This easy peach cobbler pound cake is a yummy blend of soft cake and sweet peaches. With a golden crust and tender crumb, it’s perfect for dessert or a snack!
Peach cobbler in cake form? Yes, please! I love serving it warm with a scoop of vanilla ice cream on top for extra happiness. Trust me, it’s hard to stop at one slice! 🍑
Key Ingredients & Substitutions
Unsalted Butter: Softened butter makes mixing smooth. If you’re out, use margarine or a dairy-free alternative. Both work well, but butter adds rich flavor.
Granulated Sugar: This adds sweetness and helps the cake rise. You can swap some of it for brown sugar for extra moisture and a slight caramel taste!
Peaches: Fresh peaches are preferred, but canned ones in syrup work just fine. If you’re using fresh, about 3-4 medium peaches will do. You can also mix in other fruits like berries if you’re feeling adventurous!
Milk: Whole milk keeps the cake rich, but 2% or even almond milk is a good substitute if you need a lighter option.
How Do I Make Sure My Cake is Fluffy and Moist?
Getting that perfect texture can seem tricky, but with the right steps, it’s manageable! Here’s how:
- Make sure your butter is softened, not melted. This is key for blending well with the sugar.
- Cream butter and sugar until fluffy and light. This takes about 3-4 minutes — don’t rush it!
- When adding eggs, mix well after each one to make sure everything is combined.
- Alternate adding flour and milk to the batter. This method keeps everything moist and prevents clumping!
- Don’t overmix once you add the flour! Just mix until you don’t see any dry flour.
Following these simple tips will help you bake a fluffy and moist peach cobbler pound cake that everyone will love!
Easy Peach Cobbler Pound Cake
Ingredients You’ll Need:
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 1 (15-ounce) can sliced peaches in syrup, drained and chopped
- 1 teaspoon ground cinnamon
- 1/4 cup brown sugar
How Much Time Will You Need?
This delicious peach cobbler pound cake takes approximately 20 minutes to prep and 60 to 70 minutes to bake. Don’t forget to let it cool for about 15-20 minutes before enjoying it! Altogether, you’re looking at about 1.5 hours until you can savor a slice.
Step-by-Step Instructions:
1. Prepare the Oven and Pan:
First things first, preheat your oven to 350°F (175°C). Grab a 9×5-inch loaf pan or a bundt pan and grease it well. You can also sprinkle some flour inside to prevent sticking—this way, your cake will come out beautifully!
2. Cream Butter and Sugar:
In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar together. Beat them until the mixture is light and fluffy—this will take about 3 to 4 minutes. It’s the perfect time to make it extra creamy!
3. Add Eggs and Vanilla:
Now it’s time to add the eggs! Crack them in one at a time, making sure to beat well after each addition. Don’t forget to stir in the vanilla extract for some extra flavor—it will make a big difference!
4. Mix Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, and salt. This will ensure everything mixes nicely and evenly.
5. Combine Dry and Wet Ingredients:
Gradually add the dry ingredients to the butter and egg mixture, alternating with the milk. Start and end with the flour mixture. Mix just until everything is combined, and try not to overmix—your cake will be softer that way!
6. Add the Peaches:
Now, gently fold in the chopped peaches. This adds sweetness and moisture to your cake, so be sure to distribute them evenly throughout the batter.
7. Create Cinnamon-Sugar Layer:
Pour about half of your batter into the prepared pan. In a small bowl, mix the cinnamon and brown sugar. Sprinkle half of this mixture over the batter in the pan, creating a sweet layer!
8. Finish with the Remaining Batter:
Pour the remaining batter into the pan, covering the cinnamon-sugar layer. Top it off with the rest of the cinnamon-sugar mixture for a delightful crunchy topping once baked. Yum!
9. Bake:
Now it’s baking time! Place the pan in your preheated oven and bake for 60 to 70 minutes. Check with a toothpick inserted into the center—if it comes out clean, it’s ready! If the top is browning too quickly, loosely cover it with foil.
10. Cool Your Cake:
Once baked, let the cake cool in the pan for about 15-20 minutes. Then, carefully remove it from the pan and transfer it to a wire rack to cool completely. Smell that amazing aroma!
11. Serve and Enjoy:
Slice your delicious peach cobbler pound cake and serve it warm or at room temperature. For a special treat, add some vanilla ice cream or whipped cream on top. Enjoy every moist and fruity bite!
Now you have a delightful dessert to share or savor on your own. Happy baking!
FAQ for Easy Peach Cobbler Pound Cake
Can I Use Fresh Peaches Instead of Canned?
Absolutely! If you prefer fresh peaches, about 3-4 medium peaches should be peeled, pitted, and chopped to replace the canned peaches. Just remember to adjust the sweetness slightly if your fresh peaches are less sweet than canned.
How Should I Store Leftovers?
To store leftovers, wrap the cake tightly in plastic wrap or place it in an airtight container. It will keep well at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to a week or freeze it for up to 3 months. Just make sure to wrap it well to prevent freezer burn!
Can I Make This Recipe Gluten-Free?
Yes, you can make this recipe gluten-free by substituting all-purpose flour with a gluten-free all-purpose flour blend. Be sure to check if the blend contains xanthan gum; if it doesn’t, consider adding 1 teaspoon to help with texture!
What Can I Use Instead of Milk?
If you’re out of regular milk or need a substitute, you can use almond milk, soy milk, or even coconut milk. Each will add a unique flavor but should work well in keeping the cake moist!
