Let’s Chat About That Peach Cobbler Pound Cake
Okay, so here’s the story. I first tried baking this peach cobbler pound cake on a whim (mostly because my local store had a sale on peaches and, you know, I can’t resist a bargain). It reminds me of summers at my Aunt Lila’s in South Carolina—she’d always have something fruity and sweet cooling by the window. Actually, the first time I made it, I dropped half the sugar on the floor and let me tell you, the ants had a field day—so maybe don’t multitask as much as I do! Anyway, if you love the idea of cobbler and pound cake having a deliciously peachy baby, you’re in the right kitchen.
So, Why Do I Always Make This?
I make this cake when I’ve got a few soft peaches lying around (or let’s be real, even canned ones in the winter). My family goes a bit bonkers for this; it’s like the best parts of summer in one hefty slice. And sometimes when friends drop by unexpectedly and I need something that looks impressive but is secretly no big fuss—this is my go-to. There’s a moment in the middle where it looks like it’s never going to come together, but trust me, it always works out. Plus, who can say no to a slice of buttery cake with gooey peaches on top? Not me, certainly.
Here’s What You’ll Need (and Maybe Substitute)
- 2 cups all-purpose flour (I tried cake flour once—made it lighter, but honestly, regular’s fine)
- 1 1/2 cups granulated sugar (I’ve mixed in brown sugar, too, when I ran out—adds a caramel touch)
- 1 cup unsalted butter, softened (if all you’ve got is salted, just skip the extra pinch of salt)
- 4 large eggs (sometimes I only have 3, cake still works, just a smidge denser)
- 1/2 cup sour cream (plain yogurt’s my emergency sub)
- 2 teaspoons vanilla extract (I once used almond extract by accident—didn’t hate it)
- 1/4 teaspoon salt (see note about salted butter above!)
- 1 teaspoon baking powder
- 2 cups diced fresh peaches (or 1 15oz can, drained—my grandma insisted on fresh, but I’m not fussy)
- 1/4 cup brown sugar for the peach layer
- 1 teaspoon cinnamon (totally optional, but my cousin swears by it)
How I Actually Make It (With a Few Tangents)
- Preheat your oven to 325°F (160°C). Grease a bundt pan generously (I forgot once, and spent 20 minutes scraping cake crumbs out—so, don’t skip this).
- In a bowl, toss the peaches with brown sugar and cinnamon. Spread half in the bottom of the pan—reserve the rest for later. Or just dump it all in—I’ve done both.
- Cream butter and sugar together in a big bowl until light and fluffy. I usually use an electric mixer, but a bit of elbow grease works if you’re in the mood for a workout. This is where I sneak a taste (yes, even with raw eggs, living dangerously).
- Add eggs, one at a time. If you forget the order, don’t panic—just toss them in and keep mixing. Then mix in the vanilla and sour cream.
- Whisk together flour, salt, and baking powder in another bowl. Then add this dry stuff to your wet mixture, in thirds, mixing until just combined (don’t overdo it, or you’ll have a tough cake. Learned that the hard way.)
- Pour half the batter into your pan, layer in the rest of the peaches, then the rest of the batter. Smooth the top (or don’t, it’ll even out), and give the pan a little tap on the counter to settle things.
- Bake for 60–75 minutes. I start checking at 60, stick a toothpick in—if it comes out mostly clean, we’re good. If it looks golden but a bit wobbly, give it another 5–10 min, but don’t go off and start gardening like I did once and forget (burned cake = sad cake).
- Let it cool at least 20 minutes before flipping out of the pan. This is the hardest part, I swear. Sometimes I just nibble the crispy edges while I wait.
Notes From the Real World
- Actually, I find it works better if the peaches are really ripe—they sort of melt into the cake. But not too soft or you’ll end up with peach mush. Not the end of the world though!
- If you’re using canned peaches, dry them off a bit—too much juice = soggy bottom. (Learned this after my first attempt!)
- Sour cream gives it a nice tang, but yogurt will do in a pinch. I don’t usually bother with low-fat stuff, but you do you.
Variations I’ve Tried (Some More Successful Than Others)
- Swapped peaches for nectarines once—pretty darn tasty.
- Chopped pecans in the batter? Yes, please (unless you’re nut-averse like my uncle, then definitely not).
