Easy Peach Cobbler Pound Cake: A Delicious Southern Dessert

There’s nothing quite like the combination of juicy peaches and a buttery, moist pound cake. This Easy Peach Cobbler Pound Cake brings together the best of both worlds, creating a dessert that’s perfect for any occasion. Whether you’re hosting a summer gathering or simply craving a sweet treat, this cake is sure to impress.

For more peach-inspired desserts, check out this Cream Cheese Peach Cobbler Pound Cake or this Classic Southern Peach Cobbler.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1 cup unsalted butter, softened
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup fresh peaches, peeled and diced
• 1/2 cup sour cream
• 1/2 cup brown sugar
• 1 teaspoon ground cinnamon

Step-by-Step Instructions

Step 1: Prepare the Oven and Pan

Preheat your oven to 325°F (165°C). Grease and flour a 10-inch Bundt pan or a 9×5-inch loaf pan.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

Step 3: Cream the Butter and Sugar

In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy. This should take about 3-5 minutes.

Step 4: Add the Eggs and Vanilla

Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

Step 5: Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the butter mixture, alternating with the sour cream. Begin and end with the dry ingredients, mixing just until combined.

Step 6: Fold in the Peaches

Gently fold in the diced peaches, ensuring they are evenly distributed throughout the batter.

Step 7: Prepare the Cobbler Topping

In a small bowl, mix together the brown sugar and cinnamon. Sprinkle half of this mixture over the batter in the pan.

Step 8: Bake the Cake

Pour the batter into the prepared pan and sprinkle the remaining brown sugar and cinnamon mixture on top. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.

Step 9: Cool and Serve

Allow the cake to cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely. Slice and serve with a dollop of whipped cream or a scoop of vanilla ice cream.

Expert Tips

• Use Fresh Peaches: For the best flavor, use fresh, ripe peaches. If fresh peaches are not available, you can substitute with frozen peaches, but be sure to thaw and drain them well.
• Room Temperature Ingredients: Ensure that your butter, eggs, and sour cream are at room temperature for a smoother batter.
• Don’t Overmix: Overmixing the batter can result in a dense cake. Mix just until the ingredients are combined.
• Storage: Store the cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.

FAQ

Can I use canned peaches instead of fresh?

Yes, you can use canned peaches. Be sure to drain them well and pat them dry to remove excess moisture.

Can I make this cake ahead of time?

Absolutely! This cake tastes even better the next day. Store it in an airtight container and enjoy it within a few days.

Can I freeze this cake?

Yes, you can freeze the cake for up to 3 months. Wrap it tightly in plastic wrap and then in aluminum foil before freezing. Thaw it in the refrigerator overnight before serving.

For more delicious dessert ideas, check out this Ultimate Guide to the Best Homemade Blueberry Muffins or this World’s Best Zucchini Bread.

Easy Peach Cobbler Pound Cake: A Delicious Southern Dessert

This Easy Peach Cobbler Pound Cake combines juicy peaches and a buttery, moist pound cake, creating a perfect dessert for any occasion. Whether for a summer gathering or a sweet treat, this cake is sure to impress.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 30 minutes mins

Servings: 10 servings

Calories: 450

Ingredients Method Notes

Ingredients

  

Ingredients

• 1 1/2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1 cup unsalted butter, softened
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup fresh peaches, peeled and diced
• 1/2 cup sour cream
• 1/2 cup brown sugar
• 1 teaspoon ground cinnamon

Method

 

Instructions

1. Preheat your oven to 325°F (165°C). Grease and flour a 10-inch Bundt pan or a 9×5-inch loaf pan.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy. This should take about 3-5 minutes.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Gradually add the dry ingredients to the butter mixture, alternating with the sour cream. Begin and end with the dry ingredients, mixing just until combined.
6. Gently fold in the diced peaches, ensuring they are evenly distributed throughout the batter.
7. In a small bowl, mix together the brown sugar and cinnamon. Sprinkle half of this mixture over the batter in the pan.
8. Pour the batter into the prepared pan and sprinkle the remaining brown sugar and cinnamon mixture on top. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the cake to cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely. Slice and serve with a dollop of whipped cream or a scoop of vanilla ice cream.

Notes

Use fresh, ripe peaches for the best flavor. Ensure butter, eggs, and sour cream are at room temperature for a smoother batter. Avoid overmixing to prevent a dense cake. Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.