Description: This Peach Cobbler Pound Cake combines the comforting flavors of a classic peach cobbler with the dense, buttery texture of a traditional pound cake. It’s a delightful dessert that’s perfect for summer gatherings, afternoon tea, or any occasion where you want a sweet and satisfying treat. The cake is infused with juicy peaches and topped with a sweet peach glaze and fresh peach slices, creating a symphony of flavors and textures in every bite.
Ingredients:
For the Cake:
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 cups granulated sugar
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 cup sour cream
- 2 teaspoons vanilla extract
- 2 cups diced fresh or canned peaches (drained if canned)
For the Peach Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons peach juice or milk
- ½ teaspoon vanilla extract
For the Topping:
- 1 cup fresh or canned peach slices (for decoration)
- 1 teaspoon cinnamon sugar (optional)
Preparation:
Step 1: Preheat the Oven Preheat your oven to 325°F (160°C). This lower temperature ensures the cake bakes evenly, preventing the outside from browning too quickly while the inside remains undercooked. Grease and flour a Bundt pan or loaf pan thoroughly. This step is crucial to prevent the cake from sticking and ensures it releases cleanly after baking. A Bundt pan gives the cake an elegant shape, while a loaf pan offers a more rustic appearance. Consider using baking spray with flour for added insurance against sticking.
Step 2: Mix Dry Ingredients In a medium-sized bowl, whisk together the all-purpose flour, baking powder, and salt. Whisking aerates the flour and ensures the baking powder and salt are evenly distributed, which is essential for a uniform rise and consistent flavor throughout the cake. Set the mixture aside until needed.
Step 3: Prepare Cake Batter In a large mixing bowl, using an electric mixer (either a stand mixer or a handheld mixer), beat the softened butter and granulated sugar together until the mixture is light and fluffy. This creaming process incorporates air into the butter and sugar, creating a light and airy base for the cake. Continue beating for at least 3-5 minutes, scraping down the sides of the bowl occasionally to ensure everything is evenly mixed. The mixture should become noticeably lighter in color and texture.
Step 4: Add Eggs Add the large eggs to the butter and sugar mixture one at a time, beating well after each addition. Adding the eggs gradually allows them to emulsify properly into the batter, contributing to the cake’s structure and richness. Make sure each egg is fully incorporated before adding the next to maintain a smooth batter.
Step 5: Mix in Sour Cream and Vanilla Extract Add the sour cream and vanilla extract to the batter and mix until just combined. Sour cream adds moisture to the cake, resulting in a tender crumb and a slightly tangy flavor that complements the sweetness of the peaches. Vanilla extract enhances the overall flavor profile, adding a warm and inviting aroma. Be careful not to overmix at this stage, as overmixing can develop the gluten in the flour, leading to a tough cake.
Step 6: Combine Wet and Dry Ingredients Gradually add the dry ingredients (flour mixture) to the wet ingredients (butter, sugar, eggs, sour cream, vanilla), mixing until just combined. Add the dry ingredients in two or three additions, mixing on low speed to prevent overmixing. Overmixing develops the gluten in the flour, resulting in a dense, tough cake. The batter should be smooth and well-combined, but avoid any prolonged mixing.
Step 7: Fold in Peaches Gently fold in the diced fresh or canned peaches into the batter. Folding is a gentle mixing technique that prevents deflating the batter. Use a spatula or large spoon to gently incorporate the peaches until they are evenly distributed throughout the batter. If using canned peaches, ensure they are well-drained to prevent the cake from becoming soggy.
Step 8: Bake Pour the batter into the prepared Bundt pan or loaf pan and smooth the top with a spatula. This ensures the cake bakes evenly and has a level surface. Place the pan in the preheated oven and bake for 60–70 minutes, or until a toothpick inserted into the center of the cake comes out clean. Baking times may vary depending on your oven, so start checking for doneness around 60 minutes. If the top of the cake is browning too quickly, you can tent it with aluminum foil to prevent burning.
Step 9: Cool the Cake Allow the cake to cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely. Cooling the cake in the pan allows it to set slightly, making it easier to release without breaking. Inverting it onto a wire rack allows air to circulate around the cake, preventing it from becoming soggy.
Step 10: Prepare the Glaze While the cake is cooling, prepare the peach glaze. In a small bowl, whisk together the powdered sugar, peach juice or milk, and vanilla extract until smooth. Add the peach juice or milk gradually until you reach the desired consistency. The glaze should be thick enough to coat the cake but thin enough to drizzle easily.
Step 11: Drizzle the Glaze and Add Topping Once the cake has cooled completely, drizzle the peach glaze over the top, allowing it to drip down the sides. Decorate with fresh or canned peach slices and sprinkle with cinnamon sugar for an extra touch of flavor and visual appeal. The glaze will set as it cools, creating a beautiful and delicious finish.
