A Delightful Summer Treat: Peach Cobbler Pound Cake

Introduction

I recently had the pleasure of baking a Peach Cobbler Pound Cake, and let me tell you, it was an absolute hit with my family! This cake beautifully marries the flavors of a classic peach cobbler with the rich, dense texture of pound cake. The moment I took it out of the oven, the aroma of fresh peaches and cinnamon wafted through the house, instantly transporting me to sun-soaked summer days. My family couldn’t wait to dive in, and the first slice was met with gasps of delight. Each bite was a perfect balance of sweetness and warmth, making it a delightful dessert for any occasion. Whether you’re hosting a summer gathering or simply treating yourself, this cake is sure to impress!

Ingredients

• For the Peach Layer:
• 4 large peaches, divided
• ½ cup (110 grams) brown sugar
• ½ teaspoon (1 gram) ground cinnamon
• ¼ cup (57 grams) melted butter
• For the Pound Cake:
• 1 ½ cups (340 grams) unsalted butter, room temperature (3 sticks)
• 8 ounces (226 grams) full-fat cream cheese, room temperature
• 2 ½ cups (500 grams) granulated sugar
• ⅓ cup (80 grams) sour cream, room temperature
• 1 tablespoon (15 ml) vanilla extract
• 6 large eggs, room temperature
• 3 cups (354 grams) cake flour
• 1 teaspoon (4 grams) baking powder
• ½ teaspoon (3 grams) salt

Instructions

1. Preheat the oven to 325°F (163°C). Spray a 12-cup Bundt pan with nonstick spray.
2. Peel the peaches. Slice one peach into wedges and place them in the bottom of the Bundt pan. Chop the remaining 3 peaches into bite-size cubes.
3. In a small bowl, mix the brown sugar and cinnamon with the melted butter. Sprinkle this mixture over the peach slices in the Bundt pan.
4. In a large mixing bowl, beat the unsalted butter on high speed for 2 minutes. Add the cream cheese and beat on high for an additional minute. Then, add the granulated sugar and beat on high speed for one more minute. Finally, add the sour cream and vanilla extract, and beat until smooth and creamy.
5. Add the eggs one at a time, beating after each addition until fully incorporated. Scrape the sides of the bowl before adding the next egg.
6. Stir in the chopped peaches until evenly distributed.
7. In a separate bowl, whisk together the cake flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Avoid overmixing.
8. Pour the batter into the prepared Bundt pan. Firmly tap the pan on the counter several times to remove any air bubbles.
9. Bake for 80-90 minutes, or until a toothpick inserted into the center comes out clean. Depending on your oven, additional baking time may be necessary.
10. Remove the cake from the oven and cool in the pan for 1 hour. Invert the cake onto a plate and cool completely. Serve with whipped cream and caramel sauce, if desired.

Nutrition Facts

• Servings: 12
• Calories per serving: Approximately 450 kcal

Preparation Time

• Prep Time: 15 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 1 hour 30 minutes

How to Serve

• Serve warm or at room temperature.
• Top with whipped cream or vanilla ice cream.
• Drizzle with caramel sauce for extra sweetness.
• Garnish with fresh peach slices or mint leaves.
• Pair with a cup of coffee or iced tea for a delightful afternoon treat.

Additional Tips

1. Choose Ripe Peaches: Use ripe, sweet peaches for the best flavor. If they’re a bit firm, let them ripen at room temperature for a few days.
2. Room Temperature Ingredients: Ensure that all dairy ingredients (butter, cream cheese, sour cream, and eggs) are at room temperature for a smoother batter.
3. Avoid Overmixing: Mix the dry ingredients into the wet mixture until just combined to keep the cake tender.
4. Test for Doneness: Ovens can vary, so start checking for doneness a few minutes before the minimum baking time.
5. Bundt Pan Care: Make sure to properly grease your Bundt pan to ensure the cake releases easily.

Recipe Variations

• Berry Cobbler Pound Cake: Substitute peaches with mixed berries such as blueberries, raspberries, or blackberries for a fruity twist.
• Nutty Delight: Add chopped pecans or walnuts for added texture and flavor.
• Spiced Peach Cobbler: Incorporate nutmeg or allspice along with the cinnamon for a deeper flavor profile.
• Gluten-Free Option: Use a gluten-free cake flour blend to make this recipe gluten-free.
• Peach Muffins: Transform the cake into muffins by pouring the batter into a muffin tin and adjusting the baking time accordingly.

Serving Suggestions

• Serve at summer picnics or barbecues for a refreshing dessert option.
• Package slices as a gift for friends or family.
• Use as a dessert centerpiece for special occasions or holiday gatherings.
• Pair with a cheese platter for a delightful sweet and savory experience.
• Enjoy as a delightful breakfast treat alongside your morning coffee.

Freezing and Storage

• Storage: Store the cooled cake in an airtight container at room temperature for up to 3 days.
• Freezing: Wrap individual slices or the entire cake in plastic wrap and then aluminum foil. Freeze for up to 3 months.
• Thawing: To enjoy, simply thaw the cake in the refrigerator overnight or at room temperature for a few hours.

FAQ Section

1. Can I use canned peaches instead of fresh?
Yes, you can use canned peaches, but drain them well and pat them dry to avoid excess moisture.

2. How do I know when the cake is done baking?
Insert a toothpick into the center; if it comes out clean or with a few crumbs, the cake is done.

3. Can I make this cake ahead of time?
Yes, you can bake the cake a day in advance and store it covered at room temperature.

4. What if I don’t have a Bundt pan?
You can use a standard loaf pan, but adjust the baking time accordingly.

5. Can I use low-fat cream cheese?
Yes, low-fat cream cheese can be used, but it may alter the texture slightly.

6. Is it necessary to peel the peaches?
Peeling is recommended for a smoother texture, but you can leave the skin on if you prefer.

7. Can I add other fruits to the cake?
Absolutely! Feel free to mix in other fruits like blueberries or cherries for additional flavor.

8. How should I store leftover cake?
Store in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.

9. Can I add a glaze on top?
Yes, a simple powdered sugar glaze would be a lovely addition to enhance sweetness.

10. What is the best way to serve this cake?
Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for a delightful dessert.

Conclusion

The Peach Cobbler Pound Cake is more than just a dessert; it’s a celebration of summer flavors and the comfort of home baking. With its rich, buttery texture and bursts of sweet peach goodness, it’s the perfect treat to enjoy with family and friends. Whether you’re at a picnic, a holiday gathering, or simply enjoying a quiet afternoon at home, this cake is sure to bring smiles and create lasting memories. So gather your ingredients and indulge in this delightful recipe—your taste buds will thank you!

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