- Once, I tried adding blueberries—honestly, turned a bit weird and watery. Maybe stick with stone fruit!
- If you’re feeling adventurous, a splash of bourbon in the batter is… well, it’s a choice. I liked it, but my kids thought it was odd.
What If You Don’t Have Fancy Equipment?
I love my old bundt pan (target.com has endless types if you’re on the hunt—here’s one I like). But you could totally use a regular loaf pan or even a deep cake tin—just adjust the baking time (check at 45 min in a loaf pan, it cooks a bit faster usually). No stand mixer? A big bowl and a wooden spoon is absolutely fine, you’ll just get a mini arm workout.
Storing Leftovers (If You Manage to Have Any)
Honestly, in my house it never lasts more than a day—slices seem to vanish! But if you do have leftovers, just wrap the cake up tight and it’ll keep on the counter for 2–3 days. Or pop it in the fridge if you want it to last all week (though, I think it tastes better at room temp). You can even freeze slices, just wrap them well. For freezing tips, I always check guides like this one from King Arthur Baking.
How I Love to Serve It
At our place, we do thick slices, still a bit warm, with a scoop of vanilla ice cream or a dollop of whipped cream. My cousin puts a drizzle of caramel on his (bit over the top, but hey, it works). It’s also really nice with a cup of tea in the afternoon, especially if you’re feeling a bit peckish. My kid eats it for breakfast if I’m not looking.
Pro Tips (Aka, Learn From My Mistakes)
- Don’t rush the cooling part—if you flip it out too soon, it’ll stick, and you’ll end up with a lumpy mess (been there, not proud of it).
- Mix the batter just long enough so it’s combined, not until your arm falls off. Overmixing = tough cake, and nobody wants that.
- If you’re using frozen peaches, thaw and drain them really well, or you’ll have a soggy cake (and not in a good way).
- I once tried to shortcut the softening of butter by microwaving it—ended up half liquid, half solid. That batch was, well, interesting. Let it soften on the counter if you can.
FAQ: People Legitimately Ask Me This Stuff
- Can I use canned peaches instead of fresh?
- Absolutely! Just drain ’em and pat them dry, or you’ll get a mushy layer (not the end of the world, but not ideal).
- How do I know when it’s done?
- Stick a skewer or toothpick in the center—if it comes out with only a few moist crumbs, it’s done. If it’s wet, give it a bit longer. But don’t overbake, or you’ll lose the magic.
- Can I make this gluten-free?
- I haven’t tried it, but a friend says the King Arthur gluten-free flour (this one) works pretty well—let me know if you have luck!
- Why is my cake sticking in the pan?
- Happened to me, too. Make sure to really grease the pan (butter and a bit of flour, or baking spray). And be patient with cooling. That’s usually the trick.
- Can I freeze it?
- Yep! Just wrap slices tight in foil or plastic wrap, then pop in a freezer bag. Thaw at room temp. I think it even tastes better the next day after freezing, but maybe that’s just me.
So, give it a go—and if your kitchen ends up smelling like peach heaven, you’re doing it right. And if the cake’s a little imperfect? Well, so’s life, and that’s what makes it interesting. If you ever want more cake ideas or just a good laugh, my favorite baking blog is Sally’s Baking Addiction—she’s saved my bacon more than once!
Ingredients
- 2 1/2 cups all-purpose flour
- 2 cups granulated sugar
- 1 cup unsalted butter, softened
- 4 large eggs
- 1/2 cup sour cream
- 1/2 cup whole milk
- 2 teaspoons vanilla extract
- 2 cups fresh or canned peaches, diced
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 teaspoon baking powder
Instructions
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1Preheat the oven to 325°F (163°C). Grease and flour a bundt or tube pan.
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2In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon. Set aside.
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3In a large bowl, cream the butter and sugar together until light and fluffy. Add eggs one at a time, mixing well after each addition.
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4Mix in the sour cream and vanilla extract. Gradually add the dry ingredients, alternating with the milk, beginning and ending with the flour mixture.
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5Gently fold in the diced peaches. Pour the batter into the prepared pan and smooth the top.
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6Bake for 1 hour and 10 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 15 minutes, then invert onto a wire rack to cool completely before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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