Why You Will Love This Recipe:
This Peach Cobbler Pound Cake is a guaranteed crowd-pleaser for several reasons:
- Flavor Combination: It perfectly blends the comforting flavors of peach cobbler with the rich, buttery taste of pound cake, creating a unique and irresistible dessert.
- Texture: The moist, dense crumb of the pound cake combined with the soft, juicy peaches provides a delightful textural contrast.
- Easy to Make: The recipe is straightforward and uses simple ingredients, making it accessible for both beginner and experienced bakers.
- Versatile: It’s perfect for any occasion, from casual gatherings to more formal celebrations.
- Beautiful Presentation: The glaze and peach slices add a touch of elegance, making it a visually appealing dessert.
- Make-Ahead Friendly: The cake can be baked a day in advance and stored at room temperature, making it a convenient option for entertaining.
- Adaptable: You can easily adapt the recipe to use other fruits like blueberries, raspberries, or apples, depending on your preference and the season.
Serving Suggestions:
- Serve slices of the Peach Cobbler Pound Cake with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat.
- Pair it with a cup of coffee or tea for a delightful afternoon snack.
- Add a drizzle of caramel sauce or a sprinkle of chopped nuts for added flavor and texture.
- Serve it as part of a dessert buffet for special occasions.
- Warm slices slightly in the microwave for a more comforting experience.
Tips:
- Make sure your butter is softened to room temperature for easier creaming.
- Use a kitchen scale for precise measurements, especially when measuring flour.
- Don’t overmix the batter, as this can result in a tough cake.
- If using canned peaches, drain them well to prevent the cake from becoming soggy.
- To prevent the cake from sticking, grease and flour the pan thoroughly.
- Let the cake cool completely before glazing to prevent the glaze from melting.
- Store leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
Prep Time: 20 minutes
Cook Time: 60-70 minutes
Total Time: 1 hour 20 minutes – 1 hour 30 minutes
Nutritional Information: (Approximate values per serving – will vary based on specific ingredients and serving size)
- Calories: 450-550
- Protein: 5-7 grams
- Sodium: 150-250 mg
Conclusion:
This Peach Cobbler Pound Cake recipe is a winner for anyone looking for a delicious and easy-to-make dessert. With its perfect combination of flavors and textures, it’s sure to become a family favorite. Whether you’re celebrating a special occasion or simply craving a sweet treat, this cake is a delightful choice that will leave everyone wanting more. Enjoy the taste of summer with every bite!
Questions and Answers:
- Can I use frozen peaches instead of fresh or canned peaches? Answer: Yes, you can use frozen peaches for this recipe. Make sure to thaw them completely and drain any excess liquid before dicing and folding them into the batter. Thawing the peaches and draining excess moisture is crucial to prevent the cake from becoming soggy. Using frozen peaches is a great way to enjoy this recipe year-round, even when fresh peaches are not in season.
- What can I substitute for sour cream if I don’t have any on hand? Answer: If you don’t have sour cream, you can substitute it with plain Greek yogurt or full-fat plain yogurt. Both of these options will provide a similar tanginess and moisture to the cake. You can also use crème fraîche as a substitute, which will add a slightly richer flavor. Keep in mind that the consistency may vary slightly depending on the substitute you use, so adjust the amount accordingly.
- Can I make this cake ahead of time? Answer: Absolutely! This cake is perfect for making ahead of time. You can bake the cake a day or two in advance and store it at room temperature in an airtight container. Wait to glaze the cake until just before serving to prevent the glaze from becoming sticky or absorbing into the cake. Making the cake ahead of time allows the flavors to meld together, making it even more delicious.
- How do I prevent the cake from sticking to the Bundt pan? Answer: To prevent the cake from sticking, it’s crucial to grease and flour the Bundt pan thoroughly. You can use butter, shortening, or cooking spray to grease the pan. After greasing, dust the pan with flour, making sure to coat all surfaces evenly. You can also use a baking spray that contains flour, which provides an extra layer of protection. Another tip is to allow the cake to cool in the pan for 15 minutes before inverting it onto a wire rack, as this helps it to release more easily.
- Can I add nuts to this recipe? Answer: Yes, you can definitely add nuts to this recipe! Chopped pecans or walnuts would be a delicious addition to the batter or as a topping. To add them to the batter, simply fold about ½ cup of chopped nuts in along with the peaches. For a topping, sprinkle chopped nuts over the cake after drizzling the glaze. Nuts will add a nice crunch and nutty flavor that complements the peaches and pound cake perfectly.
