This Easy Peach Cobbler Pound Cake combines the best of cake and dessert! It’s moist, sweet, and filled with juicy peaches, making it a perfect treat for any occasion.
Seriously, who can resist a cake that tastes like summer? 🍑 I love serving it warm with a scoop of ice cream on top. Trust me, it’s a crowd-pleaser that everyone will ask for seconds!
Key Ingredients & Substitutions
Unsalted Butter: This adds richness. If you’re short on butter, you can use margarine, but the flavor may differ a bit. You can also try coconut oil for a dairy-free version!
Fresh Peaches: Fresh peaches are best for flavor, but if they’re out of season, canned peaches work just as well. Just make sure they’re well-drained to avoid excess liquid.
Granulated Sugar: While granulated sugar gives sweetness, you can replace part of it with honey or maple syrup. Just remember to reduce the liquid in your batter slightly when doing this.
Whole Milk: If you need a healthier alternative, you can use almond milk or oat milk. The cake will still come out moist and delicious.
How Do I Ensure My Cake Fluffs Up Perfectly?
Getting your cake fluffy is often a challenge. Here are some tips:
- Make sure your butter is really softened, almost at room temperature. This creates tiny air pockets to help fluff the cake.
- When you add the eggs, don’t beat them too vigorously. Just incorporate them until mixed.
- Mixing the dry ingredients separately helps to avoid lumps, which can also affect the texture of your cake.
- Avoid overmixing the batter once you add in the flour, as this can lead to a dense cake.
Taking these steps will give you a lovely light and airy peach cobbler pound cake!
How to Make Easy Peach Cobbler Pound Cake
Ingredients You’ll Need:
- 1 cup (2 sticks) 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 cup whole milk
- 2 cups peeled and sliced fresh peaches (or canned peaches, drained)
- 1 teaspoon ground cinnamon
- 1/4 cup light brown sugar
How Much Time Will You Need?
This Easy Peach Cobbler Pound Cake takes about 30 minutes to prepare, and then you’ll bake it for 60-70 minutes. Allow for a little time to cool after baking, making it ready to serve in about 1 hour and 30 minutes total. Perfect for an afternoon treat or dessert during dinner!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This is important to ensure your cake bakes evenly. Grease and flour a 10-inch bundt or tube pan to prevent sticking.
2. Cream the Butter and Sugar:
In a large mixing bowl, use a mixer to cream the softened butter and granulated sugar together. Mix until it’s light and fluffy. This step is key for adding air to your batter!
3. Add Eggs and Vanilla:
Beat in the eggs one at a time to incorporate them smoothly. Then, add the vanilla extract and mix until everything is well combined.
4. Mix Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures the leavening agents are evenly distributed throughout the flour.
5. Combine Wet and Dry Ingredients:
Now, alternately add the flour mixture and the milk to the butter mixture. Start with a little flour, then some milk, finishing with the flour. Mix gently just until combined—don’t over-mix!
6. Fold in the Peaches:
Carefully fold the sliced peaches into the batter. This adds wonderful flavor and texture to your pound cake.
7. Layer the Batter:
Pour half of the batter into the prepared pan. Sprinkle half of the cinnamon and brown sugar mixture over this layer. Spread the remaining batter on top and finish with the remaining cinnamon and brown sugar.
8. Bake the Cake:
Place the pan in the oven and bake for 60-70 minutes. It’s done when a toothpick inserted into the center comes out clean. Keep an eye on it toward the end of baking!
9. Cool the Cake:
Allow the cake to cool in the pan for 15-20 minutes before inverting it onto a wire rack to cool completely. This step helps it to hold its shape.
10. Serve and Enjoy:
Slice your peach cobbler pound cake and serve it warm or at room temperature. It’s delicious on its own, but you can also add a dollop of whipped cream or a scoop of vanilla ice cream for a treat!
Enjoy this delightful Easy Peach Cobbler Pound Cake that combines the sweetness of peaches with the warmth of cinnamon—perfect for sharing with family and friends!
Frequently Asked Questions (FAQ)
Can I Use Frozen Peaches Instead of Fresh?
Absolutely! Frozen peaches work well in this recipe. Just be sure to thaw and drain them thoroughly before using, as excess moisture can affect the cake’s texture.
How Should I Store Leftovers?
Store leftover cake in an airtight container at room temperature for up to 3 days. You can also refrigerate it for up to a week. Just be sure to bring it back to room temperature before serving for the best flavor and texture!
Can I Substitute the Milk with a Non-Dairy Alternative?
Yes, feel free to use non-dairy milk like almond milk or oat milk. The cake will still turn out moist and flavorful, making it a great option for those who are lactose intolerant.
What Can I Do If My Cake Gets Too Brown on Top While Baking?
If you notice that the top of the cake is browning too quickly, you can cover it loosely with aluminum foil during the last 15-20 minutes of baking. This will help prevent it from burning while allowing the inside to cook through.
