This Easy Peach Cobbler Pound Cake combines moist cake with sweet peaches and a yummy cinnamon flavor. It’s a delightful treat that’s perfect for any occasion!
Honestly, it’s like having dessert and coffee in one go! I love serving it warm with a scoop of ice cream on top—pure happiness in every bite! 🍑🍰
Key Ingredients & Substitutions
Unsalted Butter: This adds richness to the cake. If you only have salted butter, just omit the added salt in the recipe.
Granulated Sugar: It sweetens the cake. You could use brown sugar for a deeper flavor or less sugar if you want a lighter version.
Fresh Peaches: Sliced fresh peaches are ideal due to their juicy sweetness. Canned peaches in juice can work too, but make sure to drain them well.
Buttermilk: If you don’t have buttermilk, mix 1 cup of regular milk with 1 tablespoon of white vinegar or lemon juice. Let it sit for a few minutes before using.
Cinnamon and Brown Sugar: These give a cozy flavor to the cake. Feel free to swap cinnamon with nutmeg if you want a different spice note.
How Do I Ensure My Pound Cake Is Moist?
To get a moist pound cake, focus on these key techniques:
- Use softened butter, not melted. This helps to trap air during mixing, leading to a fluffy texture.
- Don’t overmix your batter. Mix until just combined to keep the cake light.
- Be careful with your peach slices; fold them gently to avoid breaking them up excessively, which keeps their flavor in the cake.
- Check for doneness a few minutes early. Ovens can vary, and you want to avoid overbaking, which can dry out your cake.
How to Make Easy Peach Cobbler Pound Cake
Ingredients You’ll Need:
For the Cake:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 2 cups sliced fresh peaches (or canned peaches, drained)
- 1 teaspoon ground cinnamon
- 1/4 cup brown sugar
- Optional: powdered sugar for dusting
How Much Time Will You Need?
This delightful peach cobbler pound cake will take about 20 minutes to prepare and roughly 60 to 70 minutes to bake. After baking, let it cool for about 15 minutes in the pan before transferring it to a wire rack. So, overall, you’ll be looking at around 1.5 to 2 hours from start to finish, but trust me, it’s worth every minute!
Step-by-Step Instructions:
1. Preheat and Prep the Pan:
Start by preheating your oven to 350°F (175°C). While it’s warming up, grease and flour a 10-inch bundt or tube pan to prevent the cake from sticking.
2. Cream the Butter and Sugar:
In a large mixing bowl, cream the softened butter and granulated sugar together. Use a hand mixer or stand mixer to beat them until the mixture is light and fluffy—about 3-5 minutes.
3. Add Eggs and Vanilla:
Next, add the eggs one at a time to the mixture, ensuring each egg is fully incorporated before adding the next. Don’t forget to stir in the vanilla extract until it’s evenly blended in!
4. Mix the Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures everything is mixed evenly so the cake rises beautifully.
5. Combine Wet and Dry Ingredients:
Now it’s time to mix it all together! Gradually add the dry ingredients to the buttery egg mixture, alternating with the buttermilk. Start and end with the flour mixture, mixing just until combined to keep the batter light and airy.
6. Fold in the Peaches:
Carefully fold in the sliced peaches into the batter, being gentle so you don’t break them up too much. This will help distribute those lovely peach flavors throughout the cake.
7. Layering the Batter:
Pour half of the batter into your prepared pan. In a small bowl, mix the ground cinnamon and brown sugar. Sprinkle half of this mixture over the batter in the pan. Then, pour the remaining batter on top and finish by sprinkling the rest of the cinnamon-sugar mixture over the top.
8. Bake the Cake:
Now, it’s time to bake! Place the cake in the oven and bake for 60 to 70 minutes. Keep an eye on it and test for doneness by inserting a toothpick into the center. If it comes out clean, it’s ready!
9. Cool the Cake:
Once done, take the cake out of the oven and let it cool in the pan for about 15 minutes. After this, invert the cake onto a wire rack to cool completely. This helps keep it from becoming soggy.
10. Serve and Enjoy:
If you’d like, dust the cooled cake with powdered sugar before serving to give it a lovely finish. Slice it up and enjoy this delicious peach cobbler pound cake as a lovely dessert or a sweet snack any time of the day!
Happy Baking!
FAQ for Easy Peach Cobbler Pound Cake
Can I Use Frozen Peaches Instead of Fresh?
Absolutely! If you’re using frozen peaches, make sure to thaw them completely and drain any excess moisture before folding them into the batter. This will help prevent the cake from becoming too wet.
How Should I Store Leftover Pound Cake?
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, wrap it tightly in plastic wrap and refrigerate for up to a week or freeze for up to 3 months.
Can I Use a Different Type of Fruit?
Yes, you can! This recipe is quite versatile. Try substituting with other fruits like blueberries, sliced apples, or even cherries. Just adjust the sugar based on the sweetness of your chosen fruit.
How Do I Know When the Cake Is Done Baking?
You can check for doneness by inserting a toothpick into the center of the cake. If it comes out clean or with just a few crumbs attached, the cake is ready. Be careful not to overbake, which can dry it out!
