Description
This Peach Cobbler Pound Cake is a delightful twist on classic pound cake infused with fresh sliced peaches and a touch of cinnamon. With a moist, tender crumb and bursts of juicy peach throughout, it’s perfect for dessert or an afternoon treat. The cake is baked to golden perfection in a bundt pan, offering a beautiful presentation and a comforting flavor that combines the best of cobbler and pound cake in one.
Ingredients
Scale
Peach Mixture
- 3–4 fresh peaches, sliced
- 1/2 tsp cinnamon
- 1/4 cup granulated sugar (for tossing peaches)
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
- 1/4 tsp salt
- 4 large eggs
- 2 tsp vanilla extract
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease a bundt pan thoroughly to prevent sticking.
- Toss Peaches: In a bowl, gently toss the sliced peaches with 1/2 teaspoon cinnamon and 1/4 cup granulated sugar until evenly coated. This will enhance their flavor and help distribute sweetness.
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened unsalted butter, 1 cup granulated sugar, and 1/2 cup brown sugar until the mixture is light and fluffy, indicating good aeration.
- Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition to ensure they are fully incorporated. Then mix in the vanilla extract for fragrance and flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agent and salt throughout the flour.
- Mix Dry Into Wet Ingredients: Gradually add the dry flour mixture to the butter mixture, mixing at low speed or folding gently to avoid overmixing, which can make the cake dense.
- Fold in Peaches: Carefully fold the cinnamon-sugar coated peach slices into the batter, ensuring they are evenly incorporated without breaking the slices apart.
- Bake the Cake: Pour the batter into the prepared bundt pan, spreading it evenly. Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the cake to cool in the pan for about 15 minutes before turning it out onto a wire rack to cool completely. Serve slices plain, or with a dollop of whipped cream or ice cream if desired.
Notes
- Ensure peaches are ripe and firm for the best texture and flavor.
- Do not overmix the batter to keep the cake tender.
- You can substitute fresh peaches with frozen ones, but thaw and drain well before use to avoid excess moisture.
- This cake keeps well covered at room temperature for 2 days or refrigerated for up to 5 days.
- For a spicier twist, add a pinch of nutmeg or ground ginger to the batter.
- Prep Time: 20 minutes
- Cook Time: 55-65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
