Roasted Peach Pound Cake is the summery cake that will allow you to make the most of summer’s bounty!
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I’ve always had a love/hate relationship with summer’s stone fruits. On one hand, who doesn’t love a good peach? Or plum. Or nectarine. Etc. They’re sweet and juicy and just make people happy.
So what’s the hate all about? I just wish they would be less…finicky. In the autumn, I can buy a bag of apples and keep them in my fridge for (what feels like) months without anything going wrong. Summer fruit, however, doesn’t keep that way. It goes from too hard to too soft in (what feels like) minutes. You can’t stock up on peaches for the week, because if they’re good on Sunday, by Thursday they’re over-ripe. So frustrating, isn’t it?
The good news is, when you roast your peaches, they’re so forgiving. A little too hard? No problem. Kinda over-soft? Don’t worry about it. They’re juicy and bursting with flavor and so addictive. Guys, I warned you! Seriously, when you roast your peaches for this recipe, you should double it, because you’ll probably eat most of them on the tray before you get to actually bake anything with them!
Meet Roasted Peach Pound Cake – AKA your new summer favorite!
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- 3 peaches, thinly sliced
- ¼ cup sugar
- 1 ½ teaspoon cinnamon
- ½ cup oil
- ½ cup sugar
- ⅓ cup brown sugar
- 3 eggs
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoons vanilla extract
- 1 ⅔ cups flour
- ¼ cup soy milk or milk
- 1 tablespoon sugar
- 1 teaspoon cinnamon
- Prepare the peaches: Preheat oven to 325ºF. Line a baking sheet with parchment paper and set aside.
- In a small bowl, toss together peach slices, sugar, and cinnamon until combined. Spread mixture on prepared baking sheet and bake for 35 minutes.
- Remove from oven and set aside to cool completely.
- Prepare the cake: Grease a standard (9 inch) loaf pan well and set aside.
- In the bowl of an electric mixer, combine oil, sugar, brown sugar, eggs, baking powder, baking soda, salt, and vanilla. Beat until combined and smooth.
- Add half the flour, followed by the soy milk and then the remaining flour. Beat until just combined.
- Use a rubber spatula to gently fold in the roasted peaches and stir until they’re evenly distributed. Pour batter into prepared loaf pan.
- Prepare the topping: Combine sugar and cinnamon in a small bowl. Sprinkle over the top of the cake.
- Bake (with the oven still at 325ºF) about 65-70 minutes, until a knife inserted in the center comes out clean.
- This cake freezes well in an airtight container or bag. You can roast the peaches for the cake up to 2 days ahead of time and store in the fridge.
Tools Needed for This Recipe:
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Thanks for stopping by! Check back soon for even more delicious food! -Miriam
Disclosure: This post contains affiliate links, which means that a small percentage of every purchase made through that link goes to help support this blog. This recipe originally appeared in my column in Ami/Whisk Magazine.
Should the peaches be peeled or with skin on?
No need to peel them.
I’ve been looking for a Babka cake recipe with mangoes (like the ones they sell at Trader Joe’s https://www.traderjoes.com/fearless-flyer/article/3007 ). Do you think this pound cake would work by substituting mangoes?