This recipe for peach cobbler pound cake is moist, delicious, and easy to make. Pound cake is a classic Southern dessert, and this cobbler version is sure to be a hit with your family and friends.
The key to making a moist pound cake is to use fresh peaches and not overmix the batter. This recipe is perfect for summer gatherings or anytime you want a delicious dessert.
What makes POUND CAKE MOISTER?
Pound cake gets its name from the fact that it traditionally contains one pound each of flour, sugar, butter, and eggs.
This recipe for peach cobbler pound cake uses fresh peaches, which add moisture and natural sweetness to the cake.
Be sure to use ripe peaches that are soft to the touch. You can also add a little bit of milk to the batter to make it even more moist.
Some tips for making Peach Cobbler Pound Cake Recipe
- Use fresh, ripe peaches for the best flavor and texture.
- Do not overmix the batter, or the cake will be tough.
- Bake the cake in a preheated oven to ensure that it cooks evenly.
- Allow the cake to cool completely before serving.
How to Make Peach Cobbler Pound Cake (Stepwise)
- Step 1: Preheat oven to 350 degrees Fahrenheit. Grease and flour a 9×13 inch baking pan.
- Step 2: In a large bowl, cream together butter and sugar until light and fluffy. Add eggs and mix well.
- Step 3: Add flour, baking powder, and salt to the bowl and mix until well combined.
- Step 4: Stir in milk and vanilla extract.
- Step 5: Fold in fresh peaches. Pour batter into the prepared baking pan.
- Step 6: Bake for 45 minutes to 1 hour, or until a toothpick inserted into the center of the cake comes out clean.
- Step 7: Allow cake to cool completely before serving. Serve with ice cream or whipped cream, if desired.
Pairings and Serving Ideas
Peach cobbler pound cake is best served with a scoop of vanilla ice cream or a dollop of whipped cream. It also pairs well with a glass of cold milk or a cup of coffee or tea.
This cake can be served for breakfast, brunch, or dessert. It will keep for up to 3 days stored in an airtight container at room temperature.
Peach Cobbler Pound Cake health benefits:
Peach cobbler pound cake is a good source of vitamins A and C, as well as fiber and potassium. Fresh peaches are also a good source of antioxidants. This cake is relatively low in calories and fat, making it a healthier option for dessert.
Can you use canned peaches instead of fresh peaches?
Yes, you can use canned peaches in this recipe. Be sure to drain the peaches well before adding them to the batter. You may also want to reduce the amount of sugar in the recipe if using canned peaches, as they are often already quite sweet.
❓ Frequently asked questions
Can I make this cake ahead of time?
Yes, you can make peach cobbler pound cake up to 3 days in advance. Store it in an airtight container at room temperature.
Can I freeze peach cobbler pound cake?
Yes, you can freeze peach cobbler pound cake for up to 3 months. Wrap it tightly in plastic wrap or aluminum foil and store it in the freezer. Thaw overnight in the refrigerator before serving.
Peach Cobbler Pound Cake
This peach cobbler pound cake is a delicious and easy way to show your loved ones how much you care. Made with fresh peaches, this cake is moist and flavorful, with a hint of cinnamon. It’s the perfect summer dessert!
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 12–14 servings 1x
- Category: Dessert
- Cuisine: AMERICAN
1 cup (2 sticks) unsalted butter, at room temperature
1 cup sugar
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
3 large eggs, at room temperature
1 cup sour cream, at room temperature
1 teaspoon vanilla extract
2 cups fresh peaches, peeled and diced
1. Preheat oven to 350 degrees F. Grease and flour a 9×13 inch baking pan.
2. In a large bowl, cream together the butter and sugar until light and fluffy.
3. Add the flour, baking powder, baking soda, salt, and cinnamon, and mix until well combined.
4. Add the eggs, one at a time, mixing until each is fully incorporated.
5. Add the sour cream and vanilla extract, and mix until smooth.
6. Fold in the diced peaches.
7. Pour the batter into the prepared pan, and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool for a few minutes before serving. Serve warm or at room temperature, with a dollop of whipped cream or ice cream, if desired. Enjoy!
- Calories: 350 kcal
- Sugar: 27 g
- Sodium: 350 mg
- Fat: 17 g
- Saturated Fat: 10 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 100 mg
Keywords: peach cobbler pound cake with canned peaches