Introduction
Peach Cobbler Pound Cake combines the best of both worlds: the juicy sweetness of fresh peaches and the rich texture of a classic pound cake. This delightful dessert is perfect for celebrating any occasion, from summer picnics to cozy holiday gatherings. The fragrance of baked peaches paired with the creamy richness of pound cake makes it an irresistible sweet treat that will impress your family and friends.
Detailed Ingredients with measures
4 large peaches, divided
110 grams brown sugar
1 gram ground cinnamon
57 grams melted butter
340 grams unsalted butter, room temperature (3 sticks)
226 grams full-fat cream cheese, room temperature
500 grams granulated sugar
80 grams sour cream, room temperature
15 ml vanilla extract
6 large eggs, room temperature
354 grams cake flour
4 grams baking powder
3 grams salt
Prep Time
30 minutes
Cook Time, Total Time, Yield
Cook Time: 80-90 minutes
Total Time: 1 hour 30 minutes
Yield: 12 servings
The Peach Cobbler Pound Cake is a delicious blend of flavors and textures, making it a cherished addition to your dessert repertoire. Serve slices with whipped cream and caramel sauce for an indulgent finish that everyone will love! Enjoy baking and sharing this delightful treat with your loved ones.
Detailed Directions and Instructions
Step 1: Prepare the Oven and Pan
Preheat your oven to 325°F (163°C). Make sure to grease a 12-cup Bundt pan generously with nonstick spray to ensure easy removal of the cake later.
Step 2: Prepare the Peaches
Take one peach and carefully peel and slice it into wedges. Arrange these wedges artfully in the bottom of the Bundt pan. For the other three peaches, chop them into bite-sized cubes and set aside.
Step 3: Create the Topping
In a medium bowl, combine the brown sugar, ground cinnamon, and melted butter. Mix them together until well blended. Sprinkle this delightful mixture evenly over the peach wedges in the Bundt pan.
Step 4: Make the Batter
In a large mixing bowl, beat the unsalted butter on high speed for about 2 minutes until creamy. Add the room temperature cream cheese and beat for an additional minute until well combined. Gradually incorporate the granulated sugar and continue to beat for another minute. Blend in the sour cream and vanilla extract until the mixture is smooth and creamy. Add the eggs one at a time, ensuring to mix well after each addition. Scrape down the sides of the bowl as needed. Finally, gently fold in the chopped peaches.
Step 5: Combine the Dry Ingredients
On low speed, mix in the cake flour, baking powder, and salt. Be careful not to overmix; you want the ingredients to just come together.
Step 6: Bake the Cake
Pour the batter into the prepared Bundt pan, tapping it on the counter to release any trapped air bubbles. Bake in the preheated oven for 80 to 90 minutes. To check for doneness, insert a toothpick into the center; it should come out clean when the cake is ready. Adjust the baking time as necessary.
Step 7: Cool and Serve
After baking, allow the cake to cool in the pan for one hour. When the hour is up, carefully invert the Bundt pan onto a plate and let the cake cool completely. For an indulgent touch, serve slices with whipped cream and a drizzle of caramel sauce.
Notes
Note 1: Peach Ripeness
Choose ripe peaches for the best flavor and texture. They should yield slightly to pressure when squeezed gently.
Note 2: Room Temperature Ingredients
Ensure that the butter, cream cheese, sour cream, and eggs are all at room temperature prior to starting, as this helps achieve a smoother batter.
Note 3: Storing Leftovers
If you have any leftovers, store them in an airtight container at room temperature for up to three days or refrigerate for longer freshness.
Note 4: Serving Suggestions
This cake pairs wonderfully with vanilla ice cream or a scoop of whipped topping, adding an extra layer of decadence to your dessert.
Cook techniques
Peeling Peaches
To easily peel peaches, blanch them in boiling water for about 30 seconds, then transfer to an ice bath. The skins will slip off effortlessly.
Chopping Peaches
When chopping peaches, cut them into small, bite-sized cubes for even distribution throughout the cake. This ensures each slice has a good amount of fruit.
Mixing Butter and Sugar
When creaming butter and sugar, make sure the butter is at room temperature for better incorporation. Beat on high speed until light and fluffy, usually about 2 minutes.
Incorporating Eggs
Add eggs one at a time, mixing well after each addition. This helps to create an emulsion, resulting in a smoother batter with a fine crumb.
