Roasted Peach Pound Cake
Serves: 8-10 servings
Roasted Peaches:
  • 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
  1. Prepare the peaches: Preheat oven to 325ºF. Line a baking sheet with parchment paper and set aside.
  2. In a small bowl, toss together peach slices, sugar, and cinnamon until combined. Spread mixture on prepared baking sheet and bake for 35 minutes.
  3. Remove from oven and set aside to cool completely.
  4. Prepare the cake: Grease a standard (9 inch) loaf pan well and set aside.
  5. 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.
  6. Add half the flour, followed by the soy milk and then the remaining flour. Beat until just combined.
  7. Use a rubber spatula to gently fold in the roasted peaches and stir until they’re evenly distributed. Pour batter into prepared loaf pan.
  8. Prepare the topping: Combine sugar and cinnamon in a small bowl. Sprinkle over the top of the cake.
  9. Bake (with the oven still at 325ºF) about 65-70 minutes, until a knife inserted in the center comes out clean.
Plan Ahead
  1. 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.
Recipe by Overtime Cook at