Peach Cobbler Pound Cake
This Peach Cobbler Pound Cake is a twist on two classic desserts. It's a moist cake and bursting sweet peach flavor. It's perfect for summer.
Servings: 10 Slices
Calories: 493kcal
Equipment
- Bundt Cake Pan
- Large bowl
- electric mixer - hand mixer or stand mixer with paddle attachment
- small bowl
- cooling rack
Ingredients
- 2 cups sugar
- 1 cup butter room temperature - this equals two sticks
- 4 eggs room temperature
- 1 teaspoon vanilla extract
- 2 cups fresh peaches diced
- 3 cups all purpose flour divided
- 1 teaspoon baking powder
- ½ teaspoon salt
Instructions
- Preheat the oven to 325 degrees. Prepare a bundt pan by spritzing with nonstick cooking spray and lightly sprinkling with additional flour. Invert the bundt pan and bang the bottom to remove the excess flour.
- In a mixing bowl, beat together the sugar and butter until well blended and fluffy. Scrape down the sides.
- Add the eggs one at a time, beating well and scraping down the sides between each addition. Beat until completely blended and creamy. Add the vanilla extract and beat just until mixed.
- In a small bowl, stir together the peaches with ¼ cup flour. Set aside.
- In a larger bowl, whisk together the remaining flour, baking powder, and salt.
- Add the flour mixture to the butter mixture and beat on low until well mixed. Scrape down the sides and continue mixing until blended.
- Fold the peaches into the batter.
- Transfer the batter to the prepared bundt pan, smoothing into an even layer.
- Bake the cake for 60 to 70 minutes or until a toothpick inserted in the middle returns clean.
- Place the bundt pan on a wire rack and allow to cool for 10 minutes before removing the cake from the bundt pan. Allow it to cool completely on the wire rack.
- If desired, sprinkle the cake with powdered sugar prior to slicing and serving.
Notes
- Choose the right peaches: Opt for ripe, juicy peaches that are slightly soft to the touch. This will ensure maximum flavor and tenderness in your cake.
- Properly prepare the peaches: Peel and slice the peaches evenly, making sure to remove any bruised or overripe parts. This will yield the best texture and taste.
- Room temperature ingredients: Bring all your ingredients, such as butter, eggs, and milk, to room temperature before starting. This helps create a smoother batter and ensures even baking.
- Cream butter and sugar well: Thoroughly cream the butter and sugar together until light and fluffy. This step is crucial for creating a tender, moist pound cake.
- Don't overmix: Once you add the dry ingredients to the wet, mix just until combined. Overmixing can lead to a tough, dense cake.
Nutrition
Serving: 1Serving | Calories: 493kcal | Carbohydrates: 72g | Protein: 7g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 114mg | Sodium: 335mg | Potassium: 109mg | Fiber: 1g | Sugar: 43g | Vitamin A: 763IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 2mg