Peach Cobbler Pound Cake is a wonderful blend of flavors that captures the essence of summertime. The juicy sweetness of fresh peaches combined with the buttery, rich texture of pound cake makes it truly unforgettable. You can picture yourself slicing into a warm piece, the aroma wafting through your kitchen like a cozy hug. This dessert not only satisfies a sweet tooth but also brings people together, just like those gatherings on a sunny afternoon. Whether it’s a casual get-together or a special celebration, this cake is sure to impress everyone at the table.
Let’s embark on this delicious journey together and learn how to create this Peach Cobbler Pound Cake that will surely become a favorite in your recipe book. Ready? Let’s get started!
Why This Recipe Works
The Peach Cobbler Pound Cake merges the beloved flavors of classic peach cobbler with the dense, moist texture of pound cake, resulting in a dessert that is sure to be a crowd-pleaser. The combination of fresh peaches, brown sugar, and warm cinnamon creates a melty, buttery sweetness that perfectly complements the cake’s rich base. The use of cream cheese adds moisture and a depth of flavor, making every bite melt in your mouth.
Why You’ll Love This Peach Cobbler Pound Cake
This recipe transforms traditional comfort food into an elegant treat that’s perfect for celebrations, special occasions, or simply a delightful afternoon snack. With each bite offering a harmonious blend of flavors and textures, it becomes a memorable addition to your dessert repertoire. The moist cake, combined with the caramelized peaches and hints of cinnamon, makes this dessert a truly comforting experience. Every time you share this cake, you’ll be sharing a piece of love right from your kitchen.
Ingredients
- 4 large peaches, divided
- ½ cup (110 grams) brown sugar
- ½ teaspoon (1 gram) ground cinnamon
- ¼ cup (57 grams) melted butter
- 1 ½ cups (340 grams) unsalted butter, room temperature (3 sticks)
- 8 ounces (226 grams) full-fat cream cheese, room temperature
- 2 ½ cups (500 grams) granulated sugar
- ⅓ cup (80 grams) sour cream, room temperature
- 1 tablespoon (15 ml) vanilla extract
- 6 large eggs, room temperature
- 3 cups (354 grams) cake flour
- 1 teaspoon (4 grams) baking powder
- ½ teaspoon (3 grams) salt
Preparing the Peach Cobbler Pound Cake
Preheat the Oven and Prepare the Pan
Begin by preheating your oven to 325°F (163°C). While it warms up, grease a 12-cup Bundt pan thoroughly with nonstick spray to ensure your cake releases easily once it’s baked.
Prepare the Peaches
Peel the skin off the peaches and slice one peach into wedges, placing them at the bottom of the Bundt pan. Then, chop the remaining three peaches into bite-sized cubes, ready to mix into the batter.
Create the Cinnamon Sugar Mixture
In a small bowl, combine the brown sugar and ground cinnamon with the melted butter. Pour this gooey mixture over the peaches that you’ve arranged in the Bundt pan. This will allow them to caramelize beautifully during baking.
Cream the Butter and Sugars
In a large mixing bowl, start beating the room temperature unsalted butter on high speed for about 2 minutes until it’s nice and smooth. Add in the cream cheese and keep beating for another minute, ensuring they’re well combined. Now, like magic, pour in the granulated sugar and mix on high for another minute until it’s light and fluffy. Finally, incorporate the sour cream and vanilla extract, blending until you achieve a creamy consistency.
Add the Eggs
Next, it’s time to add the eggs, one at a time. Make sure to beat well after each addition until they’re fully incorporated. Scrape down the sides of the bowl before adding each egg to ensure everything blends perfectly.
Mix in the Peaches
Now, gently fold in those luscious chopped peaches into your batter. Make sure they are evenly distributed throughout the cake mix for maximum peach goodness!
Combine Dry Ingredients
In another bowl, whisk together the cake flour, baking powder, and salt. Gradually mix this dry mixture into your wet ingredients on low speed. It’s important to mix just until everything is combined—overmixing could make the cake dense and heavy.
Pour and Bake
Carefully transfer the batter into your prepared Bundt pan. Tap the pan firmly on the counter a few times to eliminate any air bubbles that might be hiding. Now, bake your cake for about 80-90 minutes or until a toothpick inserted in the center comes out clean. Keep a close eye on it since ovens can vary.
Cool the Cake
Once your cake is beautifully baked, remove it from the oven and let it cool in the pan for an hour. After that, invert the cake onto a plate and let it cool completely before you’re ready to serve.
