Picture the sweet aroma of ripe peaches mingling with warm cinnamon in your kitchen.
There’s something about a Peach Cobbler Pound Cake that feels both indulgent and comforting, yet surprisingly easy to make.
With each step, simple ingredients transform into a luscious, mouthwatering dessert that’s a favorite at any gathering.
Let’s bring this delightful cake to life and fill your home with its irresistible scent.
Kitchen Tools Required
- 1 Bundt pan
- 1 Large mixing bowl
- 1 Electric mixer
- 1 Medium saucepan
- 1 Spatula
- 1 Cooling rack
Ingredients
- 3 cups All-purpose flour
- 1 teaspoon Baking powder
- 1/2 teaspoon Salt
- 1 cup Unsalted butter, softened
- 2 cups Granulated sugar
- 4 Large eggs
- 1 teaspoon Vanilla extract
- 1 cup Whole milk
- 2 cups Fresh peaches, peeled and chopped
- 1/4 cup Brown sugar
- 1/2 teaspoon Ground cinnamon
- 1/4 teaspoon Nutmeg
- 1 tablespoon Lemon juice
Cook & Prep Time
To efficiently manage your time while preparing and baking the Peach Cobbler Pound Cake, follow this timeline:
- Reading and Gathering Ingredients & Equipment (10 minutes)
- Read through the entire recipe to familiarize yourself with the steps.
- Gather all necessary ingredients and equipment.
- Preparation of Ingredients (10 minutes)
- Preheat your oven to 325°F (165°C).
- Grease the Bundt pan.
- Peel and chop the fresh peaches if not already done.
- Mixing Dry Ingredients (5 minutes)
- In a large mixing bowl, combine the all-purpose flour, baking powder, and salt.
- Creaming Butter and Sugar (5 minutes)
- In a separate bowl, cream the softened butter and granulated sugar using an electric mixer until light and fluffy.
- Mixing Wet Ingredients (5 minutes)
- Beat in the eggs one at a time, then add the vanilla extract to the creamed butter and sugar mixture.
- Combining Wet and Dry Ingredients (5 minutes)
- Gradually add the dry ingredients to the creamed mixture alternately with the whole milk, beginning and ending with the flour mixture.
- Preparing Peach Mixture (10 minutes)
- In a medium saucepan, combine the peaches, brown sugar, cinnamon, nutmeg, and lemon juice.
- Cook over medium heat until the mixture thickens.
- Assembling the Cake (5 minutes)
- Pour half the cake batter into the prepared Bundt pan.
- Layer with half the peach mixture.
- Add the remaining batter on top, followed by the rest of the peach mixture.
- Baking (1 hour 15 minutes)
- Bake the cake in the preheated oven.
- Resting & Cooling (10 minutes resting, additional time for cooling)
- Allow the cake to rest for 10 minutes before inverting it onto a cooling rack.
- Let it cool completely before serving.
Note: Adjust the timeline if you find yourself needing a bit more or less time for certain tasks.
Recipe Instructions
Preheat the oven to 325°F (165°C) and grease the Bundt pan.
In a large mixing bowl, combine flour, baking powder, and salt.
In a separate bowl, cream the butter and granulated sugar using an electric mixer until light and fluffy.
Beat in the eggs one at a time, then add vanilla extract.
Gradually add the dry ingredients to the creamed mixture alternately with milk, beginning and ending with flour.
In a medium saucepan, combine peaches, brown sugar, cinnamon, nutmeg, and lemon juice, and cook over medium heat until the mixture thickens.
Pour half the cake batter into the prepared Bundt pan, then layer with half the peach mixture.
Add the remaining batter on top, followed by the rest of the peach mixture.
Bake for 1 hour 15 minutes or until a toothpick inserted in the center comes out clean.
Allow the cake to rest for 10 minutes before inverting onto a cooling rack to cool completely.
Serving Tips
- Vanilla Ice Cream: A scoop of creamy vanilla ice cream complements the warm, spiced flavors of the cake beautifully.
- Whipped Cream: A dollop of freshly whipped cream adds a light and airy contrast to the dense pound cake.
- Caramel Sauce: Drizzle some caramel sauce for an added layer of sweetness and richness.
