, nutrition info or if this is diabetic friendly.  If you care, then my friend, this isn’t the cake for you.

Moving on.

Ok, but seriously, this cake, to.die.for.  I love peaches, but not always in dessert, especially not in cake.  It’s too slimy for cake.  Until I made this cake.  Something about all of the flavors and textures coming together really created the perfect balance of cake/fruit ratio.  Or maybe my deep love for poundcake doesn’t discriminate. Either way, this cake = amazing!  It slices perfectly, like butter (the way a pound cake should slice)! Almost every bite has a bit of peach in it because of the small chunks I cut the peaches in.  It’s the perfect ratio of peach/cake.  The frosting, well, I think I could eat the stuff with a spoon, for every meal, and it still wouldn’t be enough.  It’s so good I’d always want more.  Next time I might just double the recipe, because I can!

I made this cake for a baby shower over the weekend, it was a total pinterest kinda occasion.  We had mustache decor, chevron stripes, matchy matchy food.  Totally pinteresting, am I right?!?! Which is why the brown butter frosting is orange (um, in case you were unaware that brown butter isn’t in fact neon orange, now you are)… without a little food coloring it would be more of an off white color (just for reference).  The cake was a huge winner at the shower, and just this 1 cake was enough for a crowd.

Notes:

If you don’t like peaches, change it out what whatever fruit you do like: strawberries, raspberries, cherries, etc…  the base of the cake is really one of the best pound cake recipes I’ve come across and goes so well with any additions (chopped dark chocolate chunks would be delicious too!)

Pound cakes taste best a day or 2 after you’ve baked them.  Bake the cake, let it cool (remove from the pan), then wrap it up and chill it for a day or so.  Chill it with or without the frosting, either way works great.

Freezing the cake: Yes, this cake freezes beautifully.  In fact, I made the cake, frosted it and THEN froze it.  The day I planned on serving it all I had to do was unwrap it, thaw it and drizzle the cream cheese frosting over it and I was good to go.  So easy.

The cake serves anywhere from 10-20 people.  If it’s your only dessert, it will serve closer to 10, but if it’s for a party and there are other dessert options, you’ll easily serve 20, or more!

 

Peaches and Cream Pound Cake with Brown Butter Frosting

Peaches and Cream Pound Cake with Brown Butter Frosting

Ingredients

    Peaches and Cream Pound Cake:
  • 3 sticks (1 1/2 cups) butter, room temperature
  • 3 cups sugar
  • 1 cup heavy cream
  • 3 tsp vanilla extract
  • 6 eggs, room temperature
  • 1 tsp salt
  • 3 cups flour (+ 1 tbsp)
  • 3 peaches (about 2 cups chopped)
  • Brown Butter Frosting:
  • 1 stick unsalted butter
  • 2 cups powdered sugar
  • 2 tbsp heavy cream
  • pinch of salt (omit is you’re using salted butter)
  • Food coloring (optional)
  • Cream Cheese Drizzle:
  • 2 oz cream cheese
  • 2 tbsp. unsalted butter, at room temperature
  • 1 tsp. vanilla extract
  • 1 cups confectioners’ sugar, sifted
  • 1-2 tbsp milk (more/less depending on the consistency you want)

Instructions

Peaches and Cream Cake:

Preheat the oven to 325°F. Grease a 10-inch tube pan or a 12-cup bundt pan.

Place the butter and cream in a large bowl and beat with a mixer on medium speed until smooth (about 1 minute).

Add the sugar, increase the speed to high, and beat until light and airy (at least five minutes).

Add the eggs, one at a time, beating after each addition and scraping down the sides of the bowl with a rubber spatula as needed.

Add the vanilla, then the flour and salt. Beat just until incorporated.

Mix the peaches and 1 tbsp flour in a small bowl. Fold into the cake batter.

Pour the batter into the prepared pan and shake or tap on the counter to even out the top. Bake until the cake is golden brown and a toothpick inserted in the cake comes out clean, about 1 hour.

Place the pan on a cake rack and cool for 20 minutes, then remove the cake from the pan and let it cool completely.

Brown Butter Frosting:

In a small saucepan heat butter over low heat until melted.

Continue heating (swirling occasionally) until butter turns a light brown. Remove from heat and allow to cool slightly (put it in the fridge to speed this along).

In a large mixing bowl combine powdered sugar, vanilla and cooled brown butter and beat on low speed until combined. Add cream and increase speed and continue beating for about 2 minutes. This makes a thin layer of frosting for the entire cake. If you want a thick layer, double the recipe.

Cream Cheese Drizzle:

Combine the cream cheese and butter in the bowl of an electric mixer. Beat on medium-high speed until well combined and smooth, about 2-3 minutes. Mix in the vanilla extract. Gradually beat in the confectioners’ sugar until totally incorporated, increase the speed and then beat until smooth. Add milk as necessary. Drizzle onto cake using a spoon.

http://www.fatgirltrappedinaskinnybody.com/2013/07/peaches-cream-pound-cake-brown-butter-frosting/

 

Recipe heavily modified from Cinnamon Cream Cheese Pound Cake

 

I managed to take some of the cake home after the baby shower, and I conveniently had some brown butter ice cream in the freezer to eat with it.  You guys.  WOAH.  Just WOAH.  I posted this picture on instagram but only just now (9/2/13) added the picture to the blog.

 

peach pound cake with brown butter ice cream