Serving Suggestions
When it’s time to enjoy your Peach Cobbler Pound Cake, consider topping it with a dollop of whipped cream or a drizzle of caramel sauce for that extra touch of indulgence. If you want to elevate your dessert experience, serve it alongside a scoop of vanilla ice cream—what a treat!
Tips for Success
- Use room temperature ingredients for better emulsification; this is key in achieving a great texture.
- Avoid overmixing after adding the flour to preserve that light, fluffy quality in your cake.
- Watch for the baking time closely; a little too long in the oven can lead to a dry cake.
Variations
If you’re looking to switch things up, you can replace fresh peaches with canned peaches for a quicker alternative. Feel free to experiment with spices, perhaps adding nutmeg or ginger for a unique twist. If you’re a chocolate lover, folding in some chocolate chips can offer a delightful contrast to the peach and create a new level of dessert pleasure.
Storage Tips
After enjoying your Peach Cobbler Pound Cake, store any leftovers in an airtight container at room temperature, where it’ll stay good for up to 3 days. If you need longer storage, refrigerate it for up to a week, or freeze individual slices for up to 3 months in a freezer-safe container.
Pairing Ideas
To complement this cake, try pairing it with sweet iced tea or a robust cup of coffee. These drinks enhance the flavors, creating a well-rounded dessert experience. Moreover, a fresh fruit salad can provide a sunny contrast to the rich cake.
FAQs
1. Can I use frozen peaches instead of fresh?
Absolutely! Just ensure you thaw and drain any excess liquid before adding them to the batter.
2. How do I know when the cake is done baking?
Insert a toothpick in the center; it should come out clean with no wet batter attached.
3. Can I make this recipe gluten-free?
Yes, you can substitute the cake flour with a 1:1 gluten-free flour blend to achieve a gluten-free version.
4. What should I do if my cake collapses?
Make sure you’re measuring correctly and mixing properly—too much sugar or overwhipping can lead to issues.
5. How can I make this recipe dairy-free?
Substituting dairy-free butter and cream cheese alternatives will create a delicious, dairy-free Peach Cobbler Pound Cake.
This delightful Peach Cobbler Pound Cake beautifully showcases the warmth of southern comfort with every bite. Its blend of fresh peaches along with rich flavors creates a sweet experience that warms the heart. Perfect for gatherings or those quiet evenings at home, each slice encapsulates a taste of nostalgia, making it a beloved treat for family and friends alike. Relish the joy of baking and sharing this cake while creating wonderful memories that will last a lifetime.
Print
Peach Cobbler Pound Cake
This delightful blend of fresh peaches and rich pound cake creates a comforting dessert perfect for any occasion. Moist and flavorful, it’s sure to impress.
- Total Time: 1 hour 50 minutes
- Yield: 12 servings 1x
Ingredients
- 4 large peaches, divided
- ½ cup (110 grams) brown sugar
- ½ teaspoon (1 gram) ground cinnamon
- ¼ cup (57 grams) melted butter
- 1 ½ cups (340 grams) unsalted butter, room temperature (3 sticks)
- 8 ounces (226 grams) full-fat cream cheese, room temperature
- 2 ½ cups (500 grams) granulated sugar
- ⅓ cup (80 grams) sour cream, room temperature
- 1 tablespoon (15 ml) vanilla extract
- 6 large eggs, room temperature
- 3 cups (354 grams) cake flour
- 1 teaspoon (4 grams) baking powder
- ½ teaspoon (3 grams) salt
Instructions
- Preheat the oven to 325°F (163°C) and grease a Bundt pan.
- Peel and slice one peach, place at the bottom of the pan, and chop the remaining peaches.
- Mix brown sugar and cinnamon with melted butter, and pour over the peaches.
- Cream the unsalted butter and cream cheese, then add granulated sugar.
- Incorporate sour cream and vanilla, then add eggs one at a time.
- Fold in chopped peaches and combine dry ingredients.
- Transfer batter to Bundt pan and bake for 80-90 minutes.
- Cool in the pan for an hour, then invert onto a plate to cool completely.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Use room temperature ingredients for better texture.
Avoid overmixing the batter to maintain a light crumb.
Watch the baking time closely to prevent dryness.
- Prep Time: 20 minutes
- Cook Time: 90 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 450
- Sugar: 32
- Sodium: 200
- Fat: 22
- Saturated Fat: 13
- Unsaturated Fat: 9
- Trans Fat: 1
- Carbohydrates: 56
- Fiber: 1
- Protein: 6
- Cholesterol: 120
