mixed flour, 2 cups
half a teaspoon of baking powder
half a teaspoon of salt
softened unsalted butter, measuring 1 cup
1.5 cups of sugar, granulated
4 sizable eggs
1-tsp. vanilla essence
half a cup of whole milk
1 cup of toasted, chopped pecans
Three cups of sliced peaches, either fresh or frozen
Brown sugar, 1/4 cup
1-tsp of lemon juice
0.5 teaspoons of cinnamon powder
How to Follow
The oven should be preheated to 350°F, or 175°C. Preheat a loaf pan that measures 9 by 5 inches and dust it with flour.
Combine the flour, baking soda, and salt in a medium-sized mixing basin.
Whip the granulated sugar and butter in a large bowl until they are light and fluffy, which should take approximately three to four minutes.
While beating vigorously after each addition, gradually add the eggs. Add the vanilla essence and mix well.
Alternate adding the flour combination and milk to the butter mixture in a slow, steady stream, starting and stopping with the flour mixture. Combine just until well blended.
Mix in the pecans that have been roasted.
Transfer the batter to the loaf pan that has been preheated and use a spatula to level the surface.
When a toothpick inserted in the middle comes out clean, bake for 60 to 70 minutes. Transfer the cake to a wire rack and allow it to cool entirely after 10 minutes of cooling in the pan.
The peach compote should be made while the cake is in the oven. Beat the peaches with the brown sugar, lemon juice, and ground cinnamon in a medium saucepan. About ten to fifteen minutes of cooking time, stirring regularly, should be enough time for the peaches to soften and the sauce to thicken over medium heat.
Top each slice of pound cake with a big dollop of warm peach compote.
Tips and Variations
Simply leave out the pecans or swap them out for chocolate chips for a nut-free alternative. You may use frozen or canned peaches instead of fresh ones, or you can use apples or berries instead if peaches aren’t in season. Making the compote the day before and gently reheating it before serving is a great way to save time. You may make this cake ahead of time and store it in the freezer for later; just defrost it when you’re ready to eat
