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Introduction:
If you love the classic combination of peaches and cobbler, then you’re in for a treat with this Peach Cobbler Pound Cake. This recipe takes the best of both worlds — the rich, buttery texture of a pound cake and the sweet, fruity goodness of a peach cobbler. With its moist crumb, warm peach filling, and cinnamon-sugar topping, it’s a dessert that will wow your family and friends at any gathering. Whether you serve it at a summer barbecue or as a comforting dessert for an evening meal, this cake is sure to become a favorite.
Ingredients:
For the Pound Cake:
1 ½ cups unsalted butter, softened
2 cups granulated sugar
5 large eggs
3 cups all-purpose flour
1 tsp baking powder
½ tsp salt
1 cup sour cream
1 tsp vanilla extract
For the Peach Cobbler Filling:
3 cups fresh or frozen peaches, peeled and sliced
1 tbsp lemon juice
1 tsp cinnamon
1 tbsp cornstarch
¼ cup granulated sugar
For the Topping:
2 tbsp unsalted butter, melted
2 tbsp brown sugar
1 tsp cinnamon
Directions:
Prepare the Oven and Pan:
Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt pan or tube pan, making sure to coat it evenly to prevent sticking.
Make the Peach Cobbler Filling:
In a medium saucepan, combine the peaches, lemon juice, cinnamon, cornstarch, and sugar. Cook over medium heat, stirring occasionally, until the peaches soften and the mixture thickens (about 5-7 minutes). Remove from heat and set aside to cool.
Prepare the Pound Cake Batter:
In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. This should take about 4-5 minutes with an electric mixer on medium speed. Add the eggs one at a time, beating well after each addition.
Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the sour cream. Start and finish with the dry ingredients. Add the vanilla extract and mix until smooth.
Assemble the Cake:
Pour half of the cake batter into the prepared pan. Spoon half of the peach filling on top, spreading it evenly. Add the remaining batter over the peaches, then top with the remaining peach filling. Use a spoon or spatula to gently swirl the peach mixture into the batter.
Bake the Cake:
Place the pan in the oven and bake for 60-70 minutes, or until a toothpick inserted into the center of the cake comes out clean. If the top is browning too quickly, tent the cake with aluminum foil.
Prepare the Topping:
While the cake is baking, combine the melted butter, brown sugar, and cinnamon in a small bowl. Once the cake is finished baking, remove it from the oven and immediately brush the topping over the warm cake.
Cool and Serve:
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and serve.
Serving and Storage Tips:
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