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Grilled Peaches and Pound Cake With Cider Vinegar Caramel Sauce

Grilled peaches over thick pound cake with a glossy cider vinegar caramel sauce—sweet, smoky, and tangy in every bite. You’ll get deep amber caramel with bubbles, then tender peaches with grill marks.
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Prep Time 25 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 40 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

For the Pound Cake
  • 1.5 cup all-purpose flour
  • 0.25 tsp baking soda
  • 0.25 tsp salt
  • 0.5 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 3 eggs room temperature
  • 1 tsp pure vanilla extract
  • 0.5 cup full-fat sour cream
For the Grilled Peaches
  • 4 peaches, ripe but firm halved and pitted
  • 1 tbsp unsalted butter, melted
  • 1 tbsp light brown sugar
  • 0.25 tsp cinnamon
For the Cider Vinegar Caramel Sauce
  • 1 cup granulated sugar
  • 0.25 cup water
  • 0.5 cup heavy cream, warmed
  • 3 tbsp unsalted butter, cubed
  • 2 tbsp apple cider vinegar
  • 0.5 tsp flaky sea salt

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Make the pound cake
  1. Preheat the oven to 325°F (165°C) and grease and flour a 9×5-inch loaf pan.
  2. Whisk all-purpose flour, baking soda, and salt in a medium bowl; set aside.
  3. Beat unsalted butter and granulated sugar on medium-high speed until pale and fluffy, about 4–5 minutes.
  4. Add eggs one at a time, beating well after each addition, then mix in pure vanilla extract.
  5. Reduce speed to low and add the flour mixture in three additions alternating with full-fat sour cream, beginning and ending with flour; mix just until combined.
  6. Pour batter into the pan, smooth the top, and bake for 55–65 minutes until a toothpick inserted in the center comes out clean and the top is deep golden brown.
  7. Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
  8. Slice the loaf into thick 1-inch slabs for serving.
Make the cider vinegar caramel sauce
  1. In a medium heavy-bottomed saucepan, combine granulated sugar and water over medium heat and stir gently just until the sugar dissolves.
  2. Stop stirring and cook until the mixture turns a deep amber color, about 10–12 minutes, watching closely for color change.
  3. Remove from heat and carefully pour in the warmed heavy cream, whisking to combine as it bubbles vigorously.
  4. Add the unsalted butter cubes and whisk until smooth.
  5. Stir in apple cider vinegar and flaky sea salt, then set aside to cool slightly so it thickens as it cools.
Grill the peaches
  1. Preheat a grill or grill pan over medium-high heat.
  2. Brush peaches cut-side down with melted unsalted butter and sprinkle with light brown sugar and cinnamon.
  3. Place peaches cut-side down on the hot grill and cook undisturbed for 3–4 minutes until deep caramelized grill marks form and the peach softens slightly but still holds its shape.
Assemble and serve
  1. Place a thick slice of pound cake on each plate.
  2. Top with 1–2 grilled peach halves, cut-side up.
  3. Spoon warm cider vinegar caramel generously over everything, letting it pool around the cake, then serve immediately.

Notes

Pro tip: For the cleanest caramel, keep the heat at medium during the dissolve stage, then stop stirring once it starts cooking so it turns amber without crystallizing. Refrigerate leftover pound cake and peaches separately in airtight containers for up to 3 days; rewarm peaches briefly and reheat caramel gently until pourable. Freezing is best for the pound cake only (up to 2 months); thaw overnight and slice. For a dairy swap, use your preferred plant-based butter and cream substitute to replace the caramel butter/cream (texture may vary slightly).