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Homemade Peach Cobbler Pound Cake

Homemade Peach Cobbler Pound Cake
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This Homemade Peach Cobbler Pound Cake combines the moist, buttery richness of classic pound cake with juicy, ripe peaches and warm spices for a soft, tender, and flavorful dessert. Perfect for any occasion, it offers a delightful balance of fruitiness, richness, and tender crumb, evoking the comforting essence of southern peach cobbler in cake form.

Ingredients

Scale

Cake Base

  • 2 1/2 cups all-purpose flour
  • 1 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 4 large eggs
  • 1 cup sour cream
  • 2 teaspoons vanilla extract
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Fruits and Spices

  • 3 cups fresh peaches, peeled, pitted, and sliced
  • 1 teaspoon sugar (for tossing peaches)
  • 1 teaspoon cinnamon (divided, some for peaches and some for batter)
  • 1/4 teaspoon ground nutmeg

Instructions

  1. Prepare the Peaches: Peel, pit, and slice about 3 cups of fresh peaches. Toss them lightly with 1 teaspoon sugar and a dash of cinnamon to enhance their natural sweetness and spice. Set aside while preparing the batter.
  2. Cream the Butter and Sugar: In a large bowl, beat 1 cup softened unsalted butter with 1 1/2 cups granulated sugar until the mixture is light and fluffy to create an airy texture for the cake.
  3. Add Eggs and Vanilla: Beat in 4 large eggs, one at a time, fully incorporating each egg before adding the next. Stir in 2 teaspoons vanilla extract for added fragrance.
  4. Combine Dry Ingredients: In a separate bowl, whisk together 2 1/2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1 teaspoon cinnamon, and 1/4 teaspoon ground nutmeg.
  5. Alternate Mixing Dry and Wet: Add the dry ingredients to the butter mixture in three additions, alternating with 1 cup sour cream. Begin and end with the dry ingredients. Mix gently to keep the batter light but fully combined.
  6. Fold in Peaches: Carefully fold the prepared peaches into the batter, distributing them evenly without breaking up the fruit excessively to keep the texture intact.
  7. Bake: Pour the batter into a greased and floured 10-inch bundt or loaf pan. Bake in a preheated oven at 350°F (175°C) for 55 to 65 minutes, or until a toothpick inserted comes out clean. Cool in the pan for 15 minutes before transferring to a wire rack to cool completely.

Notes

  • Use room temperature butter, eggs, and sour cream to ensure smooth blending and consistent batter.
  • Choose ripe but firm peaches to avoid excess moisture in the batter.
  • Fold peaches gently to maintain their shape and avoid turning the batter muddy.
  • Begin checking doneness at 50 minutes to prevent overbaking and drying out.
  • Cool cake slightly in the pan before removing to keep its shape intact and prevent cracking.
  • Canned peaches can be used if drained and patted dry well to avoid excess moisture.
  • To prevent sinking peaches, toss slices in flour before folding into the batter.
  • Substitutes for sour cream include Greek yogurt or buttermilk for similar moisture and tang.
  • For high altitude baking, reduce baking powder slightly and increase baking time while monitoring doneness.

Nutrition

Keywords: peach pound cake, peach cobbler cake, homemade pound cake, southern dessert, peach dessert, moist pound cake

Find it online: https://recipesbykaeli.com/homemade-peach-cobbler-pound-cake/