This Peach Cobbler Pound Cake is the perfect blend of moist cake and fruity sweetness. With fresh peaches and a hint of warm spices, each bite feels like a hug from the inside!
Honestly, it’s hard not to snack on this cake while it cools! I always hint to friends that it’s great with ice cream, but I usually keep it all for myself. Who can resist, right? 😂
Key Ingredients & Substitutions
Unsalted Butter: It’s vital for flavor and moisture. If you’re short on butter, coconut oil can be a decent substitute, though it will change the taste slightly.
Fresh Peaches: Fresh is best for this recipe! You can use canned peaches in syrup, just be sure to drain and pat them dry. If peaches aren’t in season, try nectarines or apricots!
Granulated Sugar: White sugar gives sweetness and helps create a nice crust. You could swap half for brown sugar for a richer flavor, but it may change the texture slightly.
Milk or Buttermilk: For moisture and richness, buttermilk makes the cake even fluffier. If you don’t have any, mix regular milk with a teaspoon of vinegar or lemon juice to sour it.
How Do I Ensure a Moist Cake?
Keeping your cake moist comes down to a few key steps. Start by creaming the butter and sugar well, as this adds air for a lighter texture. Also, be careful not to overmix once you combine the wet and dry ingredients. Overmixing can develop gluten and lead to a dense cake.
- Preheat your oven correctly to ensure even baking.
- Watch your baking time; every oven is different. A toothpick should come out clean, not with wet batter.
- Don’t skip letting the cake cool in the pan for 15 minutes before transferring it to a wire rack. This reduces moisture loss.
Peach Cobbler Pound Cake
Ingredients You’ll Need:
For the Cake:
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 cup whole milk or buttermilk
- 2 cups fresh peaches, peeled and diced
- 1 tbsp lemon juice
For the Topping:
- 2 tbsp brown sugar (for topping)
- Optional: powdered sugar for dusting
How Much Time Will You Need?
This delightful Peach Cobbler Pound Cake will take about 15 minutes to prepare and around 60-70 minutes to bake. Don’t forget to let it cool for 15 minutes before transferring it; it’s worth the wait to savor that moist, fruity goodness!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or a bundt pan to ensure nothing sticks later!
2. Cream the Butter and Sugar:
In a mixing bowl, cream together the softened butter and granulated sugar. Use an electric mixer on medium speed and beat until the mixture becomes light and fluffy, which should take about 3-5 minutes.
3. Add Eggs and Vanilla:
Add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract for that delicious aroma.
4. Mix the Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg. This will ensure that everything is evenly distributed throughout the cake.
5. Combine Wet and Dry Ingredients:
Alternately add the dry ingredients and the milk (or buttermilk) to the butter mixture. Start with the dry ingredients and end with them. Mix until combined, but be careful not to overmix!
6. Prepare the Peaches:
In a small bowl, toss the diced peaches with lemon juice. This will help prevent them from browning and keep them fresh in your cake.
7. Fold in the Peaches:
Gently fold the peaches into the batter, being careful not to break them up too much. You want those lovely chunks of fruit in every bite!
8. Pour and Top:
Pour the batter into the prepared pan and smooth the top with a spatula. Then, sprinkle the brown sugar evenly over the batter to create that yummy cobbler-like topping.
9. Bake:
Place the pan in the preheated oven and bake for 60-70 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean when the cake is ready.
10. Cooling Time:
Remove the cake from the oven and let it cool in the pan for about 15 minutes. After that, carefully transfer it to a wire rack to cool completely.
11. Optional Dusting:
If you’d like, you can dust the cooled cake with powdered sugar right before serving for a lovely final touch!
Enjoy this moist, fruity Peach Cobbler Pound Cake as a delightful dessert or a treat with your favorite cup of tea or coffee. Happy baking!
FAQ for Peach Cobbler Pound Cake
Can I Use Frozen Peaches Instead of Fresh?
Yes, you can use frozen peaches! Just make sure to thaw and drain them well to avoid excess moisture in the batter. Pat them dry with a paper towel after thawing to keep your cake from becoming soggy.
Can I Substitute Whole Milk with Almond Milk or Another Non-Dairy Milk?
Absolutely! Almond milk or any other non-dairy milk can be used as a substitute for whole milk. Keep in mind that if you use sweetened varieties, it may slightly alter the sweetness of the cake.
How Should I Store Leftovers?
Store any leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. If you want to keep it longer, you can wrap it tightly in plastic wrap and freeze it for up to 3 months. Thaw in the fridge overnight before eating.
Can I Make This Cake Ahead of Time?
Definitely! You can prepare the cake a day in advance. Just be sure it’s completely cooled, then wrap it tightly to keep it fresh. You can dust with powdered sugar just before serving for a fresh look!