Peach Cobbler Pound Cake

$To make a Peach Cobbler Pound Cake, you need simple ingredients. Here’s what you will need: - 1 ½ cups unsalted butter, softened - 2 cups granulated sugar - 4 large eggs - 3 cups all-purpose flour - 1 tsp baking powder - ½ tsp baking soda - ½ tsp salt - 1 cup sour cream - 1 tsp vanilla extract - 2 cups fresh peaches, peeled and diced (or canned peaches, drained) - 1 tsp ground cinnamon - 1 tsp nutmeg - ½ cup brown sugar Each ingredient plays an important role. The butter gives the cake its rich flavor. Sugar adds sweetness and helps with browning. Eggs create a fluffy texture. Flour gives structure to the cake. Baking powder and baking soda help it rise. Salt enhances the flavors. Sour cream keeps the cake moist. Vanilla adds warmth and depth. Peaches bring a fresh, fruity taste. Cinnamon and nutmeg add warmth and spice. Brown sugar gives a nice caramel note. Using fresh peaches makes your cake taste great. Canned peaches are a good alternative if fresh ones aren't available. Make sure to drain the canned peaches well. This keeps your cake from getting too soggy. Gather these ingredients before you start. It makes the baking process easier and more fun! {{ingredient_image_1}} First, set your oven to 350°F (175°C). This is the perfect temperature for baking. Next, prepare a 10-inch bundt pan. Grease it well and dust it with flour. This step helps prevent the cake from sticking. Take your diced peaches and place them in a bowl. Add 1 tablespoon of flour, ground cinnamon, nutmeg, and brown sugar. Stir the mixture well. This coating helps the peaches stay in place when baking. In a large mixing bowl, add softened unsalted butter and granulated sugar. Use a hand mixer to beat them together. Mix until the mixture is light and fluffy. This should take about 5 minutes. Now, add the eggs one by one. Mix well after each addition. This ensures the eggs blend perfectly into the batter. In a separate bowl, whisk together all-purpose flour, baking powder, baking soda, and salt. This step makes sure your dry ingredients are well mixed. Gradually add the dry mix to the butter mixture. Do this slowly, alternating with sour cream and vanilla extract. Start and end with the flour mix. Mix just until combined. Then, gently fold in the peach mixture. Be careful not to overmix, as this can make the cake tough. Pour the batter into your prepared bundt pan. Use a spatula to smooth the top. Bake in the preheated oven for about 55-60 minutes. Check doneness by inserting a toothpick into the center. It should come out clean. Once baked, let the cake cool in the pan for about 15 minutes. After that, invert it onto a wire rack to cool completely. If you want an extra touch, mix powdered sugar with a little milk for a glaze. Drizzle this over the cooled cake before serving. To make a soft and fluffy pound cake, follow these steps closely. First, ensure your butter is soft, but not melted. This helps it mix well with sugar. Cream the butter and sugar until it turns light and fluffy. This may take about five minutes. Next, add the eggs one by one, mixing well after each. This adds air and lifts the cake. Avoid overmixing the batter. This can make your cake dense. Mix just until combined, especially when adding flour. Another mistake is improper measuring. Use dry measuring cups for flour and sugar. For liquids, use a liquid measuring cup. Always level off flour with a knife for accuracy. Serve slices warm for the best flavor. Pair the cake with a scoop of vanilla ice cream. The cold ice cream contrasts nicely with the warm cake. You can also add whipped cream on top. For a lovely touch, garnish with fresh peach slices and a sprinkle of cinnamon. This makes your dessert look and taste even better! Pro Tips Choose Ripe Peaches: Use fresh, ripe peaches for the best flavor. They should be slightly soft to the touch and fragrant. Room Temperature Ingredients: Ensure all ingredients are at room temperature, especially eggs and butter, for a smoother batter and better rise. Don't Overmix: Gently fold the peach mixture into the batter to avoid overmixing, which can lead to a dense cake. Storage Tips: Store any leftovers in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness. {{image_2}} You can swap peaches for other fruits. Some great choices include: - Apples - Pears - Cherries - Berries - Plums Each fruit brings a unique taste. For example, berries add a tartness that works well with the cake's sweetness. You can also mix fruits for a fun twist. Try adding spices or extracts for new flavors. Here are a few ideas: - Almond extract for a nutty touch - Lemon zest for brightness - Ginger for warmth - Cardamom for a unique flair A small amount can change the whole cake. Experimenting with these flavors can surprise your guests! You can adapt this recipe for different diets. To make it gluten-free: - Use a gluten-free flour blend instead of all-purpose flour. For a dairy-free option: - Substitute the butter with coconut oil. - Use dairy-free yogurt instead of sour cream. These swaps keep the cake tasty while meeting dietary needs. Enjoy your baking! To keep your Peach Cobbler Pound Cake fresh, first let it cool completely. Then, wrap it tightly in plastic wrap or place it in an airtight container. This way, the cake will stay moist and tasty. Store it in the fridge for up to 5 days. If you want to enjoy it later, freezing is a great option. To freeze slices, wrap each piece in plastic wrap. Then, place them in a freezer-safe bag. If you want to freeze the whole cake, wrap it well in plastic wrap and foil. This prevents freezer burn. You can freeze the cake for up to 3 months. When you are ready to enjoy, just thaw it in the fridge overnight. In the fridge, your Peach Cobbler Pound Cake lasts about 5 days. If you freeze it, it can stay fresh for up to 3 months. Always check for signs of spoilage before serving. If it smells or looks odd, it’s best to toss it. Enjoy your delicious cake while it’s fresh! Pound cake has a dense texture. It uses equal parts butter, sugar, eggs, and flour. Regular cake may use different ratios for a lighter texture. Pound cake often has a richer taste. It is perfect for serving with fruit or cream. Yes, you can use frozen peaches. Just make sure to thaw and drain them first. This keeps the cake from becoming too wet. The flavors will still be great, even with frozen fruit. Check the cake after 55 minutes. Insert a toothpick into the center. If it comes out clean, the cake is done. If it has batter on it, bake for a few more minutes. Keep checking until it's ready. I love serving this cake warm with vanilla ice cream. Whipped cream also pairs well. Fresh peach slices add a nice touch. A sprinkle of cinnamon enhances the flavor, too. Yes, you can make this cake a day ahead. Store it in an airtight container at room temperature. You can also freeze it for longer storage. Just thaw it overnight in the fridge before serving. This blog post shared the steps and ingredients for making a delicious peach cobbler pound cake. We explored the key ingredients, easy instructions, and tips to avoid common mistakes. Remember, every detail counts to get that perfect texture. Feel free to use other fruits or adjust for dietary needs. You can store leftovers or even freeze slices for later. Baking this cake can bring joy to your kitchen. Enjoy each bite, and share your yummy results with friends and family!$

