This Easy Peach Cobbler Pound Cake is a dream come true for peach lovers! It’s moist, sweet, and has juicy peaches baked right in, making it feel like summer in every bite.
Honestly, I love serving this cake with a scoop of vanilla ice cream on top. The combination is just heavenly! Plus, it’s super easy to whip up—just mix, pour, and bake. Can’t get better than that!
Key Ingredients & Substitutions
Butter: Unsalted butter gives the best control over salt levels. If you’re in a pinch, you can replace it with vegetable oil, although the texture may be slightly different.
Granulated Sugar: Regular sugar is best for sweetness. For a healthier alternative, consider using coconut sugar or a sugar substitute like Stevia, but adjust the amounts according to the substitute’s guidelines.
Peaches: Fresh peaches are ideal for that juicy texture, but canned peaches work too if fresh aren’t available. Just make sure they’re drained well. If you love experimenting, try using berries or apples!
Buttermilk: If you don’t have buttermilk, you can make your own by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk. Let it sit for about 5 minutes before using; it works like a charm!
How Can I Get a Perfectly Cooked Cake?
Baking this cake evenly is crucial for a delightful texture. Here are a few tips to help you nail it:
- Preheating your oven is a must! This ensures the cake rises nicely.
- Use the toothpick test: insert it into the center, and if it comes out clean or with just a few crumbs, it’s ready.
- Don’t open the oven door too early—this can cause the cake to collapse!
Letting it cool for the full 15 minutes in the pan helps it set properly before transferring it to the wire rack. Happy baking!
Easy Peach Cobbler Pound Cake
Ingredients You’ll Need:
For the Cake:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 2 cups fresh peaches, peeled and sliced (or canned peaches, drained)
For the Topping:
- 1 teaspoon ground cinnamon
- 1/4 cup light brown sugar
How Much Time Will You Need?
This cake requires about 20 minutes of prep time and 60-70 minutes of baking time. After baking, allow it to cool for an additional 15 minutes in the pan before transferring it to a wire rack. Total time from start to finish is about 1 hour and 40 minutes!
Step-by-Step Instructions:
1. Prepping the Oven and Pan:
Begin by preheating your oven to 325°F (163°C). While the oven heats up, take a moment to grease and flour your bundt pan or a 9×13 inch cake pan. This helps prevent sticking!
2. Creaming the Butter and Sugar:
In a large mixing bowl, combine the softened butter and granulated sugar. Using an electric mixer, beat these together until your mixture looks light and fluffy. This step is key for a nice cake texture!
3. Adding Eggs and Vanilla:
Next, add in the eggs one at a time, making sure each is well mixed before adding the next. Stir in the vanilla extract until everything is blended.
4. Mixing Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures your dry ingredients are evenly mixed and ready to go into the batter.
5. Combining and Mixing:
Gradually add about a third of the dry ingredients to the butter mixture, followed by half of the buttermilk, mixing well after each addition. Continue to alternate, finishing with the dry ingredients. Be careful not to overmix; you just want everything combined!
6. Layering the Batter:
Pour half of the batter into your prepared pan and spread it evenly. Now, arrange half of the sliced peaches over this layer of batter. Sprinkle half of the ground cinnamon and brown sugar over the peaches for added flavor!
7. Completing the Cake:
Pour the remaining batter over the peaches and spread it out. Top this with the rest of the sliced peaches, followed by the remaining cinnamon and brown sugar. This will create a delicious topping as it bakes!
8. Baking:
Place your cake in the preheated oven and bake for about 60-70 minutes. To check if it’s done, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, it’s ready!
9. Cooling Down:
Once baked, let the cake cool in the pan for about 15 minutes. After cooling, gently turn it out onto a wire rack to cool completely. This helps prevent sogginess and allows the flavors to develop.
10. Serving:
Enjoy your cake warm or let it cool completely. It’s delicious on its own, or you can serve it topped with vanilla ice cream or whipped cream for an extra treat!
Enjoy your moist, flavorful Peach Cobbler Pound Cake!
FAQ for Easy Peach Cobbler Pound Cake
Can I Use Frozen Peaches Instead of Fresh?
Yes, you can use frozen peaches! Just make sure to thaw them first and drain any excess liquid to avoid a soggy cake. Pat them dry with paper towels if needed.
How Do I Store Leftovers?
Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for about a week, or freeze it for up to 3 months. Just wrap it tightly in plastic wrap and then in aluminum foil before freezing!
Is It Possible to Make This Cake Less Sweet?
Absolutely! You can reduce the granulated sugar by about 1/2 cup without significantly affecting the texture. Feel free to adjust the sweetness to your taste!
Can I Make This Recipe Gluten-Free?
Yes! For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free flour blend. Just ensure it has xanthan gum or add it separately if your blend doesn’t include it.
