There’s nothing quite like the aroma of fresh peaches and the comforting texture of a moist, buttery pound cake wafting through the kitchen. Prepare to experience the ultimate fusion of these two classic favorites with our irresistible Peach Cobbler Pound Cake. This recipe takes the beloved flavors of a classic peach cobbler and seamlessly incorporates them into a rich, indulgent pound cake. Get ready to savor the perfect balance of juicy, ripe peaches and a decadent, tender crumb that will have your taste buds singing with delight.
Whether you’re hosting a summer gathering, looking to impress at a potluck, or simply craving a heavenly homemade dessert, this Peach Cobbler Pound Cake is the answer. With its stunning presentation and unparalleled flavor, this recipe is sure to become a new family favorite. So preheat your oven, grab your apron, and let’s embark on a delicious culinary adventure!
Imagine sinking your fork into a slice of this Peach Cobbler Pound Cake – the moist, golden crumb gives way to reveal pockets of juicy, sweet peaches that have been expertly folded into the batter. The aroma of vanilla and warm spices wafts through the air, tempting your senses and transporting you to a cozy, comforting place. Each bite is a harmonious blend of textures and flavors, leaving you utterly satisfied and craving more.
🥰 Why You’ll Fall in Love with This Recipe ?
This Peach Cobbler Pound Cake is truly a masterpiece of flavors and textures. The rich, buttery pound cake provides the perfect foundation, while the addition of fresh, ripe peaches adds a delightful burst of juicy sweetness. The combination of the two is simply irresistible. But what sets this recipe apart is the careful attention to detail – from the precise ratio of ingredients to the meticulous steps in the preparation process, every aspect has been thoughtfully crafted to ensure an exceptional outcome.
Beyond the exquisite taste, this Peach Cobbler Pound Cake is also a breeze to make. With straightforward instructions and easy-to-find ingredients, even novice bakers can achieve professional-level results. The hands-on time is minimal, allowing you to whip up this showstopping dessert without spending hours in the kitchen. Whether you’re entertaining guests or treating your family to a special indulgence, this recipe is sure to impress and delight.
Ingredients
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (230g) unsalted butter, softened to room temperature
• 2 cups (400g) granulated sugar
• 4 large eggs, at room temperature
• 1 cup (240ml) sour cream, at room temperature
• 1 tablespoon vanilla extract
• 3 cups (450g) fresh, ripe peaches, peeled, pitted, and chopped into 1/2-inch pieces
The key to this Peach Cobbler Pound Cake’s exceptional texture and flavor is the perfect blend of ingredients. The all-purpose flour provides a sturdy foundation, while the baking powder and baking soda work together to ensure a beautiful rise and tender crumb. The unsalted butter and sour cream lend a rich, moist quality, and the vanilla extract elevates the overall flavor profile.
But the real star of the show is the fresh, juicy peaches. Carefully choosing ripe, in-season peaches is crucial for this recipe. The natural sweetness and juiciness of the peaches complement the dense pound cake beautifully, creating a harmonious balance of flavors. If you can’t find fresh peaches, you can substitute with high-quality canned or frozen peaches, but be sure to drain them thoroughly before adding to the batter.
Instructions
- Prepare the Peaches: Peel, pit, and chop the fresh peaches into 1/2-inch pieces. Set aside.
- Preheat the Oven and Grease the Pan: Preheat your oven to 350°F (177°C). Grease a 10-inch Bundt or tube pan with butter or non-stick cooking spray. This will ensure the pound cake releases cleanly from the pan once baked.
- Combine the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Setting the dry ingredients aside in this way allows for even distribution throughout the batter.
- Cream the Butter and Sugar: In a large bowl, use a handheld or stand mixer fitted with a paddle attachment to cream the softened butter and granulated sugar together on medium-high speed until light and fluffy, about 2-3 minutes. Properly creaming the butter and sugar is crucial for achieving the iconic pound cake texture.
- Add the Eggs: Add the eggs one at a time, beating well after each addition. This step helps incorporate the eggs fully and prevents the batter from curdling.
- Incorporate the Sour Cream and Vanilla: Scrape down the sides of the bowl as needed. Then, add the sour cream and vanilla extract and mix until just combined. The sour cream lends a delightful tang and moisture to the pound cake.
- Fold in the Dry Ingredients: Gently fold the prepared dry ingredients into the wet ingredients until just combined, being careful not to overmix. Overmixing can lead to a tough, dense texture.
- Fold in the Peaches: Carefully fold the chopped peaches into the batter, ensuring they are evenly distributed throughout.
- Bake the Pound Cake: Pour the batter into the prepared Bundt or tube pan and smooth the top. Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean. Keep a close eye on the cake during the last 10 minutes of baking to prevent over-browning.
- Cool and Serve: Allow the pound cake to cool in the pan for 15 minutes, then invert it onto a wire rack to cool completely, about 1 hour. Once cooled, slice and serve the Peach Cobbler Pound Cake with a dollop of whipped cream or a scoop of vanilla ice cream, if desired. Enjoy!
Timing Overview
• Cook time: 60-70 minutes
• Chill time: 60 minutes
• Baking time: 60-70 minutes
• Total Time: 140-150 minutes
Nutritional Information
Nutritional information is an estimate per serving, based on 12 servings.
