Peach Cobbler Pound Cake

Why Make This Recipe

Peach Cobbler Pound Cake is a delightful mix of two beloved desserts: the moist richness of pound cake and the sweet, fruity goodness of peach cobbler. This cake offers a perfect balance of flavors and textures, making it an ideal treat for gatherings, special occasions, or simply an afternoon snack. The combination of ripe peaches, cinnamon, and soft cake creates a comforting dessert that everyone will love.

How to Make Peach Cobbler Pound Cake

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 3 large eggs
• 1/2 cup milk
• 1 teaspoon baking powder
• 1/2 teaspoon cinnamon
• 2 cups ripe peaches, diced
• 1 teaspoon vanilla extract
• Pinch of salt

Directions

1. Preheat your oven to 350°F (175°C) and grease a bundt pan.
2. In a mixing bowl, cream the softened butter and sugar until light and fluffy.
3. Add the eggs one at a time, beating well after each addition.
4. Stir in the vanilla extract.
5. In another bowl, combine the flour, baking powder, cinnamon, and salt.
6. Gradually add the dry ingredients to the wet mixture, alternating with the milk.
7. Fold in the diced peaches.
8. Pour the batter into the prepared bundt pan and smooth the top.
9. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
10. Let cool before serving, and enjoy warm with vanilla ice cream or with your morning coffee.

How to Serve Peach Cobbler Pound Cake

This delicious cake is perfect on its own, but you can elevate it further by serving it warm with a scoop of vanilla ice cream. It pairs well with coffee or tea, making it a great choice for brunch or dessert. You can also sprinkle some powdered sugar on top for presentation.

How to Store Peach Cobbler Pound Cake

To keep your Peach Cobbler Pound Cake fresh, store it in an airtight container at room temperature for up to three days. If you need to keep it longer, you can refrigerate it for up to a week. For longer storage, consider wrapping the cake tightly in plastic wrap and freezing it for up to three months.

Tips to Make Peach Cobbler Pound Cake

• Ensure your butter is softened properly to create a fluffy batter.
• Use ripe peaches for the best flavor. If peaches aren’t in season, canned peaches can work in a pinch.
• Don’t overmix the batter once you add the dry ingredients; this helps keep the cake light.
• Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack.

Variation

For a fun twist, you can add a little chopped pecans or walnuts to the batter for extra crunch. You can also experiment with different fruits, like blueberries or apples, to create variations of this cake.

FAQs

Can I use frozen peaches?
Yes, you can use frozen peaches. Just make sure to thaw and drain them before adding them to the batter.

What can I use instead of butter?
You can substitute unsalted butter with margarine or a dairy-free alternative, though it may slightly alter the texture.

How can I tell if my cake is done?
Insert a toothpick into the center of the cake. If it comes out clean or with a few crumbs, the cake is done. If it has wet batter on it, bake for a few more minutes.

Peach Cobbler Pound Cake

A delightful mix of pound cake and peach cobbler, this moist and flavorful cake is perfect for gatherings or as an afternoon snack.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Dessert, Snack

Cuisine American

Servings 8 servings

Calories 320 kcal

Ingredients

  

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Cake Ingredients

• 1.5 cups all-purpose flour
• 1 cup granulated sugar
• 0.5 cups unsalted butter, softened
• 3 large eggs
• 0.5 cups milk
• 1 teaspoon baking powder
• 0.5 teaspoon cinnamon
• 2 cups ripe peaches, diced
• 1 teaspoon vanilla extract
• 1 pinch salt

Instructions

 

Preparation

• Preheat your oven to 350°F (175°C) and grease a bundt pan.
• In a mixing bowl, cream the softened butter and sugar until light and fluffy.
• Add the eggs one at a time, beating well after each addition.
• Stir in the vanilla extract.
• In another bowl, combine the flour, baking powder, cinnamon, and salt.
• Gradually add the dry ingredients to the wet mixture, alternating with the milk.
• Fold in the diced peaches.
• Pour the batter into the prepared bundt pan and smooth the top.

Baking

• Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
• Let cool before serving, and enjoy warm with vanilla ice cream or with your morning coffee.

Notes

Ensure your butter is softened properly for a fluffy batter. Use ripe peaches for the best flavor. Don't overmix the batter once you add the dry ingredients. Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack.

Nutrition

Serving: 1gCalories: 320kcalCarbohydrates: 45gProtein: 4gFat: 15gSaturated Fat: 8gSodium: 150mgFiber: 1gSugar: 20g

Keyword Dessert, Peach Cobbler Pound Cake, Peach Dessert, Pound Cake, summer cake

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