Irresistible Peach Cobbler Pound Cake Recipe to Delight You

There’s a certain magic that happens when summer peaches meet the comforting embrace of pound cake. Imagine slicing into a golden, buttery cake, revealing juicy peach chunks that glisten like jewels. The aroma wafts through the kitchen, and you can practically hear the angels sing as the flavors marry together in perfect harmony.

Now, let me take you back to a sun-soaked afternoon at my grandma’s house where peach cobbler pound cake became the star of our family gatherings. It was always the highlight, bringing smiles and satisfied sighs from everyone around the table. Whether it’s a picnic, birthday party, or just a sunny Sunday brunch, this cake is sure to steal the show and make your taste buds dance with delight.

I remember one family reunion when I brought this cake along; everyone went back for seconds—and thirds! The compliments were endless, making me feel like a baking superstar.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Ripe Peaches: Choose fresh peaches that yield slightly when squeezed for maximum sweetness and juiciness.

• Unsalted Butter: Use room temperature butter for easy blending and a rich flavor.

• Sugar: Granulated sugar sweetens the cake perfectly; consider brown sugar for added depth.

• All-Purpose Flour: Standard flour works best; sift it for lighter texture if desired.

• Eggs: Large eggs bind everything together; they should be at room temperature for better mixing.

• Baking Powder: Ensure your baking powder is fresh for that perfect rise.

• Vanilla Extract: Pure vanilla extract adds warmth and enhances the flavor profile.

• Milk: Whole milk provides moisture; feel free to substitute with buttermilk for tanginess.

• Cinnamon: A pinch of cinnamon elevates the flavor profile with a warm spiciness.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make It Together

Preheat and Prepare Your Pan: Preheat your oven to 350°F (175°C). Grease a bundt pan generously with nonstick spray or butter to ensure easy removal later.

Mix Dry Ingredients Together: In a medium bowl, whisk together flour, baking powder, and cinnamon until well combined. This step ensures an even distribution of rising agents.

Cream Butter and Sugar: In a large bowl, beat softened butter and granulated sugar using an electric mixer until light and fluffy—about 3-5 minutes. This creates a delightful airy base for your batter.

Add Eggs and Vanilla Extract: Mix in eggs one at a time, allowing each to fully incorporate before adding the next. Add vanilla extract for that inviting aroma.

Combine Wet and Dry Ingredients: Gradually add your dry mixture into the wet ingredients while alternating with milk until just combined. Avoid overmixing so your cake stays tender.

Add Peaches and Fold Gently: Carefully fold in diced peaches using a spatula until evenly distributed throughout the batter. Resist eating them straight from the bowl!

Bake Until Golden Brown: Pour your batter into the prepared bundt pan and bake for 45-50 minutes or until a toothpick inserted comes out clean. Enjoy the heavenly scent filling your kitchen!

This peach cobbler pound cake will not only impress but also become a beloved staple in your baking repertoire! Enjoy every bite as you create memories with friends and family around your table.

Perfecting the Cooking Process

To achieve the best results, mix your dry ingredients first, then cream butter and sugar before adding eggs and peaches. This sequence ensures even texture and flavor throughout.

Add Your Touch

Feel free to swap fresh peaches for canned ones if you’re short on time, or add a sprinkle of cinnamon for extra warmth. Customize it to suit your taste!

Storing & Reheating

Store leftover cake in an airtight container at room temperature for up to three days. To reheat, warm slices in the microwave for about 10-15 seconds.

The first time I made this peach cobbler pound cake, my friends devoured it in minutes! Their laughter and compliments warmed my heart—definitely a memorable kitchen moment.

FAQ

Can I use frozen peaches for this recipe?

Yes, but thaw them first to avoid excess moisture affecting the batter.

How can I make this cake gluten-free?

Substitute all-purpose flour with a gluten-free flour blend for delicious results.

Can I add other fruits to the pound cake?

Absolutely! Berries or apples can also enhance the flavor profile beautifully.

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Peach Cobbler Pound Cake

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• Author: Maria Del
• Total Time: 1 hour 5 minutes
• Yield: 12 servings 1x

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Description

Peach Cobbler Pound Cake is a delightful fusion of moist, buttery pound cake and juicy summer peaches, creating a dessert that’s both comforting and refreshing. Perfect for any occasion, from picnics to family gatherings, this cake dazzles with its golden crust and succulent peach chunks. Serve it warm or chilled, and pair it with ice cream for an indulgent treat that will have everyone coming back for seconds.

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Ingredients

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• 2 cups ripe peaches, diced (about 4 medium peaches)
• 1 cup unsalted butter, softened
• 1 ¾ cups granulated sugar
• 3 cups all-purpose flour
• 4 large eggs, room temperature
• 2 tsp baking powder
• 2 tsp vanilla extract
• 1 cup whole milk
• 1 tsp ground cinnamon

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Instructions

1. Preheat oven to 350°F (175°C) and grease a bundt pan.
2. In a medium bowl, whisk flour, baking powder, and cinnamon.
3. In a large bowl, cream together butter and sugar until light and fluffy.
4. Add eggs one at a time and mix in vanilla extract.
5. Gradually combine dry ingredients with wet ingredients, alternating with milk.
6. Gently fold in diced peaches until evenly distributed.
7. Pour batter into the prepared bundt pan and bake for 45-50 minutes or until a toothpick comes out clean.

• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice (110g)
• Calories: 345
• Sugar: 28g
• Sodium: 210mg
• Fat: 14g
• Saturated Fat: 9g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 52g
• Fiber: 1g
• Protein: 5g
• Cholesterol: 85mg