Peach Cobbler Pound Cake

Peach Cobbler Pound Cake

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This Peach Cobbler Pound Cake is the perfect dessert for peach lovers, blending the rich, buttery goodness of pound cake with the warm, spiced flavor of a peach cobbler filling. It’s a decadent treat that’s perfect for summer gatherings, holidays, or whenever you need a comforting, delicious dessert.

Ingredients:

For the Peach Filling:

  • 3 large fresh peaches, peeled and sliced (or 2 cans of Freestone peaches, drained)
  • 4 tablespoons unsalted butter
  • 1/2 cup brown sugar
  • 1/2 cup granulated white sugar
  • 1 teaspoon pure vanilla extract
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 cup orange juice
  • 2 tablespoons cornstarch

For the Cake Batter:

  • 3 cups all-purpose flour
  • 3 cups granulated sugar
  • 5 large eggs, at room temperature
  • 1 1/2 cups unsalted butter, softened
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon baking powder
  • 1 cup whole milk, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon almond extract

Instructions:

Prepare the Peach Filling:

  1. In a medium saucepan, combine the sliced peaches, butter, brown sugar, white sugar, vanilla extract, cinnamon, nutmeg, and orange juice.
  2. Sprinkle cornstarch over the mixture and stir to combine.
  3. Heat the mixture over medium heat, stirring frequently, until it comes to a gentle boil and thickens (about 5-7 minutes).
  4. Once thickened, remove from heat and allow it to cool completely.

Prepare the Oven and Pan:

  1. Preheat your oven to 350°F (175°C).
  2. Generously butter and flour a large Bundt pan to prevent sticking.

Mix the Dry Ingredients:

  1. In a large bowl, whisk together the flour, baking powder, cinnamon, and nutmeg until well combined. Set aside.

Cream Butter and Sugar:

  1. In a large mixing bowl, use an electric mixer to cream the softened butter and sugar together until light and fluffy (about 4-5 minutes).
  2. Add the eggs, one at a time, fully incorporating each before adding the next.
  3. Stir in the vanilla and almond extracts.

Combine Dry and Wet Ingredients:

  1. Alternately add the dry flour mixture and milk to the creamed butter mixture, starting and ending with the dry ingredients.
  2. Mix until just combined after each addition, avoiding overmixing.

Assemble the Cake:

  1. Spoon half of the cake batter into the prepared Bundt pan.
  2. Spoon the cooled peach filling evenly over the batter, leaving a small border around the edges.
  3. Cover with the remaining cake batter, smoothing the top gently.

Bake:

  1. Bake in the preheated oven for about 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean.
  2. Allow the cake to cool in the pan for about 30 minutes before inverting it onto a serving platter.

Serve:

  1. Top the inverted cake with the remaining peach filling.
  2. Serve warm or at room temperature. Optionally, add a dollop of whipped cream or a scoop of vanilla ice cream.

Tips:

  • For extra richness, you can drizzle a little caramel sauce over the top when serving.
  • If fresh peaches aren’t available, canned peaches work great as well.
  • This cake pairs wonderfully with a hot cup of coffee or tea.

Enjoy your homemade Peach Cobbler Pound Cake, a delicious fusion of two beloved desserts in one irresistible cake. Perfect for family gatherings, potlucks, or just to enjoy at home.

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