Peach Pound Cake

Part pound cake, part upside-down cake, and entirely irresistible. Brown sugar-coated peach slices line the bottom of a bundt pan, and a dense, moist batter gets poured right over them. When you flip the cake out after baking, those peaches are on top, lightly caramelized and glistening.

Lemon yogurt in the batter does two things: it adds a subtle citrus tang that pairs beautifully with the peaches, and it keeps the crumb tender and moist without loading up on butter or oil. One whole egg plus an extra white keeps the cake light while still giving it that dense pound cake structure.

Beat the batter for a full three minutes at medium speed. This develops enough structure for the cake to support those peach slices on top without collapsing.

Kitchen Tips

• Use ripe but firm peaches. Overripe peaches release too much juice during baking and make the bottom of the cake soggy.
• Grease the bundt pan well, especially the tube and crevices. Peach sugar sticks aggressively and a poorly greased pan means a broken cake.
• Cool for exactly 10 minutes before flipping. Too soon and the cake falls apart; too long and the caramelized peaches cement to the pan.

Variations

• Use nectarines or plums instead of peaches for a late-summer twist.
• Add a teaspoon of cinnamon to the batter for warm spice alongside the fruit.
• Drizzle a simple lemon glaze over the cooled cake for extra sweetness and shine.