Butter pecan pound cake with peach compote is one of those delightful desserts that bring warmth and comfort to any gathering. This recipe combines the nutty richness of pecans with the buttery goodness of a classic pound cake, topped with a sweet and slightly tangy peach compote. It’s perfect for family get-togethers, potlucks, or just a weekend treat. I came across this recipe during a summer trip to Georgia, where peaches are a staple, and it quickly became a favorite in my household. This cake is not only delicious but also quite easy to make, even with a busy schedule. Trust me, the mix of textures and flavors will have you coming back for seconds.
This delightful cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of freshly whipped cream. Serve it alongside a cup of coffee or tea for a cozy afternoon treat. For a full Southern-inspired meal, you can pair it with a light and crisp salad and some roasted chicken or grilled pork chops.
Butter Pecan Pound Cake with Peach Compote
Servings: 12 servings
Ingredients
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup unsalted butter, softened
1 1/2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1/2 cup whole milk
1 cup chopped pecans, toasted
3 cups fresh or frozen peaches, sliced
1/4 cup brown sugar
1 tablespoon lemon juice
1/2 teaspoon ground cinnamon
Directions
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