When my neighbor made this for me, I just had to ask for the recipe.
This decadent pound cake combines the rich flavors of butter and pecans with the sweet tanginess of peach compote. It’s perfect for a special occasion or a delightful afternoon treat.
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Ingredients for Pound Cake:
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 2 cups |
| Baking powder | 2 teaspoons |
| Salt | 1/2 teaspoon |
| Unsalted butter, softened | 1 cup |
| Granulated sugar | 1 1/2 cups |
| Large eggs | 4 |
| Vanilla extract | 1 teaspoon |
| Whole milk | 1/2 cup |
| Chopped pecans, toasted | 1 cup |
Ingredients for Peach Compote:
| Ingredient | Quantity |
|---|---|
| Fresh or frozen peaches, sliced | 3 cups |
| Brown sugar | 1/4 cup |
| Lemon juice | 1 tablespoon |
| Ground cinnamon | 1/2 teaspoon |
Instructions:
- Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large mixing bowl, beat butter and granulated sugar until light and fluffy (about 3-4 minutes).
- Beat in eggs one at a time, then stir in vanilla extract.
- Alternately add flour mixture and milk to butter mixture, beginning and ending with flour. Mix until just combined.
- Fold in toasted pecans.
- Pour batter into prepared loaf pan and smooth top.
- Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. Let cool in pan for 10 minutes before transferring to a wire rack to cool completely.
- While cake bakes, prepare peach compote. Combine peaches, brown sugar, lemon juice, and cinnamon in a medium saucepan. Cook over medium heat, stirring occasionally, until peaches are soft and mixture thickens (about 10-15 minutes).
- Serve pound cake with a generous spoonful of warm peach compote.
