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Ginger-Peach Pound Cake with Caramelized Peaches

A dense, but not heavy, pound cake loaded with fresh peaches and topped with caramelized peaches and a sweet glaze. Serve warm with vanilla ice cream for a perfect summer dessert.
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Prep Time 30 minutes
Cook Time 1 hour 25 minutes
Total Time 1 hour 55 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

For the cake
  • 3 cups peaches peeled and pitted; about 6 peaches
  • 3 cups 381 grams all-purpose flour
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup 2 sticks or 226 grams unsalted butter, at room temperature
  • 1 3/4 cups 350 grams granulated sugar
  • 1/2 cup 128 grams brown sugar, packed
  • 6 large eggs at room temperature
  • 2 teaspoons 10 ml vanilla extract
  • 1/2 cup sour cream
For the caramelized peaches
  • 6 tablespoons 85 grams unsalted butter
  • 1 1/2 cups 383 grams brown sugar, packed
  • 1/4 cup 63 ml water
  • 1 teaspoon 5 ml vanilla extract
  • 1/2 teaspoon ground ginger
  • 2 peaches peeled, pitted, and thinly sliced
  • Reserved juice from shredded peaches

Method
 

To make the cake
  1. Preheat the oven to 350 degrees (180 C). Thoroughly grease and flour a large bundt pan; set aside.
  2. Shred or finely chop the peeled peaches and place in a fine mesh sieve set over a medium bowl. Allow the peaches to drain while preparing the cake batter. Reserve the peach juice for the caramelized peaches.
  3. In a large bowl, combine the flour, ginger, baking soda, and salt; set aside.
  4. In another large bowl, or the bowl of a standing mixer, cream the butter and sugar together until light and fluffy, about 1 minute.
  5. Add the eggs, one at a time, mixing well between each addition. Stir in the vanilla.
  6. Add 1/3 of the flour mixture, mixing until just combined. Add half of the sour cream, mixing until just combined. Scrape the bowl if needed. Add the remaining flour mixture in two more batches, alternating with the remaining sour cream, and only mixing until just combined. Do not over mix.
  7. Fold in the prepared peaches (but not the juice).
  8. Pour the batter into the prepared pan and bake for 60 to 65 minutes, or until a toothpick inserted in the center comes out with a crumb or two clinging to it.
  9. Allow the cake to cool in the pan for 10 minutes before glazing.
To make the caramelized peaches
  1. While the cake is baking, combine the butter, brown sugar, water, ginger, vanilla, and peach juice in a small saucepan set over medium high heat. Bring to a low boil, stirring to dissolve the sugar.
  2. Once the sugar is dissolved, stir in the sliced peaches. Reduce to a simmer, and continue cooking, stirring occasionally, for 20 minutes.
  3. After the cake has cooled for 10 minutes, use a wooden skewer to poke holes all along the top of the cake. Drizzle half of the liquid from the caramelized peaches over the cake while it is still in the pan. Allow to rest for 5 minutes.
  4. Turn the cake out of it pan onto a cake plate and poke more holes in the cake with a wooden skewer. Pour the remaining glaze and the caramelized peaches over the top of the cake. Allow to cool for another 10 minutes or so. Serve warm with vanilla ice cream.

Notes

Serve warm with vanilla ice cream. This cake is best enjoyed fresh, but leftovers can be stored covered at room temperature for up to 2 days.