If you have a soft spot for comforting desserts that satisfy both your fruity cravings and your love for moist, flavorful cake, let me introduce you to a true treasure: the Peach Cobbler Pound Cake Recipe. This recipe effortlessly marries juicy fresh peaches with a buttery, tender pound cake, creating a delightful harmony of textures and tastes that feels like a warm hug from the inside out. Whether you’re baking for a family gathering or simply treating yourself to a slice of nostalgic goodness, this Peach Cobbler Pound Cake Recipe is sure to become a beloved staple in your kitchen.
Ingredients You’ll Need
Gathering your ingredients for this Peach Cobbler Pound Cake Recipe is easier than you might think, and each one plays a crucial role in building layers of flavor, moisture, and just the right amount of sweetness. From ripe peaches to tender butter and aromatic spices, every component works together like a dream in this cake.
- Fresh peaches: 3 to 4 ripe slices provide natural juiciness and vibrant flavor that’s key to the peach cobbler feel.
- Unsalted butter: 1 cup softened for that rich, creamy base that makes the pound cake so moist and tender.
- Granulated sugar: 1 cup to sweeten the batter perfectly without overpowering the peaches.
- Brown sugar: 1/2 cup adds warmth and a subtle caramel note to the cake’s flavor profile.
- All-purpose flour: 2 cups to create the structure that holds all the deliciousness together.
- Baking powder: 1 teaspoon to give the batter the perfect rise and lightness.
- Cinnamon: 1/2 teaspoon brings just the right spicy hint, elevating the peaches to the next level.
- Large eggs: 4 eggs to enrich the texture and help bind everything smoothly.
- Vanilla extract: 2 teaspoons for a fragrant sweetness that complements the peaches beautifully.
How to Make Peach Cobbler Pound Cake Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 350°F (175°C) and generously greasing a bundt pan. This setup ensures your cake bakes evenly and comes out beautifully without sticking to the pan’s edges.
Step 2: Toss the Peaches
In a bowl, combine the sliced fresh peaches with sugar and cinnamon. This simple step lets the fruit absorb sweetness and spice, releasing natural juices that infuse the cake later on.
Step 3: Cream the Butter and Sugars
Using a mixing bowl, beat softened butter, granulated sugar, and brown sugar together until the mixture is light, fluffy, and pale in color. This key step creates a rich and smooth base that will result in a tender crumb.
Step 4: Incorporate Eggs and Vanilla
Add the eggs one at a time to your butter and sugar mixture, beating well after each addition. Then, stir in the vanilla extract to add that warm, inviting aroma that makes a difference in the flavor profile.
Step 5: Mix Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and a pinch of salt to ensure even distribution of leavening agents and seasoning, helping your cake rise and develop perfect texture.
Step 6: Combine Everything Gently
Gradually add the dry ingredients to your wet mixture, stirring carefully. Then fold in the peaches with their sugary coating—do this gently to keep chunks intact and prevent the batter from turning too runny.
Step 7: Bake to Perfection
Pour the batter into your prepared bundt pan and bake for 55 to 65 minutes. You’ll know it’s ready when a toothpick inserted in the center comes out clean, signalling a perfectly baked Peach Cobbler Pound Cake Recipe, moist and tender inside with a golden crust outside.
How to Serve Peach Cobbler Pound Cake Recipe
Garnishes
Add a scoop of vanilla ice cream or a dollop of whipped cream on each slice to elevate the dessert’s creaminess. Fresh peach slices or a dusting of powdered sugar can also add a pretty, fresh touch that looks just as good as it tastes.
Side Dishes
This cake pairs wonderfully with a cup of strong coffee or a fruity herbal tea. For an indulgent treat, a drizzle of warm caramel sauce or a side of lemon curd complements the peach flavors beautifully.
Creative Ways to Present
Consider serving your Peach Cobbler Pound Cake Recipe on a rustic wooden board surrounded by fresh peach wedges and sprigs of mint. For parties, cut the cake into small squares and top each with a tiny spoonful of peach preserves and a cinnamon sprinkle for bite-sized delights.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover Peach Cobbler Pound Cake Recipe tightly in plastic wrap and store at room temperature for up to two days. Keeping it covered preserves the cake’s moisture and flavor.
