Peach cobbler pound cake

Peach cobbler pound cake

Introduction:
Peach Cobbler Pound Cake combines the rich, buttery flavor of traditional pound cake with the sweet, juicy goodness of fresh peaches. This delightful dessert brings together the comforting essence of peach cobbler with a dense and moist pound cake texture. Ideal for summer gatherings or cozy family dinners, this cake is sure to impress your guests and satisfy your sweet tooth.

Inspiration Behind the Recipe:
This recipe is inspired by classic Southern desserts, marrying the flavors of peach cobbler and pound cake into a single, luscious treat. The warm spices and juicy peaches evoke memories of summer picnics and family reunions, making it a cherished addition to any dessert table.

Ingredients Breakdown:

  • For the Cake:
    • 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 salt
    • 1/2 teaspoon ground cinnamon
    • 1 cup sour cream
    • 2 cups fresh peaches (peeled, pitted, and diced)
  • For the Topping:
    • 1/2 cup brown sugar (packed)
    • 1 teaspoon ground cinnamon
    • 1/4 cup unsalted butter (melted)

Step-by-Step Recipe:

  1. Preheat the Oven:
    • Preheat your oven to 350°F (175°C). Grease and flour a bundt pan or a 9×13-inch baking dish.
  2. Cream Butter and Sugar:
    • In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
  3. Add Eggs and Vanilla:
    • Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
  4. Combine Dry Ingredients:
    • In a separate bowl, whisk together the flour, baking powder, salt, and ground cinnamon.
  5. Mix Dry and Wet Ingredients:
    • Gradually add the dry ingredients to the butter mixture, alternating with the sour cream. Mix until just combined.
  6. Fold in Peaches:
    • Gently fold in the diced peaches until evenly distributed throughout the batter.
  7. Prepare the Topping:
    • In a small bowl, mix together the brown sugar and cinnamon. Pour the melted butter into the bottom of the prepared pan, then sprinkle the brown sugar mixture evenly over the butter.
  8. Add the Cake Batter:
    • Pour the batter into the bundt pan, spreading it evenly over the brown sugar topping.
  9. Bake:
    • Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  10. Cool:
    • Allow the cake to cool in the pan for about 10-15 minutes before inverting it onto a serving plate.

Tips for the Perfect Peach Cobbler Pound Cake:

  1. Fresh Peaches: Use ripe, fresh peaches for the best flavor. You can also use canned peaches, but be sure to drain them well.
  2. Don’t Overmix: Mix the batter just until combined to keep the cake tender.
  3. Let It Cool: Allow the cake to cool slightly before inverting to prevent it from breaking apart.

Variations and Customizations:

  1. Add Nuts: Fold in chopped pecans or walnuts for extra texture and flavor.
  2. Spice It Up: Add a pinch of nutmeg or allspice for a warm, spiced flavor.
  3. Frosting Option: Drizzle a simple glaze made of powdered sugar and milk over the cooled cake for added sweetness.

Health Considerations and Nutritional Value:

  • Lower Sugar: You can reduce the sugar content slightly for a less sweet cake.
  • Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend.

FAQ:

  1. Can I make this cake ahead of time?
    Yes! This cake can be made a day in advance and stored in an airtight container at room temperature.
  2. How should I store leftovers?
    Store leftovers in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
  3. Can I freeze Peach Cobbler Pound Cake?
    Yes, this cake freezes well. Wrap it tightly in plastic wrap and aluminum foil, and freeze for up to 3 months. Thaw in the refrigerator before serving.
Peach cobbler pound cake

Peach cobbler pound cake

Indulge in this Peach Cobbler Pound Cake, a delightful blend of moist pound cake and juicy peaches. Perfect for summer gatherings, it’s a sweet treat that everyone will love!
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours
Course Dessert
Cuisine American
Servings 14 Slices

Ingredients
  

For the Biscuit Crumble:

  • 1 cup all-purpose flour 127 grams
  • 1/3 cup granulated sugar 66 grams
  • 1/3 cup brown sugar 73 grams
  • 1/2 tsp cinnamon powder
  • 1/4 tsp nutmeg powder
  • 6 tbsp unsalted butter softened (85 grams)

For the Peaches:

  • 2 large peaches
  • 1/4 tsp nutmeg powder
  • 1/2 tsp cinnamon powder

For the Caramel Sauce:

  • 1 cup granulated sugar 200 grams
  • 1/4 cup water 60 ml

For the Cake Batter:

  • 3 cups cake flour 340 grams (see notes for using all-purpose flour)
  • 2 1/4 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp cinnamon powder
  • 1 1/2 cups unsalted butter room temperature (339 grams), plus more for greasing the pan
  • 2 cups granulated sugar 400 grams
  • 6 large eggs room temperature
  • 1 tbsp vanilla extract
  • 3/4 cup buttermilk 180 ml

