Peach Cobbler Pound Cake
This Peach Cobbler Pound Cake is a delightful fusion of two classic desserts. It’s moist, buttery and packed with juicy peach flavor—perfect for any occasion.
Ingredients
For the Cake:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- ½ tsp. salt
- 1 cup whole milk
For the Peach Cobbler Layer:
- 2 cups fresh or canned peaches, diced
- ¼ cup brown sugar
- 1 tsp. ground cinnamon
- 1 tsp. cornstarch
To Serve the Peach Cobbler:
- Whipped cream, optional
- Vanila ice cream, optional
Instructions
To prepare the peach cobbler layer:
- In a medium bowl, toss the diced peaches with brown sugar, cinnamon and cornstarch; set aside.
To prepare the cake batter:
- Pre-heat the oven to 350°F and grease a 10-inch Bundt pan or loaf pan.
- In a large bowl, cream the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs, one at a time; followed by the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk and mix until just combined.
To assemble and bake the cake:
- Pour half of the cake batter into the prepared pan.
- Spoon the peach mixture evenly over the batter.
- Top with the remaining cake batter; spreading it gently to cover the peaches.
- Place in the pre-heated oven and bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven; allow to cool in the pan for 10 minutes.
- Then invert it onto a wire rack to cool completely.
To Serve:
- Slice and serve with whipped cream or vanilla ice cream. if desired.
Notes
Use Fresh Peaches: If in season, fresh peaches add the best flavor.
Do Not Overmix: Overmixing the batter can make the cake dense.