Description
Peach Cobbler Pound Cake is the perfect marriage of two classic Southern desserts—peach cobbler and pound cake. With a buttery, moist pound cake base and a deliciously sweet and cinnamon-spiced peach topping, this cake is a showstopper. The juicy peaches bring a burst of summer flavor, while the crumbly topping adds that signature cobbler texture. It’s the ideal dessert for any occasion, from summer barbecues to family gatherings or even as a comforting treat for yourself. The best part? This cake is simple to make yet incredibly indulgent, with layers of flavor in every bite!
Ingredients
- For the Pound Cake:
1 1/2 cups unsalted butter, softened
2 cups granulated sugar
4 large eggs
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup sour cream (or Greek yogurt)
1 teaspoon vanilla extract
1/4 teaspoon almond extract (optional)
For the Peach Topping:
4 large peaches, peeled and sliced (or 2 cups canned peaches, drained)
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
1 tablespoon cornstarch (optional, for thickening)
1 tablespoon butter, melted
For the Cobbler Topping:
1/4 cup all-purpose flour
2 tablespoons granulated sugar
1/2 teaspoon cinnamon
2 tablespoons cold butter, cubed
Instructions
For the Pound Cake: Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan or a 9×13-inch baking pan.
- Cream the Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy (about 4-5 minutes) using a hand mixer or stand mixer.
- Add the Eggs: Beat in the eggs, one at a time, ensuring each one is fully incorporated before adding the next.
- Mix the Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the sour cream. Begin and end with the flour mixture. Mix until just combined.
- Add the Extracts: Stir in the vanilla and almond extracts.
- Pour the Batter into the Pan: Pour the batter into the prepared pan, spreading it evenly.
- For the Peach Topping: Prepare the Peaches: In a bowl, combine the sliced peaches, granulated sugar, and cinnamon. If you like a thicker sauce, add 1 tablespoon of cornstarch and stir to combine. Set aside for 10 minutes to allow the peaches to release their juices.
- Pour the Peach Mixture Over the Cake: Spoon the peach mixture evenly over the top of the pound cake batter, letting the juices soak into the batter.
- For the Cobbler Topping: Prepare the Cobbler Topping: In a small bowl, combine the flour, sugar, and cinnamon. Add the cubed butter and use a pastry cutter or your fingers to cut the butter into the dry ingredients until the mixture forms coarse crumbs.
- Top the Cake: Sprinkle the cobbler topping evenly over the peaches and cake batter.
- Bake the Cake: Bake in the preheated oven for 45-55 minutes, or until a toothpick inserted into the center comes out clean (or with just a few moist crumbs). The peach topping should be bubbly, and the cobbler topping should be golden brown.
- Cool and Serve: Allow the cake to cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely. Serve warm or at room temperature.
Notes
- Berry Cobbler Pound Cake: Substitute the peaches with mixed berries like blueberries, raspberries, or blackberries for a different fruity twist.
- Vegan Version: For a vegan version, substitute the butter with plant-based butter and the eggs with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water). Use dairy-free sour cream or yogurt.
- Spiced Version: Add a pinch of ground nutmeg or ginger to the peach topping for a warm, spiced flavor.
- Prep Time: 20 minutes
- Cook Time: 45-55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 28g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
