This Remy Pound Cake with Peach Topping is a dessert that I’ve longed to share with you. The pound cake has deep caramel notes from the champagne cognac and brown sugar baked into its batter. The bright, crisp peach topping has another generous pour of Remy, making this cake a treat. This dessert is definitely a head-nod to my Black culture, and I’m really proud to share it with you.
What is Remy Martin?
Rémy Martin VSOP (Very Superior Old Pale) Champagne Cognac is not only popular in the Black culture; it’s a pretty interesting liquor. Cognac is similar to whiskey, with one exception: the product that’s distilled to create the liquor. Instead of distilling grain (barley), grapes from the Cognac region of France are used to make cognac. Rémy, which is the proper spelling but not the way anyone I know pronounces it, is more area-specific. The white grapes that Rémy Martin uses to make their cognac come from Grande Champagne and Petite Champagne, which are high-quality vineyards (or crus) within the Cognac region. Hence the name Cognac Fine Champagne.
I prefer to use Remy to make this pound cake because it’s, first and foremost, nostalgic. Remy was a part of my fondest memories growing up and as a young adult. I also favor it because of the notes of vanilla, caramel, and peach that the liquor tastes of. It pairs seamlessly with the peach topping and the brown sugar cake batter.
Because this isn’t a post about cognac, I’ll leave it there, but there’s tons of interesting info on the Rémy Martin site if you care to read more.
Do I have to use Remy to make this Pound Cake?
You don’t have to use Remy to make this pound cake. If you have a favorite cognac, feel free to use that instead.
Since the only difference between cognac and brandy is the location the grapes come from, you can also replace the cognac with brandy. I mean, if I’m being a thousand percent honest, you can replace the cognac with rum, whiskey, or bourbon, too.
So, no. You don’t have to use Remy to make this dessert.
What do I need for the recipe?
Let’s start with the Peach Topping since you need to prepare this ahead and cool it slightly before making the cake. For this, you need fresh, firm peaches, lemon juice, the Remy, brown sugar, unsalted butter, cornstarch, and cinnamon.
This peach topping is sauteed in a shallow saute pan, which needs to be fairly wide-bottomed. The goal is to caramelize them slightly, which is why a wide-bottom pan is ideal. If you don’t have one, a dutch oven or similar type of pot will work. Just as an aside, you will be flambeing the cognac, so get prepared for that mentally.
What type of peaches do I need for topping the Remy Pound Cake?
Normally, you shop for ripe peaches, but you actually want firm peaches because you are peeling, cutting, and caramelizing these. It’s an exercise in futility to wrestle with trying to peel and cut ripe peaches. They disintegrate as soon as you put the peeler’s blade to them. Yes, you can peel them using the blanch and shock method, but I honestly hate doing that. No one has time to boil a big ol’ pot of water and waste ice, plus more water to peel peaches. I don’t, at least.
Instead, buy 6 peaches that are firm and that don’t yield to the pressure of your fingers when you squeeze them in the store. I prefer to buy them the day before I plan to use them, too. That way, they stay fresh. Take them out of the bag, too, so they don’t continue to ripen in there.
Freestone peaches are the best to use when you have to cut them. Because they don’t cling to the pit inside, they are easier to manage. I’ve found that many employees in the produce section don’t know what type of peaches they stock, so sometimes it’s a game of chance. If you end up with a clingstone- fruit that clings to the pit- it’s okay; you’ll just have to apply more force when cutting them.
How do I peel the peaches?
Use a very sharp vegetable peeler to peel the skin from the peach. Again, this is why a firm peach is important. Ripe peaches will just ooze juice and flesh when you try to peel them.
Once the peaches are peeled, use a paring knife to cut the peaches into quarters. Use the fleshy part of your thumb to push each quarter away from the pit. Once you have separated flesh from the pit, cut the peaches into 1/2-inch chunks. You can put the skins and the pit into some vodka and make peach extract, by the way.
Can I use frozen peaches instead of fresh ones?
If it’s not peach season or the thought of prepping peaches irks your soul, you can use frozen, defrosted, and drained peaches. You’ll still have to cut them, but it’s still going to be less work.
Separate 1 cup of peaches from the rest of the cut peaches. I do this because, inevitably, some peaches will break down while you saute them. These reserved chunks add a bit more texture to the topping even after baking.
How do I make the Peach Topping?
Once you have your peaches prepped to saute, you need to make the slurry, which will thicken the peach topping.
