This Easy Peach Cobbler Pound Cake is a warm and cozy dessert, perfect for any occasion. It’s sweet, moist, and packed with juicy peach goodness!
I love that it combines two favorites: cake and cobbler! Plus, it’s super simple to make. Grab a slice with some ice cream, and you’re in for a tasty treat! 🍑
Key Ingredients & Substitutions
Butter: Unsalted butter adds richness. If you’re out, you could use margarine, but the taste might change slightly. Make sure it’s softened for easy mixing.
Peaches: Fresh peaches are best when in season, but canned peaches work too! Just make sure to drain them well if using canned. You could also try other fruits like plums or berries.
Flour: All-purpose flour is the go-to here. If you need a gluten-free version, you can swap it with a 1:1 gluten-free flour blend. Just check the packaging for the right ratios.
Milk: Whole milk gives a nice richness, but any milk works, including almond or oat milk. You could even use yogurt for a unique twist!
How Can I Ensure My Cake Comes Out Perfectly Moist?
To keep this cake moist, the creaming method is key. When you cream the butter and sugar, you’re adding air, which makes the cake light. Don’t rush it! Mix for about 3-5 minutes until fluffy.
- Gradually add in eggs to help incorporate them smoothly.
- Mix your dry ingredients separately to avoid lumps, then add them alternately with the milk. This keeps the batter smooth.
- Don’t over-mix when folding in the peaches; this helps to keep them intact and prevents excess liquid from releasing.
Easy Peach Cobbler Pound Cake
Ingredients You’ll Need:
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup whole milk
- 2 cups fresh or canned peaches, peeled and sliced
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg (optional)
- Powdered sugar for dusting (optional)
How Much Time Will You Need?
This Easy Peach Cobbler Pound Cake takes about 20 minutes to prepare and approximately 60-70 minutes to bake. Don’t forget to let it cool for about 15-20 minutes in the pan before serving. Altogether, you’ll need around 1 hour and 45 minutes from start to finish.
Step-by-Step Instructions:
1. Prepping the Oven and Pan:
Begin by preheating your oven to 350°F (175°C). This is important so that your cake bakes evenly. While that’s heating, grease and flour a 10-inch bundt or tube pan to ensure your cake doesn’t stick.
2. Creaming Butter and Sugar:
In a large mixing bowl, add the softened butter and granulated sugar. Beat them together with an electric mixer until the mixture becomes light and fluffy, which should take about 3-5 minutes. This step creates air in the batter, helping the cake to rise nicely.
3. Adding Eggs and Vanilla:
Add eggs one at a time, making sure to beat well after each addition. Once all the eggs are incorporated, mix in the vanilla extract for extra flavor!
4. Combining Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking powder, salt, cinnamon, and nutmeg (if using). Mixing dry ingredients separately helps distribute the baking powder and spices evenly throughout the cake.
5. Mixing Batter:
Slowly add the dry mixture to the creamed butter mixture, alternating with the milk. Start and end with the dry ingredients and mix until just combined. Over-mixing can make your cake tough, so mix gently!
6. Incorporating Peaches:
Carefully fold in the sliced peaches with a spatula. Take care not to mash them; we want those lovely chunks of peach throughout the cake!
7. Baking the Cake:
Pour the batter into your prepared pan, spreading it evenly. Bake in the preheated oven for 60-70 minutes. The cake is done when a toothpick inserted into the center comes out clean.
8. Cooling the Cake:
Once baked, let the cake cool in the pan for about 15 minutes. After cooling, carefully invert it onto a wire rack to cool completely.
9. Finishing Touches:
Once cooled, dust the top with powdered sugar, if desired, for a sweet finishing touch. Slice into pieces and enjoy! This cake is delicious on its own or served with whipped cream or vanilla ice cream.
Enjoy your easy peach cobbler pound cake! It’s perfect for sharing or for a cozy night in! 🍑✨
FAQ for Easy Peach Cobbler Pound Cake
Can I Use Frozen Peaches Instead of Fresh?
Yes, you can definitely use frozen peaches! Just be sure to thaw and drain them before adding them to the batter. Pat them dry with a paper towel to remove excess moisture, which helps prevent the cake from becoming soggy.
How Should I Store Leftover Cake?
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it fresh longer, you can refrigerate it for up to a week. To maintain its moistness, wrap it tightly in plastic wrap before refrigerating.
Can I Substitute Whole Milk with Almond Milk or Other Non-Dairy Alternatives?
Absolutely! You can replace whole milk with almond milk, soy milk, or oat milk without any issues. Just use a 1:1 ratio for substitutions. The flavor may vary slightly, but it will still be delicious!
What Should I Do If My Cake Is Sinking in the Middle?
If your cake sinks in the middle after baking, it may be due to overmixing, not using enough flour, or not baking it long enough. Make sure to measure your ingredients accurately and avoid overmixing the batter after adding the flour. Always check for doneness with a toothpick before pulling it out of the oven!
