Peach Cobbler Pound Cake

$- 1 cup unsalted butter, softened - 2 cups granulated sugar - 4 large eggs - 3 cups all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon salt - 1 cup sour cream - 1 teaspoon vanilla extract - 3 cups fresh peaches, peeled and diced - 1 teaspoon ground cinnamon - 1/2 teaspoon nutmeg - 1/2 cup brown sugar (for topping) Gathering the right ingredients makes your Peach Cobbler Pound Cake shine. You need unsalted butter, so it mixes well. Use two cups of granulated sugar for sweetness. Add four large eggs to give the cake structure. You'll need three cups of all-purpose flour to create the base. Don't forget the baking powder and baking soda to help the cake rise. A touch of salt enhances all the flavors. For creaminess, one cup of sour cream is key. Vanilla extract adds a nice aroma. Fresh peaches are the star of this cake. You'll need three cups, peeled and diced. Ground cinnamon and nutmeg add warmth and depth. Finally, use half a cup of brown sugar for a delightful topping. These ingredients come together to create a moist and flavorful cake. Each adds texture and taste, making every bite a delight. {{ingredient_image_1}} - Preheat the oven to 350°F (175°C). - Grease a 10-inch bundt pan or tube pan. Start by preparing your oven and pan. Preheating the oven ensures even baking. Greasing the bundt pan helps the cake release easily after baking. Use butter or cooking spray to coat the pan well. - Cream together butter and sugar. - Add eggs and vanilla extract. - Combine dry ingredients and alternate mixing with sour cream. Next, you will create the batter. In a large bowl, cream the softened butter with granulated sugar. Mix until it looks light and fluffy. This takes about four to five minutes. Then, add the eggs one at a time. Beat well after each addition and stir in the vanilla extract. In another bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together. Gradually add this dry mix to the butter mix. Alternate adding the sour cream. Start and end with the flour mix. This helps keep the batter smooth. - Gently fold diced peaches into the batter. - Pour batter into the prepared bundt pan. Now it's time for the stars—fresh peaches! Gently fold the diced peaches into the batter. This ensures they spread evenly. After that, pour the batter into the greased bundt pan. Smooth the top with a spatula to prepare for baking. - Sprinkle brown sugar and cinnamon on top. - Bake for 60-70 minutes, or until a toothpick comes out clean. Before baking, sprinkle brown sugar mixed with a bit of cinnamon on top. This adds a lovely sweet crust. Bake the cake in the preheated oven for 60 to 70 minutes. Check for doneness by inserting a toothpick in the center. If it comes out clean, your cake is ready! - Allow to cool in pan for 15 minutes. - Invert onto a wire rack to cool completely. Once baked, let the cake cool in the pan for 15 minutes. This helps it set. After that, carefully invert the cake onto a wire rack. Allow it to cool completely before serving. Enjoy the sweet aroma of your Peach Cobbler Pound Cake! To get the best texture in your Peach Cobbler Pound Cake, use room-temperature butter. Cold butter will not mix well and can lead to a dense cake. Next, alternate between adding the dry ingredients and the sour cream. This method keeps the batter light and fluffy. The sour cream adds moisture, making each bite rich and tender. For a beautiful presentation, place the cake on a lovely cake stand. Dust the top with powdered sugar for a touch of elegance. To enhance each slice, serve it with a scoop of vanilla ice cream or a dollop of whipped cream. This pairing adds a creamy contrast to the cake’s fruity flavor. To boost the flavor, think about adding more spices. Nutmeg and cardamom can add depth to your cake. Always use ripe, fresh peaches for the best taste. The fruit should be sweet and juicy. This will make all the difference in creating that delightful peach cobbler flavor. Pro Tips Use Ripe Peaches: Ensure that the peaches are ripe for the best flavor and sweetness in your cake. Don’t Overmix: When adding the dry ingredients, mix just until combined to keep the cake light and fluffy. Cool Properly: Allow the cake to cool in the pan for 15 minutes before inverting to prevent it from breaking apart. Enhance Flavor: Add a splash of almond extract for an extra layer of flavor that complements the peaches well. {{image_2}} You can change up the recipe by using different fruits. Substitute peaches with apples, berries, or apricots. Each fruit brings its own flavor and style. You can also try a mixed fruit version. This will give you a fun twist and make it even more tasty! If you need a gluten-free cake, you can easily adapt this recipe. Just use a gluten-free flour blend instead of all-purpose flour. This small switch keeps the cake delicious while meeting dietary needs. It still tastes great! Want a vegan version of this cake? You can easily make some swaps. Replace the butter with coconut oil. For eggs, use flax eggs made from ground flaxseed and water. Also, use plant-based sour cream. These changes will keep your cake moist and yummy without any animal products. Enjoy your new vegan treat! To keep your peach cobbler pound cake fresh, place it in an airtight container. It stays good at room temperature for up to three days. If you want to store it longer, put it in the fridge. It will last for up to one week this way. If you need to freeze the cake, wrap it tightly in plastic wrap. Then, wrap it again in foil to prevent freezer burn. This cake can be frozen for up to three months. When you are ready to enjoy it, let it thaw in the fridge overnight. To reheat individual slices, use your microwave. Heat them for about 15-20 seconds. If you prefer, you can also reheat slices in the oven. Just set the oven to a low temperature and warm them up for about 10 minutes. This will help keep the cake moist and tasty. Yes, but make sure to drain them well before use. Canned peaches can be sweet and soft. Rinsing helps reduce extra juice. This way, your cake won't become soggy. Use the same amount as fresh peaches. This makes it easy if fresh peaches are out of season. A toothpick inserted into the center should come out clean. This means the cake is baked through. If there is wet batter on the toothpick, bake it a bit longer. Checking a few spots helps ensure it is done all the way through. The top will also look golden brown and firm. Yes, it can be baked in advance and stored properly for serving later. Let it cool completely before wrapping. Use plastic wrap or foil to keep it fresh. You can store it at room temperature for a few days. For longer storage, keep it in the fridge. It also freezes well for up to three months. Just thaw it overnight before serving. This peach bundt cake is a delightful treat, made with simple ingredients. You start with butter, sugar, eggs, flour, and fresh peaches. Following clear steps helps you create a moist cake that impresses everyone. Remember, you can tweak the recipe by adding different fruits or making it vegan. Store it well to enjoy later. With this guide, baking becomes fun and easy. I hope you’re excited to try this recipe at home!$

