Description
This Peach Cobbler Pound Cake combines the rich, buttery texture of a classic pound cake with the sweet and spicy flavors of fresh peaches and cinnamon. The cake is moist and tender, featuring chunks of cinnamon-spiced peaches baked throughout, making it a perfect dessert for any occasion.
Ingredients
Scale
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/2 cup milk
Fruit Mixture
- 1 can (15 ounces) peach slices, drained and chopped
- 1 tablespoon ground cinnamon
- 1 tablespoon cornstarch
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish or a similar size cake pan to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt, then set the mixture aside for later use.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together using an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
- Add Eggs: Incorporate the eggs one at a time into the butter and sugar mixture, ensuring each egg is fully blended before adding the next.
- Add Vanilla: Stir in the vanilla extract until evenly combined.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients, alternating with the sour cream and milk. Begin and end with the flour mixture, mixing gently after each addition until the batter is smooth.
- Prepare Peach Mixture: In a small bowl, toss the chopped peaches with ground cinnamon and cornstarch. This thickens the peach juices and helps keep the fruit evenly distributed in the cake.
- Fold in Peaches: Gently fold the chopped peaches into the cake batter, taking care not to overmix.
- Pour Batter into Pan: Pour the batter into the prepared baking dish and spread it out evenly using a spatula.
- Add Peach Topping: Drop spoonfuls of the cinnamon-spiced peach mixture evenly over the batter.
- Bake: Bake the cake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs attached.
- Cool in Pan: Remove the cake from the oven and let it cool in the pan for 10-15 minutes.
- Transfer to Rack to Cool: After initial cooling, transfer the cake to a wire rack to cool completely before serving.
Notes
- Make sure the butter is softened but not melted for best creaming results.
- You can substitute fresh peaches for canned; just peel, chop, and toss with cinnamon and cornstarch as directed.
- If you prefer a stronger cinnamon flavor, feel free to increase the cinnamon to 1 1/2 tablespoons.
- This cake keeps well for up to 3 days when stored in an airtight container at room temperature.
- For an extra touch, serve with whipped cream or vanilla ice cream.