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
Scale
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.
