Oh yes đ Letâs make a Peach Cobbler Pound Cakeâall the rich, buttery flavor of pound cake with the sweet, juicy peaches and a hint of cinnamon sugar cobbler topping.
Peach Cobbler Pound Cake
Ingredients
Cake
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp salt
- ½ cup milk
- 1 ½ cups peeled and chopped fresh or canned peaches (well-drained if canned)
Cobbler Topping
- 2 tbsp unsalted butter, melted
- Âź cup granulated sugar
- 1 tsp ground cinnamon
Instructions
1. Prep
- Preheat oven to 350°F (175°C).
- Grease a 9Ă5-inch loaf pan or bundt pan, and lightly flour.
2. Make the cake batter
- In a large bowl, cream butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each. Stir in vanilla.
- In a separate bowl, whisk flour, baking powder, and salt.
- Gradually add dry ingredients to butter mixture, alternating with milk, beginning and ending with flour.
- Gently fold in chopped peaches.
3. Add the cobbler topping
- Pour batter into prepared pan.
- Drizzle melted butter over the top.
- Mix sugar and cinnamon, then sprinkle evenly over the batter.
4. Bake
- Bake for 55â65 minutes (loaf) or 60â70 minutes (bundt) until a toothpick inserted into the center comes out clean.
- Cool in pan 10â15 minutes, then remove to wire rack to cool completely.
Tips
- Extra peachy: Fold in Âź cup peach preserves into the batter.
- Crunchy topping: Sprinkle a handful of chopped pecans or almonds with the cinnamon sugar.
- Moist cake: Make sure peaches are drained but still juicy; donât overmix the batter.
If you want, I can give a one-bowl, super-simple version that combines everything quickly for a faster bakeâperfect if youâre craving it tonight.
Do you want me to do that?
