Living in CA's Central Valley, stone fruits are very popular- peaches, nectaries, apricots and even speciality varieties like pluots. Whenever peaches are in season we buy a lot of them. I often find myself dreaming of new recipes I can make with fresh fruits. Peach Pound Cake is one of those recipes I created when using up the several pounds of peaches we bought. The buttery pound cake is subtly sweet and smells like summer.
Recipe Ingredient Notes
- Milk: use your preferred milk
- Butter: take your butter out of the fridge before you plan on using it- part of this recipe included creaming your butter and butter comes together better when it is room temperature.
- Eggs: just like the butter, room temperature eggs blend more smoothly with the creamed butter.
- Vanilla Extract: or use almond extract instead for a more unique flavor.
- Peaches: Fresh or frozen peaches can be used. If you do use frozen peaches, be sure to thaw them first.
- Toppings: All optional, but we usually serve this dessert with whipped cream, vanilla ice cream, or a sprinkling of powdered sugar.
Ways to Enjoy Every Bite
While we generally think of fruit based deserts for Spring and Summer in reality- we love them any time of the year. This pairs well with any outdoor cooking style meals or heavy home cooked dinners.
When serving the peach cobbler pound cake recipe lightly dust the cake with confectioner's sugar for an elegant touch or serve plated with a scoop of vanilla ice cream on each plate. For more delicious ideas check out Dessert Favorites.
How to Make...
Step 1: Preheat oven to 350ºF and prep your loaf pan. Cream the butter until light, then beat in the sugar followed by the eggs one at a time until fluffy.
Step 2: Whisk the flour, baking powder, and salt in a small bowl. With the mixer on low, alternate adding the flour mixture and milk to the batter, stirring in the vanilla or almond extract at the end.
Step 3: Spread the batter into your prepared pan. Toss the peaches with 2 tablespoons of sugar and arrange them in a single layer over the top.
Step 4: Bake for 45 to 60 minutes, until the top springs back and a toothpick comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack to finish cooling.
FAQ
The two most common reasons for dry cake is using too much flour or over-baking. For a proper flour measurement, make sure you give your flour container a big stir in order to loosen up any compacted flour. When baking, keep an eye on the cake as well as the time- the cake is done when a toothpick comes out clean.
Peeling is a personal preference. The skins soften during baking and add a pretty pop of color, but peeling gives a smoother texture if that's what you prefer.
Yes, though you'll need to adjust the baking time. A Bundt pan typically takes 50 to 60 minutes, and the peaches work best layered in the middle of the batter rather than on top since the cake gets flipped!
Recipe Tips from Mrs. G
- For an extra burst of flavor, serve your cake warm with a scoop of vanilla ice cream or a dollop of fresh whipped cream, Greek yogurt, cream cheese, or just brush some melted butter on top.
- Don't forget to drizzle a bit of caramel sauce for that perfect finishing touch
- Gluten-free: Swap out all-purpose flour for a gluten-free flour blend to make this cake gluten-free without sacrificing its rich, buttery texture.
Storing Leftovers
Store any leftover peach cobbler pound cake in an airtight container in the refrigerator, where it will keep for up to 4 days. When you're ready to enjoy a slice, reheat a single serving in the microwave for the best texture. To avoid overheating, warm the cake in 30-second increments until heated through. You can also reheat the cake in the oven by placing it in a heat-proof dish or on an aluminum foil-lined baking sheet. Preheat the oven to 250ºF and warm the cake until it's heated through the center.
Peach Cobbler Pound Cake
Equipment
- stand mixer
- large mixing bowl
- small mixing bowl
- loaf pan
Ingredients
- 8 ounces unsalted butter room temperature, 8 ounces = 1 cup = 2 sticks
- 1 cup sugar
- 4 large eggs room temperature
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon salt
- ½ cup milk any kind
- 1 teaspoon vanilla extract or almond extract
- 3 cups sliced peaches fresh or thawed from frozen
- 2 tablespoons sugar
Serving (Optional)
- whipped cream vanilla ice cream or sprinkle confectioner's sugar
Instructions
- Preheat oven to 350ºF. Lightly grease sides and bottom of loaf pan with butter or oil, or line with parchment paper. Set aside.
- In a large mixing bowl, use an electric mixer on medium-high speed to cream the butter until very light in color and texture. Use a spatula to scrape down insides of the bowl as needed.
- Add the sugar to the bowl and mix on medium-high for 2-3 minutes, until well combined. Add eggs, one at a time, fully incorporating one before adding the other. Continue mixing on medium speed until mixture is light and fluffy, scraping down the bowl as needed.
- In a small bowl, whisk together the dry ingredients: flour, baking powder, and salt.
- With the mixer running on low speed, add ½ cup flour mixture and ¼ cup milk to the mixing bowl at a time. When adding final ¼ cup milk, also include vanilla extract. Mix ingredients just until combined; avoid over mixing.
- Add the pound cake batter to the prepared loaf pan. Using the small bowl again, toss the peaches with 2 tablespoons of sugar, then gently arrange them in a single layer on the top of the cake batter.
- Bake at 350ºF for 45 minutes for 9" pan or 60 minutes for a loaf pan, until the top is springy and a toothpick inserted into the center comes out clean. Remove from oven and let cake cool in pan for 5 minutes.
- Run a bread knife around inside edges of pan to loosen the cake. Remove cake, then transfer to a wire cooling rack to cool completely.
Optional
- Serve topped with whipped cream or ice cream, or dust with confectioners sugar .
Notes
- For an extra burst of flavor, serve your peach cobbler pound cake warm with a scoop of vanilla ice cream or a dollop of fresh whipped cream on top.
- Don't forget to drizzle a bit of caramel sauce for that perfect finishing touch-your guests will thank you!
-
- Gluten-free: Swap out all-purpose flour for a gluten-free flour blend to make this cake gluten-free without sacrificing its rich, buttery texture.
-
- Peach cobbler topping: For an extra cobbler-style finish, add a cinnamon-sugar streusel topping before baking. This adds a delicious crunch and enhances the warm, spiced flavor.
-
- Bundt cake version: Bake this peach cobbler pound cake in a Bundt pan for a stunning presentation. Drizzle with vanilla glaze or dust with powdered sugar for an elegant finish.
-
- Extra cinnamon flavor: If you love warm spices, mix in extra cinnamon to the batter or sprinkle it over the top before baking for a bolder, more comforting taste.
- Store any leftover peach cobbler pound cake in an airtight container in the refrigerator. Properly stored, it will keep in the fridge for up to 4 days.
- Reheating single servings in the microwave is simple. To avoid overheating, we recommend reheating in 30-second increments until the cake is warm through.
- Alternatively, you can reheat the fruit dessert in a heat-proof dish or on an aluminum foil-lined baking sheet in the oven. Set the oven to preheat to 250° F, and heat until it's warm through the center.
Leave a Reply