Ingredients
U.S. Metric Conversion chart
Cake:
1 pound(s) (3 1/4 cups) all-purpose flour
1 tablespoon(s) coarse salt
4 stick(s) softened unsalted butter, plus more for pans
2 cup(s) packed dark-brown sugar
1 teaspoon(s) pure vanilla extract
9 large room-temperature eggs
2 cup(s) toasted, chopped walnuts
Topping:
1 cup(s) pure maple syrup
1 cup(s) packed light-brown sugar
1 stick(s) unsalted butter
1 teaspoon(s) course salt
1/4 cup(s) heavy cream
1 peach, sliced, or up to 2 peaches, if desired
Directions
1. Preheat oven to 325 degrees F. Butter two 5- by 9-inch loaf pans. Combine flour and 1 tablespoon salt in a bowl.
2. Cream 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.
3. 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.
4. 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.
5. 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.