- Fresh Peach Slices: Enhance the peach flavor by serving with extra fresh peach slices on the side.
- Mint Sprig Garnish: A sprig of mint offers a fresh aroma and a pop of color to the presentation.
Storage
To store Peach Cobbler Pound Cake, wrap it tightly in plastic wrap or store in an airtight container.
Refrigerate for up to 5 days or freeze for up to 3 months.
Freezing
To freeze Peach Cobbler Pound Cake, wrap slices in plastic wrap.
Place them in an airtight container, and freeze for up to 3 months.
Thaw in the refrigerator before serving.
Reheating
To reheat Peach Cobbler Pound Cake, warm slices in a preheated oven at 300°F for 10 minutes.
Or, microwave individual portions on medium power for 20-30 seconds to maintain moisture.
Final Thoughts
Peach Cobbler Pound Cake is a delightful dessert that combines the rich flavors of a traditional pound cake with the juicy sweetness of peaches.
The balance of spices like cinnamon and nutmeg enhances the peach filling, making it a perfect treat for any occasion.
To achieve the best results, verify your ingredients are at the right temperature and follow the steps carefully.
Using fresh, ripe peaches will give the cake an exceptional taste, but if they’re unavailable, canned or frozen peaches are a good alternative.
Remember to drain them well to prevent the cake from becoming soggy.
Once baked, allow the cake to cool completely to enjoy its full flavor profile.
This cake isn’t only a crowd-pleaser but also a wonderful way to showcase the season’s best produce.
Enjoy your Peach Cobbler Pound Cake with a scoop of vanilla ice cream or a dollop of whipped cream for an extra-special touch.
Frequently Asked Questions
Can I Use a Different Type of Fruit Instead of Peaches?
Yes, you can substitute other fruits like apples or berries. Make certain they’re chopped to a similar size as peaches. Adjust sweetness and spices accordingly to complement the chosen fruit, maintaining the balance for artistic presentation.
What Is the Best Way to Measure Flour for This Recipe?
You should spoon flour into a measuring cup, then level it with a knife for accurate measurement. Avoid scooping directly from the bag, as it compacts the flour, leading to excess and affecting your cake’s texture.
Is There a Substitute for Whole Milk in the Recipe?
You can substitute whole milk with 1 cup of buttermilk for a tangy flavor or 1 cup of almond milk for a dairy-free option. Guarantee precise measurements for consistency, and maintain the cake’s artistic presentation.
How Can I Make This Cake Gluten-Free?
Substitute the all-purpose flour with a gluten-free flour blend using the same 3-cup measurement. Confirm it’s a 1:1 substitute blend with xanthan gum for proper texture. Follow the recipe as usual for an equally delicious result.
Can I Add Nuts or Other Toppings to the Cake?
You can add nuts by folding 1/2 cup chopped pecans or walnuts into the batter. For artistic presentation, sprinkle 1/4 cup sliced almonds on top before baking. This precise addition enhances texture and flavor beautifully.
Peach Cobbler Pound Cake
Equipment
- 1 Bundt pan
- 1 large mixing bowl
- 1 Electric mixer
- 1 Medium saucepan
- 1 Spatula
- 1 Cooling rack
Ingredients
- 3 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter softened
- 2 cup granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup whole milk
- 2 cup fresh peaches peeled and chopped
- 1/4 cup brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1 tablespoon lemon juice
Instructions
- Preheat the oven to 325°F (165°C) and grease the Bundt pan.
- In a large mixing bowl, combine flour, baking powder, and salt.
- In a separate bowl, cream the butter and granulated sugar using an electric mixer until light and fluffy.
- Beat in the eggs one at a time, then add vanilla extract.
- Gradually add the dry ingredients to the creamed mixture alternately with milk, beginning and ending with flour.
- In a medium saucepan, combine peaches, brown sugar, cinnamon, nutmeg, and lemon juice, and cook over medium heat until the mixture thickens.
- Pour half the cake batter into the prepared Bundt pan, then layer with half the peach mixture.
- Add the remaining batter on top, followed by the rest of the peach mixture.
- Bake for 1 hour 15 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to rest for 10 minutes before inverting onto a cooling rack to cool completely.
Notes
