Peach Cobbler Pound Cake

This peach cobbler pound cake transforms the classic Southern dessert into a show-stopping bundt cake that combines buttery richness with juicy peaches and warm spices. The cake captures all the comforting flavors of traditional peach cobbler but in an elegant, sliceable form perfect for any occasion.

I first made this cake for my mother's birthday when fresh peaches were at their peak. The kitchen filled with the most heavenly aroma while baking, and now it's requested at every summer gathering we host.

Ingredients

• All purpose flour: provides structure while remaining tender enough for the perfect pound cake texture
• Unsalted butter: creates that signature rich pound cake flavor use high quality European style for extra richness
• Fresh peaches: bring natural sweetness and moisture use in season fruit for the best flavor
• Sour cream: adds tanginess and creates an incredibly moist crumb
• Ground cinnamon and nutmeg: give that classic cobbler warmth and spice
• Brown sugar: for the peach mixture caramelizes slightly during baking enhancing the natural fruit flavors
• Vanilla extract: adds depth to both the cake and glaze look for pure extract rather than imitation

Step-by-Step Instructions

Prepare the pan:

Thoroughly grease and flour every crevice of your bundt pan. This cake is dense and can stick easily, so take your time with this step. I use a pastry brush to apply melted butter to all surfaces, followed by a light dusting of flour.

Create the peach mixture:

Toss your diced peaches with brown sugar and cinnamon until evenly coated. This extra step caramelizes the fruit slightly during baking, intensifying the peach flavor throughout the cake. Let the mixture sit while preparing the batter so the peaches release some of their juices.

Cream butter and sugar:

Beat the softened butter and granulated sugar for a full 3 to 4 minutes until notably lighter in color and fluffy in texture. This incorporates air into the batter which helps the cake rise properly despite being so dense and rich. Scrape down the sides of the bowl several times during this process.

Add eggs carefully:

Incorporate eggs one at a time, mixing for about 30 seconds after each addition. This prevents the batter from curdling and ensures a smooth, emulsified mixture. Room temperature eggs blend much more easily than cold ones.

Mix wet ingredients:

Blend in the vanilla and sour cream until just combined. The batter may look slightly curdled at this stage which is completely normal. The sour cream adds remarkable moisture and a subtle tang that balances the sweetness.

Combine dry ingredients:

Whisk the flour, leavening, salt, and spices thoroughly to distribute the spices evenly throughout. This ensures every bite has that warm cobbler flavor profile without overwhelming pockets of spice.

Alternate wet and dry:

Add the flour mixture in three batches, alternating with milk, beginning and ending with flour. Mix on low speed just until combined after each addition. This method prevents overmixing and creates the perfect dense but tender crumb that pound cakes are known for.

Fold in peaches:

Use a rubber spatula to gently incorporate the peach mixture with just a few strokes. This preserves the distinct pockets of fruit throughout the cake rather than breaking them down completely into the batter.

Bake with patience:

The long, slow bake at 325°F develops flavor and ensures the center of this dense cake cooks through without burning the exterior. When testing with a toothpick, make sure to check several spots since peach pockets may give a false reading.

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The cinnamon in this recipe reminds me of my grandmother's kitchen during summer canning season. She would always set aside the ripest peaches for her special cobbler, and the warm spices would fill the entire house. This cake captures that same nostalgic aroma but in a form that travels better to potlucks and family gatherings.

Storage Information

This peach cobbler pound cake maintains its moisture remarkably well. Store at room temperature in an airtight container for up to 3 days. For longer storage, refrigerate for up to a week, though allow slices to come to room temperature before serving for the best texture and flavor. The cake actually improves after the first day as the peach flavor permeates throughout.

Seasonal Variations

When fresh peaches aren't in season, good quality canned peaches work wonderfully. Just be sure to drain them well and pat dry with paper towels to prevent excess moisture. For a different twist, try substituting nectarines or apricots during summer months. In autumn, pears make an excellent alternative when tossed with a bit more cinnamon and a pinch of ginger.

Serving Suggestions

While this cake is magnificent on its own, elevate it further by serving slightly warm with a scoop of vanilla ice cream or freshly whipped cream. For brunch, try toasting slices lightly and spreading with mascarpone cheese. At holiday gatherings, garnish with sugared peach slices and a light dusting of powdered sugar for a stunning presentation.

The History Behind The Cake

This recipe blends two beloved Southern classics. Traditional peach cobbler emerged in the American South when English settlers adapted their familiar puddings to local ingredients. Pound cake, named for its original pound each of butter, sugar, eggs, and flour, became a staple at Southern gatherings. This modern fusion preserves the essence of both desserts in a form that feels both nostalgic and fresh.

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Recipe FAQs

→ How do I prevent the cake from sticking to the bundt pan?

Ensure your bundt pan is well-greased and floured, covering every crevice. You can also use a non-stick baking spray with flour for better results.

→ Can I use frozen peaches?

Yes, you can use frozen peaches. Make sure they are fully thawed and drained before folding them into the batter to avoid excess moisture.

→ How should I store the cake?

Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week.

→ Can I make this cake gluten-free?

You can substitute the all-purpose flour with a gluten-free baking blend that includes xanthan gum to maintain the structure of the cake.

→ What are some suitable toppings for this cake?

The cake pairs wonderfully with vanilla ice cream, whipped cream, or caramel sauce for an extra layer of indulgence.