Description
This delightful Sweet Peach Cobbler Pound Cake is the perfect combination of a classic, buttery pound cake with the sweet, juicy goodness of peaches. Every bite offers a tender crumb, bursting with fresh peach flavor, complemented by a slightly caramelized, golden crust.
Ingredients
For the Peach Filling:
3 cups canned peaches drained and chopped into smaller pieces
1/3 cup granulated sugar
¾ tsp ground cinnamon
½ tsp ground nutmeg
1 tbsp cornstarch
2 tbsp salted butter melted
For the Streusel:
1/2 cup all purpose flour
1/4 cup light brown sugar
¼ cup granulated sugar
1/2 tsp ground cinnamon
1/4 cup unsalted butter cold and cut in cubes
For the Cake:
1 1/2 cups unsalted butter room temperature
2 1/2 cups granulated sugar
6 large eggs
3 cups cake flour sifted
1 tsp salt
1/4 tsp baking soda
1 cup sour cream room temperature
1 1/2 tbsp pure vanilla extract
For the Glaze:
1 cup powdered sugar
1 tbsp peach preserves
½ tsp lemon juice
Instructions
For the Peach Filling
In a pot over medium heat, combine peaches, sugar, cinnamon, and nutmeg.
Mix cornstarch and melted butter into a paste. Add to the peach mixture and stir until thickened. Remove from heat.
For the Streusel
Preheat oven to 400 F.
Combine flour, sugars, and cinnamon. Cut in cold butter until crumbs form. Set aside.
Bake streusel on a sheet pan for 9-10 minutes until golden. Cool in the fridge.
For the Cake
Reduce oven to 325 F and grease a bundt pan.
Cream butter and sugar until light and fluffy.
Add eggs one at a time.
Slowly add flour, salt, and baking soda. Do not overmix.
Mix in sour cream and vanilla extract.
Fold in 2/3 of the peach mixture.
To Bake
Break up streusel, reserving cup. Pour half of the batter into the pan, add streusel, then top with remaining batter. Bake for 1 hour 15 minutes, or until a toothpick comes out clean.
Cool in pan for 10 minutes, then invert cake onto a plate. Cool completely.
For the Glaze
Mix warmed peach preserves, powdered sugar, and lemon juice. Add water if needed for a pourable consistency.
Arrange remaining peach filling on cake, drizzle with glaze, and sprinkle with remaining streusel. Serve.
Notes
Make sure your butter is at room temperature before you start. This ensures it creams properly with the sugar, resulting in a light and airy cake.
Don’t Overmix. Overmixing the batter can develop too much gluten, leading to a tough cake. Mix until the ingredients are just combined.
Check for Doneness. Start checking for doneness around the 60-minute mark. Overbaking can dry out the cake.
Cool Completely. Allow the cake to cool completely before dusting with powdered sugar and slicing. This prevents it from crumbling.
Use Room Temperature Ingredients. Using room temperature ingredients helps them combine more easily, resulting in a smoother batter and a more even bake.
Grease and Flour Properly. This is a crucial step to ensure the cake comes out of the pan easily and evenly.
- Prep Time: 30 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Calories: Based on the ingredients, an estimated nutritional analysis is not provided in text.
- Fat: Based on the ingredients, an estimated nutritional analysis is not provided in text.
- Carbohydrates: Based on the ingredients, an estimated nutritional analysis is not provided in text.
- Protein: Based on the ingredients, an estimated nutritional analysis is not provided in text.