This Easy Peach Cobbler Pound Cake is a delicious twist on a classic dessert. It’s soft, moist, and packed with tasty peach flavors, making it perfect for any occasion!
Who can resist warm peaches and a buttery cake? I love serving it with a scoop of ice cream on top. Trust me, it turns into a sweet treat everyone will enjoy! 🍑
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of your cake. For a gluten-free version, you can swap it with a 1-to-1 gluten-free flour blend.
Granulated Sugar: Regular sugar works well, but if you need a less processed option, consider coconut sugar or honey. Just adjust the liquid ingredients a bit if you use honey.
Peaches: Fresh peaches are wonderful, but if they’re not in season, canned peaches also do the trick. Just make sure they’re drained well to avoid excess moisture.
Cinnamon: This adds warmth and flavor. If you’re not a fan, you could skip it or try nutmeg for a different profile.
Unsalted Butter: I prefer to use unsalted butter so I can control the overall saltiness. If you’re out of butter, you could use vegetable oil as a substitute in a pinch.
How Do You Ensure the Perfect Texture for Pound Cake?
Getting the right texture in your pound cake is key! Start by creaming the butter and sugar until light and fluffy; this adds air to the batter and helps it rise beautifully.
- Make sure your butter is softened but not melted for best results.
- Don’t overmix after adding the flour. Just mix until combined to keep the cake tender.
- Also, folding in the peaches gently is crucial—this keeps them from sinking and helps distribute them evenly.
Lastly, let the cake cool in the pan briefly before transferring to a wire rack. This prevents it from breaking apart. Enjoy your baking!
Easy Peach Cobbler Pound Cake
Ingredients You’ll Need:
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup unsalted butter, softened
- 1/4 cup milk
- 1 tsp baking powder
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1 1/2 cups fresh or canned peaches, peeled and chopped (drained if canned)
- 1/2 tsp ground cinnamon
- 1/4 cup brown sugar (optional, for topping)
- Powdered sugar for dusting (optional)
Time Needed:
This Easy Peach Cobbler Pound Cake will take about 15 minutes to prepare and 50-60 minutes to bake. After that, allow some time for cooling before serving. Altogether, make sure to set aside about 1 hour and 30 minutes to make and enjoy your delicious cake!
Step-by-Step Instructions:
1. Prepare the Pan:
Start by preheating your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or a bundt cake pan to ensure your cake comes out smoothly after baking.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, salt, and ground cinnamon. This will help distribute the leavening and flavors throughout the cake. Once combined, set it aside for later use.
3. Cream Butter and Sugar:
In a large bowl, use a hand mixer or stand mixer to cream the softened butter and granulated sugar together until the mixture is light and fluffy. This usually takes about 3-5 minutes and adds air to the batter.
4. Add Eggs and Vanilla:
Add the eggs one at a time, mixing well after each addition until everything is well combined. Then stir in the vanilla extract for a lovely aroma and flavor boost!
5. Combine Dry Ingredients and Milk:
Now, it’s time to alternate adding the dry flour mixture and the milk to the butter mixture. Start with a bit of the dry mix, then a splash of milk, repeating this until everything is just mixed together. Be careful not to overmix, as this can make the cake dense.
6. Fold in Peaches:
Gently fold the chopped peaches into the batter using a spatula. This step helps keep the peaches evenly distributed without breaking them apart.
7. Pour Batter and Add Topping:
Pour the batter into your prepared pan, spreading it evenly. If you’re feeling fancy, sprinkle some brown sugar on top for a delightful caramelized effect when baked!
8. Bake:
Bake the cake in your preheated oven for 50-60 minutes, or until a toothpick inserted in the center comes out clean. Your kitchen will smell amazing during this time!
9. Cool the Cake:
Once the cake is done, allow it to cool in the pan for about 15 minutes. This helps it set. Then, carefully transfer it to a wire rack to cool completely.
10. Serve:
Before serving, if you’d like, dust the top with powdered sugar for a sweet finish. Enjoy your peach cobbler pound cake warm or at room temperature! It’s perfect for dessert or a sweet snack any time of day.
This recipe yields a moist, flavorful pound cake with tender peaches throughout—perfect for a sweet dessert or afternoon treat!
Frequently Asked Questions (FAQ)
Can I Use Frozen Peaches Instead of Fresh?
Absolutely! Just ensure the frozen peaches are thawed and drained to remove excess moisture before adding them to the batter. This will help maintain the cake’s texture.
How Can I Make This Cake Healthier?
For a healthier version, you can substitute half the all-purpose flour with whole wheat flour. You can also reduce the sugar by about 1/4 cup or use coconut sugar as a less refined alternative.
How Should I Store Leftovers?
Store any leftover cake in an airtight container at room temperature for up to 3 days. You can also refrigerate it for up to a week, but let it come to room temperature before serving again for the best taste!
Can I Add Other Fruits to This Recipe?
Definitely! Feel free to mix in berries, apples, or any other fruit you enjoy. Adjust the quantity to maintain a good balance, but make sure to account for the moisture content of the additional fruits.
