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Homemade Peach Cobbler Pound Cake

Homemade Peach Cobbler Pound Cake
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Homemade Peach Cobbler Pound Cake is a moist and tender dessert combining the buttery richness of pound cake with the juicy sweetness of fresh peaches. Infused with warm cinnamon, nutmeg, and vanilla, this cake evokes cozy, comforting flavors perfect for brunch, dessert, or an afternoon treat.

Ingredients

Scale

Fruit

  • 2 cups fresh ripe but firm peaches, peeled, pitted, and diced
  • 1 teaspoon ground cinnamon (for tossing peaches)
  • 1 tablespoon granulated sugar (for tossing peaches)

Dry Ingredients

  • 2 ½ cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg

Wet Ingredients

  • 1 cup unsalted butter, softened
  • 1 ¾ cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • ¾ cup milk or buttermilk

Instructions

  1. Prepare the Peaches: Peel, pit, and dice fresh peaches into bite-sized pieces. Toss gently with 1 teaspoon cinnamon and 1 tablespoon sugar to enhance sweetness and prevent browning.
  2. Cream Butter and Sugar: Using a stand or hand mixer, cream together 1 cup softened unsalted butter and 1 ¾ cups granulated sugar until the mixture is fluffy and pale for a light cake texture.
  3. Add Eggs and Vanilla: Beat in 4 large eggs one at a time, fully incorporating each before adding the next. Stir in 1 teaspoon vanilla extract for aroma and flavor.
  4. Combine Dry Ingredients: In a separate bowl, sift together 2 ½ cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon cinnamon, and ½ teaspoon nutmeg for even distribution.
  5. Alternate Adding Dry Ingredients and Milk: Gradually add the dry ingredients and ¾ cup milk or buttermilk alternately to the butter mixture, beginning and ending with the flour mixture. Mix gently until just combined to avoid overworking.
  6. Fold in Peaches: Carefully fold in the prepared peaches evenly into the batter without breaking them for juicy bursts in the cake.
  7. Bake: Pour batter into a greased or parchment-lined loaf pan. Bake at 350°F (175°C) for 50-60 minutes until a toothpick inserted comes out clean and the top is golden brown.
  8. Cool and Serve: Allow cake to cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely to develop flavor and set texture.

Notes

  • Use room temperature butter, eggs, and milk for easier mixing and smoother batter.
  • Do not overmix the batter to keep the cake tender and avoid toughness.
  • Pat diced peaches dry before folding in to reduce excess moisture that might cause sogginess.
  • Check cake doneness starting at 50 minutes as oven temperatures vary.
  • Fresh peaches provide best flavor, but frozen peaches may be substituted when out of season.
  • For gluten-free, substitute all-purpose flour with a gluten-free flour blend.
  • For vegan adaptation, replace eggs with flax eggs and use plant-based butter and milk alternatives.
  • Enhance flavor with additional spices like ginger or cardamom, or add nuts for texture.

Nutrition

Keywords: peach pound cake, peach cobbler cake, summer dessert, moist cake, cinnamon, vanilla, homemade cake

Find it online: https://eazyummy.com/homemade-peach-cobbler-pound-cake/