This Easy Peach Cobbler Pound Cake is a comforting treat! It combines a deliciously moist cake with juicy peach pieces and a hint of cinnamon. Perfect for any occasion!
It’s like summer in a slice! I love serving it warm with a scoop of ice cream. Trust me, your friends will think you’re a baking genius (even if you just followed the simple steps)!
Key Ingredients & Substitutions
Unsalted Butter: Softened butter gives a rich flavor. If you’re short on time, you can substitute with equal parts of vegetable oil, but the texture might be slightly different.
Granulated Sugar: This provides sweetness and moisture. For a healthier option, you can use coconut sugar or a sugar substitute, though it may slightly change the flavor.
Peaches: Fresh peaches add the best flavor, but if they aren’t in season, canned peaches work well too. Just make sure to drain them well. Frozen peaches can be used too, just thaw and drain before adding.
Milk or Buttermilk: Buttermilk makes the cake even fluffier. If you don’t have any, regular milk works just fine, or mix milk with a splash of vinegar to create a buttermilk alternative.
What’s the Best Way to Prepare Your Peaches?
Preparing your peaches correctly ensures they blend beautifully into the cake. Here’s how to do it:
- Choose ripe peaches: Look for firm but slightly soft peaches; they should smell fruity.
- Peeling: To peel them easily, blanch in hot water for a minute, then transfer to ice water.
- Dice: Cut them into small, even pieces so they distribute well throughout the cake.
- Toss with flour: This step is crucial! Coating them in flour helps keep them from sinking to the bottom of the batter.
Preparation makes a big difference in texture and flavor, so take your time here!
How Do You Make Your Cake Fluffy and Moist?
Getting the right texture can be a challenge. Here are some tips:
- Room temperature ingredients: Allow butter and eggs to come to room temperature for smoother mixing.
- Creaming Technique: Don’t rush this step! Cream until light and fluffy to incorporate air.
- Mixing: Alternating the dry ingredients with milk keeps the batter fluffy. Only mix until just combined to avoid overworking.
Following these techniques will help ensure your peach cobbler pound cake comes out perfect every time!
Easy Peach Cobbler Pound Cake
Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 1 ½ cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- 1 cup whole milk or buttermilk
- 2 cups peeled fresh peaches, diced (or canned peaches, drained and chopped)
- 2 tablespoons all-purpose flour (for tossing peaches)
- Optional: ¼ cup brown sugar and ½ teaspoon cinnamon for topping
Time Needed:
This recipe requires about 15 minutes of preparation time, plus 60 to 70 minutes for baking. After baking, let the cake cool for 15 minutes before serving. Overall, set aside about 1.5 to 2 hours to make and enjoy your delicious cake!
Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While the oven is warming up, grease and flour a 9×5-inch loaf pan or a bundt pan, so your cake comes out easily after baking.
2. Cream the Butter and Sugar:
In a large bowl, combine the softened butter and granulated sugar. Use an electric mixer to beat them together until the mixture is light and fluffy. This should take about 3-5 minutes. The fluffier the mixture, the better the cake will rise!
3. Add Eggs and Vanilla:
Now, add the eggs one at a time, mixing well after each addition. This helps incorporate air into the batter. Once all the eggs are in, stir in the vanilla extract.
4. Combine Dry Ingredients:
In a separate bowl, mix together the all-purpose flour, baking powder, salt, and ground cinnamon. Whisk them thoroughly to ensure everything is evenly distributed.
5. Mix Wet and Dry Ingredients:
Gradually add the dry ingredients to the butter mixture, alternating with the whole milk or buttermilk. Start and end with the dry ingredients. Mix until everything is just combined; avoid overmixing to keep the cake tender.
6. Prepare the Peaches:
In a small bowl, toss the diced peaches with 2 tablespoons of flour. This helps prevent the peaches from sinking to the bottom of the cake. Gently fold the floured peaches into the batter with a spatula, being careful not to break them apart.
7. Pour and Top:
Pour the batter into your prepared pan. If you’d like a sweet crust, sprinkle the top with a mixture of brown sugar and ground cinnamon.
8. Bake the Cake:
Place the cake in the preheated oven and bake for 60-70 minutes. To check for doneness, insert a toothpick into the center of the cake—it should come out clean when the cake is ready.
9. Cool the Cake:
Once baked, let the cake cool in the pan for about 15 minutes. After that, carefully turn it out onto a wire rack to cool completely before slicing.
10. Serve and Enjoy:
Slice your cake and serve it as is, or with whipped cream or a scoop of vanilla ice cream for a delicious treat. Enjoy your homemade Easy Peach Cobbler Pound Cake—a delightful combination of cinnamon and juicy peaches!
FAQ for Easy Peach Cobbler Pound Cake
Can I Use Frozen Peaches for This Recipe?
Yes, you can use frozen peaches! Just make sure to thaw them completely and drain any excess liquid before dicing and tossing them with flour to prevent them from sinking in the batter.
What Can I Substitute for Buttermilk?
If you don’t have buttermilk, you can make a quick substitute by adding 1 tablespoon of white vinegar or lemon juice to a cup of milk. Let it sit for about 5-10 minutes before using it in the recipe.
How Should I Store Leftovers?
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, it can be refrigerated for up to a week or frozen for up to 3 months. Just make sure to wrap it well with plastic wrap before freezing!
Can I Add Other Fruits to This Cake?
Absolutely! This pound cake is versatile. You can add berries, sliced apples, or even a mix of other seasonal fruits. Just keep in mind to adjust the flour amount slightly to accommodate the moisture from additional fruits.
