Are you in the mood for a delicious dessert that combines the flavors of a classic peach cobbler with a moist and fluffy pound cake? Look no further than this peach cobbler pound cake recipe! With its irresistible combination of sweet and tangy peaches, warm spices, and rich cake, this dessert is sure to become a favorite in your household. Plus, it’s easy to make and perfect for a variety of occasions, whether you’re hosting a summer barbecue or just want a sweet treat to enjoy at home.
Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 2 cups fresh or frozen peaches, peeled and sliced
- 1/4 cup brown sugar
- 1/4 teaspoon cinnamon
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch (23x33cm) baking pan with cooking spray or butter.
- In a large mixing bowl, beat the butter and sugar together until light and fluffy, about 2-3 minutes.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In a separate mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
- Add the dry ingredients to the butter mixture in three parts, alternating with the buttermilk and mixing well after each addition.
- In a small bowl, mix together the sliced peaches, brown sugar, and cinnamon.
- Spoon half of the batter into the prepared baking pan. Top with the peach mixture, then spoon the remaining batter on top of the peaches.
- Bake for 45-50 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
- Allow the cake to cool for 10-15 minutes before slicing and serving. Enjoy!
Nutritional Information
Serving Size: 1 slice (1/12 of cake)
Calories: 440
Total Fat: 19g
Saturated Fat: 11g
Cholesterol: 105mg
Sodium: 230mg
Total Carbohydrates: 63g
Dietary Fiber: 1g
Sugars: 40g
Protein: 5g
Cooking Time
Preparation Time: 20 minutes
Cook Time: 45-50 minutes
Total Time: 1 hour and 10 minutes
Equipment
- 9×13 inch (23x33cm) baking pan
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Spatula
- Toothpick or cake tester
Serving Suggestions
This peach cobbler pound cake is delicious on its own, but you can take it to the next level by serving it with a scoop of vanilla ice cream or a dollop of whipped cream. You can also dust it with powdered sugar or sprinkle it with chopped nuts for added texture and flavor.
Variations
If you want to switch things up, you can try using different fruits in this recipe, such as apples, pears, or berries. You can also experiment with different spices, like nutmeg or ginger, to add depth and complexity to the flavor profile. If you want to make this cake extra special, you can even drizzle it with a glaze made from powdered sugar and milk.
Substitutions
If you don’t have buttermilk on hand, you can make a substitute by mixing 1 tablespoon of white vinegar or lemon juice with 1 cup of milk and letting it sit for 5-10 minutes. You can also use sour cream or yogurt as a substitute. If you’re using frozen peaches, be sure to thaw them before using them in the recipe.
Storage
You can store leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week. You can also freeze the cake for up to 3 months. To thaw, simply let it sit at room temperature for a few hours, or heat it in the microwave for a few seconds.
Tips
- Make sure your butter and eggs are at room temperature before you start baking. This will ensure that they mix together smoothly and create a light and fluffy cake.
- Don’t overmix the batter once you’ve added the flour. Overmixing can lead to a tough and dense cake.
- If you’re using fresh peaches, be sure to peel them first. You can do this by blanching them in boiling water for 30 seconds, then transferring them to an ice bath to cool. The skins should easily peel off.
- Be careful not to overbake the cake, as this can dry it out. Check it regularly with a toothpick or cake tester to see if it’s done.
Notes
This recipe makes a large cake that can serve 12 people. If you’re serving a smaller group, you can halve the recipe and bake it in an 8×8 inch (20x20cm) baking dish instead.
Frequently Asked Questions
Can I use canned peaches instead of fresh or frozen?
Yes, you can use canned peaches if you prefer. Just be sure to drain them well and pat them dry before using them in the recipe.
Can I make this recipe gluten-free?
You can try using a gluten-free flour blend instead of all-purpose flour, but keep in mind that the texture and flavor may be slightly different.
Can I make this recipe dairy-free?
You can try using a vegan butter substitute and a non-dairy milk, such as almond or soy milk, instead of buttermilk. Keep in mind that the flavor and texture may be slightly different.
This peach cobbler pound cake recipe is a fun and delicious twist on a classic dessert. With its moist and fluffy texture, sweet and tangy peaches, and warm spices, it’s the perfect dessert for any occasion. Whether you’re serving it at a summer barbecue or enjoying it at home with a cup of tea, this cake is sure to impress. So why not give it a try and see for yourself?