Guide To Make Peach Cobbler Pound Cake Quick

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This recipe combines two classic favorites – juicy peach cobbler and buttery pound cake – into a single, irresistible dessert. Perfect for potlucks, summer gatherings, or a delightful weekend treat, this peach cobbler pound cake is sure to impress.


Peach Cobbler Pound Cake Recipe
Peach Cobbler Pound Cake Recipe

For the Cake:

1 cup (2 sticks) unsalted butter, softened

  • 1 ¾ cups granulated sugar
  • 4 large eggs
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup milk
  • 1 teaspoon vanilla extract

  • For the Peach Cobbler Topping:

    4-5 ripe peaches, peeled, pitted, and sliced

  • ½ cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon ground cinnamon
  • 1 tablespoon lemon juice
  • ¼ cup unsalted butter, melted

  • Directions:

    1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.

    2. Cream the Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This will take about 3-4 minutes using an electric mixer.

    3. Beat in the Eggs: Add the eggs one at a time, beating well after each addition.

    4. Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.

    5. Combine Wet and Dry: Alternately add the dry ingredients and milk to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined, be careful not to overmix. Stir in the vanilla extract.

    6. Pour the Cake Batter: Pour the batter into the prepared baking pan.

    7. Prepare the Peach Topping: In a medium bowl, combine the sliced peaches, granulated sugar, cornstarch, ground cinnamon, and lemon juice. Toss to coat the peaches evenly.

    8. Assemble the Cobbler Topping: Spread the peach mixture evenly over the cake batter in the pan. Drizzle the melted butter over the top.

    9. Bake: Bake the peach cobbler pound cake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

    10. Cool and Serve: Let the cake cool slightly in the pan before transferring it to a wire rack to cool completely. Dust with powdered sugar or serve with whipped cream and enjoy!

    Nutrition Facts: (Per Serving)

    Calories: Approximately 450 (depending on the size of your slices)

  • Fat: 25g
  • Saturated Fat: 15g
  • Cholesterol: 180mg
  • Sodium: 250mg
  • Carbohydrates: 50g
  • Sugar: 35g
  • Protein: 5g

  • Conclusion:

    This peach cobbler pound cake offers the best of both worlds: a moist and flavorful cake base topped with juicy, sweet peaches. It’s a crowd-pleaser that’s easy to prepare and delivers a delightful combination of textures and flavors.

    Frequently Asked Questions (FAQs):

    1. Can I use frozen peaches instead of fresh?

    Yes, you can definitely use frozen peaches for this recipe. Just thaw them completely and drain any excess liquid before adding them to the topping mixture.

    2. What other fruits can I use in place of peaches?

    This recipe is also delicious with other seasonal fruits such as cherries, apples, or blueberries. Just adjust the sweetness of the topping based on the tartness of the fruit you choose.

    3. Do I need to peel the peaches?

    Peeling the peaches is optional. If you prefer a smoother texture in the topping, peel them before slicing. However, leaving the skin on adds a bit more visual appeal and texture.

    4. Can I make this recipe ahead of time?

    Yes, you can bake the peach cobbler pound cake a day in advance. Just store it covered at room temperature. Reheat it in the oven at 350°F (175°C) for about 15 minutes before serving, or until warmed through.

    5. How can I make this recipe gluten-free?