Peach Cobbler Pound Cake Recipe

This Peach Cobbler Pound Cake combines the rich, buttery texture of a classic pound cake with the warm, spiced flavors of peach cobbler. Loaded with juicy peaches and topped with a cinnamon-sugar crumble, it’s a decadent dessert that’s perfect for summer or any time you want a taste of comforting sweetness.

Serves: 8-10

Prep Time: 20 minutes

Cook Time: 1 hour

Ingredients:

For the Pound Cake:

• 1 cup unsalted butter , softened
• 1 1/2 cups granulated sugar
• 4 large eggs
• 1 tsp pure vanilla extract
• 3 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1 cup whole milk
• 1 cup diced fresh or canned peaches (drained if canned)

For the Peach Filling:

• 1 cup sliced fresh or canned peaches (drained if canned)
• 2 tbsp granulated sugar
• 1/2 tsp ground cinnamon
• 1 tsp lemon juice (optional, to prevent browning)

For the Crumble Topping:

• 1/2 cup all-purpose flour
• 1/4 cup brown sugar , packed
• 1/4 cup cold unsalted butter , cubed
• 1/2 tsp ground cinnamon
• Pinch of salt

Instructions:

Step 1: Preheat and Prepare

1. Preheat your oven to 350°F (175°C) . Grease and flour a 10-inch Bundt pan or line it with parchment paper.
2. In a small bowl, toss the diced peaches with 1 tablespoon of flour to coat them lightly. This prevents them from sinking in the batter. Set aside.

Step 2: Make the Pound Cake Batter

1. In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
2. Beat in the eggs one at a time, followed by the vanilla extract.
3. In a separate bowl, whisk together the flour, baking powder, and salt.
4. Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined—do not overmix.
5. Gently fold in the floured diced peaches.

Step 3: Prepare the Peach Filling

1. In a small bowl, toss the sliced peaches with granulated sugar, cinnamon, and lemon juice (if using). Set aside.

Step 4: Make the Crumble Topping

1. In another small bowl, combine the flour, brown sugar, cinnamon, and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Set aside.

Step 5: Assemble the Cake

1. Spoon half of the pound cake batter into the prepared Bundt pan, spreading it evenly.
2. Arrange the sugared peach slices on top of the batter in an even layer.
3. Spoon the remaining batter over the peaches, spreading it gently to cover.
4. Sprinkle the crumble topping evenly over the batter.

Step 6: Bake the Cake

1. Bake in the preheated oven for 55-60 minutes , or until a toothpick inserted into the center comes out clean.
2. Let the cake cool in the pan for 10 minutes, then carefully invert it onto a wire rack to cool completely.

Step 7: Serve and Enjoy

1. Dust the cooled cake with powdered sugar for an extra touch of sweetness, if desired.
2. Slice and serve with a dollop of whipped cream or a scoop of vanilla ice cream for a truly indulgent treat.

Tips for Success:

• Use ripe peaches: Fresh, ripe peaches will provide the best flavor and juiciness. If using canned peaches, drain them well to avoid excess moisture in the cake.
• Add spice: Enhance the cobbler flavor by adding a pinch of nutmeg or ginger to the crumble topping.
• Make it ahead: The cake can be made a day in advance and stored in an airtight container at room temperature.
• Freeze option: Wrap individual slices in plastic wrap and freeze for up to 3 months . Thaw at room temperature before serving.

Nutritional Information (per slice, serves 10):

• Calories: ~380
• Protein: ~5g
• Carbohydrates: ~55g
• Fat: ~16g

Enjoy this Peach Cobbler Pound Cake as a delightful fusion of two classic desserts. Its buttery richness, juicy peaches, and crunchy crumble topping make it a show-stopping treat for any occasion!