Sautéed Peaches over Pound Cake

Photo: Annabelle Breakey; Styling: Karen Shinto

Ripe peaches don't need much more than a little spiced sugar and butter to turn them into a grand topping for cake and ice cream.

Yield: Makes 4 servings
Recipe from Sunset

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Recipe Time

Total: 20 Minutes

Nutritional Information

Amount per serving
  • Calories: 411
  • Calories from fat: 37%
  • Protein: 3.8g
  • Fat: 17g
  • Saturated fat: 10g
  • Carbohydrate: 64g
  • Fiber: 1.6g
  • Sodium: 295mg
  • Cholesterol: 141mg


  • 2 tablespoons butter
  • 1/2 cup packed brown sugar
  • 2 cups peeled peach slices (about 4 medium peaches; see Notes)
  • 1/4 teaspoon cinnamon
  • 4 slices pound cake, cut 3/4 in. thick
  • Vanilla ice cream


  1. 1. Melt butter in a large frying pan over medium heat. Add brown sugar, peaches, and cinnamon, tossing slightly to coat. Cook peaches until softened and juices are released, stirring occasionally, about 5 minutes.
  2. 2. Toast pound cake slices in toaster until warm and slightly golden, about 2 minutes.
  3. 3. Put a cake slice into each of 4 bowls and top with warm peaches, distributing evenly. Serve with scoops of ice cream.
  4. Note: Nutritional analysis is per serving.

Out of season, you can substitute frozen peaches for fresh, just cook them a little longer to ensure they're heated through.

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