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This Peach Cobbler Pound Cake is perfect when served warm with a scoop of vanilla ice cream or a dollop of whipped cream on the side.
Store leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.
For longer storage, wrap the cake tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving.
Variations:
Add Nuts:
For a crunchy twist, consider adding chopped pecans or walnuts to the batter or sprinkling them on top before baking.
Use Different Fruit:
Swap the peaches for other fruits like berries, apples, or pears for a seasonal variation of this cake.
Gluten-Free Version:
Use a gluten-free all-purpose flour blend in place of regular flour to make the cake gluten-free. Be sure to also check that your cornstarch is gluten-free.
FAQ:
Can I use canned peaches instead of fresh?
Yes, canned peaches work well, but make sure to drain them thoroughly to avoid excess moisture in the cake.
Can I make the cake ahead of time?
Yes, you can bake the cake a day ahead and store it in an airtight container. It will stay fresh for several days.
Why is my cake too dry?
If your cake turns out dry, it could be due to overmixing the batter or baking it for too long. Always check the cake with a toothpick around the 60-minute mark to avoid overbaking.
Can I use frozen peaches?
Absolutely! Frozen peaches are a great option, and you don’t need to thaw them before using them in this recipe. Just ensure they are well-drained if they release too much liquid.
Enjoy this irresistible Peach Cobbler Pound Cake at your next gathering or as a special treat for yourself!
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