Description
Homemade Peach Cobbler Pound Cake is a buttery, moist dessert infused with juicy peaches, warm cinnamon, and a sweet vanilla glaze — combining the best of classic pound cake and Southern-style peach cobbler in one irresistible treat.
Ingredients
-
- 1 cup (230g) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional)
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup sour cream
- 1/2 cup milk or heavy cream
- 2 cups diced fresh or canned peaches (drained if using canned)
- 1 teaspoon cinnamon
- 1 tablespoon brown sugar
For the Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 175°C (350°F). Grease and flour a 10-inch bundt pan.
- In a small bowl, toss diced peaches with cinnamon and brown sugar. Set aside.
- In a large bowl, cream together butter and sugar until light and fluffy (about 3–4 minutes).
- Add eggs one at a time, beating well after each addition. Mix in vanilla and almond extract.
- In another bowl, whisk together flour, baking powder, and salt.
- Add dry ingredients to the butter mixture in three parts, alternating with sour cream and milk. Begin and end with flour, mixing until just combined.
- Fold in half of the peach mixture gently with a spatula.
- Pour half of the batter into the prepared pan, layer with remaining peaches, then top with the rest of the batter.
- Use a knife to gently swirl the peaches into the batter for a marbled effect.
- Bake for 65–75 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
- For the glaze: whisk together powdered sugar, milk, and vanilla until smooth. Drizzle over the cooled cake.
- Serve with whipped cream or a scoop of vanilla ice cream for the ultimate peach cobbler experience.
Notes
- Use ripe, juicy peaches for the best flavor — or frozen ones thawed and drained.
- Brush the cake with peach syrup (from canned peaches) for extra moisture.
- This cake keeps well at room temperature for 2 days or refrigerated for up to 5 days.
- Prep Time: 20 mins
- Cook Time: 1 hr 10 mins
- Category: Dessert
- Method: Baking
- Cuisine: Southern American