Peach Cobbler Pound Cake (Print Version)

Buttery pound cake with peaches and glaze.

# Ingredients:

→ Fruits

01 - 2 cups (300 g) fresh or canned peaches, diced (drain well if canned)

→ Cake Batter

02 - 3 cups (375 g) all-purpose flour
03 - 2 1/2 cups (500 g) granulated sugar
04 - 1 cup (225 g) unsalted butter, softened
05 - 5 large eggs, room temperature
06 - 1/2 cup (120 ml) sour cream
07 - 1/2 cup (120 ml) whole milk
08 - 2 tsp vanilla extract
09 - 1 tsp baking powder
10 - 1/2 tsp salt
11 - 1 tsp ground cinnamon
12 - 1/4 tsp ground nutmeg

→ Peach Mixture (optional for layering)

13 - 1/4 cup (50 g) brown sugar
14 - 1/2 tsp cinnamon

→ Glaze

15 - 1 cup (120 g) powdered sugar
16 - 2–3 tbsp milk
17 - 1/2 tsp vanilla extract

# Steps:

01 - Preheat the oven to 325°F (160°C). Grease and flour a 10-inch (25 cm) bundt pan.
02 - In a small bowl, toss the peaches with the brown sugar and cinnamon (optional for extra layering). Set aside.
03 - In a large bowl, cream together the butter and granulated sugar until light and fluffy, about 3–4 minutes.
04 - Beat in the eggs, one at a time, mixing well after each addition.
05 - Add the vanilla extract and sour cream, mixing until combined.
06 - In a separate bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg.
07 - Add the dry ingredients to the wet ingredients in three additions, alternating with the milk, beginning and ending with the dry ingredients.
08 - Fold in the peaches gently.
09 - Pour the batter into the prepared bundt pan, spreading evenly. Tap the pan lightly to remove air bubbles.
10 - Bake for 1 hour 10 minutes to 1 hour 20 minutes, or until a toothpick inserted into the center comes out clean.
11 - Cool the cake in the pan for 15 minutes, then invert onto a wire rack to cool completely.
12 - For the glaze, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle over the cooled cake.

# Notes:

01 - Use fresh, ripe peaches for the best flavor when in season.
02 - You can add a pinch of cardamom for a floral note.
03 - Pairs wonderfully with a scoop of vanilla ice cream.

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