Irresistible Peach Cobbler Pound Cake Recipe to Savor

As the sweet aroma of a peach cobbler pound cake wafts through your kitchen, you’ll find it hard to resist the urge to dive right in. Imagine tender slices filled with juicy peaches and enveloped in a buttery, golden crust, begging for a scoop of vanilla ice cream on top. This delightful cake is not just a treat; it’s an experience that transports you back to warm summer evenings spent with family and friends.

I still remember the first time I baked this peach cobbler pound cake. It was at my grandmother’s house, where we gathered for Sunday dinner. The anticipation in the air was electric as she shared her secrets for perfecting this beloved dessert. Now, every bite of this cake reminds me of those cherished moments, making it the ultimate comfort food for any occasion.

My friends couldn’t stop raving about this cake at our last get-together, which made me feel like a culinary superstar.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• All-Purpose Flour: Choose unbleached flour for the best texture and flavor in your cake.

• Baking Powder: Fresh baking powder ensures your cake rises beautifully and remains light.

• Granulated Sugar: Use this sugar as your main sweetener; it balances the tartness of the peaches.

• Unsalted Butter: Softened butter adds richness; be sure it’s at room temperature for easy mixing.

• Eggs: Large eggs help bind the ingredients together and contribute to a moist texture.

• Peaches: Fresh, ripe peaches offer the best flavor; feel free to use frozen if fresh isn’t available.

• Vanilla Extract: Pure vanilla extract intensifies the sweetness and aroma of your cake.

• Milk: Whole milk adds moisture; you can substitute with almond or oat milk for a dairy-free option.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Preheat oven to 350°F (175°C). Grease a loaf pan with nonstick spray or butter to prevent sticking later.

Prepare Your Peaches: Peel and slice about two cups of fresh peaches into wedges. Toss them in a little sugar to enhance their natural sweetness while you prepare the batter.

Create Your Batter: In a large mixing bowl, cream together softened butter and sugar until light and fluffy. This should take about 3-4 minutes using an electric mixer on medium speed.

Add Wet Ingredients: Beat in eggs one at a time, ensuring each egg is fully incorporated before adding the next. Add vanilla extract followed by milk; mix until smooth.

Sift Dry Ingredients: In another bowl, whisk together flour and baking powder. Gradually add this mixture to your wet ingredients until just combined; do not overmix!

Fold in Peaches: Gently fold in your peach slices using a spatula until evenly distributed throughout the batter without breaking them apart too much.

Bake Your Cake: Pour batter into the prepared loaf pan and smooth out the top with a spatula. Bake for 55-65 minutes or until a toothpick inserted comes out clean with few crumbs attached.

Now that you’ve got everything set up, sit back with some lemonade while your kitchen fills up with that mouthwatering scent!

Once baked, let your peach cobbler pound cake cool in the pan for about 10 minutes before transferring it onto a wire rack to cool completely. Slice it up like you’re auditioning for “Cake Boss” while getting ready for compliments from everyone who gets a taste!

Perfecting the Cooking Process

Start by preparing the batter first, then fold in the juicy peaches right before baking. This ensures even distribution throughout the cake.

Add Your Touch

Feel free to swap out peaches for other fruits like blueberries or cherries for a different flavor twist. Add some nuts for crunch if you’re feeling adventurous!

Storing & Reheating

Store any leftover cake in an airtight container at room temperature for up to three days. Reheat in the microwave for a warm treat.

Sharing this peach cobbler pound cake with friends brought back sweet memories of summer picnics filled with laughter and sunshine.

FAQ

What can I substitute for fresh peaches in this recipe?

You can use canned or frozen peaches; just adjust baking time accordingly.

Can I make this peach cobbler pound cake gluten-free?

Yes! Simply substitute regular flour with a gluten-free blend that you prefer.

How do I know when the pound cake is done baking?

Insert a toothpick into the center; it should come out clean when fully baked.

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Peach Cobbler Pound Cake

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• Author: Rachel Lawson
• Total Time: 1 hour 15 minutes
• Yield: Serves 12 1x

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Description

Peach cobbler pound cake combines the warm, nostalgic flavors of summer with a moist, buttery texture. Each slice features juicy peaches tucked into a golden crust, making it the perfect dessert for any occasion. Whether served warm with vanilla ice cream or enjoyed cold, this cake is sure to impress your family and friends. It’s not just a recipe; it’s a delightful way to create sweet memories.

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Ingredients

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• 2 cups all-purpose flour
• 1 tsp baking powder
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 3 large eggs
• 2 cups fresh peaches, sliced
• 2 tsp vanilla extract
• 1/2 cup whole milk

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Instructions

1. Preheat oven to 350°F (175°C) and grease a loaf pan.
2. Peel and slice peaches, tossing them in a bit of sugar.
3. In a mixing bowl, cream together butter and sugar until fluffy (3-4 minutes).
4. Add eggs one at a time, mixing well after each addition. Stir in vanilla and milk.
5. In another bowl, whisk flour and baking powder; gradually add to wet ingredients, mixing until just combined.
6. Fold in peach slices gently.
7. Pour batter into the prepared pan and bake for 55-65 minutes or until a toothpick comes out clean.
8. Allow cooling before slicing.

• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice (99g)
• Calories: 287
• Sugar: 18g
• Sodium: 150mg
• Fat: 12g
• Saturated Fat: 7g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 70mg