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If you love the cozy, comforting flavors of southern desserts but want something with a little more cake and a lot more wow, then this Peach Cobbler Pound Cake Recipe is exactly what you need in your life. Combining the buttery richness of a classic pound cake with tender, cinnamon-kissed peach slices that burst with juicy sweetness, it’s like enjoying two beloved desserts in one glorious bite. Every forkful envelops you in nostalgia and joy, perfect for sharing at family gatherings or savoring as a special treat just for you.
Ingredients You’ll Need
Crafting this Peach Cobbler Pound Cake Recipe requires simple pantry staples, yet together they create a symphony of flavor and texture that’s nothing short of magical. Each ingredient plays a vital role in balancing richness, moisture, and that irresistible fruity punch.
- All-purpose flour: Provides the perfect structure and tender crumb to your pound cake.
- Baking powder: Gives the cake a light rise so it’s not too dense or heavy.
- Salt: Enhances all the sweet elements and balances the overall flavor.
- Unsalted butter: The foundation of buttery richness, softened for easy creaming.
- Granulated sugar: Sweetens the cake and helps create that golden crust.
- Large eggs: Bind the cake batter and add moisture for a tender crumb.
- Vanilla extract: Adds warmth and depth that pairs beautifully with peaches.
- Sour cream: Keeps the cake moist and adds a slight tanginess for complexity.
- Milk: Balances the batter’s consistency for that perfect texture.
- Peach slices (canned, drained, and chopped): Juicy, sweet fruit that makes this cake sing with authentic peach cobbler flavor.
- Ground cinnamon: A little spice that enhances the peaches and brings comforting warmth.
- Cornstarch: Keeps the peach pieces from sinking and maintains a luscious texture.
How to Make Peach Cobbler Pound Cake Recipe
Step 1: Prep Your Oven and Pan
Start by preheating your oven to 350°F (175°C). Greasing your baking dish ensures your cake releases easily and maintains its perfect shape. Whether you use a 9×13-inch pan or something similar, this step is key for an evenly baked cake.
Step 2: Combine the Dry Ingredients
Whisking the flour, baking powder, and salt together makes sure each bite of your Peach Cobbler Pound Cake Recipe has consistent flavor and rises beautifully. Setting this aside prepares you for smooth, efficient mixing later on.
Step 3: Cream Butter and Sugar Until Fluffy
Using an electric mixer, beat the softened butter and sugar together until the mixture lightens in color and becomes fluffy. This is the magic moment that gives your cake a tender, delicate airiness.
Step 4: Add Eggs One by One
Incorporate each egg fully before adding the next to maintain a smooth batter. This ensures your cake bakes with an even rise and rich, moist texture.
Step 5: Stir in Vanilla Extract
Adding vanilla brings a fragrant sweetness that complements the peaches perfectly, building the flavor layers in your cake.
Step 6: Alternate Adding Flour Mixture with Sour Cream and Milk
Carefully fold in the dry ingredients alternating with sour cream and milk. Starting and ending with the flour mixture guarantees structure, while the dairy keeps the cake moist and tender.
Step 7: Fold in Chopped Peaches Gently
Introducing the juicy peach chunks at this stage means they get evenly distributed throughout the batter without getting mashed or breaking down too much.
Step 8: Prepare the Peach Cinnamon Mixture
Toss the chopped peaches with cinnamon and cornstarch. This little step is crucial to thicken peach juices during baking and to keep the peaches evenly suspended in the cake.
Step 9: Combine and Spread Batter in Pan
Pour the smooth batter into your prepared pan, smoothing it out with a spatula to make an even base for the peaches to rest on.
Step 10: Top with Peach Mixture
Drop spoonfuls of the cinnamon peach mixture evenly over the batter. This creates the signature peach cobbler pockets that make this pound cake irresistible.
Step 11: Bake to Golden Perfection
Bake the cake for 50 to 60 minutes until a toothpick inserted into the center comes out clean with just a few moist crumbs, indicating it’s perfectly cooked through without drying out.
Step 12: Cool Before Serving
Let the cake cool in the pan for 10 to 15 minutes to firm up, then move it to a wire rack to cool completely. This resting period helps the flavors meld and the texture set beautifully.
How to Serve Peach Cobbler Pound Cake Recipe
Garnishes
Serve this cake with a dusting of powdered sugar or a dollop of freshly whipped cream to add a silky contrast to its soft crumb. A sprinkle of chopped toasted pecans can also bring a wonderful crunch and nutty flavor.
Side Dishes
This cake pairs wonderfully with a scoop of vanilla bean ice cream or a light citrus sorbet for a cool, refreshing contrast. A cup of freshly brewed tea or coffee will also enhance your Peach Cobbler Pound Cake Recipe experience.
Creative Ways to Present
Try layering slices of the cake with fresh peach slices and whipped cream in parfait glasses to create an elegant dessert. You can also serve warm with a drizzle of caramel sauce for an extra decadent touch that will wow your guests.
