Description
Peach Cobbler Pound Cake is a delightful dessert that combines the classic flavors of peach cobbler with a moist, buttery pound cake. Each slice reveals sweet, juicy peach filling and a hint of cinnamon, making it perfect for family gatherings or cozy evenings. Its golden crust and rich flavor bring nostalgic summer picnic vibes to your table. Serve alone or with vanilla ice cream for an irresistible treat.
Ingredients
Scale
Peaches
- 3-4 fresh peaches, sliced
Cake Batter
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp cinnamon
- 4 large eggs
- 2 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat oven and prepare pan: Preheat your oven to 350°F (175°C). Grease a bundt pan thoroughly with butter or non-stick spray to prevent sticking.
- Prepare the peaches: Peel and slice 3-4 ripe peaches into thin wedges. Toss the peach slices with a little granulated sugar and cinnamon in a bowl, set aside.
- Cream butter and sugars: In a large mixing bowl, beat softened unsalted butter with granulated sugar and brown sugar until the mixture is light, fluffy, and pale in color, about 3-5 minutes.
- Add eggs and vanilla: Incorporate the eggs one at a time into the creamed butter mixture, mixing well after each addition. Stir in the vanilla extract until fully combined.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, cinnamon, and a pinch of salt.
- Mix dry ingredients into wet: Gradually add the dry ingredient mixture into the wet batter, mixing gently until just combined; avoid overmixing to keep cake tender.
- Fold in peaches: Gently fold the prepared peaches into the batter, ensuring even distribution without breaking up the fruit.
- Bake the cake: Pour the batter into the greased bundt pan. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown.
- Cool and serve: Allow the cake to cool in the pan for about 10-15 minutes before inverting onto a wire rack to cool completely. Serve slightly warm or at room temperature, optionally with a scoop of vanilla ice cream.
Notes
- Use fresh ripe peaches for best flavor, but canned peaches can be substituted if necessary.
- Do not overmix the batter after adding flour to maintain a tender crumb.
- Softened unsalted butter is crucial for proper creaming and texture.
- Store leftover cake in an airtight container at room temperature for up to 3 days.
- Reheat slices briefly in the microwave (about 15 seconds) to regain freshness.
- Optional: Drizzle with cream glaze or sprinkle extra cinnamon for added flavor.
