Name: Peach Cobbler Pound Cake
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: American
Ingredients: 3 cups All Purpose Flour; 3 cups Granulated Sugar; 6 Large Eggs; 1 cup Unsalted Butter, softened; 1/2 cup Sour Cream; 1 teaspoon Vanilla Extract; 1 teaspoon Almond Extract (optional); 1/2 teaspoon Baking Powder; 1/2 teaspoon Salt; 2 cups Fresh or Canned Peaches, diced; 1 tablespoon Ground Cinnamon (for coating peaches); 1/2 cup Brown Sugar; 1 teaspoon Ground Cinnamon; 2 tablespoons Butter, melted

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This Peach Cobbler Pound Cake is a perfect combination of buttery, rich pound cake with the warm, comforting flavors of peach cobbler. It’s a moist and flavorful cake that takes the traditional elements of a peach cobbler and elevates them into a delectable dessert. The juicy peaches paired with cinnamon and sugar create the most incredible topping. It’s an ideal treat for any occasion, from a summer gathering to a cozy dessert for a quiet evening at home.

Peach Cobbler Pound Cake

Ingredients

For the Cake:

3 cups All Purpose Flour

3 cups Granulated Sugar

6 Large Eggs

1 cup Unsalted Butter, softened

½ cup Sour Cream

1 teaspoon Vanilla Extract

1 teaspoon Almond Extract (optional)

½ teaspoon Baking Powder

½ teaspoon Salt

2 cups Fresh or Canned Peaches, diced

1 tablespoon Ground Cinnamon (for coating peaches)

For the Topping:

½ cup Brown Sugar

1 teaspoon Ground Cinnamon

2 tablespoons Butter, melted

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 325°F (165°C). Grease and flour a 9x13-inch baking dish or a bundt pan.

In a small bowl, toss the diced peaches with 1 tablespoon of cinnamon. Set aside.

In a large bowl, beat together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.

Add the eggs, one at a time, beating well after each addition. Then stir in the vanilla and almond extracts.

In a separate bowl, whisk together the flour, baking powder, and salt.

Gradually add the dry ingredients to the wet mixture, alternating with sour cream, beginning and ending with the flour mixture. Mix until just combined.

Gently fold in the cinnamon-coated peaches.

Pour the batter into the prepared baking dish or bundt pan and spread it out evenly.

In a small bowl, mix together the brown sugar and cinnamon for the topping. Sprinkle it evenly over the top of the batter.

Drizzle the melted butter over the topping.

Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.

Let the cake cool for 10-15 minutes before serving.

Servings and Timing

Prep Time: 20 minutes

Cooking Time: 60 minutes

Total Time: 1 hour 20 minutes

Servings: 12 servings

Variations

Fruit options: While peaches are the star of this recipe, you can swap them for other fruits like blueberries, strawberries, or even apples. Just make sure to adjust the cinnamon and sugar as needed for the different fruits.

Spices: If you want to give your cake a twist, you can add a pinch of nutmeg or a bit of ginger along with the cinnamon for extra warmth.

Glaze: For a sweeter finish, drizzle a simple powdered sugar glaze on top of the cooled cake.

Storage/Reheating

Storage: To store, wrap the cake tightly in plastic wrap or place it in an airtight container. It will stay fresh at room temperature for about 3-4 days.

Freezing: You can also freeze this cake. Wrap it in plastic wrap and foil before freezing for up to 3 months. When ready to enjoy, let it thaw at room temperature for a few hours.

Reheating: If you want to warm up individual slices, simply microwave them for 20-30 seconds or warm them in the oven at 350°F for about 10 minutes.

FAQs

How do I prevent the peaches from sinking to the bottom of the cake?

To prevent the peaches from sinking, toss them with a tablespoon of flour or cinnamon before adding them to the batter. This will help them stay suspended throughout the cake as it bakes.

Can I use canned peaches instead of fresh?

Yes, you can use canned peaches if fresh ones aren’t available. Just make sure to drain them well and pat them dry before using them in the recipe.

Can I make this cake in advance?

Absolutely! This cake actually tastes even better the next day as the flavors meld together. You can bake it a day in advance and store it at room temperature, or refrigerate it if you prefer.

What can I serve with this cake?

This cake pairs beautifully with a scoop of vanilla ice cream, a dollop of whipped cream, or even a drizzle of caramel sauce for extra indulgence.

Can I make this cake without almond extract?

Yes, if you prefer, you can leave out the almond extract. It adds a subtle flavor, but the cake will still be delicious without it.

Conclusion

This Peach Cobbler Pound Cake is a delightful and flavorful dessert that combines two beloved treats into one irresistible cake. Whether you're looking for a summer dessert or just something comforting to enjoy with family, this cake is sure to impress. The combination of buttery cake, sweet peaches, and warm spices is simply divine. Enjoy every bite of this homemade goodness!

Recipe:

Peach Cobbler Pound Cake

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Author: Cheryl
Total Time: 1 hour 20 minutes
Yield: 12 servings
Diet: Vegetarian

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Description

This Peach Cobbler Pound Cake is a delightful blend of two favorite desserts—peach cobbler and pound cake—creating a moist, buttery cake with a spiced peach topping. Perfect for any occasion, this comforting dessert features juicy peaches coated with cinnamon and sugar, paired with a rich, tender cake. Ideal for summer gatherings or cozy nights, it's sure to impress.

Instructions

Preheat the oven to 325°F (165°C) and grease and flour a 9x13-inch baking dish or bundt pan.
In a small bowl, toss the diced peaches with 1 tablespoon of cinnamon and set aside.
In a large bowl, beat together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla and almond extracts.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, alternating with sour cream, beginning and ending with the flour mixture. Mix until just combined.
Gently fold in the cinnamon-coated peaches.
Pour the batter into the prepared baking dish or bundt pan and spread it out evenly.
In a small bowl, mix the brown sugar and cinnamon for the topping, then sprinkle it evenly over the top of the batter.
Drizzle the melted butter over the topping.
Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
Let the cake cool for 10-15 minutes before serving.