This Peach Cobbler Pound Cake brings together the sweet, fruity goodness of fresh peaches and a dense, buttery cake. It’s like a little slice of summer you can enjoy anytime!
Honestly, who can resist a cake that tastes like a cozy dessert? I love serving it warm with a scoop of ice cream on the side. It’s the perfect treat for a sunny day! 🍑🍰
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of the cake. You can substitute with a gluten-free blend if needed, but keep in mind that it might change the texture slightly.
Butter: Unsalted butter gives you control over the salt content in your cake. If you’re out of butter, you can use vegetable oil or even applesauce for a lighter option!
Sour Cream or Greek Yogurt: This adds moisture and richness. If you’re looking for a dairy-free option, almond or coconut yogurt could work too, just be aware of added flavors in flavored varieties.
Fresh Peaches: They really shine in this recipe, but if they’re not in season, you could use canned peaches (drained) or other fruits like nectarines or even berries!
Brown Sugar: It adds a deep, caramel-like sweetness. If you don’t have it, you can mix regular sugar with a bit of molasses as a quick substitute.
How Do You Cream Butter and Sugar for the Perfect Texture?
Creaming butter and sugar is an important step to make your cake light and fluffy. Here’s how to do it right:
- Start with room temperature butter. It should be soft enough to press with your finger.
- Use an electric mixer and beat the butter for 1-2 minutes until it looks pale and fluffy.
- Add granulated sugar gradually. Continue beating for another 3-5 minutes until everything is light in color and airy. This step incorporates air, helping the cake rise!
- Make sure to scrape down the sides of the bowl to mix everything evenly.
Getting this step right sets the foundation for a great cake, so take your time and enjoy the process! 😊
Peach Cobbler Pound Cake with Fresh Fruit
Ingredients You’ll Need:
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup sour cream or Greek yogurt
- 2 cups fresh peaches, peeled and sliced
- 1 tbsp lemon juice
- 1/2 cup brown sugar
- 1 1/2 tsp ground cinnamon
- Powdered sugar, for dusting (optional)
How Much Time Will You Need?
This delightful cake takes about 20 minutes to prepare and 55-65 minutes to bake, plus some cooling time afterward. So, overall, you’re looking at about 1 hour and 30 minutes from start to finish before you can dig in!
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
Start by preheating your oven to 350°F (175°C). While it’s warming up, grab a 9×5-inch loaf pan or a bundt pan, and grease and flour it to prevent sticking.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this mix aside while you work on the wet ingredients.
3. Cream the Butter and Sugar:
Take a large bowl and cream the softened butter with the granulated sugar until it’s light and fluffy. This will take about 3 to 5 minutes with an electric mixer—don’t rush this part; it helps make your cake rise nicely!
4. Add Eggs and Flavor:
Next, add the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract for that lovely flavor.
5. Incorporate Sour Cream:
Now, mix in the sour cream (or Greek yogurt) until everything is just combined. This adds moisture to your cake!
6. Combine Dry and Wet Ingredients:
Gently add your dry ingredients to the wet mix, stirring until just combined. Be careful not to overmix; it’s okay if there are a few lumps!
7. Prepare the Peaches:
In a small bowl, toss the sliced peaches with lemon juice to help keep them fresh. This step is especially helpful to keep the color vibrant!
8. Mix in Cinnamon Sugar:
In another bowl, stir together the brown sugar and ground cinnamon. This will add a beautiful layer of flavor to your cake.
9. Fold in Peaches:
Gently fold the sliced peaches into the cake batter until they’re evenly distributed.
10. Layer the Batter:
Pour half of the batter into your prepared pan. Then, sprinkle half of the cinnamon brown sugar mixture over it. Pour the remaining batter on top and finish by sprinkling the last of the cinnamon brown sugar on top.
11. Bake the Cake:
Pop your cake in the oven and bake for 55-65 minutes. It’s done when a toothpick inserted into the center comes out clean—yum!
12. Cool and Serve:
After baking, let the cake cool in the pan for about 15 minutes. Then carefully transfer it to a wire rack to cool completely. For a special touch, dust the top with powdered sugar before slicing and serving. Serve with additional fresh peach slices or a dollop of whipped cream if you like!
Enjoy the moist richness of this peach cobbler pound cake—each bite is a little piece of sweetness and comfort! 🍑🍰
FAQ for Peach Cobbler Pound Cake with Fresh Fruit
Can I Use Canned Peaches Instead of Fresh?
Yes, you can absolutely use canned peaches! Just make sure to drain them thoroughly to avoid excess moisture in the cake. You may also want to reduce the sugar slightly, as canned peaches can be sweeter.
How Do I Store Leftover Cake?
Store any leftovers in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it for up to a week. Just be sure to let it come to room temperature before serving for the best flavor!
Can I Add Other Fruits to the Cake?
Definitely! Other fruits like blueberries, raspberries, or even chopped apples can be a delightful addition. Just keep in mind that you should adjust the quantity so it doesn’t overwhelm the cake.
What Can I Use Instead of Sour Cream?
If you don’t have sour cream on hand, Greek yogurt works great as a substitute. You could also use buttermilk in a pinch, but it may slightly change the cake’s texture. Just ensure it remains a creamy consistency for best results!
