I can’t wait to share this Peach Cobbler Pound Cake recipe with you! It’s a yummy mix of two favorites, combining the sweetness of peach cobbler with the richness of pound cake. Trust me, you’re gonna love it!
Solves dry, dense texture, uneven bake, tedious measuring, and messy fruit handling by delivering moist crumb, even browning, streamlined steps, and built-in fruit sweetness.
Sometimes, I struggle with finding ways to use fresh summer peaches before they go bad. This cake is the perfect answer! It’s a simple, one-bowl recipe that makes sure that those golden peaches don’t get wasted, and it’s so easy to whip up!
This recipe is great because it only takes about 30 minutes to prep and then an hour in the oven. That means you’ll have a delicious treat ready in just 1 hour and 30 minutes! Plus, the crunchy topping adds a nice texture that everyone enjoys.
If you want something sweet and fruity but with a twist, you’ve got to try this. If you’re in the mood for a fun baking project, how about checking out this Fourth of July Cupcakes? They’re a hit at any celebration!
Why You Will Love This Recipe
- Crunchy Texture : The topping adds a delightful crunch to the moist cake, giving each bite a satisfying contrast. You’ll really enjoy that textural element.
- Fruity Flavor : Fresh summer peaches bring a juicy sweetness that pairs beautifully with the buttery cake. It’s like a taste of summer in every slice.
- Convenient One-Bowl Prep : You can whip this up with minimal fuss since it all comes together in one bowl. Less time mixing means more time eating.
- Easy Storage : Leftovers keep well in the fridge for a few days, so you can savor them later. It’s nice to have a tasty treat on hand.
Delicious Peach Cobbler Pound Cake
- Prep Time: 30 minutes
- Cool Time: 0 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes
- Yield: 10 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A delightful Peach Cobbler Pound Cake combining sweet peaches and buttery cake texture, perfect for dessert.
Ingredients
- 1/2 cup (113 grams) salted butter, melted
- 1 cup (130 grams) all-purpose flour, spooned & leveled or weighed out
- 1/2 cup (110 grams) brown sugar, packed
- 1/21/2 teaspoon cinnamon
- Pinch of salt
- 4 large ripe peaches, sliced (650 grams or about 4 cups)
- 1/3 cup (73 grams) brown sugar, packed
- 3/41/2 teaspoon cinnamon
- 1/41/2 teaspoon nutmeg
- 1 tablespoon corn starch
- 1 tablespoon water
- 1/21/2 teaspoon vanilla extract
- 3/4 cup (170 grams) salted butter, softened
- 1 and 1/2 cups (315 grams) granulated sugar
- 1/4 cup (55 grams) light brown sugar, packed
- 3 large eggs
- 21/2 teaspoons vanilla extract
- 1 tablespoon + 11/2 teaspoon (17 grams) vegetable oil
- 2 tablespoons (28 grams) warm water
- 3/4 cup (180 grams) full-fat sour cream
- 2 and 1/4 cups (293 grams) all-purpose flour, spooned & leveled or weighed out
- 2 and 1/41/2 teaspoons baking powder
- 1/41/2 teaspoon salt
- 11/2 teaspoon cinnamon
- 1/41/2 teaspoon nutmeg
- 1/2 cup (120 grams) milk
- 2 cups (230 grams) powdered sugar
- 3/41/2 teaspoon vanilla extract
- 1–3 tablespoons milk or water
- Pinch of cinnamon
Instructions
- Mix Wet Ingredients: Start by creaming together the melted salted butter and granulated sugar until fluffy and light in color, about four minutes. It is ready when it is pale and has a lovely airy texture. Be careful not to over-mix; you want it smooth, not runny.
- Add Eggs & Vanilla: Next, add the eggs, one at a time, along with the vanilla extract. Mix until everything is well-blended and smooth. This blending is crucial for structure, so avoid adding the eggs too quickly to prevent curdling.
- Incorporate Flour Mixture: Gradually add in the all-purpose flour (spooned & leveled), baking powder, and salt until blended. The batter should come together without any lumps and feel thick and slightly sticky. Avoid overworking; a few lumps are acceptable.
- Fold in Peaches: Gently fold in the sliced peaches until evenly distributed throughout the batter. The wonderful aroma of fresh peaches will fill your kitchen. Be cautious not to squish the peaches too much, as they help keep the cake moist and flavorful.
- Pour & Smooth: Pour the batter into a greased bundt pan, smoothing the top for an even bake. Be patient, as the batter is thick, and ensure the pan is well-greased to prevent sticking.
- Bake & Get Aromas: Bake the cake until it is golden brown and a toothpick inserted comes out clean, typically about one hour. Your kitchen will smell wonderful. If the top starts browning too quickly, lightly lay a piece of foil over it.
- Cool & Release: Allow the cake to cool in the pan for about 15 minutes before turning it out onto a cooling rack. It should feel firm yet slightly springy. Do not let it cool in the pan too long to avoid sticking.
- Slice & Serve: Once the cake has completely cooled, slice it into servings. Enjoy the delightful combination of sweet peaches and buttery goodness.
Notes
- Storage Tips: Store leftovers in an airtight container in the fridge for 2-3 days.
- Expert Tips: Ensure accurate flour measurement by using the spoon and level method. Use ripe, firm peaches for optimal flavor; avoid mushy peaches. If the crumble topping is browning too fast, cover the cake with foil during baking. Check that your baking powder is fresh for proper rising. For a smooth cake release from the bundt pan, apply a mix of shortening and flour.
Nutrition
- Serving Size: 1 slice
- Calories: 765
- Sugar: 84g
- Sodium: 386mg
- Fat: 30g
- Saturated Fat: 17g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 118g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 129mg
Recipe Tips
- If your cake feels dry, measuring flour accurately makes a difference; use the spoon and level method for best results.
- When using fresh peaches, select ripe, firm ones for optimal flavor; steer clear of mushy fruit to maintain texture.
- If the crumble topping is browning too fast, lightly cover the cake with foil during baking to prevent burning.
- For a fluffy texture, check that your baking powder is fresh; replacing it every few months can help with rising.
- If the cake sticks to the bundt pan, applying a mix of shortening and flour ensures a smooth release.
Serving Suggestions
Serve peach cobbler pound cake with a scoop of vanilla ice cream or fresh whipped cream topped with sliced almonds. Consider garnishing with additional peach slices and a light dusting of powdered sugar for extra appeal.
This cake can also feature in various recipes, such as a trifle with layers of fruit and whipped cream. It serves as a tasty companion to coffee or tea during social occasions.
Consider pairing the cake with a warm caramel sauce drizzled over each slice. This simple addition elevates the dessert experience and enhances sweetness for those who enjoy it.
Recipe variations
- You can use nectarines instead of peaches for a different flavor profile in your pound cake.
- Add a splash of bourbon, about 1 tablespoon, to the glaze for an extra kick and richness.
- Either chop pecans for a crunchy topping or sprinkle walnuts for a nutty flavor in the filling.
- If you’re making a larger batch, simply double the recipe using 6 large eggs and 6 cups of sliced peaches.
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How to Store?
To keep your peach cobbler pound cake fresh, follow these storage tips:
Room Temperature: Store the cake in an airtight container at room temperature for up to 2 days.
Refrigeration: If you need more time, place the cake in an airtight container in the fridge for up to 5 days.
Freezing: Wrap the cake in plastic wrap, then aluminum foil. Freeze for up to 3 months. Thaw in the fridge overnight before serving.
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