Peach Cobbler Pound Cake

A deliciously moist pound cake infused with fresh peaches and warm spices, perfect for dessert.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 1

Total Time 1 30

Course Dessert

Cuisine American

Servings 12

Calories 350 kcal

Ingredients

1.5 cups unsalted butter, softened
2 cups granulated sugar
4 large eggs
3 cups all-purpose flour
1 tsp baking powder
0.5 tsp baking soda
0.5 tsp salt
1 cup sour cream
1 tsp vanilla extract
2 cups fresh peaches, peeled and diced (or canned peaches, drained)
1 tsp ground cinnamon
1 tsp nutmeg
0.5 cup brown sugar

Instructions

Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan to prevent sticking.
In a mixing bowl, combine the diced peaches with 1 tablespoon of flour, cinnamon, nutmeg, and brown sugar. Toss until the peaches are well coated. Set aside.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 5 minutes.
Add the eggs one at a time, mixing well after each addition.
In another bowl, whisk together the flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the butter mixture, alternating with the sour cream and vanilla extract. Start and end with the flour mixture, mixing until just combined.
Gently fold in the peach mixture into the batter until evenly distributed. Be careful not to overmix.
Pour the batter into the prepared bundt pan, smoothing the top with a spatula.
Bake in the preheated oven for 55-60 minutes or until a toothpick inserted in the center comes out clean.
Allow the cake to cool in the pan for about 15 minutes before inverting onto a wire rack to cool completely.
For an extra touch, mix powdered sugar with a bit of milk to create a glaze and drizzle over the cooled cake before serving.

Notes

Serve slices warm with a scoop of vanilla ice cream or whipped cream on the side, garnished with fresh peach slices and a sprinkle of cinnamon for an elegant look.

Keyword cake, dessert, peach, pound cake