In a small mixing bowl, combine the cinnamon, cornstarch, and the juice of the lemon. Use a whisk to stir these together until it’s smooth and runny. Set this aside.
Grab a lighter to ignite the Remy after you add it to the pan. I mean, you can use the flame from your gas stove if you have one, but you need to be very careful. Be careful all around. Ensure there are no cabinets, hair, clothing, or skin over the pan or within close proximity. Alcohol is very flammable, and you should never pour it from the bottle into the pan. The alcohol can ignite and travel up the stream into the bottle, causing it to explode. Instead, measure the Remy into a small pitcher or glass to pour it into the pan quickly.
Melt two tablespoons of unsalted butter in a large, wide skillet over medium-high heat. Once the butter is melted, add the larger quantity of peaches to the pan. Saute the peaches in the melted butter for 5 minutes, stirring them only once. You want to make sure that the peaches are in one layer, so each piece cooks. The peaches will release their juices and begin to develop a syrup as they cook.
How do I know when the Remy is completely burned off?
After 5 minutes, reduce the heat to medium. Carefully pour the Remy into the pan. Again, using caution, ignite the alcohol with a long-stemmed lighter or match. This alcohol may burn blue, but often the flame is invisible. You know it’s ignited because it sounds like a flag flapping in the wind. You will also see the edges of the peaches begin to caramelize from the flame. Don’t stir or move the pan until you stop hearing that “flapping sound.” That is your indication that the alcohol has burned off. This usually takes 2-3 minutes.
Once the flame has burned out, stir the peaches. Allow the liquid in the pan to simmer and reduce for 2 minutes, stirring once during this time.
Next, add the brown sugar to the pan. Stir the sugar into the peaches to create a thick syrup. Continue cooking the mixture for 1 minute, stirring gently so as not to break apart the now soft peaches. See why firm peaches are important?
Now, add the cornstarch-cinnamon slurry to the pan. Stir the peaches constantly while you drizzle the slurry in as it will thicken up almost immediately.
My Peach Topping looks too thick. How do I fix it?
Cook the peaches in this thickened jelly for 30 seconds, then turn the heat off. Stir constantly but gently to break up the thicker parts of the glaze. If you see clumps of brown jelly, break them up with your spoon and incorporate them into the rest of the mixture.
The peach topping will look thick, but be patient. Next, add the reserved peaches. Stir them into the peach topping and allow the cooked peaches’ residual heat to soften the raw peaches. This will cause them to release some of their moisture which will thin the peach topping out more and more.
Allow the peach topping to cool completely while you measure out and prepare the Remy pound cake.
Can I make the Peach Topping ahead?
This peach topping is absolutely make-ahead-friendly. You can prepare it as instructed and transfer it to a food storage container. Refrigerate it for up to 7 days and use as desired.
Though I developed the recipe for this pound cake, I have used it to top ice cream, cheesecakes, or my toast in the morning.
I don’t recommend freezing it because the consistency changes slightly. It’s not a horrible change, but it’s not the best it can be.
What do I need to make the Remy Pound Cake?
For the Remy pound cake, you need cake flour, baking powder, cinnamon, Remy, brown sugar, salt, unsalted butter, vanilla extract, large eggs, sour cream, and the cooled peach topping.
Make sure, as always, that the butter, eggs, and sour cream are all at room temperature. This is the best way to mix any cake since you want the ingredients to blend into each other.
What’s the best way to grease a bundt pan?
I’m a big believer in baking spray, especially when using a bundt pan for baking. The ridges and valleys are notoriously finicky to grease. If you miss one, your cake is left with patches, which is an embarrassment to devout pound cake bakers. You can do it the old-school way by thoroughly greasing the pan with shortening and lightly dusting it with flour, but it leaves a residue if you’re not hyper-vigilant. Instead, a quick, thorough spray of the baking spray, and you’re done.
Generously grease a 12-15 cup bundt pan. I say generously because the peach topping loves to stick to the bottom of the pan. You probably won’t be able to prevent this from happening, but greasing the pan will help. This recipe makes 13 cups of batter, so you need a larger bundt pan or two smaller pans. Spoon 1 1/2 cups of the peach topping into the bottom of the greased pan. Reserve the remaining peach topping for adding after the cake is baked.
Set the pan aside while you prepare the batter.
Why do I have to mix things? Can’t I just add it to the bowl?
Sift together the cake flour, baking powder, and cinnamon three times. Set these dry ingredients aside.
In a separate mixing bowl, combine the sour cream, Remy, and vanilla extract. Whisk these three ingredients together until smooth. Set this aside as well.
