Brown Sugar Walnut Pound Cake With Peach Maple Sauce Recipe

Ingredients

1 lb. all-purpose flour

1 tbsp. Coarse salt

4 stick softened unsalted butter

2 c. packed dark-brown sugar

1 tsp. pure vanilla extract

9 large room-temperature eggs

2 c. toasted, chopped walnuts

1 c. pure maple syrup

1 c. packed light-brown sugar

1 stick unsalted butter

1 tsp. course salt

1/4 c. heavy cream

1 peach

Preparation

Step 1Preheat oven to 325 degrees F. Butter two 5- by 9-inch loaf pans. Combine flour and 1 tablespoon salt in a bowl.Step 2Cream butter and dark-brown sugar with a mixer on high speed until pale and fluffy, for 8 minutes. Scrape down sides of bowl. Reduce speed to medium, and add vanilla extract.Step 3Lightly beat eggs, and add to mixer bowl in 4 additions, mixing thoroughly after each and scraping down sides. Reduce speed to low, and add flour mixture in 4 additions, mixing until just incorporated. Fold walnuts into finished batter. Divide batter between pans. Tap on counter to distribute; smooth tops.Step 4Bake until a tester inserted into center of each cake comes out clean, about 65 minutes. Let cool in pans on a wire rack for 30 minutes. Remove from pans, and let cool completely on wire rack.Step 5Make the peach-maple sauce: Combine maple syrup, light-brown sugar, 1 stick unsalted butter, and 1 teaspoon salt in a saucepan. Cook over medium-high heat, stirring, until sugar dissolves and liquid comes to a boil. Cook for 2 minutes more. Stir in heavy cream, and bring to a boil. Remove from heat; add sliced peaches. Let thicken, 5 minutes. Looking for more dessert ideas? Check out our homemade chocolate chip cookie recipes, apple pie recipes, and chocolate cake recipes.