Make Ahead and Storage
Storing Leftovers
Wrap the leftover Peach Cobbler Pound Cake Recipe tightly in plastic wrap or store it in an airtight container. It will stay fresh on your countertop for up to two days or in the refrigerator for four to five days, retaining its moisture and flavor.
Freezing
This cake freezes beautifully. Simply wrap it snugly in plastic wrap and then aluminum foil to prevent freezer burn. Freeze for up to three months, so you can enjoy your Peach Cobbler Pound Cake Recipe anytime you crave a comforting slice.
Reheating
To revive that freshly baked warmth, thaw frozen slices at room temperature, then warm them gently in the microwave for about 15 to 20 seconds or in a low oven until heated through. This keeps the cake tender and the peaches juicy.
FAQs
Can I use fresh peaches instead of canned for this recipe?
Yes, fresh peaches can be used! Just peel, pit, and chop them, then toss them with the cinnamon and cornstarch as you would with canned peaches. Keep in mind fresh peaches release more juice, so the texture might be slightly different but still delicious.
Is it possible to make this cake gluten-free?
You can substitute the all-purpose flour with a gluten-free baking blend that measures cup-for-cup. Make sure it contains xanthan gum to help with texture. The flavor will still shine, and everyone can enjoy this Peach Cobbler Pound Cake Recipe.
How do I know when the cake is fully baked?
The best test is inserting a toothpick into the center. If it comes out clean or with just a few moist crumbs, your cake is perfectly baked. Avoid overbaking to keep it moist and tender.
Can I make this recipe dairy-free?
Absolutely! Swap the butter for a dairy-free margarine or coconut oil, and use a plant-based milk and sour cream alternative. These substitutions still provide moisture and richness, maintaining great flavor.
What is the best way to slice and serve the cake?
Use a serrated knife to gently cut through the cake without squishing it. Serve slices at room temperature or slightly warmed with your favorite garnishes for the ultimate indulgence.
Final Thoughts
I can’t recommend this Peach Cobbler Pound Cake Recipe enough for those moments when you want a dessert that feels both familiar and special. It’s a joyful, crowd-pleasing cake that brings the best of peach cobbler and classic pound cake together in each delightful bite. Go ahead, bake it soon, and watch how quickly it becomes a cherished favorite in your home.
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Peach Cobbler Pound Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Peach Cobbler Pound Cake combines the rich, buttery texture of a classic pound cake with the sweet, juicy flavors of fresh peaches lightly spiced with cinnamon. Moist and tender with a hint of sour cream and milk, this cake offers a delightful balance of fruity sweetness and comforting spices, perfect for a dessert or afternoon treat.
Ingredients
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 tablespoon ground cinnamon
- 1 tablespoon cornstarch
Wet Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/2 cup milk
Fruit
- 1 can (15 ounces) peach slices, drained and chopped
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish or a similar size cake pan to prevent sticking and ensure even cooking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this blend aside for later incorporation.
- Cream Butter and Sugar: Using an electric mixer on medium speed, beat the softened butter and granulated sugar together until the mixture becomes light and fluffy, approximately 3-4 minutes, which helps incorporate air for a tender crumb.
- Add Eggs: Add the eggs one at a time to the butter and sugar mixture, ensuring each egg is fully incorporated before adding the next to maintain a smooth batter.
- Add Vanilla: Stir in the vanilla extract evenly to enhance the cake’s flavor profile.
- Combine Wet and Dry Ingredients: Gradually add the flour mixture to the wet ingredients, alternating with sour cream and milk. Begin and end with the flour mixture, gently mixing after each addition to avoid overmixing and maintain batter volume.
- Prepare Peaches: In a small bowl, toss the chopped peach slices with ground cinnamon and cornstarch. This step thickens the peach juices during baking and helps distribute the fruit evenly.
- Fold Peaches Into Batter: Gently fold the prepared peach mixture into the smooth batter to incorporate fruit without deflating the mixture.
- Pour Batter Into Pan: Pour the combined batter into the greased baking dish, spreading it evenly with a spatula for uniform baking.
- Top with Peach Mixture: Carefully drop spoonfuls of the remaining peach and cinnamon mixture evenly over the batter’s surface to infuse topping flavor.
- Bake: Place the cake in the preheated oven and bake for 50-60 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with only a few moist crumbs attached.
- Cool in Pan: Remove the cake from the oven and let it cool in the pan for 10-15 minutes, allowing it to set and making it easier to remove.
- Transfer to Wire Rack: After slight cooling, transfer the cake to a wire rack to cool completely before slicing and serving to ensure the best texture and flavor.
Notes
- For best results, use ripe peaches if substituting canned peaches to enhance natural sweetness.
- Make sure butter is softened, not melted, for proper creaming with sugar.
- Do not overmix batter once the flour is added to keep the cake tender.
- Monitor baking closely in the final 10 minutes to avoid overbaking.
- Cooling completely before slicing helps the cake hold its shape.