• Protein: 7 g
• Sodium: 270 mg
• Carbohydrates: 65 g
• Fat: 22 g
• Fiber: 2 g
🎨 Make It Your Own: Substitutions & Ideas
• To Make it Vegan: Replace the butter with a plant-based butter alternative, the eggs with flax or chia eggs (1 tablespoon ground flax or chia seeds mixed with 3 tablespoons water per egg), and the sour cream with a non-dairy yogurt or sour cream substitute.
• To Add a Spicy Kick: Fold in a diced, seeded jalapeño or a teaspoon of ground cinnamon to the batter for a subtle, warm heat that complements the peach flavor.
🥗 Finishing Touches and Serving Ideas
• Garnish Suggestions: Garnish the cake with a light dusting of powdered sugar, a drizzle of caramel sauce, or a sprinkle of chopped toasted pecans for a visually stunning presentation.
• Beverage Pairing: This rich, sweet pound cake pairs beautifully with a robust cup of coffee or a glass of chilled Moscato wine for a truly indulgent experience.
❗ Pro Tips for a Perfect Outcome Every Time
• Mistake 2 – Overmixing the Batter: Vigorous mixing can develop too much gluten in the flour, leading to a tough, dense pound cake. Gently fold the ingredients together until just combined to ensure a tender, moist crumb.
• Mistake 3 – Overbaking the Cake: Keep a close eye on the pound cake during the last 10-15 minutes of baking to prevent it from drying out or becoming too dark on the edges. A toothpick inserted in the center should come out clean when the cake is done.
🥡 Smart Storage for Maximum Flavor
• Freezing: This pound cake freezes exceptionally well. To freeze, wrap the entire cake or individual slices tightly in plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw in the refrigerator overnight before serving.
• Reheating: If desired, you can gently reheat slices of the pound cake in the oven at 350°F (175°C) for 5-10 minutes to restore the soft, moist texture. Avoid the microwave, as it can dry out the cake.
❓ FAQs
Can I use canned or frozen peaches instead of fresh?
Yes, you can substitute canned or frozen peaches for the fresh peaches in this recipe. Just be sure to thoroughly drain the canned peaches and pat the frozen peaches dry before adding them to the batter. Adjust the baking time as needed, as the canned or frozen peaches may release more moisture than fresh.
How do I prevent the peaches from sinking to the bottom of the cake?
To prevent the peaches from sinking, toss the chopped peaches in a small amount of flour before folding them into the batter. The flour will help the peaches suspend more evenly throughout the cake. You can also reserve a handful of peaches and gently press them into the top of the batter before baking for a beautiful, decorative look.
Can I make this recipe in a regular loaf pan instead of a Bundt pan?
Absolutely! This Peach Cobbler Pound Cake can be baked in a standard 9×5-inch loaf pan. The baking time may need to be adjusted, so keep a close eye on the cake and check for doneness using a toothpick inserted in the center. The pound cake is done when the toothpick comes out clean.
How can I tell if the pound cake is fully cooked?
The best way to ensure the Peach Cobbler Pound Cake is fully cooked is to use the toothpick test. Insert a toothpick or skewer into the center of the cake. If it comes out clean, with no wet batter clinging to it, the cake is done. You can also lightly press the top of the cake – it should spring back when fully baked.
Can I add other fruits or mix-ins to this recipe?
Absolutely! This Peach Cobbler Pound Cake is a versatile base that can be customized with various fruits or mix-ins. Try adding fresh or frozen blueberries, raspberries, or blackberries. You could also swirl in a cream cheese filling or top the cake with a streusel topping for added texture and flavor.
🎉 Your Culinary Adventure Awaits!
With its mouthwatering combination of juicy peaches and rich, buttery pound cake, this Peach Cobbler Pound Cake is destined to become a new family favorite. Whether you serve it as a show-stopping dessert at your next gathering or savor it as a special treat at home, this recipe is sure to delight and impress. So preheat your oven, gather your ingredients, and get ready to embark on a delicious culinary adventure. Bon appétit!
The Ultimate Easy Peach Cobbler Pound Cake
⏱️ Timing Overview
🥘 Ingredients
📝 Instructions
- Peel, pit, and chop the fresh peaches into 1/2-inch pieces. Set aside.
- Preheat your oven to 350°F (177°C). Grease a 10-inch Bundt or tube pan with butter or non-stick cooking spray. This will ensure the pound cake releases cleanly from the pan once baked.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Setting the dry ingredients aside in this way allows for even distribution throughout the batter.
- In a large bowl, use a handheld or stand mixer fitted with a paddle attachment to cream the softened butter and granulated sugar together on medium-high speed until light and fluffy, about 2-3 minutes. Properly creaming the butter and sugar is crucial for achieving the iconic pound cake texture.
- Add the eggs one at a time, beating well after each addition. This step helps incorporate the eggs fully and prevents the batter from curdling.
- Scrape down the sides of the bowl as needed. Then, add the sour cream and vanilla extract and mix until just combined. The sour cream lends a delightful tang and moisture to the pound cake.
- Gently fold the prepared dry ingredients into the wet ingredients until just combined, being careful not to overmix. Overmixing can lead to a tough, dense texture.
- Carefully fold the chopped peaches into the batter, ensuring they are evenly distributed throughout.
- Pour the batter into the prepared Bundt or tube pan and smooth the top. Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean. Keep a close eye on the cake during the last 10 minutes of baking to prevent over-browning.
- Allow the pound cake to cool in the pan for 15 minutes, then invert it onto a wire rack to cool completely, about 1 hour. Once cooled, slice and serve the Peach Cobbler Pound Cake with a dollop of whipped cream or a scoop of vanilla ice cream, if desired. Enjoy!
