This Butter Pecan Pound Cake with Peach Compote is the perfect blend of buttery richness, nutty pecans, and sweet, spiced peaches. It’s a dessert that brings together the warmth of homemade baking with the bright flavors of summer fruit.
Ingredients
For the Butter Pecan Pound Cake:
- 2 cups all-purpose flour: The base of your cake, providing structure.
- 2 teaspoons baking powder: Helps the cake rise, making it light and fluffy.
- 1/2 teaspoon salt: Balances the sweetness and enhances the flavors.
- 1 cup unsalted butter, softened: Adds rich flavor and moisture to the cake.
- 1 1/2 cups granulated sugar: Sweetens the cake and helps create a tender crumb.
- 4 large eggs: Bind the ingredients together and contribute to the cake’s structure.
- 1 teaspoon vanilla extract: Adds a warm, aromatic flavor.
- 1/2 cup whole milk: Adds moisture and tenderness to the cake.
- 1 cup chopped pecans, toasted: Provides a nutty flavor and a crunchy texture.
For the Peach Compote:
- 3 cups fresh or frozen peaches, sliced: The star of the compote, bringing sweetness and a juicy texture.
- 1/4 cup brown sugar: Adds a deep, caramel-like sweetness to the compote.
- 1 tablespoon lemon juice: Enhances the flavor of the peaches and balances the sweetness.
- 1/2 teaspoon ground cinnamon: Adds warmth and a touch of spice.
Instructions
Prepare the Butter Pecan Pound Cake:
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line it with parchment paper.
- Mix Dry Ingredients:
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
- Cream the Butter and Sugar:
- In a large mixing bowl, beat the softened butter and granulated sugar together with an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
- Add Eggs and Vanilla:
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract until combined.
- Combine Wet and Dry Ingredients:
- Gradually add the flour mixture to the wet ingredients, alternating with the whole milk, beginning and ending with the flour mixture. Beat just until combined, being careful not to overmix.
- Fold in Toasted Pecans:
- Gently fold in the toasted pecans until evenly distributed throughout the batter.
- Bake the Pound Cake:
- Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean. If the top begins to brown too quickly, you can tent the cake with aluminum foil.
- Cool the Cake:
- Once baked, remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then, transfer the cake to a wire rack to cool completely.
Make the Peach Compote:
- Cook the Peaches:
- In a medium saucepan, combine the sliced peaches, brown sugar, lemon juice, and ground cinnamon. Cook over medium heat, stirring occasionally, until the peaches break down and the mixture thickens slightly, about 10-15 minutes.
- Adjust Consistency:
- If the compote becomes too thick, you can add a splash of water or additional lemon juice to reach your desired consistency. Remove from heat and let it cool slightly before serving.
Serving Suggestions
- To Serve: Slice the Butter Pecan Pound Cake and top each slice with a generous spoonful of warm Peach Compote. The combination of the rich, buttery cake with the sweet, spiced peaches is heavenly.
- Garnish: For an extra touch, you can add a dollop of whipped cream or a scoop of vanilla ice cream alongside the cake. A sprinkle of additional toasted pecans on top adds a nice crunch.
Tips for Success
- Toast the Pecans: Toasting the pecans before adding them to the batter brings out their natural oils and enhances their flavor.
- Use Fresh Peaches: If peaches are in season, fresh peaches will give you the best flavor for the compote. However, frozen peaches work well too, especially when peaches are out of season.
- Storing Leftovers: Store any leftover cake in an airtight container at room temperature for up to 3 days. The Peach Compote can be stored in the refrigerator for up to a week and reheated gently before serving.
This Butter Pecan Pound Cake with Peach Compote is more than just a dessert—it’s a celebration of comforting, homemade flavors. Whether you’re serving it for a special occasion or just as a treat for your family, it’s sure to impress. Enjoy the delightful combination of buttery, nutty cake and juicy, sweet peaches in every bite!
