This Easy Peach Cobbler Pound Cake is a sweet treat with a soft, buttery base and juicy peaches mixed right in! It’s like a warm hug from grandma on a summer day.
With its lovely peach pieces and a sprinkle of cinnamon, this cake feels cozy and homey. I love serving it warm with a scoop of vanilla ice cream—just heavenly! 🍑🍰
Key Ingredients & Substitutions
Butter: Unsalted butter is recommended for better control of salt content. If you’re out, you can substitute with margarine or coconut oil, but the flavor may vary slightly.
Sugar: Granulated sugar is essential for sweetness and texture. You can replace it with a sugar substitute or use brown sugar for a deeper flavor, but expect a denser cake.
Peaches: Fresh peaches are ideal for their juicy flavor. You can use canned peaches (drained), or even frozen ones. Just make sure to thaw and pat them dry to avoid excess moisture.
Sour Cream: This adds moisture and richness. If you need a substitute, Greek yogurt or buttermilk can work well, giving a similar texture and flavor.
How Do You Ensure Even Baking for the Pound Cake?
Baking a pound cake evenly is important to avoid a gooey center or burnt edges. Here’s how:
- Make sure your oven is fully preheated before placing the cake inside. An oven thermometer can help ensure accuracy.
- Use room temperature ingredients. This helps the batter mix better and promotes even baking.
- Position your pan in the center of the oven for the best air circulation. Avoid placing it too close to the heat source.
- Check for doneness with a toothpick around the 60-minute mark. Every oven is different, so keep an eye on it!
Following these steps will help ensure your cake is perfectly baked every time!
Easy Peach Cobbler Pound Cake
Ingredients You’ll Need:
- 1 cup (2 sticks) unsalted butter, softened
- 1 ½ cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup sour cream
- 2 cups fresh or canned peaches, peeled and chopped
- 1 teaspoon ground cinnamon
- 2 tablespoons brown sugar (for topping)
- Optional: powdered sugar for dusting
How Much Time Will You Need?
This delicious cake takes about 15 minutes to prepare, followed by 60 to 70 minutes of baking time. Allow for a cooling period of around 15 minutes before serving. So, you’re looking at about 1 hour and 30 minutes from start to finish, plus the time to cool down!
Step-by-Step Instructions:
1. Preheat and Prepare
Start by preheating your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or bundt pan. This will help the cake come out easily after baking.
2. Cream Together Ingredients
In a large bowl, use a mixer to cream together the softened butter and granulated sugar until the mixture is light and fluffy. This step makes your cake soft and adds airiness!
3. Add Eggs and Vanilla
Beat in the eggs, one at a time, ensuring each egg is well mixed in before adding the next. Stir in the vanilla extract to add a lovely flavor to your cake.
4. Mix Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, salt, and ground cinnamon. This combines the dry ingredients and adds a touch of warmth with the cinnamon.
5. Combine Dry and Wet Ingredients
Gradually add the dry ingredients to the butter mixture alternately with the sour cream. Start with the dry ingredients and end with them too, mixing until just combined. Don’t overmix—this keeps your cake tender!
6. Fold in the Peaches
Gently fold in the chopped peaches. Be careful not to overmix this step; you want those peach pieces to remain intact for juicy bites!
7. Pour and Sprinkle
Pour the batter into the prepared pan and spread it evenly. Sprinkle brown sugar on top to create a sweet crust as it bakes!
8. Bake
Place your cake in the preheated oven and bake for 60 to 70 minutes. Check it by inserting a toothpick into the center; it should come out clean when the cake is ready.
9. Cool and Serve
Let the cake cool in the pan for about 15 minutes. Then, transfer it to a wire rack to cool completely. Optional: before serving, dust with powdered sugar for a lovely finish!
Enjoy your warm, comforting peach cobbler pound cake—perfect on its own or with a scoop of vanilla ice cream or a dollop of whipped cream!
Frequently Asked Questions (FAQ)
Can I Use Frozen Peaches for This Recipe?
Yes, you can use frozen peaches! Just be sure to thaw them completely and pat them dry to remove excess moisture before adding them to the batter. This will help prevent your cake from becoming soggy.
How Can I Make This Cake Gluten-Free?
To make a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free flour blend. Make sure the blend you choose contains xanthan gum to help the cake rise properly and maintain its texture.
Can I Add Other Fruits Along with Peaches?
Absolutely! Feel free to mix in other fruits like blueberries, raspberries, or even diced apples. Just keep the total amount of fruit around 2 cups to ensure the batter maintains its structure.
How Should I Store Leftovers?
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 place it in the fridge for up to a week, or freeze it for up to 3 months. To enjoy, just thaw and serve as desired!
