Introduction: Peach Cobbler Pound Cake is the perfect combination of two beloved Southern desserts—peach cobbler and pound cake. This dessert has a moist, tender pound cake base, topped with juicy peaches and a sugary, cinnamon-infused topping that mimics the traditional cobbler crust. It’s a delightful treat for any occasion, from family gatherings to summer barbecues. The balance of the soft cake and the sweet, caramelized peaches creates an irresistible dessert that’s sure to please any crowd.
Ingredients: For the Cake:
1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
1 cup unsalted butter, softened
1 ½ cups granulated sugar
4 large eggs
2 teaspoons vanilla extract
1/2 cup sour cream
1 cup diced fresh peaches (or use canned peaches, drained)
For the Topping:
1 cup fresh peaches, diced
½ cup brown sugar
1 teaspoon ground cinnamon
2 tablespoons butter, melted
2 teaspoons cornstarch
Directions:
Preheat your oven to 350°F (175°C) and grease and flour a 9×13-inch baking pan.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the softened butter and granulated sugar together until creamy and light, about 3-4 minutes.
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream, beginning and ending with the dry ingredients. Mix until just combined.
Gently fold in the diced peaches, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared baking pan and smooth the top with a spatula.
In a small bowl, mix together the diced peaches, brown sugar, cinnamon, melted butter, and cornstarch. Spoon this mixture evenly over the top of the batter.
Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
Let the cake cool for about 15 minutes before transferring it to a wire rack to cool completely.
Serving and Storage Tips:
Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.
Store leftovers in an airtight container at room temperature for up to 3 days. If you want to keep it longer, wrap the cake in plastic wrap and refrigerate it for up to 1 week.
You can freeze this cake by wrapping it tightly in plastic wrap and aluminum foil. It will last up to 3 months in the freezer. Thaw it overnight in the fridge before serving.
Variations:
ADVERTISEMENT
