Here’s a delicious and unique twist on two classic desserts – Peach Cobbler and Pound Cake. This Peach Cobbler Pound Cake recipe combines the moist, buttery texture of pound cake with the sweet and tangy flavors of peach cobbler.

The cake is rich and flavorful, featuring juicy peaches and a hint of warm spices, making it perfect for any season. Topped with a delectable streusel and drizzled with a simple glaze, it’s a showstopper dessert that’s sure to impress your guests.

Ingredients Needed for This Recipe

For the Cake:

1 cup (2 sticks) unsalted butter, room temperature
2 cups granulated sugar
4 large eggs, room temperature

1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder

1/2 teaspoon salt
1/2 cup sour cream
2 cups fresh or canned peaches, chopped

For the Streusel Topping:

1/2 cup all-purpose flour
1/2 cup brown sugar, packed
1/4 cup unsalted butter, chilled and cubed

1 teaspoon ground cinnamon

For the Glaze:

1 cup powdered sugar
2 tablespoons milk

1/2 teaspoon vanilla extract

This recipe yields about 10-12 servings.

Instructions for Making Peach Cobbler Pound Cake

Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.

In a large bowl, cream together the butter and granulated sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
In another bowl, whisk together the flour, baking powder, and salt. Gradually add to the creamed mixture, alternating with sour cream, beginning and ending with the flour mixture. Fold in the chopped peaches.
Pour half of the batter into the prepared bundt pan. In a small bowl, mix together all the ingredients for the streusel topping until crumbly, then sprinkle half over the batter in the pan. Top with the remaining batter and then the remaining streusel.

Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean. Allow to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
For the glaze, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle over the cooled cake.
Serve and enjoy your Peach Cobbler Pound Cake, perfect with a cup of coffee or tea.

Tips for Perfecting the Recipe

Choosing the Right Ingredients: For the best results, use fresh, ripe peaches for the cake. If peaches are out of season, canned peaches can be a good substitute, but be sure to drain them well. Using high-quality butter and fresh eggs will also enhance the flavor of your cake.

Preparing the Pan: Properly greasing and flouring your bundt pan is crucial to ensure your cake releases smoothly. Consider using a baking spray that contains flour for an even easier release.

Mixing the Batter: When mixing your batter, ensure that you cream the butter and sugar thoroughly until light and fluffy. This process incorporates air into the batter, contributing to a lighter texture. However, once you start adding flour, mix just until combined to avoid developing too much gluten, which can make the cake tough.

Baking the Cake: Oven temperatures can vary, so it’s a good idea to use an oven thermometer to verify the accuracy of your oven’s settings. Baking the cake just until a toothpick comes out clean will help prevent overbaking, which can dry out your cake.

Cooling the Cake: Allowing the cake to cool in the pan for about 10 minutes helps it set and makes it easier to remove. However, letting it cool too long in the pan can cause it to become soggy or stick. After removing it from the pan, let it cool completely on a wire rack before adding the glaze to prevent it from melting off.

Serving Suggestions

Presentation: Serving this Peach Cobbler Pound Cake on a decorative cake stand can make it the centerpiece of your dessert table. Adding a few fresh peach slices and mint leaves as garnish can enhance its appearance and hint at the flavors inside.

Accompaniments: While delicious on its own, this cake pairs wonderfully with a dollop of whipped cream, a scoop of vanilla ice cream, or even a drizzle of fresh peach compote. For an extra touch of indulgence, a caramel sauce or a sprinkle of powdered sugar can be added.

Beverage Pairings: A cup of hot coffee or tea complements the rich flavors of the cake perfectly. For a more festive occasion, a glass of sparkling wine or a dessert wine like Moscato can elevate the dining experience.

Seasonal Variations: Although peaches are the star of this cake, you can adapt the recipe to the seasons by substituting other fruits. Apples and cinnamon in the fall, cranberries and orange zest in the winter, or berries in the summer make for delicious variations.

Storage Tips

Room Temperature Storage: Once cooled and glazed, the Peach Cobbler Pound Cake can be kept at room temperature for up to two days. Cover it with a cake dome or an inverted bowl to protect it from air and preserve its moisture.

Refrigerating the Cake: For longer storage, wrap the cake tightly in plastic wrap or store it in an airtight container in the refrigerator. It will keep for up to a week. When ready to serve, let it come to room temperature for the best flavor and texture.

Freezing Instructions: This cake freezes beautifully for up to three months. Wrap it securely in plastic wrap and then in foil. Thaw overnight in the refrigerator before bringing to room temperature to serve. If you prefer, you can also freeze individual slices for a quick treat.

Reviving the Cake: If the cake has dried out slightly during storage, a quick trick is to microwave a slice for a few seconds before serving. This can help restore some of its moisture and warmth, making it taste freshly baked.

Frequently Asked Questions

Can I use frozen peaches for this recipe? Yes, frozen peaches can be used as a substitute for fresh peaches. Thaw and drain them well before using to remove excess moisture.

What if I don’t have a bundt pan? If you don’t have a bundt pan, you can use a standard loaf pan or two, adjusting the baking time accordingly. Keep an eye on the cake and test for doneness with a toothpick.

Can I make this cake gluten-free? To make this cake gluten-free, substitute the all-purpose flour with a gluten-free flour blend designed for baking. Make sure to check that your other ingredients are also gluten-free.

How do I prevent the cake from sticking to the pan? Besides greasing and flouring your pan, make sure not to cool the cake in the pan for too long. Running a knife around the edges before attempting to remove it can also help.

Can I make this cake in advance? Yes, this cake can be made a day in advance. Store it covered at room temperature if you’re serving it the next day, or follow the storage tips above if you need to keep it longer.

Why did my cake sink in the middle? Cakes can sink for a few reasons: overmixing the batter, opening the oven door too early, or if ingredients are not at room temperature. Ensure all ingredients are at room temperature and mix the batter just until combined.

Can I add nuts to the recipe? Yes, adding chopped pecans or walnuts to the streusel topping can add a delightful crunch and flavor. Toast the nuts slightly before adding them for an enhanced taste.

Peach Cobbler Pound Cake

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Here's a delicious and unique twist on two classic desserts – Peach Cobbler and Pound Cake. This Peach Cobbler Pound Cake recipe combines the moist, buttery texture of pound cake with the sweet and tangy flavors of peach cobbler.

Ingredients

For the Cake:

1 cup 2 sticks unsalted butter, room temperature
2 cups granulated sugar

4 large eggs room temperature
1 teaspoon vanilla extract
3 cups all-purpose flour

1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup sour cream

2 cups fresh or canned peaches chopped

For the Streusel Topping:

1/2 cup all-purpose flour
1/2 cup brown sugar packed

1/4 cup unsalted butter chilled and cubed
1 teaspoon ground cinnamon

For the Glaze:

1 cup powdered sugar

2 tablespoons milk
1/2 teaspoon vanilla extract
This recipe yields about 10-12 servings.

Instructions

Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
In a large bowl, cream together the butter and granulated sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
In another bowl, whisk together the flour, baking powder, and salt. Gradually add to the creamed mixture, alternating with sour cream, beginning and ending with the flour mixture. Fold in the chopped peaches.

Pour half of the batter into the prepared bundt pan. In a small bowl, mix together all the ingredients for the streusel topping until crumbly, then sprinkle half over the batter in the pan. Top with the remaining batter and then the remaining streusel.
Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean. Allow to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
For the glaze, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle over the cooled cake.