Brown Butter Peach Poundcake With Peach Whipped Cream

16 Servings
1 hr 25 min

Summer is wrapping up, everyone is starting to move on to fall baking, but I am still OBSESSED with all things peach! This peach poundcake is my husband’s favorite dessert. It is bursting with peaches! We are adding peach purée AND diced peaches. The cake is SO moist from that peach purée and an extra egg yolk. The brown butter gives it a nice toasty, nutty flavor and then the peach whipped cream brings a refreshing creaminess to the cake. Absolute perfection. This cake is amazing with a cup of coffee for a snack or an after dinner dessert! I won’t judge if you eat the leftovers for breakfast the next morning!

Brown Butter Peach Poundcake With Peach Whipped Cream
Recipe details
  • 16  Servings
  • Prep time: 10 Minutes Cook time: 75 Minutes Total time: 1 hr 25 min
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  • 1 cup unsalted butter
  • 3 ripe peaches
  • 1 tbsp lemon juice
  • 1 1/2 cup granulated sugar
  • 3 eggs
  • 1 egg yolk
  • 1 1/2 tsp vanilla extract
  • 2 1/2 cup all purpose flour
  • 2 1/2 tsp baking powder
  • 3/4 tsp kosher salt
  • 2 cups heavy whipping cream
  • 2-4 tbsp powdered sugar

Preheat oven to 325°. Start by browning the butter. In a light colored pan, melt the butter over medium-low heat. Once melted, continually stir so that it cooks evenly. It will begin to foam and crackle. Continue to cook until brown specks appear on the bottom. This will take about 5-7 minutes. Immediately transfer to a cool container. Let come to room temperature before using.
Dice one peach into small chunks. Purée the other 2 peaches in a food processor with the lemon juice. Measure out 1 cup of the peach purée. Save the rest for the whipped cream.
In a large mixing bowl, whisk cooled browned butter and sugar together. Add in eggs and egg yolk one at a time. Mix in vanilla and 1 cup peach purée. Set aside.
In another mixing bowl, whisk together flour, baking powder, and salt. Add dry ingredients to wet ingredients ⅓ at a time. Mix until just incorporated. Gently fold in diced peaches.
Grease a 9x5 loaf pan or line with parchment paper. Pour batter in. Bake at 325° for 75-85 minutes until toothpick comes out clean. Let cool in pan for 10 minutes. Remove and place on cooling rack to cool at least 1 hour.
While cooling, make the whipped cream. Pour heavy whipping cream into bowl of a stand mixer. Turn mixer on to medium speed and beat until it makes soft peaks. Add powdered sugar to taste depending how sweet you like your whipped cream. Fold in peach purée 1 tbsp at a time. Add in about 3-4 tbsp. You don't want it to become runny.
Once the loaf has cooled, slice and serve with a dollop of whipped cream. Enjoy with a cup of coffee and good company!
  • Adapted from NYT Cooking,
Sav | Lagom Eats
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