This Easy Peach Cobbler Pound Cake combines the best of both worlds—delicious cake and sweet peaches! With a buttery base and juicy peach pieces, it’s sure to please everyone at the table.
Honestly, the smell of this cake baking is enough to make anyone’s mouth water! I love to enjoy it warm with a scoop of ice cream on the side. You might just want a second slice! 🍑
Key Ingredients & Substitutions
Butter: Unsalted butter gives the best control over flavors. If you need a dairy-free option, try using coconut oil or a dairy-free butter substitute. I love how butter adds moisture to the cake!
Sugar: Granulated sugar is essential for sweetness and texture. If you want to cut down on sugar, you could use a sugar substitute, but I find the cake tastes best with regular sugar for that classic flavor.
Sour Cream: This adds moisture and a slight tang. Greek yogurt is a fantastic substitute if you don’t have sour cream, and it adds protein too! Just make sure it’s plain, not sweetened.
Peaches: Fresh peaches shine in this recipe with their natural sweetness. Canned peaches work well if that’s what you have, but make sure to drain them to avoid excess moisture. I personally love using fresh when they’re in season!
How Do I Ensure My Cake Comes Out Moist and Fluffy?
Getting the right texture can be tricky, but here’s how to do it! Start by creaming the butter and sugar well—this incorporates air for fluffiness. Also, be patient while mixing the batter; overmixing can lead to density. Make sure to alternate adding flour and sour cream to keep the batter light.
- Beat the butter and sugar until fluffy – about 3-5 minutes.
- Add in each egg one at a time to keep it smooth.
- Mix ingredients at low speed once you add the flour to avoid toughening the cake.
Let your cake cool properly in the pan for about 15 minutes before transferring it to a rack. This helps keep it from breaking! Trust me, these tips really make a difference in your baking results!
Easy Peach Cobbler Pound Cake
Ingredients You’ll Need:
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 2 cups fresh peaches, peeled and sliced (or use canned peaches, drained and chopped)
- 1 tablespoon ground cinnamon
- 2 tablespoons granulated sugar (for cinnamon topping)
- Optional: powdered sugar for dusting
How Much Time Will You Need?
This delightful cake takes about 20 minutes to prepare and 60-70 minutes to bake. You will spend a little time mixing ingredients but don’t worry, it’s easy! Just let it cool for about 15 minutes in the pan before transferring it to a wire rack to cool completely. Overall, you’ll have a delicious dessert ready in a little over an hour.
Step-by-Step Instructions:
1. Prepare the Oven and Pan:
Start by preheating your oven to 350°F (175°C). Grab a 10-inch bundt pan or tube pan and grease it well with butter or cooking spray. Then, dust it lightly with flour to prevent your cake from sticking.
2. Make the Batter:
In a large mixing bowl, cream together the softened butter and 2 cups of granulated sugar using a hand mixer until the mixture is light and fluffy—about 3-5 minutes works great! Next, add the eggs one at a time, blending well after each addition, to ensure they’re fully combined.
3. Mix Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, and salt until well blended. This will evenly distribute the leavening agent for a fluffy cake!
4. Combine Ingredients:
Now it’s time to mix! Alternately add the dry mixture and sour cream to the butter mixture. Start with one-third of the dry ingredients, then add half of the sour cream, mix gently, and repeat until everything is combined. Be careful not to overmix!
5. Add Flavor:
Gently stir in the vanilla extract and fold in the sliced peaches, making sure they’re evenly distributed throughout the batter.
6. Pour and Top:
Pour the batter into your prepared pan and smooth the top with a spatula. In a small bowl, mix the tablespoon of cinnamon with the remaining 2 tablespoons of sugar. Sprinkle this mixture evenly on top of the batter for a delicious cinnamon sugar crust.
7. Bake the Cake:
Place the pan in your preheated oven and bake for 60-70 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean. If it starts to brown too much on top, you can cover it loosely with aluminum foil towards the end of the baking time.
8. Cool and Serve:
Once baked, let the cake cool in the pan for about 15 minutes. Then, carefully invert it onto a wire rack to cool completely. If you’d like, dust with powdered sugar before serving for that lovely finishing touch.
Serve warm or at room temperature and enjoy every slice of your Easy Peach Cobbler Pound Cake! It’s perfect with a scoop of vanilla ice cream!
Frequently Asked Questions (FAQ)
Can I Use Frozen Peaches Instead of Fresh?
Yes, you can use frozen peaches for this recipe! Just make sure to thaw and drain them well before adding to the batter to avoid excess moisture. Pat them dry with a paper towel if needed!
How Should I Store Leftover Cake?
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it for up to a week or freeze it for up to 2 months. Just be sure to wrap it well in plastic wrap and foil before freezing!
Can I Make This Cake Ahead of Time?
Absolutely! You can bake the cake a day in advance. Just allow it to cool completely, then wrap it in plastic wrap and store it at room temperature. It’s even better the next day as the flavors meld together nicely!
How Can I Make This Recipe Gluten-Free?
To make the cake gluten-free, simply substitute the all-purpose flour with a gluten-free flour blend that is designed for baking. Make sure it includes xanthan gum if your blend does not already have it, as this will help with the cake’s texture!