For the Cream Cheese Glaze:

  • 1/4 cup cream cheese softened (56 grams)
  • 1 tbsp unsalted butter 14 grams
  • 1/4 cup powdered sugar 31 grams
  • 2-3 tbsp milk
  • 1/2 tsp vanilla extract

Instructions
 

Biscuit Crumble:

  • Preheat the oven to 350ºF (175ºC) and line a baking sheet with parchment paper.
  • In a medium bowl, mix together the flour, granulated sugar, brown sugar, cinnamon, and nutmeg powder.
  • Add the softened butter to the mixture and use a fork or your hands to work the butter into the dry ingredients. Continue until the mixture holds together when pinched.
  • Transfer the crumble mixture to the prepared pan and bake for about 15 minutes, stirring a couple of times for even crumbling. Remove from the oven when golden brown.
  • Use a spatula to break the crumbs apart and set aside to cool.

Peaches:

  • Peel the peaches by either blanching them or using a vegetable peeler. To blanch, bring a pot of water to a boil, score the tops of the peaches, and immerse them in the boiling water for 1-2 minutes, then remove and peel.
  • Slice one peach into thin slices for the top of the cake and place in a bowl with 1/8 tsp nutmeg powder and 1/4 tsp cinnamon powder.
  • Chop the second peach into small pieces (about 1 cup) for the cake batter and toss with the remaining cinnamon and nutmeg powder.

Prepare the Pan:

  • Grease a 12-cup bundt pan with butter and dust with flour. Tap to remove excess flour.
  • Lay the sliced peaches evenly in the bottom of the bundt pan and set aside.

Caramel Sauce:

  • In a small saucepan, combine the sugar and water, stirring briefly to combine.
  • Heat the mixture over medium-high heat until it comes to a boil, then lower the heat to medium or medium-low.
  • Cook until the caramel turns a light golden brown (about 7-10 minutes), swirling the pan gently to prevent burning. Immediately pour the caramel over the peaches in the bundt pan.

Cake Batter:

  • Preheat the oven to 350ºF (175ºC).
  • In a large bowl, whisk together the cake flour, baking powder, salt, and cinnamon.
  • In a separate bowl, beat the butter with an electric mixer for about 2 minutes. Add the sugar and beat for an additional 2 minutes.
  • Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
  • Add half of the dry ingredients to the butter mixture, mixing on low speed until just combined. Add the buttermilk, mixing again until incorporated.
  • Add the remaining dry ingredients and fold until smooth, being careful not to overmix.
  • Pour 2/3 of the batter into the bundt pan over the caramel and peaches. Smooth the batter with a spatula.
  • Sprinkle the diced peaches on top of the batter, followed by 1 cup of the biscuit crumble.
  • Gently press down the peaches and crumble, then pour the remaining batter on top, smoothing with a spatula. Top with the remaining 1 cup of biscuit crumble.
  • Tap the pan a few times to release air bubbles, then bake for 1 hour, or until a toothpick inserted into the center comes out clean.
  • If the cake is browning too quickly, cover with foil.

Cooling:

  • Remove the cake from the oven and let it cool in the pan for 30 minutes.
  • After the cake has cooled slightly, flip it over onto a plate and remove the bundt pan.

Cream Cheese Glaze:

  • Beat the softened cream cheese and butter with a mixer for about 1 minute.
  • Add the powdered sugar and milk and beat until smooth. Add the vanilla extract.
  • Adjust the consistency with more milk if needed. Keep covered or in a piping bag.

Serve:

  • Drizzle the cream cheese glaze over the cake and top with the remaining biscuit crumble.
  • Serve and enjoy!

Notes

Storage:

  • Store the cake in the fridge, wrapped in plastic wrap or in an airtight container, for up to 4 days. Let it come to room temperature before serving.
  • You can freeze the cake wrapped tightly in plastic and placed in a freezer-safe container. Thaw overnight in the fridge and let it sit at room temperature for about 30 minutes before serving.

Notes:

  • Peaches: You can substitute fresh peaches with canned peaches (about 1 cup of sliced and 1 cup of diced).
  • Buttermilk Substitutes: Add 1 tsp of vinegar to regular milk and let it sit for 2 minutes, or use 1/2 cup sour cream and 1/4 cup milk as an alternative.
  • Cake Flour Alternative: If you don’t have cake flour, use 2.75 cups all-purpose flour and add 1/4 cup cornstarch to replicate the texture of cake flour.
  • Gluten-Free Option: Use gluten-free flour for the crumble and follow a gluten-free bundt cake recipe for the batter.
Keyword Peach cobbler pound cake
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