A deliciously moist pound cake infused with fresh peaches and topped with a cinnamon brown sugar crust.

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Prep Time 20

Cook Time 1 10

Total Time 1 30

Course Dessert

Cuisine American

Servings 12

Calories 350 kcal

Ingredients

1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
3 cups all-purpose flour
1 teaspoon baking powder
0.5 teaspoon baking soda
0.5 teaspoon salt
1 cup sour cream
1 teaspoon vanilla extract
3 cups fresh peaches, peeled and diced
1 teaspoon ground cinnamon
0.5 teaspoon nutmeg
0.5 cup brown sugar (for topping)

Instructions

Preheat your oven to 350°F (175°C) and grease a 10-inch bundt pan or tube pan.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 4-5 minutes.
Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
Gradually add the dry ingredients to the creamed mixture, alternating with sour cream, beginning and ending with the flour mixture. Mix until just combined.
Gently fold in the diced peaches until evenly distributed throughout the batter.
Pour the batter into the prepared bundt pan and smooth the top.
In a small bowl, mix the brown sugar with a pinch of cinnamon and sprinkle it over the top of the batter.
Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
Once done, allow the cake to cool in the pan for about 15 minutes before inverting onto a wire rack to cool completely.

Notes

Serve the cake on a beautiful cake stand and dust it with powdered sugar. Pair with a scoop of vanilla ice cream or dollop of whipped cream for extra indulgence!

Keyword cake, dessert, peach, pound cake