Best Brown Sugar Walnut Pound Cake With Peach Maple Sauce Recipes

Brown Sugar-Walnut Pound Cake with Peach-Maple Sauce image

Provided by Martha Stewart

Yield Makes 2 cakes

Number Of Ingredients 13

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

Steps:

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.

Walnut Dessert Sauce image

Provided by Taste of Home

Categories Desserts

Time 35m

Yield 2 cups.

Number Of Ingredients 6

3/4 cup light corn syrup
1/2 cup maple syrup
1/4 cup sugar
1/4 cup water
1-1/4 cups coarsely chopped walnuts
Ice cream or pound cake

Steps:

In a heavy saucepan, combine the corn syrup, maple syrup, sugar and water; bring to a boil, stirring constantly. Stir in walnuts. , Reduce heat; simmer, uncovered, for 25 minutes. Serve over ice cream or pound cake. Store in the refrigerator.

Nutrition Facts :

Maple Walnut Pound Cake image

Provided by Annacia

Categories Dessert

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 14

1 cup butter or 1 cup margarine, softened
1 1/2 cups granulated sugar
1/2 cup brown sugar, packed
2 1/4 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup milk
1 tablespoon maple flavoring
5 eggs
1 1/2 cups walnuts, chopped
1 cup powdered sugar
1 tablespoon milk (add extra by tsp if needed)
1/2 teaspoon maple flavoring
walnut halves (to garnish)

Steps:

In mixer bowl cream butter and sugars until fluffy.
In another bowl combine flour, baking powder and salt.
In measuring cup combine milk and maple flavoring, and beat into butter mixture alternatively with flour mixture.
Beat in eggs 1 at a time.
Mix in 1 1/2 cups chopped walnuts.
Turn into greased 9 or 10 inch tube pan and bake in lower third of 300-degree oven 1 hour to 1 hour 15 minutes, just until pick inserted into center comes out clean.
Cool in pan 15 minutes, then turn out onto rack to cool completely.
Drizzle with maple glaze and garnish with walnuts.
Maple Glaze:
In a small bowl mix 1 cup sifted powdered sugar with 1 to 1 1/2 tablespoons
Milk to make a glaze of thick pouring consistency. Stir in 1/2 teaspoons maple flavoring.