This moist peach cobbler pound cake is a tasty treat that combines the comforting flavors of cake and juicy peaches. It’s perfect for sharing or just enjoying at home!
I love how the peaches make this cake so juicy and sweet. It’s like a warm hug on a plate! Don’t be surprised if you find yourself going back for seconds—it’s that good! 😋
Key Ingredients & Substitutions
Butter: Unsalted butter is great for controlling salt levels in your cake. If you’re in a pinch, you can use margarine or even coconut oil, but the flavor might slightly differ.
Peaches: Fresh peaches bring wonderful juiciness and flavor. If they’re out of season, canned peaches work well. Just make sure to drain them well to avoid excess moisture!
Milk: I love using buttermilk as it adds a nice tang and moisture to the cake. If you don’t have any, regular whole milk or even almond milk can work too.
Flour: All-purpose flour is what gives the cake structure. If you’re looking for a gluten-free option, you can substitute it with a gluten-free flour blend. Just check for a 1:1 substitute!
How Can I Ensure My Cake is Moist and Fluffy?
To achieve a moist and fluffy cake, start by creaming the butter and sugar well. This incorporates air, giving the cake its rise.
- Make sure your butter is at room temperature. It should be soft but not melting.
- Adding eggs one at a time helps create a smooth emulsion. Beat each egg well before adding the next.
- Use fresh ingredients. Old or expired baking powder can affect how the cake rises.
- Don’t overmix the batter once you add the flour. Mix just until combined to keep the cake tender.
Moist Peach Cobbler Pound Cake
Ingredients You’ll Need:
For the Cake:
- 1 cup (2 sticks) unsalted butter, softened
- 1 ½ cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup whole milk or buttermilk
- 2 cups fresh or canned peaches, peeled and sliced
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ cup light brown sugar
How Much Time Will You Need?
This delicious peach cobbler pound cake takes about 20 minutes of prep time and requires about 60-70 minutes to bake. After baking, allow an additional 15 minutes to cool in the pan before transferring it to a wire rack. Overall, you’re looking at about 1 hour and 45 minutes from start to finish before you can enjoy it!
Step-by-Step Instructions:
1. Prepping the Oven and Pan:
First, preheat your oven to 350°F (175°C). While the oven is warming up, grease and flour a 9×5-inch loaf pan or a bundt pan to keep the cake from sticking later.
2. Creaming the Butter and Sugar:
In a large mixing bowl, combine the softened butter and granulated sugar. Using an electric mixer, beat them together until the mixture is light and fluffy, which should take about 3-5 minutes. This is an important step because it helps incorporate air into the batter, making it fluffy!
3. Adding Eggs and Vanilla:
Next, add the eggs one by one to the creamed mixture, beating well after each addition. Then, stir in the vanilla extract. This helps create a smooth and cohesive batter.
4. Mixing the Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, and salt. This step ensures that the baking powder is evenly distributed throughout the flour.
5. Combining Wet and Dry Ingredients:
Now it’s time to add the dry ingredients to the wet mixture! Gradually add the flour mixture to the batter, alternating with the milk (or buttermilk). Start and end with the flour mixture, mixing just until combined. Avoid overmixing so your cake stays tender!
6. Preparing the Peach Mixture:
In a small bowl, toss the sliced peaches with ground cinnamon, nutmeg, and brown sugar. This adds flavor to the peaches and makes your cake even more delicious.
7. Folding in the Peaches:
Gently fold the peach mixture into the cake batter. Make sure the peaches are evenly distributed throughout the batter, but be careful not to overmix!
8. Pouring Batter into the Pan:
Pour the batter into the prepared pan, smoothing the top with a rubber spatula to ensure even baking.
9. Baking the Cake:
Bake the cake in your preheated oven for about 60-70 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Keep an eye on it because oven temperatures can vary!
10. Cooling:
After baking, let the cake cool in the pan for about 15 minutes. This helps it set. Then, gently remove it from the pan and transfer it to a wire rack to cool completely.
11. Serving:
Once the cake has cooled, serve it warm or at room temperature. It’s delightful on its own or with a scoop of vanilla ice cream or a dollop of whipped cream!
Enjoy your moist peach cobbler pound cake!
FAQ for Moist Peach Cobbler Pound Cake
Can I Use Frozen Peaches Instead of Fresh?
Absolutely! If using frozen peaches, make sure to thaw and drain them well before adding to the batter. This prevents excess moisture, which can make the cake soggy.
How Do I Store Leftover Cake?
Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week, or freeze for up to 3 months. Just make sure to slice it first for easy thawing!
Can I Make This Cake in Advance?
Yes, you can bake the cake a day in advance. Just let it cool completely and store it in an airtight container. When ready to serve, you can warm individual slices in the microwave or enjoy it at room temperature!
Is There a Substitute for Buttermilk?
If you don’t have buttermilk, you can easily make a substitute! Just mix ½ cup of milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for about 5 minutes, and it’ll mimic the acidity of buttermilk nicely.
