Peach Cobbler Pound Cake – just hearing the name can set your taste buds tingling with anticipation. This beloved dessert is the epitome of comfort and sweetness. But what is it exactly that makes this delightful treat stand out among the crowd?

 

What Is a Peach Cobbler Pound Cake?

Imagine a marriage between two classic Southern desserts – peach cobbler and pound cake. Peach cobbler, known for its warm, fruity goodness, and pound cake, celebrated for its dense, buttery richness, come together in perfect harmony. This fusion results in a cake that boasts a moist, tender crumb infused with the essence of ripe peaches, all while maintaining that quintessential pound cake structure.

 

What Makes It Unique?

What sets Peach Cobbler Pound Cake apart is its ability to capture the essence of summer in every bite. Fresh, juicy peaches are skillfully blended into the cake batter, infusing it with natural sweetness and a hint of tartness. The crumb topping, reminiscent of classic cobbler, adds a delightful textural contrast, creating a harmonious interplay of flavors and textures. This dessert effortlessly bridges the gap between traditional and modern, offering nostalgia with a twist.

 

Why People Love It So Much

The love for Peach Cobbler Pound Cake transcends generations. Its comforting familiarity and timeless appeal make it a staple at family gatherings and special occasions. Whether served warm with a scoop of vanilla ice cream or enjoyed with a steaming cup of coffee, it’s a treat that brings people together and leaves them craving more.

 

How to Store and Make It at Home

Storing your Peach Cobbler Pound Cake is a breeze. Simply cover it tightly with plastic wrap or aluminum foil to maintain its moisture and freshness. To recreate this Southern delight in your own kitchen, follow a basic pound cake recipe and fold in fresh or canned peaches along with a crumb topping. There are countless variations to explore, so don’t hesitate to get creative!

 

 

 

Ingredients for Peach Cobbler Pound Cake

 

 

 

1. Make-Ahead Crumb Topping (Optional):

⦁ – ⅔ cup (83 g) all-purpose flour
⦁ – ⅔ cup (133 g) granulated sugar
⦁ – 4 tablespoons (56 g) salted butter, at room temperature

Crumb Topping: This mixture of flour, sugar, and butter creates a delectable crumbly texture that can be used to top your Peach Cobbler Pound Cake for added flavor and texture.

2. Cinnamon Cream Cheese Pound Cake:

⦁ – 2 cups (400 g) granulated sugar
⦁ – 1 cup (227 g) salted butter, at room temperature
⦁ – 8 oz (227 g) full-fat cream cheese, at room temperature
⦁ – 4 large eggs, at room temperature
⦁ – 1 tablespoon (15 ml) pure vanilla extract
⦁ – ⅓ cup (81 g) whole milk, at room temperature
⦁ – 2 ½ cups (313 g) cake flour, measured by weight using a kitchen scale or with the spoon and level method
⦁ – ½ teaspoon (2 g) baking soda
⦁ – ½ teaspoon (1 g) ground cinnamon
⦁ – Baking spray

Cream Cheese: Cream cheese not only lends a rich, creamy texture to the pound cake but also adds a subtle tangy flavor, making the cake extra delicious.

3. Peach Cobbler Upside-Down Topping:

⦁ – 1 cup (154 g) chopped peaches (fresh, canned in juice, or thawed from frozen)
⦁ – 3 tablespoons (36 g) brown sugar, packed
⦁ – ¼ cup (57 g) salted butter, melted
⦁ – ¼ teaspoon (1 g) ground cinnamon
⦁ – ¼ teaspoon (1 g) ground nutmeg

Peaches and Spices: These ingredients create the classic Peach Cobbler topping with a hint of cinnamon and nutmeg, infusing the cake with a warm, fruity aroma and flavor.

4. Glaze:
⦁ – 2 cups (240 g) powdered sugar
⦁ – 2 tablespoons (30 ml) milk
⦁ – 1 teaspoon (5 ml) pure vanilla extract
⦁ – Pinch of salt

Glaze: The sweet glaze, made with powdered sugar, milk, vanilla extract, and a pinch of salt, adds a glossy finish and an extra layer of sweetness to your Peach Cobbler Pound Cake, making it utterly irresistible.

 

 

Steps to make Peach Cobbler Pound Cake

Step 1: Prepare Crumb Topping

First, get the oven ready by preheating it to 400°F. Now, you’ll make the crumb topping. Use a fork or your hands to mix together the flour, sugar, and butter. Keep mixing until it looks like coarse crumbs.

Next, take a baking pan and line it with parchment paper. Spread the crumb mixture into the pan. Pop it into the preheated oven and bake for 10-15 minutes, or until it turns a nice golden brown. After that, you can set it aside or put it in the fridge, covered, until it’s time to use it on the cake.

 

Step 2: Prepare Peach Topping

Now, it’s time to prepare the yummy peach topping. In a bowl, mix together the chopped peaches, brown sugar, melted butter, cinnamon, and nutmeg. Give it a good stir, and then set it aside while you work on the cake batter.

 

 

Step 3: Prepare Pound Cake Batter

To make the cake batter, add the butter and cream cheese to a big bowl. You can use a stand mixer or a hand mixer for this. Mix on low until it’s all creamy.

Then, add the sugar and mix some more. You want it to become light and fluffy, which takes about 3-5 minutes.

