Oh wow — Peach Cobbler Pound Cake is basically a mash-up of a buttery pound cake and a warm, juicy peach cobbler. Sweet, fruity, and perfect for dessert or even breakfast. Here’s a detailed recipe:
Ingredients (for 8–10 servings)
For the cake:
- 1 cup (225 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 2 cups (240 g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup (120 ml) milk
For the peach topping:
- 2 cups fresh or canned peaches, chopped (if canned, drain them)
- ¼ cup (50 g) brown sugar
- 1 teaspoon cinnamon
- 1 teaspoon lemon juice (optional, brightens the flavor)
Optional: powdered sugar for dusting
Instructions
- Preheat oven:
- Preheat oven to 350°F (175°C).
- Grease and flour a 9×5-inch loaf pan.
- Prepare peach mixture:
- In a small bowl, toss the peaches with brown sugar, cinnamon, and lemon juice. Set aside.
- Make the cake batter:
- In a large bowl, cream together the butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in vanilla.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with milk, starting and ending with the dry ingredients. Mix until just combined.
- Assemble the cake:
- Pour half the batter into the prepared pan.
- Spoon the peach mixture evenly over the batter.
- Gently spread the remaining batter on top, covering most of the peaches (some may peek through — that’s fine!).
- Bake:
- Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean.
- If the top browns too quickly, tent with foil after 40–50 minutes.
- Cool & serve:
- Let the cake cool in the pan for 10–15 minutes, then transfer to a wire rack.
- Dust with powdered sugar if desired. Serve warm or at room temperature.
💡 Tips & Variations:
- For extra “cobbler flavor,” sprinkle a little cinnamon-sugar on top before baking.
- Add a handful of chopped pecans or walnuts to the peach layer for crunch.
- For a richer flavor, use half-and-half or whole milk instead of regular milk.
If you want, I can also give a shortcut version that’s denser, ultra-moist, and perfect for using canned peaches — almost like a peach cobbler in cake form, ready in under an hour.
Do you want me to do that version?
