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
Scale
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.