Now, it’s time to add the eggs, one at a time. Don’t forget to put in the vanilla extract and mix well after each egg goes in.

In a separate bowl, whisk together the cake flour, baking soda, and cinnamon until they’re all mixed up. Add half of this flour mixture to the wet ingredients and gently fold it in with a rubber spatula. Once that’s mixed, add the room temperature milk and fold it in gently. Finish it off by folding in the rest of the flour mixture.

 

 

 

 

Step 4: Bake the Cake

Turn the oven down to 325°F. Take a Bundt pan and spray it generously with baking spray, making sure you get into all the nooks and crannies of the pan.

Now, pour the peach topping mixture around the bottom of the pan. Carefully spoon the cake batter on top, making it nice and even. Then, smooth the top out.

Bake it in the preheated oven for 55-75 minutes. You’ll know it’s done when you stick a toothpick into the center, and it comes out clean. Start checking at 50 minutes, just to be sure.

 

Step 5: Cool and Serve

Once your cake is all baked and smelling amazing, let it cool in the pan for about an hour. Then, very carefully flip it out onto a serving dish or a wire rack to cool completely.

Now you’re ready to enjoy your homemade Peach Cobbler Pound Cake. It’s a delicious treat with layers of flavors that you and your family will love!

 

 

Nutrition Facts

⦁ – Calories: 427 kcal
⦁ – Carbohydrates: 63 g
⦁ – Protein: 6 g
⦁ – Fat: 17 g
⦁ – Saturated Fat: 10 g
⦁ – Polyunsaturated Fat: 1 g
⦁ – Monounsaturated Fat: 4 g
⦁ – Trans Fat: 1 g
⦁ – Cholesterol: 84 mg
⦁ – Sodium: 261 mg
⦁ – Potassium: 103 mg
⦁ – Fiber: 1 g
⦁ – Sugar: 47 g
⦁ – Vitamin A: 578 IU
⦁ – Vitamin C: 0.4 mg
⦁ – Calcium: 69 mg
⦁ – Iron: 1 mg

 

 

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Steps to avoid while preparing Peach Cobbler Pound Cake

1. Rushing the Mixing: Don’t rush when mixing the ingredients, especially the cream cheese, butter, and sugar. Creaming them together slowly and thoroughly is crucial for a light and fluffy cake.

2. Cold Ingredients: Avoid using cold eggs, butter, or cream cheese. Allow them to come to room temperature before using to ensure even mixing and a smoother batter.

3. Overmixing: Be careful not to overmix the batter once you’ve added the flour. Overmixing can result in a dense and tough cake.

4. Not Greasing the Pan: Failing to generously grease the Bundt pan can lead to the cake sticking and not coming out cleanly when you try to remove it.

5. Skipping the Parchment Paper: If you’re using the crumb topping, don’t forget to line the baking pan with parchment paper. This step prevents the topping from sticking to the pan.

6. Underbaking or Overbaking: Keep a close eye on the cake while it’s in the oven. Underbaking can leave the center gooey, while overbaking can dry it out. Use a toothpick to check for doneness; it should come out clean with a few crumbs.

7. Not Letting It Cool: Don’t rush the cooling process. Let the cake cool in the pan for about an hour before attempting to remove it. Rushing this step can cause the cake to break apart.

8. Improperly Storing Leftovers: If you have leftovers, make sure to store them properly in an airtight container or wrap them tightly with plastic wrap to maintain freshness and prevent it from drying out.

 

 

FAQ

1. What is Peach Cobbler Pound Cake, and how is it different from regular pound cake?
– Peach Cobbler Pound Cake is a delightful dessert that combines the flavors of traditional peach cobbler with the richness of pound cake. It features layers of moist cake infused with peaches and a crumbly topping for added texture.

2. Can I use frozen peaches for Peach Cobbler Pound Cake?
– Yes, you can use frozen peaches, just be sure to thaw and drain them before adding to the recipe. You can also use canned peaches in juice as an alternative.

3. What’s the purpose of cream cheese in the recipe?
– Cream cheese adds richness and a subtle tangy flavor to the cake, making it even more delicious and moist.

4. How do I know when the cake is done baking?
– Insert a toothpick into the center of the cake; it should come out clean or with a few crumbs clinging to it when the cake is done. Start checking for doneness around 50 minutes into baking.

5. What kind of flour should I use for Peach Cobbler Pound Cake?
– It’s best to use cake flour for a tender crumb, but you can also use all-purpose flour if that’s what you have on hand.

6. Can I make the crumb topping in advance?
– Yes, you can prepare the crumb topping ahead of time and store it in the fridge until you’re ready to use it.

7. Do I need to use a Bundt pan, or can I use a different type of pan?
– While a Bundt pan is commonly used for Peach Cobbler Pound Cake, you can use other pans like a regular cake pan. Just adjust the baking time accordingly.

8. How should I store leftover Peach Cobbler Pound Cake?
– Store any leftovers in an airtight container at room temperature for a day or two, or in the refrigerator for longer freshness.

9. What’s the best way to serve Peach Cobbler Pound Cake?
– Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream for a delightful treat.

10. Can I freeze Peach Cobbler Pound Cake?
– Yes, you can freeze the cake. Wrap it tightly in plastic wrap or aluminum foil and place it in an airtight container before freezing. Thaw it in the refrigerator before serving.