The reason for mixing these ingredients separately is to avoid over-mixing the cake batter later on. If you add each of these ingredients separately, it forces you to mix the batter longer, resulting in a tough cake full of large holes.
How long do I have to whip the butter and sugar?
Once these wet and dry mixes are combined, add the room temperature butter, brown sugar, and salt to a large mixing bowl or to the bowl of a stand mixer. I find a stand mixer with a paddle attachment works best, but I sacrificed for you for the sake of clear pictures. Yes, I do love you that much.
Beat the sugar, butter, and salt together on medium speed (#4 on a KitchenAid) or high on a hand mixer for 5 minutes. Stop the mixer after 2 1/2 minutes and scrape down the bowl and beater. Continue mixing until the 5 minutes is up, or until the mixture looks airy and tan in color.
Add the eggs to the butter-sugar mixture, one at a time. Blend them in completely at low speed. Don’t worry about scraping down the bowl until all of the eggs are added.
Once all of the eggs are blended in, stop the mixer and scrape down the bowl and beaters. Increase the mixer’s speed to medium again (or high on a hand mixer) and beat for 1 1/2-2 minutes, or until the mixture is an off-white color and looks like frosting.
How long should I mix the flour and sour cream mixture?
Add the flour and sour cream mixtures in batches. Begin with 1/3 of the flour mixture. Add this to the bowl and blend it in at low speed. Once no flour is visible, add half of the sour cream mixture. Stop the mixer and scrape the bowl and beater down. Add another third of the flour mix, followed by the remaining sour cream mix. Stop, scrape, and add the remaining flour. Once the flour is incorporated, scrape the bowl and beaters down again.
Because you want to avoid over-mixing, keep the speed on low and only mix the batter for another 30 seconds.
Why do I need to fold it by hand?
Scrape the beaters and fold the batter using a rubber spatula 5 or 6 more times. I use this folding technique to remove any large pockets of air from the batter before I pour it into the pan. It also helps to incorporate any lingering, unmixed batter from the bottom of the bowl.
Once mixed, pour the batter into the prepared pan. Tap the bottom of the pan against the countertop 3 or 4 times to settle the batter down into those ridges and valleys.
How long do I bake the Remy Pound Cake?
Bake the cake in a preheated 350°F (177°C) oven for 1 hour 15 minutes. The top of the cake will be cracked, and a toothpick inserted into the center of the ring of cake will come out clean.
Remove the cake from the oven and cool it in the pan on top of a cooling rack for 15 minutes. This gives the cake a chance to set up and the peach topping a few minutes to firm up.
Flip the cake out onto the cooling rack after 15 minutes and let it sit, inverted, for another 5 minutes. This helps release as much of the peach topping from the bottom of the pan as possible
My Peach Topping stayed in the pan!
Still doesn’t always work, but whatevs. I mean, in my defense, I didn’t let it sit for the full 5 minutes. Learn from my mistake, Friend.
Don’t trip if the peach topping stays in the pan; just grab a spoon or spatula and scoop it out and back onto the top of the cake.
How do I finish the Remy Pound Cake?
There’s nothing else this cake needs to make it ready, but the rest of that peach topping we set aside.
If yours is firm and not glossy, just pop it into the microwave for 15 seconds to loosen it up. Spoon it on top of the cake to add more peach flavor to this amazing dessert. You can also serve the peach topping on the side so your guests can spoon it on their slices directly. This isn’t the best move, especially if you have greedy eaters. Someone eventually scoops more than their fair share, and words are exchanged. It is Remy, after all.
How do I serve this dessert?
My family eats this Remy pound cake all on its own. The brown sugar and the cake flour are what give this pound cake an amazingly moist texture. You don’t need anything else. But, a scoop of Vanilla Frozen Custard wouldn’t hurt nobody.
If you make this pound cake in advance, you can reheat individual slices in the microwave for 10 seconds to freshen up its flavor. My daughter loves to eat this cake for breakfast even though I keep telling her not to. I mean, it doesn’t help that I do it too.
Speaking of kids
This cake is safe for kids to eat. Because we burned off the alcohol and baked the cake for as long as we do, there’s minimal amounts left in the dessert. I’m talking the same amount as when you bake with vanilla extract.
Can I store this cake on the counter?
Store this Remy pound cake in a covered container at room temperature. There’s nothing that is temperature-sensitive, so you’re safe to do so. I never recommend storing cakes in the fridge because it causes them to go stale faster. Instead, keep it in a cool area of the kitchen.
