This Easy Peach Cobbler Pound Cake is a delightful mix of sweet peaches and rich cake. It’s buttery and moist, bringing that cozy cobbler feel right into a slice!
Every bite feels like a hug from Grandma’s kitchen, and I love enjoying it warm with a scoop of ice cream. Who can resist a cake that tastes like summer? 🍑
Key Ingredients & Substitutions
Butter: Unsalted butter is best for controlling the amount of salt in the cake. If you’re in a pinch, you can substitute with margarine, but I prefer the rich flavor of real butter.
Sugar: Granulated sugar is used for sweetness and texture. If you’re looking for a healthier option, you can substitute half with coconut sugar, but keep in mind it may change the cake’s color.
Peaches: Fresh peaches provide a lovely flavor. Canned peaches are a great alternative when fresh ones aren’t available. Just make sure to drain them well to avoid excess moisture.
Sour Cream: This adds moisture and richness. You can replace it with Greek yogurt for a similar texture and taste, plus a bit of added protein!
How Do I Ensure My Cake Comes Out Perfectly Baked?
Getting the perfect bake is crucial for this pound cake. Here’s how to do it right:
- Oven Temperature: Preheat your oven fully. If it’s cooler than 325°F, the cake may not rise properly.
- Greasing the Pan: Don’t skip greasing and flouring the pan! This helps the cake release without sticking.
- Check for Doneness: Insert a toothpick in the center. If it comes out clean or with just a few crumbs, your cake is ready. If it’s wet, bake a bit longer.
Watching your cake while it bakes is key. Every oven is a little different! Enjoy the process, and you’ll have a delicious cake to share.
Easy Peach Cobbler Pound Cake Recipe
Ingredients You’ll Need:
For the Cake:
- 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 chopped (or canned peaches, drained)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
For the Topping (Optional):
- Powdered sugar for dusting
How Much Time Will You Need?
This delicious cake will take about 15 minutes to prepare and then requires 70–80 minutes to bake. Don’t forget to let it cool for about 15 minutes before serving. In total, you’re looking at around 1 hour and 30 minutes before enjoying your sweet treat!
Step-by-Step Instructions:
1. Preheat the Oven:
First things first, preheat your oven to 325°F (163°C). This will ensure that your cake bakes evenly.
2. Prepare the Pan:
Grease and flour a 10-inch bundt or tube pan. This step is super important to make sure your cake comes out without sticking!
3. Cream Butter and Sugar:
In a large mixing bowl, use a mixer to cream the softened butter and granulated sugar together until the mixture is light and fluffy. This usually takes about 3-5 minutes.
4. Add the Eggs:
Crack in your eggs, one at a time, and beat well after each addition. This helps to incorporate air and gives the cake a nice texture.
5. Mix Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg to make sure everything is evenly combined.
6. Combine Ingredients:
Gradually add the dry mixture to your butter mixture, alternating with the sour cream. Start and end with the dry ingredients. Mix until just combined so you don’t overwork the batter.
7. Add Vanilla and Peaches:
Now, stir in the vanilla extract and gently fold in the chopped peaches. Be careful not to mash them too much!
8. Pour into Pan:
Pour the batter evenly into your prepared pan and smooth out the top with a spatula.
9. Bake:
Place the pan in the oven and bake for 70-80 minutes or until a toothpick inserted in the center comes out clean. Every oven is a bit different, so start checking around the 70-minute mark.
10. Cool and Serve:
Once baked, allow the cake to cool in the pan for about 15 minutes. Then, invert it onto a wire rack to cool completely. If you’d like, dust with powdered sugar before serving!
Enjoy your easy and delicious Peach Cobbler Pound Cake! It’s perfect for dessert or even a sweet treat during the day.
FAQ: Easy Peach Cobbler Pound Cake
Can I Use Frozen Peaches Instead of Fresh Ones?
Absolutely! Just make sure to thaw the frozen peaches and drain any excess moisture before adding them to the batter to prevent the cake from becoming soggy.
How Should I Store Leftovers?
Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week or freeze slices wrapped in plastic wrap for up to 3 months.
What If I Don’t Have Sour Cream?
No worries! Greek yogurt is a great substitute for sour cream, adding similar texture and moisture. You can also use buttermilk in a pinch, but reduce the overall liquid in your recipe slightly.
Can I Add Nuts to the Cake?
Yes, chopped walnuts or pecans can be added for extra crunch! Just fold about 1 cup of chopped nuts into the batter along with the peaches.
