Description
This Peach Cobbler Pound Cake combines the rich, buttery texture of a classic pound cake with the sweet, cinnamon-spiced flavor of peach cobbler. Layers of diced peaches and a brown sugar-cinnamon swirl add a delightful fruity twist, making it a perfect dessert for summer gatherings or any time you crave a comforting, fruity treat.
Ingredients
Scale
Peach Swirl
- 1/4 cup brown sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons unsalted butter, melted
Cake Batter
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1/2 cup sour cream
- 1/2 cup whole milk
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 2 cups diced canned peaches, drained
For Topping
- Remaining diced peaches (from the 2 cups), well-drained
- Cooking spray or additional butter for greasing pan
Instructions
- Prepare the oven and pan: Preheat your oven to 325°F (163°C). Grease and flour a bundt pan, or spray it thoroughly with nonstick baking spray to ensure easy release of the cake.
- Make the peach swirl: In a small bowl, mix together the brown sugar, cinnamon, and 2 tablespoons of melted butter. Set this mixture aside; it will create a sweet, spiced swirl inside the cake.
- Cream butter and sugar: In a large mixing bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy. This should take about 3 to 4 minutes and creates a smooth base for the batter.
- Add eggs: Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next to maintain a smooth batter.
- Combine wet ingredients: Stir in the sour cream, whole milk, and vanilla extract until combined. These ingredients add moisture and richness to the cake.
- Mix dry ingredients: In a separate bowl, whisk together the flour, baking powder, salt, ground cinnamon, and nutmeg. This ensures even distribution of leavening agents and spices.
- Incorporate dry ingredients: Gradually add the dry mixture to the wet ingredients, mixing gently just until combined to avoid overworking the batter and keep the cake tender.
- Add peaches: Gently fold in 1 1/2 cups of the diced, drained peaches, reserving the remainder for topping. Folding helps distribute the fruit without breaking it down too much.
- Assemble the cake layers: Pour half of the cake batter into the prepared bundt pan. Spoon half of the brown sugar-cinnamon swirl mixture evenly over the batter. Repeat with the remaining batter and swirl mixture. Use a knife to lightly swirl the layers together, creating a marbled effect.
- Bake: Place the pan in the preheated oven and bake for 70 to 80 minutes, or until a toothpick inserted into the center comes out clean. This ensures the cake is fully cooked through.
- Cool the cake: Allow the cake to cool in the pan for 15 minutes after baking. Then, carefully invert it onto a wire rack to cool completely. This prevents the cake from breaking apart.
- Finish and serve: Top the cooled cake with the remaining diced peaches before serving. Optionally, you can add a simple vanilla glaze or dust with powdered sugar for extra sweetness.
Notes
- You can substitute canned peaches with fresh or frozen peaches; just make sure they are well-drained to avoid a soggy cake texture.
- A simple vanilla glaze or powdered sugar dusting adds a nice finishing touch and extra flavor.
- Ensure peaches are drained thoroughly before adding to the batter to maintain the cake’s texture.
