Reviews (1)
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16 Ratings
5 star values:
8
4 star values:
6
3 star values:
1
2 star values:
0
1 star values:
1
Martha Stewart Member
Rating: 4 stars
05/31/2014
I made this for my best friend's birthday. She loves nuts & spices. I think I will double the sauce & peaches as it definitely compliments/embellishes the cake. (Maybe add some nutmeg too.) I used freshly ground spelt. It was moist, the crumb was good & tasted delicious except for the coarse salt. Why on earth would you call for coarse salt? It nearly ruined the cake. I used a culinary sea salt in coarse grind & I won't make that choice again. Excellent on all other points.
Back to Brown Sugar-Walnut Pound Cake with Peach-Maple Sauce
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Brown Sugar-Walnut Pound Cake with Peach-Maple Sauce
Recipe Summary
Yield: Makes 2 cakes
Ingredients
For the Cake
1 pound (3 1/4 cups) all-purpose flour
1 tablespoon coarse salt
4 sticks softened unsalted butter, plus more for pans
2 cups packed dark-brown sugar
1 teaspoon pure vanilla extract
9 large, room-temperature eggs
2 cups toasted, chopped walnuts
For the Topping
1 cup pure maple syrup
1 cup packed light-brown sugar
1 stick unsalted butter
1 teaspoon coarse salt
1/4 cup heavy cream
1 or 2 sliced peaches
Gallery
Brown Sugar-Walnut Pound Cake with Peach-Maple Sauce
Recipe Summary
Yield: Makes 2 cakes
Gallery
Brown Sugar-Walnut Pound Cake with Peach-Maple Sauce
Brown Sugar-Walnut Pound Cake with Peach-Maple Sauce
Brown Sugar-Walnut Pound Cake with Peach-Maple Sauce
Recipe Summary
Yield: Makes 2 cakes
Recipe Summary
Yield: Makes 2 cakes
Yield: Makes 2 cakes
Makes 2 cakes
Ingredients
Ingredients
1 pound (3 1/4 cups) all-purpose flour
1 tablespoon coarse salt
4 sticks softened unsalted butter, plus more for pans
2 cups packed dark-brown sugar
1 teaspoon pure vanilla extract
9 large, room-temperature eggs
2 cups toasted, chopped walnuts
1 cup pure maple syrup
1 cup packed light-brown sugar
1 stick unsalted butter
1 teaspoon coarse salt
1/4 cup heavy cream
1 or 2 sliced peaches
Directions
Preheat oven to 325 degrees. Butter two 5-by-9-inch loaf pans. Combine flour and 1 tablespoon salt in a bowl.
Cream 4 sticks 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.
Lightly 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.
Bake 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.
Make 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.
Reviews (1)
Add Rating & Review
16 Ratings
5 star values:
8
4 star values:
6
3 star values:
1
2 star values:
0
1 star values:
1
Martha Stewart Member
Rating: 4 stars
05/31/2014
I made this for my best friend's birthday. She loves nuts & spices. I think I will double the sauce & peaches as it definitely compliments/embellishes the cake. (Maybe add some nutmeg too.) I used freshly ground spelt. It was moist, the crumb was good & tasted delicious except for the coarse salt. Why on earth would you call for coarse salt? It nearly ruined the cake. I used a culinary sea salt in coarse grind & I won't make that choice again. Excellent on all other points.
Reviews (1)
Add Rating & Review
16 Ratings
5 star values:
8
4 star values:
6
3 star values:
1
2 star values:
0
1 star values:
1
Add Rating & Review
16 Ratings
5 star values:
8
4 star values:
6
3 star values:
1
2 star values:
0
1 star values:
1
16 Ratings
5 star values:
8
4 star values:
6
3 star values:
1
2 star values:
0
1 star values:
1
16 Ratings
5 star values:
8
4 star values:
6
3 star values:
1
2 star values:
0
1 star values:
1
- 5 star values:
- 8
- 4 star values:
- 6
- 3 star values:
- 1
- 2 star values:
- 0
- 1 star values:
- 1
Martha Stewart Member
Rating: 4 stars
05/31/2014
I made this for my best friend's birthday. She loves nuts & spices. I think I will double the sauce & peaches as it definitely compliments/embellishes the cake. (Maybe add some nutmeg too.) I used freshly ground spelt. It was moist, the crumb was good & tasted delicious except for the coarse salt. Why on earth would you call for coarse salt? It nearly ruined the cake. I used a culinary sea salt in coarse grind & I won't make that choice again. Excellent on all other points.
Martha Stewart Member
Rating: 4 stars
05/31/2014
I made this for my best friend's birthday. She loves nuts & spices. I think I will double the sauce & peaches as it definitely compliments/embellishes the cake. (Maybe add some nutmeg too.) I used freshly ground spelt. It was moist, the crumb was good & tasted delicious except for the coarse salt. Why on earth would you call for coarse salt? It nearly ruined the cake. I used a culinary sea salt in coarse grind & I won't make that choice again. Excellent on all other points.
Rating: 4 stars
All Reviews for Brown Sugar-Walnut Pound Cake with Peach-Maple Sauce
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Brown Sugar-Walnut Pound Cake with Peach-Maple Sauce
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