Can I freeze the Remy Pound Cake after baking it?
You can freeze this cake after baking, but the peaches will run a bit after thawing.
To freeze:
- Allow the cake to cool completely.
- Wrap the cake in a layer of plastic film. Spray the part of the film that will touch the peach topping with non-stick cooking spray to prevent it from sticking too much after thawing.
- Freeze the cake for 2 months.
- Thaw the cake at room temperature and serve.
How long can I store this dessert?
The cake stores well at room temperature for 3 days. After that, the peaches are bound to make the cake soggy and potentially grow mold from the moisture and being covered. All that’s to say make sure you enjoy it or freeze it before then.
Be sure to pin this Remy Pound Cake recipe to your desserts board, and let me know what you think of it in the comments below.
Remy Pound Cake with Peach Topping
at Sense & EdibilityEquipment
- wide saute pan
- stand mixer
- 15-cup bundt pan
Ingredients
For the Peach-Cognac Topping
- 3 tablespoons (22 grams) cornstarch
- 1 teaspoon (2 grams) ground cinnamon
- 2 1/2 tablespoons (37 milliliters) lemon juice (from 1 medium lemon)
- 2 tablespoon (30 grams) unsalted butter
- 6 large, firm (850 grams) yellow peaches peeled and cut into 1/2-inch chunks (see post) AND separated
- 1/2 cup (119 milliliters) cognac (Rémy Martin) or brandy
- 1/2 cup (120 grams) packed light brown sugar
For the Remy Pound Cake
- 1 1/2 cups Peach Topping
- 3 cups (450 grams) cake flour
- 1 teaspoon (4 grams) baking powder
- 1 teaspoon (2 grams) ground cinnamon
- 1 cup (255 grams) sour cream room temperature
- 1/2 cup (119 milliliters) Rémy Martin cognac (or other cognac or brandy)
- 1 teaspoon vanilla extract
- 1 1/4 cups (283 grams) unsalted butter room temperature
- 2 1/4 cups , lightly packed (465 grams) light brown sugar
- 1 1/2 teaspoons (9 grams) kosher salt
- 5 large eggs room temperature
Instructions
Prepare the Peach-Cognac Topping (May be done 7 days ahead and stored in the fridge)
- In a small mixing bowl, combine the cinnamon, cornstarch, and the juice of the lemon. Use a whisk to stir these together until it's smooth and runny. Set this aside. Separate 1 cup (235 grams) of peaches from the rest of the cut peaches.
- Melt the butter in a 12-inch wide skillet over medium-high heat. Once the butter is melted, add the larger quantity of peaches to the pan. Sauté the peaches in the melted butter for 5 minutes, stirring them only once. The peaches will release their juices and begin to develop a syrup as they cook.
- After 5 minutes, reduce the heat to medium. Carefully pour the Remy into the pan, then ignite the alcohol with a long-stemmed lighter or match. The flame may burn blue, but often is invisible. You'll know it's ignited because it sounds like a flag flapping in the wind. The edges of the peaches will begin to caramelize from the flame. Don't stir or move the pan until you stop hearing that "flapping sound," which is an indication that the alcohol has burned off. This step usually takes 2-3 minutes.
- Once the flame burns out, stir the peaches. Allow the liquid in the pan to simmer and reduce for 2 minutes, stirring only once during this time. Add the brown sugar to the pan. Stir the sugar into the peaches to create a thick syrup. Continue cooking the mixture for 1 minute, stirring gently so as not to break apart the peaches
- Add the cornstarch-cinnamon slurry to the pan. Stir the peaches constantly while you drizzle the slurry in as it will thicken up almost immediately. Cook the peaches in this thickened glaze for 30 seconds, then turn the heat off. Next, add the reserved peaches. Stir them into the peach topping and allow the cooked peaches' residual heat to soften the raw peaches. Allow the peach topping to cool completely while you prepare the Remy pound cake.
Make the Remy Pound Cake
- Arrange the middle rack of your oven to the bottom third of your oven (just move it one notch down).Preheat your oven to 350°F (177°C), then generously grease a 15-cup bundt pan with baking spray. Add 1 1/2 cups of the Peach Topping to the bottom of the greased pan. Set the pan aside while you prepare the batter.
- Sift together the cake flour, baking powder, and cinnamon three times. Set these dry ingredients aside. In a separate mixing bowl, combine the sour cream, Remy, and vanilla extract. Whisk these three ingredients together until smooth. Set this aside as well.
