This Easy Peach Cobbler Pound Cake is a treat you won’t want to miss! It’s moist with juicy peach pieces and a touch of cinnamon for warmth. Perfect for any gathering or just because!
Everyone loves a good cake, and this one has the bonus of peaches! I love slicing it up for friends with a scoop of ice cream on top. Who can say no to that? 😋
Making this cake is as easy as mixing everything in one bowl. Then, pop it in the oven, and your kitchen will smell amazing! You’ll be the star baker at home!
Key Ingredients & Substitutions
Butter: Using unsalted butter allows you to control the salt content. If you want a dairy-free option, try using a plant-based butter substitute!
Sugar: Granulated sugar is standard here, but you could opt for brown sugar for a deeper flavor. Alternatively, if you’re watching sugar intake, consider using a sugar substitute that measures like sugar.
Peaches: Fresh peaches are key for natural sweetness. Canned peaches work in a pinch, just drain them well, and they won’t have the same texture. If you’re not a peach fan, you can substitute with other fruits like blueberries or cherries.
Buttermilk: If you don’t have buttermilk on hand, you can make a quick substitute by adding 1/2 tablespoon of vinegar or lemon juice to 1/2 cup of milk and letting it sit for a few minutes.
How Do You Ensure Your Pound Cake is Moist and Fluffy?
The secret to a moist and fluffy pound cake lies in the creaming method and careful mixing. Here’s how:
- Start with softened butter at room temperature; this helps it blend smoothly with sugar.
- Cream the butter and sugar well until light and fluffy—this incorporates air needed for rising!
- Add the eggs one at a time. This step is crucial for emulsifying the batter.
- When mixing in dry ingredients and buttermilk, do it gradually. Over-mixing can waste that fluffiness, so mix just enough until combined.
Also, don’t skip sprinkling sugar on top before baking—it creates a delightful crunchy crust! Happy baking!
Easy Peach Cobbler Pound Cake
Ingredients You’ll Need:
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
- 2 cups fresh peaches, peeled, pitted, and diced
- 1 teaspoon ground cinnamon
- 2 tablespoons granulated sugar (for topping)
- Optional: powdered sugar for dusting
How Much Time Will You Need?
This recipe takes about 15 minutes to prep, plus around 55-65 minutes to bake. Another 15 minutes of cooling time is needed after baking. So, you’ll be enjoying this delicious cake in about 1.5 hours — not bad for a delightful dessert!
Step-by-Step Instructions:
1. Preheat and Prepare:
Preheat your oven to 350°F (175°C). While the oven is heating, grease and flour a bundt or loaf pan so the cake won’t stick.
2. Cream the Butter and Sugar:
In a large bowl, cream together the softened butter and 1 1/2 cups sugar until the mixture is light and fluffy. This usually takes about 3-5 minutes. It’s important for making your cake nice and airy!
3. Add the Eggs:
Add the eggs to the butter mixture one at a time. Make sure to beat well after each addition until fully combined. This helps create a smooth batter.
4. Mix the Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, salt, and ground cinnamon. Mixing these dry ingredients first ensures even distribution.
5. Combine Mixtures:
Gradually add the dry ingredient mixture to the butter mixture, alternating with the buttermilk. Start with the flour mixture and end with it too. Stir in the vanilla extract at the end. This keeps the batter moist and delicious!
6. Fold in the Peaches:
Gently fold in the diced peaches, being careful not to overmix so that you don’t mush up the fruit. You want nice, chunky pieces of peach!
7. Bake:
Pour the batter into your prepared pan and smooth the top with a spatula. Sprinkle the 2 tablespoons of sugar evenly over the surface for that crunchy topping. Bake in the preheated oven for about 55-65 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool and Serve:
Let the cake cool in the pan for about 15 minutes. Then, carefully transfer it to a wire rack to cool completely. If you’d like, dust with powdered sugar before slicing and serving!
Enjoy your delicious, moist Easy Peach Cobbler Pound Cake! It’s perfect for dessert or even a sweet breakfast treat!
FAQ for Easy Peach Cobbler Pound Cake
Can I Use Frozen Peaches Instead of Fresh?
Yes, you can use frozen peaches! Just make sure to thaw them completely and drain off any excess liquid before adding them to the batter. This will prevent the cake from being too wet.
Can I Replace Buttermilk with Regular Milk?
Absolutely! If you don’t have buttermilk, you can use regular milk instead. For added flavor and to mimic the acidity of buttermilk, add 1/2 tablespoon of vinegar or lemon juice to 1/2 cup of milk and let it sit for about 5 minutes before using.
How Should I Store Leftovers?
Store any leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week. To keep it fresh, you can also wrap individual slices and freeze them for up to three months!
What Can I Serve With This Cake?
This cake is delicious on its own, but you can also serve it warm with a scoop of vanilla ice cream, a dollop of whipped cream, or a drizzle of caramel sauce for an extra indulgent treat!
