Peach Cobbler Crunch Pound Cake
Introduction
Peach Cobbler Crunch Pound Cake is a delicious dessert that combines the rich, buttery flavor of pound cake with the sweetness of peaches and a delightful crumble topping. This cake is perfect for any occasion, from a family gathering to a simple weeknight treat. Its moist texture and fruity flavor will surely please your taste buds!
Why Make This Recipe
You should make this recipe because it brings together the best of both worlds – the comforting taste of pound cake and the fruity goodness of peach cobbler. It’s easy to make and can be enjoyed warm or cold. Plus, it’s a great way to use fresh or canned peaches, making it a versatile choice for all seasons. The added crumb topping gives it a crunchy texture that is simply irresistible!
How to Make Peach Cobbler Crunch Pound Cake
Making Peach Cobbler Crunch Pound Cake is straightforward. Let’s break it down step by step so you can enjoy this delightful treat right at home.
Ingredients:
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract (optional)
- 1 cup whole milk
- 2 cups diced fresh or canned peaches (drained)
- 1/2 cup all-purpose flour (for crumble)
- 1/4 cup brown sugar (for crumble)
- 1/4 teaspoon ground cinnamon (for crumble)
- 1/4 cup unsalted butter, cold and cubed (for crumble)
- 1 cup powdered sugar (for glaze)
- 2-3 tablespoons milk (for glaze)
- 1/2 teaspoon vanilla extract (for glaze)
Directions:
- Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan.
- In a medium bowl, whisk together 3 cups of flour, baking powder, and salt. Set aside.
- In a large bowl, cream together 1 cup of butter and 2 cups of sugar until light and fluffy. Add 4 eggs one at a time, mixing well after each addition. Stir in 1 teaspoon of vanilla and almond extract, if using.
- Gradually add the dry ingredients to the wet mixture, alternating with 1 cup of milk, starting and ending with the dry ingredients. Mix until just combined. Fold in 2 cups of diced peaches gently.
- For the crumble topping, mix 1/2 cup of flour, 1/4 cup of brown sugar, and 1/4 teaspoon of cinnamon in a small bowl. Cut in 1/4 cup of cold butter until the mixture resembles coarse crumbs.
- Pour the cake batter into the prepared Bundt pan and sprinkle the crumble topping over the batter.
- Bake for 60-70 minutes or until a toothpick inserted comes out clean. Cool in the pan for 15 minutes before transferring to a wire rack.
- For the glaze, whisk together 1 cup of powdered sugar, 2-3 tablespoons of milk, and 1/2 teaspoon of vanilla until smooth.
- Drizzle the glaze over the cooled cake, slice, and enjoy!
How to Serve Peach Cobbler Crunch Pound Cake
Serve Peach Cobbler Crunch Pound Cake as a delightful dessert. It is wonderful on its own or paired with a scoop of vanilla ice cream. You can also serve it with fresh fruit or whipped cream for an extra special treat.
How to Store Peach Cobbler Crunch Pound Cake
Store the leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it fresh for longer, you can refrigerate it for up to a week. You can also freeze slices of the cake for up to 3 months. Just wrap them in plastic wrap and place them in a freezer-safe bag.
Tips to Make Peach Cobbler Crunch Pound Cake
- Make sure your butter is softened for easier mixing.
- For more flavor, you can add spices like nutmeg or use flavored extracts.
- Use fresh peaches when in season, or canned peaches when they aren’t available, but make sure to drain them well.
Variation
You can experiment with other fruits too! Try using blueberries or raspberries for a berry crunch pound cake. You can also add nuts like pecans or walnuts to the crumble topping for some extra crunch.
FAQs
Q: Can I use frozen peaches for this recipe?
A: Yes, you can use frozen peaches. Thaw and drain them before adding them to the batter.
Q: How can I tell when the cake is done?
A: The cake is done when a toothpick inserted into the center comes out clean.
Q: Can I make this cake without the glaze?
A: Absolutely! The cake is delicious even without the glaze. It’s still moist and flavorful.
Peach Cobbler Crunch Pound Cake
Ingredients
For the Cake
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract (optional)
- 1 cup whole milk
- 2 cups diced fresh or canned peaches (drained)
For the Crumble Topping
- 1/2 cup all-purpose flour
- 1/4 cup brown sugar
- 1/4 teaspoon ground cinnamon
- 1/4 cup unsalted butter, cold and cubed
For the Glaze
- 1 cup powdered sugar
- 2-3 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan.
- In a medium bowl, whisk together 3 cups of flour, baking powder, and salt. Set aside.
- In a large bowl, cream together 1 cup of butter and 2 cups of sugar until light and fluffy.
- Add 4 eggs one at a time, mixing well after each addition. Stir in 1 teaspoon of vanilla and almond extract, if using.
- Gradually add the dry ingredients to the wet mixture, alternating with 1 cup of milk, starting and ending with the dry ingredients. Mix until just combined.
- Fold in 2 cups of diced peaches gently.
Crumble Topping
- For the crumble topping, mix 1/2 cup of flour, 1/4 cup of brown sugar, and 1/4 teaspoon of cinnamon in a small bowl.
- Cut in 1/4 cup of cold butter until the mixture resembles coarse crumbs.
Baking
- Pour the cake batter into the prepared Bundt pan and sprinkle the crumble topping over the batter.
- Bake for 60-70 minutes or until a toothpick inserted comes out clean.
- Cool in the pan for 15 minutes before transferring to a wire rack.
Glazing
- For the glaze, whisk together 1 cup of powdered sugar, 2-3 tablespoons of milk, and 1/2 teaspoon of vanilla until smooth.
- Drizzle the glaze over the cooled cake, slice, and enjoy!
