Description
A delightful Peach Cobbler Pound Cake combining sweet peaches and buttery cake texture, perfect for dessert.
Ingredients
Scale
- 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