Peach Cobbler Pound Cake: Two Classics United
This spectacular cake marries the beloved flavors of traditional peach cobbler with the rich, buttery texture of classic pound cake. The result creates a delicious and indulgent dessert that captures the essence of both Southern favorites in every tender, fruit-studded slice.
Why You’ll Love This Recipe
Best of both worlds – Combines two beloved desserts into one spectacular creation
Impressive presentation – Beautiful marbled appearance with peach swirls throughout
Perfect for special occasions – Ideal for potlucks, holidays, or weekend gatherings
Tender and moist – Buttery pound cake texture with juicy peach pockets
Warm spice flavors – Cinnamon and nutmeg enhance the peach’s natural sweetness
Complete Ingredient List
For the Spiced Peaches:
1 (29-ounce) can sliced peaches in juice
½ cup granulated sugar
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
For the Pound Cake Batter:
1 cup unsalted butter, softened
1½ cups granulated sugar
2 cups all-purpose flour
1½ teaspoons baking powder
½ teaspoon kosher salt
1 cup whole milk
1 tablespoon vanilla extract
4 large eggs (not listed in original but essential for pound cake)
Detailed Step-by-Step Instructions
Preparing the Spiced Peaches
Begin by draining the canned peaches thoroughly, reserving the juice for another use if desired. In a medium bowl, gently toss the drained peach slices with sugar, cinnamon, and nutmeg until evenly coated. Set aside to allow the flavors to meld while preparing the cake batter.
Setting Up for Baking
Preheat your oven to 350°F (175°C). Thoroughly grease a bundt pan or 9×5-inch loaf pan with butter or non-stick spray, making sure to coat all surfaces to prevent sticking. For extra insurance, you can dust the greased pan lightly with flour.
Creating the Buttery Cake Batter
In a large mixing bowl, cream together the softened butter and 1½ cups of granulated sugar using an electric mixer on medium-high speed. Beat for 3-4 minutes until the mixture becomes light, fluffy, and pale in color.
Add the eggs one at a time, beating well after each addition to ensure proper incorporation. Mix in the vanilla extract until evenly distributed throughout the batter.
In a separate bowl, whisk together the all-purpose flour, baking powder, and kosher salt until thoroughly combined.
Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the whole milk (beginning and ending with the flour mixture). Mix on low speed just until combined after each addition, being careful not to overmix as this can result in a tough cake.
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