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This Peach Cobbler Pound Cake combines the richness of a classic pound cake with the sweet, juicy flavors of peach cobbler. It’s a perfect dessert for summer gatherings, holidays, or whenever you crave something indulgent. The cake is buttery, dense, and loaded with fresh peaches, topped with a hint of cinnamon and brown sugar, just like a peach cobbler!
Ingredients:
For the Pound Cake:
- 1 ½ cups unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp salt
- 1 cup sour cream or Greek yogurt
- 1 tsp vanilla extract
- 1 tsp almond extract (optional)
- 2 cups fresh peaches, peeled, pitted, and chopped (or use canned peaches, drained and chopped)
For the Topping:
- 1 tbsp unsalted butter, melted
- 2 tbsp brown sugar, packed
- 1 tsp ground cinnamon
- 1 cup fresh peaches, chopped (for topping)
Instructions:
1. Preheat the Oven:
- Preheat your oven to 325°F (165°C). Grease and flour a 10-inch bundt pan or tube pan.
2. Prepare the Cake Batter:
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
- Add in the eggs, one at a time, beating well after each addition. Make sure the eggs are fully incorporated before adding the next.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with sour cream (or Greek yogurt), beginning and ending with the dry ingredients. Mix until just combined.
- Stir in the vanilla extract and almond extract (if using).
3. Fold in the Peaches:
- Gently fold the chopped peaches into the batter. Be careful not to overmix, as the peaches should remain distributed evenly throughout the cake.
4. Pour the Batter into the Pan:
- Pour the batter into the prepared bundt pan, spreading it evenly.
5. Prepare the Topping:
- In a small bowl, combine the melted butter, brown sugar, and cinnamon. Stir well to create a cinnamon-sugar mixture.
- Sprinkle the mixture evenly over the top of the batter. Then, add the additional chopped peaches on top of the batter for extra flavor and texture.
6. Bake the Cake:
- Bake the cake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center of the cake comes out clean. The top should be golden brown.
- If the cake starts to brown too quickly, cover it loosely with foil and continue baking.
7. Cool and Serve:
- Let the cake cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely.
- Once cooled, slice and serve. It’s delicious on its own, or you can serve it with a scoop of vanilla ice cream or whipped cream for extra indulgence.
Tips:
- Peach Variations: You can use frozen peaches if fresh peaches are not available. Just make sure to thaw and drain them before using.
- Moisture: Sour cream adds a nice moist texture, but if you don’t have it, Greek yogurt works just as well.
- Extra Toppings: For an even more cobbler-like experience, you can drizzle a little heavy cream or a simple glaze over the cake.
This Peach Cobbler Pound Cake is a perfect blend of two beloved desserts—peach cobbler and pound cake—into one indulgent treat!
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