Freezing
To freeze, slice the cake into portions and wrap each piece individually in plastic wrap and then foil. This double wrapping ensures the cake stays fresh in the freezer for up to three months without drying out.
Reheating
Warm slices gently in a microwave for 15 to 20 seconds or in an oven preheated to 300°F for about 10 minutes before serving. This helps restore the cake’s soft, freshly-baked texture and enhances the peach aroma.
FAQs
Can I use canned peaches instead of fresh for the Peach Cobbler Pound Cake Recipe?
While fresh peaches offer the best flavor and texture, you can substitute canned peaches drained well. Just reduce added sugar slightly, as canned peaches can be sweeter.
Is it necessary to use a bundt pan?
A bundt pan is ideal for this cake because it provides even heat distribution and creates a lovely shape, but a regular loaf pan will also work just fine if that’s what you have.
Can I make this cake gluten-free?
Absolutely. Replace the all-purpose flour with a gluten-free flour blend that includes xanthan gum to maintain a similar texture and structure in the cake.
How ripe should the peaches be?
Choose peaches that are ripe but still firm. Overly ripe peaches can become mushy in the batter, while under-ripe ones may lack sweetness and juiciness.
What’s the best way to slice peaches for this recipe?
Peel the peaches if you prefer a smoother texture, then slice them into even, thin slices. This helps distribute the fruit evenly throughout and keeps them tender during baking.
Final Thoughts
There’s something truly special about the Peach Cobbler Pound Cake Recipe that feels like a celebration of summer’s bounty captured in every bite. I encourage you to try this recipe, whether you’re a long-time peach lover or discovering this delightful combo for the first time. Your kitchen will be filled with an irresistible aroma, and your first taste will surely have you reaching for seconds — it’s that good!
Print
Peach Cobbler Pound Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
A delightful Peach Cobbler Pound Cake that combines the rich, buttery texture of pound cake with juicy, cinnamon-spiced fresh peaches baked to perfection in a bundt pan. This recipe offers a perfect balance of sweet and fruity flavors, making it an ideal dessert for peach season or any time you want a comforting, homestyle treat.
Ingredients
Peach Mixture
- 3–4 fresh peaches, sliced
- 1 tablespoon granulated sugar (for tossing with peaches)
- 1/2 teaspoon cinnamon (for tossing with peaches)
Cake Batter
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 4 large eggs
- 2 teaspoons vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and generously grease a bundt pan with butter or non-stick spray to ensure the cake doesn’t stick.
- Toss Peaches: In a medium bowl, combine the sliced peaches with 1 tablespoon granulated sugar and 1/2 teaspoon cinnamon. Toss well to coat evenly and set aside to allow the flavors to meld.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened unsalted butter with 1 cup granulated sugar and 1/2 cup brown sugar until the mixture becomes light, creamy, and fluffy, about 3-5 minutes.
- Add Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition to incorporate them fully. Then stir in the vanilla extract for added fragrance.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, 1/2 teaspoon cinnamon, and salt to ensure even distribution of leavening and spice.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredients into the creamed butter mixture, mixing gently until just combined to avoid overworking the batter.
- Fold in Peaches: Gently fold the cinnamon-sugar coated peaches into the batter. Be careful not to overmix to maintain the peaches’ texture and prevent the cake from becoming tough.
- Bake: Pour the batter into the prepared bundt pan and smooth the top evenly. Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Cool and Serve: Allow the cake to cool in the pan for about 15 minutes before inverting onto a wire rack to cool completely. Slice and serve as desired.
Notes
- Use ripe, but firm peaches for the best texture and flavor.
- Ensure the butter is softened to room temperature for easier creaming and better cake texture.
- Do not overmix the batter once the flour is added to keep the cake tender.
- Check the cake for doneness starting at 55 minutes to prevent overbaking.
- This cake pairs wonderfully with whipped cream or vanilla ice cream for an extra indulgence.
