Peach Cobbler Pound Cake
A delightful dessert that combines the rich, buttery texture of pound cake with the sweet juiciness of peaches, perfect for any occasion.
Ingredients
Dry Ingredients
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 2 cups granulated sugar
Wet Ingredients
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 cup sour cream
- 2 tsp vanilla extract
Fruits and Toppings
- 2 cups diced fresh or canned peaches (drained if canned)
- 1 cup powdered sugar
- 2-3 tbsp peach juice or milk
- 1/2 tsp vanilla extract
- 1 cup fresh or canned peach slices (for decoration)
- 1 tsp cinnamon sugar (optional)
Instructions
Preparation
- Preheat the oven to 325°F (160°C) and grease and flour a Bundt pan or loaf pan.
- In a bowl, whisk together the flour, baking powder, and salt.
- In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy.
- Add the eggs, one at a time, beating well after each addition.
- Mix in the sour cream and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Gently fold in the diced peaches.
Baking
- Pour the batter into the prepared pan and smooth the top.
- Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 15 minutes, then invert onto a cooling rack.
Glazing and Serving
- In a small bowl, whisk together the powdered sugar, peach juice or milk, and vanilla extract until smooth. Drizzle the glaze over the cooled cake.
- Decorate with peach slices and sprinkle with cinnamon sugar, if using.
- Slice and serve the cake warm or at room temperature. Enjoy!
Notes
Store Peach Cobbler Pound Cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. It can be frozen for up to 3 months.