- In a large mixing bowl, use the paddle attachment to beat the butter, brown sugar, and salt at medium speed (#4 on a KitchenAid) or high using a hand mixer for 5 minutes. Stop the mixer after 2 1/2 minutes and scrape down the bowl and beater. Continue mixing until the 5 minutes has elapsed, or until the mixture looks fluffy and tan in color.
- Add the eggs to the butter-sugar mixture, one at a time. Blend the egg in completely at low speed before adding the next egg; don't worry about scraping down the bowl until all of the eggs are added. Once all of the eggs are blended in, stop the mixer and scrape down the bowl and beaters. Increase the mixer's speed to medium again (or high on a hand mixer) and beat for 1 1/2-2 minutes, or until the mixture is an off-white color and looks like frosting.
- Add the flour and sour cream mixtures in batches. Begin with 1/3 of the flour mixture. Add this to the bowl and blend it in at low speed. Once no flour is visible, add half of the sour cream mixture. Stop the mixer and scrape the bowl and beater down. Add another third of the flour mix, followed by the remaining sour cream mix. Stop, scrape, and add the remaining flour. Once the flour is incorporated, scrape the bowl and beaters down again. Because you want to avoid over-mixing, keep the speed on low and only mix the batter for another 30 seconds.
- Scrape the beaters and fold the batter using a rubber spatula 5 or 6 more times to remove any large pockets of air from the batter. Once mixed, pour the batter into the prepared pan. Tap the bottom of the pan against the countertop 3 or 4 times to settle the batter down into those ridges and valleys.
Bake then Cool the Pound Cake
- Bake the cake for 1 hour 15 minutes. The top of the cake will be cracked, and a toothpick inserted into the center of the ring of cake will come out clean.
- Remove the cake from the oven and cool it in the pan on top of a cooling rack for 15 minutes. This allows the cake a chance to set up and gives the peach topping a few minutes to firm up. Flip the cake out onto the cooling rack after 15 minutes and let it sit, inverted, for another 5 minutes.
- Lift the pan away from the cake on the cooling rack. If the peach topping stays in the pan; just use a spoon or a spatula to scoop it out of the pan and back onto the top of the cake. Allow the cake to cool for 20 minutes.
- Spoon the remaining Peach Topping over the cake. If the topping is firm and dull-looking, heat it in the microwave for 15 seconds to loosen it up. Spoon it on top of the cake or serve the peach topping on the side.
Notes
Always use caution when burning off the alcohol in liquors:
- Ensure there are no cabinets, hair, clothing, or skin over the pan or within close proximity.
- Since alcohol is very flammable, and you should never pour it from the bottle into the pan. The alcohol can ignite and travel up the stream into the bottle, causing it to explode. Instead, measure the Remy into a small pitcher or glass to pour it into the pan quickly.
- Keep a lid large enough to smother the flame in case it grows too large.
Make-Ahead Instructions (for the Peach Topping):
- Prepare the topping as instructed and transfer it to a food storage container.
- Refrigerate it for up to 7 days and use as desired.
- Stir the topping to smooth it out before using.
Serving Suggestions:
Reheat individual slices in the microwave for 10 seconds to freshen up its flavor. This cake is safe for kids to eat. Because the alcohol is burned off and baked there's minimal amounts left in the dessert.Storage Instructions:
Store this Remy pound cake in a covered container at room temperature in a cool area of the kitchen. The cake stores well at room temperature for 3 days. After that, the peaches are bound to make the cake soggy and potentially grow mold from the moisture and being covered. So it's best to enjoy it within that time or freeze it.Freezer Instructions:
- Allow the cake to cool completely.
- Wrap the cake in a layer of plastic film (spray the part of the film that will touch the peach topping with non-stick cooking spray to prevent it from sticking too much after thawing).
- Freeze the cake for 2 months.
- Thaw the cake at room temperature and serve. The peach topping may be more runny upon thawing.
The cognac added such an awesome flavor to this cake, especially with the peaches on top! We could not get enough of this cake!
Thanks for the sharing, Britney!
Sounds like the perfect treat for a summer day. Peaches! Yes, please!
All the peaches, Natalie!
ok this looks so good!! I need to make this i love anything with peach!!
Then, this is your cake, Bella!
This looks so yummy and looks like a fun recipe to make with my boys!
I hope you enjoy making and eating it, Karen.
I JUST got a bunch of peaches from the peach truck. I can’t wait to make this!
Let me know how it comes out, Rachel.
I can’t wait to make this. The flavors have to be absolutely amazing together!
My family was fighting over the last slice last night! LOL