Peach Cobbler Pound Cake Recipe

by


Indulge in the delightful fusion of two classic desserts with this Peach Cobbler Pound Cake recipe. Bursting with the sweetness of ripe peaches and the comforting richness of pound cake, this dessert is sure to become a family favorite. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for an irresistible treat that will satisfy any sweet tooth.

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 4 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream
  • 2 cups fresh or canned peaches, diced (if using canned, drain well)
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg

For the Cobbler Topping:

  • 1/2 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 cup unsalted butter, melted
  • 1/2 teaspoon ground cinnamon

Directions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or bundt pan.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, using a hand mixer or stand mixer.
  4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream. Mix until just combined.
  6. Gently fold in the diced peaches until evenly distributed throughout the batter.
  7. In a small bowl, combine the cinnamon and nutmeg. Sprinkle half of this mixture over the batter in the pan.
  8. For the cobbler topping, in another small bowl, mix together the flour, sugar, melted butter, and cinnamon until crumbly. Sprinkle this mixture evenly over the batter in the pan.
  9. Sprinkle the remaining cinnamon and nutmeg mixture over the cobbler topping.
  10. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  11. Allow the cake to cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
  12. Serve slices of the peach cobbler pound cake warm or at room temperature, optionally topped with whipped cream or vanilla ice cream. Enjoy!

Leave a Comment