Folding in Flour
When adding flour to the wet ingredients, mix on low speed until just combined. Overmixing can lead to a dense cake, so stop as soon as there are no dry streaks.
Preparing the Bundt Pan
Grease the Bundt pan well with nonstick spray to prevent sticking. You can also dust it lightly with flour for extra assurance.
Tapping Out Air Bubbles
After pouring the batter into the Bundt pan, tap it gently on the counter to release any trapped air bubbles. This helps achieve a uniform texture.
Cooling the Cake
Allow the cake to cool in the pan for at least 1 hour before inverting. This helps it hold its shape better when removed.
FAQ
Can I use canned peaches instead of fresh ones?
Yes, you can use canned peaches, but make sure to drain them well to avoid excess moisture in the batter.
How do I know when the cake is done?
Insert a toothpick into the center; if it comes out clean or with a few moist crumbs, the cake is done.
Can I substitute the cream cheese?
You can use Greek yogurt or sour cream as a substitute, but this may alter the flavor and texture slightly.
What can I serve with Peach Cobbler Pound Cake?
Serve it with whipped cream, caramel sauce, or vanilla ice cream for an extra indulgent treat.
Can I freeze the pound cake?
Yes, the pound cake can be frozen. Wrap it tightly in plastic wrap and then in aluminum foil for up to 3 months. Thaw in the fridge before serving.
How long will the cake stay fresh?
The cake will stay fresh at room temperature for up to 3 days. For longer storage, keep it in the refrigerator for a week.
Conclusion
This Peach Cobbler Pound Cake is a harmonious blend of flavors and textures that tantalizes the taste buds. The juicy peaches add a fresh sweetness, while the rich, buttery pound cake base provides an indulgent experience. Perfect for gatherings, celebrations, or simply as a comforting dessert, this cake is sure to impress family and friends alike. Whether enjoyed on its own or with toppings like whipped cream or caramel sauce, it embodies the joy of home baking.
Peach Crisp
Combine the essence of peach cobbler with a delightful oat and brown sugar topping for a simple yet delicious dessert. Serve warm with vanilla ice cream for added decadence.
Peach Ice Cream
Transform fresh peaches into a creamy ice cream. Blend ripe peaches with cream and sugar, then churn for a refreshing summer treat that’s perfect on hot days.
Peach Galette
Create a rustic peach galette by wrapping fresh peach slices in a flaky pie crust. Drizzle with honey and serve with a scoop of ice cream for a delightful twist.
Peach Streusel Muffins
Make muffins filled with chopped peaches and topped with a crunchy streusel topping. These make for a perfect breakfast or snack option with a cup of coffee.
Peach Smoothie
Blend fresh or frozen peaches with yogurt, honey, and a splash of orange juice for a refreshing and nutritious smoothie, perfect for a quick breakfast or snack.
Peach Salad
Create a vibrant salad by tossing fresh peaches with mixed greens, goat cheese, nuts, and a light vinaigrette for a refreshing and satisfying dish that celebrates peach season.
Peach Cobbler Pound Cake
Ingredients
Method
- Preheat your oven to 325°F (163°C) and grease a 12-cup Bundt pan generously with nonstick spray.
- Peel and slice one peach into wedges and arrange in the bottom of the Bundt pan. Chop the remaining three peaches into bite-sized cubes and set aside.
- In a medium bowl, combine brown sugar, ground cinnamon, and melted butter. Mix until well blended and sprinkle evenly over the peach wedges in the Bundt pan.
- In a large mixing bowl, beat the unsalted butter on high speed for about 2 minutes until creamy. Add room temperature cream cheese and beat for an additional minute.
- Gradually incorporate granulated sugar and continue beating for another minute. Blend in sour cream and vanilla extract until smooth.
- Add eggs one at a time, mixing well after each addition and scraping down the bowl as needed. Gently fold in chopped peaches.
- On low speed, mix in cake flour, baking powder, and salt until just combined.
- Pour the batter into the prepared Bundt pan and tap to release trapped air bubbles. Bake for 80 to 90 minutes or until a toothpick comes out clean.
- Allow the cake to cool in the pan for one hour, then invert onto a plate and cool completely.
- Serve slices with whipped cream and a drizzle of caramel sauce.
