Description: A delightful combination of classic pound cake and comforting peach cobbler, this recipe features a rich, buttery cake with a layer of sweet, spiced peaches baked right in. Finished with a simple vanilla glaze, it’s the perfect dessert for any occasion.
Ingredients:
For the Cake:
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1/2 cup sour cream
- 1/2 cup whole milk
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
For the Peach Layer:
- 2 1/2 cups fresh or canned peaches, sliced (if using canned, drain well)
- 1/4 cup light brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
For the Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons milk
- 1/2 teaspoon vanilla extract
Preparation:
Step 1: Preheat your oven to 325°F (165°C). This lower temperature is key to ensuring the cake bakes evenly and doesn’t brown too quickly. Grease and flour a 10-cup Bundt pan thoroughly. You can also use baking spray with flour if you prefer; just make sure every nook and cranny is covered to prevent sticking.
Step 2: In a medium bowl, prepare the peach layer. Combine the sliced peaches with brown sugar, cinnamon, and nutmeg. Gently toss to ensure the peaches are evenly coated with the spices and sugar. The brown sugar adds a touch of molasses-like depth that complements the peaches beautifully, while the cinnamon and nutmeg bring warmth and coziness to the overall flavor profile. Arrange the peach mixture evenly at the bottom of the prepared Bundt pan. This layer will become the top of the cake when it’s inverted, so make sure it looks appealing.
Step 3: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This is a crucial step for achieving a tender cake texture, so don’t rush it. Use an electric mixer on medium speed for about 3-5 minutes until the mixture is noticeably lighter in color and texture. The creaming process incorporates air into the butter and sugar, which helps to leaven the cake and create a delicate crumb.
Step 4: Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. This prevents the batter from curdling and ensures a smooth emulsion. After the eggs are incorporated, mix in the sour cream and vanilla extract. The sour cream adds moisture and a slight tanginess that balances the sweetness of the cake, while the vanilla extract enhances the overall flavor.
Step 5: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Whisking ensures the dry ingredients are evenly distributed, which is important for even leavening and baking. Add the dry ingredients to the wet mixture alternately with the milk, beginning and ending with the flour. Mix until just combined. Be careful not to overmix the batter, as this can develop the gluten in the flour and result in a tough cake. The alternating addition of dry and wet ingredients helps to maintain a smooth batter consistency.
Step 6: Gently spoon the cake batter over the peach layer in the Bundt pan. Be careful not to disturb the peach layer too much as you pour in the batter. Smooth the top of the batter with a spatula to ensure even baking.
Step 7: Bake in the preheated oven for 60–70 minutes, or until a toothpick inserted in the center comes out clean. The baking time may vary depending on your oven, so start checking for doneness around 60 minutes. If the cake is browning too quickly, you can tent it with aluminum foil to prevent burning.
Step 8: Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely. This allows the cake to firm up slightly, which makes it easier to remove from the pan without breaking.
Step 9: While the cake is cooling, prepare the glaze. In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Add more milk, one tablespoon at a time, until you reach your desired consistency. The glaze should be thick enough to coat the cake but thin enough to drizzle easily.
Step 10: Once the cake is completely cooled, drizzle the glaze over the top. Let the glaze set for a few minutes before slicing and serving. The glaze adds a touch of sweetness and visual appeal to the cake.
Why You Will Love This Recipe:
This Peach Cobbler Pound Cake is a winner because it combines the best of both worlds: the comforting flavors of peach cobbler with the rich, buttery texture of pound cake. It’s a simple yet impressive dessert that’s perfect for any occasion, from casual family gatherings to elegant dinner parties. The moist cake, the sweet and spiced peaches, and the delicate vanilla glaze create a symphony of flavors that will tantalize your taste buds. Plus, it’s relatively easy to make, using ingredients that are likely already in your pantry. This cake is a crowd-pleaser that will have everyone asking for seconds!
Serving Suggestions:
- Serve slices of the cake slightly warm or at room temperature.
- Pair it with a scoop of vanilla ice cream or a dollop of whipped cream for an extra decadent treat.
- Garnish with fresh peach slices and a sprinkle of cinnamon for a beautiful presentation.
- Serve with a cup of coffee or tea for a delightful afternoon snack.
- For a brunch gathering, offer it alongside fresh fruit, yogurt, and granola.
Tips:
- Make sure your butter and eggs are at room temperature for optimal creaming and batter consistency.
- Don’t overmix the batter, as this can result in a tough cake. Mix until just combined.
- If you’re using canned peaches, drain them well to prevent the cake from becoming soggy.
- To prevent the cake from sticking to the pan, grease and flour it thoroughly, or use baking spray with flour.
- If the cake is browning too quickly in the oven, tent it with aluminum foil.
- Store leftover cake in an airtight container at room temperature for up to 3 days.
Prep Time: 20 minutes
Cook Time: 70 minutes
Total Time: 1 hour 30 minutes
Nutritional Information:
(Approximate values per slice, based on 12 servings)
- Calories: 480 kcal
- Protein: 5g
- Sodium: 200mg (This can vary based on butter and ingredients used)
Conclusion:
The Peach Cobbler Pound Cake is more than just a recipe; it’s an experience. It’s a journey of flavors and textures that evokes memories of warm summer days and comforting home-baked goods. From the first bite of the moist, buttery cake to the sweet burst of spiced peaches and the delicate vanilla glaze, this cake is a true delight. Whether you’re a seasoned baker or a novice in the kitchen, this recipe is sure to impress. So gather your ingredients, preheat your oven, and get ready to create a dessert that will become a family favorite.
Questions and Answers About This Recipe:
- Can I use frozen peaches instead of fresh or canned?
- Yes, you can use frozen peaches, but be sure to thaw them completely and drain any excess liquid before using them in the recipe. This will prevent the cake from becoming soggy.
- Can I substitute the sour cream with something else?
- If you don’t have sour cream on hand, you can substitute it with plain Greek yogurt. It will provide a similar tanginess and moisture to the cake.
- Can I make this cake ahead of time?
- Yes, you can make the cake a day or two in advance. Store it in an airtight container at room temperature. Add the glaze just before serving.
- What if I don’t have a Bundt pan? Can I use a different type of pan?
- If you don’t have a Bundt pan, you can use a tube pan or even a 9×13 inch baking dish. Keep an eye on the baking time, as it may vary depending on the pan you use.
- Can I add nuts to the cake?
- Absolutely! Adding chopped pecans or walnuts to the batter would add a delightful crunch and nutty flavor to the cake. You could also sprinkle some on top of the glaze for added visual appeal.
