Ingredients
- Pound Cake:
- Butter, for greasing the tube pan
- ¼ cup demerara sugar
- 3 cups cake flour, sifted
- 1 teaspoon kosher salt
- ½ pound (2 sticks) unsalted butter, at room temperature (use Kerry Gold or European butter)
- 2 ½ cups granulated sugar
- 6 extra-large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 2 teaspoons grated lemon zest
- 1 cup heavy cream
Sautéed Peaches
- 4 peaches, sliced
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
- 2 tablespoons unsalted butter
- pinch of kosher salt
Oat Crumble
- 1 cup whole oats
- 1 cup pecans or walnuts
- 1/2 cup golden brown sugar
- 2 tablespoons unsalted butter
- 1 teaspoon ground cinnamon
- pinch of kosher salt
- Optional additional toppings: whipped cream, vanilla ice cream
Instructions
For the pound cake:
- I know this will seem totally counter intuitive, but DO NOT preheat the oven. Place a rack in the oven so the cake will sit in the center. Generously butter a 12-cup tube pan. Be sure it doesn't have a removable bottom. You can also use a bundt cake pan or two loaf pans (8½ x 4½ x 2½ inches). Whatever you use, it's super important to GENEROUSLY butter. Then sprinkle the pan with the demerara sugar, tilting the pan or pans to make an even coating of the sugar over the bottom and sides. Set aside the pan or pans.
- To sift your cake flour (this will make your cake super light and fluffy!), put a sifter over a large bowl. Add the flour to the sifter and sift into the bowl.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and granulated sugar on medium speed for 5 minutes. Keep beating until the mixture is light, yellow and fluffy. With the mixer on medium-low, add the eggs one at a time, mixing well after each addition. Then mix in the vanilla extract and lemon zest. Put the mixer on low and add the flour mixture in thirds alternately with the cream. Begin and end with flour and scrape down the sides of the bowl to combine. If the mixture looks a little curdled, no worries! Increase the speed to medium and beat for 3 minutes. After you finish beating the batter should be very light and fluffy.
- Pour the batter into the prepared pan, use a spatula to smooth the top, and place in the cold oven. Turn the oven to 350 degrees and bake for 50 to 55 minutes. The pound cake is done when you insert a toothpick and it comes out clean. Cool in the pan for 30 minutes on a rack, and then carefully flip the cake out of pan onto the baking rack. Continue to cool.
For the peaches:
- In a saucepan, add all the ingredients: peaches, lemon zest, lemon juice, cinnamon, vanilla extract, butter and salt. Over medium heat sauté the mixture until the peaches start releasing their juices and start breaking down. Don't let the peaches turn into jam......when there are still large pieces of peaches, turn off the heat. Set aside to cool.
For the crumble:
- In a food processor, combine oats, nuts (pecans or walnuts), brown sugar, butter, cinnamon and salt. Whiz and pulse several times until it resembles a crumb topping. Spread on a parchment lined sheet pan and bake at 375 degrees F for about 8 minutes, until golden brown. Let cool.
To assemble:
- Divide pound cake between bowls or mason jars. Top with peaches and crumble. Optional additional toppings: whipped cream, vanilla ice cream. If you serve with vanilla ice cream I highly recommend warming up the peaches first!
For a fun pound cake bar:
- Cut pound cake into squares and place on a platter. Heat peaches and serve in a large bowl. Put crumble and additional toppings in individual bowls. Let your guests make their own!