Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a large mixing bowl, beat the butter and granulated sugar together until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the flour mixture to the butter mixture, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined.
Fold in the toasted pecans.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
While the cake is baking, prepare the peach compote. In a medium saucepan, combine the peaches, brown sugar, lemon juice, and ground cinnamon. Cook over medium heat, stirring occasionally, until the peaches are soft and the mixture has thickened, about 10-15 minutes.
Serve the pound cake with a generous spoonful of warm peach compote on top.
Variations & Tips
For a nut-free version, you can easily omit the pecans or replace them with chocolate chips for a different twist. If peaches aren’t in season, feel free to use canned or frozen peaches, or even substitute with other fruits like apples or berries. To save time, you can prepare the compote a day ahead and reheat it gently before serving. This cake also freezes well, so you can bake it in advance and just thaw it out when you’re ready to enjoy it.
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