Description
This Peach Cobbler Pound Cake combines the dense richness of pound cake with the fruity sweetness of peach cobbler, featuring a moist crumb, juicy peaches, and a sweet glaze. Perfect for summer gatherings or year-round indulgence.
Ingredients
- 3 cups all-purpose flour
- 2 1/2 cups granulated sugar
- 1 cup unsalted butter, softened
- 5 large eggs
- 1 cup sour cream
- 1 tsp baking powder
- 1/2 tsp salt
- 2 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 2 cups fresh or canned peaches, chopped
- 1/3 cup brown sugar
- 1 cup powdered sugar (for glaze)
- 2-3 tbsp milk or cream (for glaze)
Instructions
- Preheat the oven to 325°F and grease a bundt pan thoroughly.
- Cream the butter and sugar together until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the sour cream and vanilla extract.
- In a separate bowl, whisk together flour, baking powder, salt, cinnamon, and nutmeg.
- Gradually mix the dry ingredients into the wet mixture until just combined.
- Gently fold in the chopped peaches.
- Sprinkle brown sugar and additional peach slices in the bottom of the bundt pan.
- Pour the batter over the peaches and smooth the top.
- Bake for 75–85 minutes or until a toothpick inserted comes out clean.
- Let the cake cool slightly, then flip onto a wire rack to cool completely.
- Mix powdered sugar with milk or cream to make the glaze and drizzle over the cooled cake.
Notes
- Use Greek yogurt as a substitute for sour cream if needed.
- Add chopped nuts for extra texture.
- Try using cinnamon apples instead of peaches for a fall variation.
- Spice up the glaze with bourbon or extra vanilla.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 38g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg
