Peach Cobbler Pound Cake
User Reviews
5.0
12 reviews
Excellent
Peach Cobbler Pound Cake
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This extra moist Summertime peach cobbler pound cake is packed with juicy peaches and topped with sweet icing and a buttery streusel. Each bite melts in your mouth. You can also use frozen peaches if you prefer!
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Ingredients
The Pound Cake:
- 3 cups all-purpose flour spooned and leveled
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter room temperature NOT melted
- 1 cup granulated sugar
- 1 cup brown sugar light or dark
- 4 large eggs room temperature
- 1 teaspoon pure vanilla extract
- ½ cup sour cream
The Peaches:
- 2 cups fresh peaches about 3 large peaches
- ¼ cup brown sugar
- 1 teaspoon ground cinnamon
The Glaze:
- 1 cup powdered sugar
- 1 - 2 tablespoon warmed milk (you want it thick, but still able to drip)
- Optional: I added about 2 tablespoon of minced peach to the glaze to add a little more peach flavor!
The Cobbler Streusel Topping:
- ¾ cup all-purpose flour spooned and leveled
- ¼ cup brown sugar light or dark
- 3 tablespoon granulated sugar
- pinch of salt
- 3 tablespoon unsalted butter melted
Instructions
Make the Pound Cake:
- Preheat your oven to 350°F and lightly grease and flour a 10-inch bundt pan. Flour the pan by sprinkling a tablespoon or so of all-purpose into the greased pan. Then, gently shake the pan until everything has a dusting of flour.
- Peel, core, and dice peaches into 1-inch pieces.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set it to the side.
- In a stand mixer with the paddle attachment or in a large mixing bowl with an electric hand mixer, beat the butter, 1 cup granulated sugar, and 1 cup brown sugar on high for about 2 minutes until smooth and creamy. Then, scrape down the sides of the bowl with a rubber spatula. Add the eggs one at a time, beating well after each one. Then beat in the vanilla and sour cream on medium until combined with butter and sugar (about 30 seconds). Scrape the sides of the bowl.
- With the mixer on low speed, add the dry ingredients in 2 increments. Mix until just incorporated, and do not overmix.
- In a small bowl, mix together the diced peaches, ¼ cup brown sugar, and cinnamon.
- Add the sugared peaches to the batter by hand with a spatula until combined.
- Then, pour the batter into the greased and floured bundt pan and spread it out evenly.
- Bake for 55 - 65 minutes, or until a toothpick comes out clean. Allow the pound cake to cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.
Make the Cobbler Streusel:
- In a medium-sized mixing bowl, whisk all the streusel ingredients (except the butter) until very well combined and there are no clumps. Drizzle in half of the melted butter and mix together. You may not need all 3 tablespoons. The streusel “dough” should be moist but very easily squeezed together and not too wet.
- Crumble streusel evenly across a small oven-safe dish. Bake for 5 - 10 minutes, until very lightly golden (keep an eye on the clock… a little overbaked and it will be super crunchy!). Remove and let cool until glazing.
Make the Glaze + Assemble:
- Make the glaze by whisking together the powdered sugar and warmed milk until there are no clumps. The glaze should be thick enough to hold streusel without it all sliding off! So start with 1 tablespoon of milk and add more if needed.
- Drizzle the glaze on top of the pound cake and top with the streusel. Enjoy!
Notes
- Sour Cream Substitute: You can substitute the sour cream called for in the peach pound cake recipe with full-fat Greek yogurt.
- Frozen Peaches: You can use fresh or frozen peaches for this pound cake recipe. I recommend defrosting the frozen peaches in a colander in the sink for a few hours so they drain as they defrost. You can lightly pat them dry but DO NOT squeeze them! My #1 tip is not to squeeze the peaches dry because they lose their flavor.
- Canned Peaches: You can also use canned peaches. Simply drain the peaches from the can and then pat them dry with a paper towel before adding them to the batter. Don't squeeze the peaches, or they will lose flavor.
- Cake Pan: I used a 12-cup bundt cake pan, but you can also use a 9×5-inch loaf pan, two 8-inch cake pans, or one 9×13-inch cake pan. If you use a 9×13-inch or two 8-inch cake pans, decrease the bake time to 40 – 50 minutes or until a toothpick comes out clean and the cake has risen.
- Grease and flour your pan. This guarantees that your peach pound cake won’t stick to the mold when you turn it out to cool. Make sure to grease the mold with butter, even if the pan is non-stick, and then lightly flour it.
- Here is a trick to getting your eggs to room temp in 5 minutes. If you forgot to let your eggs come to room temperature before making the batter, place them in a large bowl with warm tap water for 5 minutes.
- Use room temperature ingredients. This is very important! Use room-temperature butter, sour cream, and eggs. This ensures the bake time is correct and the peach pound cake doesn’t sink in the middle.
- Freezing: You can freeze this peach cobbler pound cake without the glaze or streusel. Simply wrap the cake in plastic wrap and then place it in a freezer-safe bag or wrap them in tin foil. You can freeze it for up to 3 months. When you are ready to enjoy, let the cake defrost in the fridge and then top with the glaze and streusel.
- Storing: For best results, cover the peach cobbler pound cake or store it in an airtight container or cake cover at room temperature for up to 2 days or in the fridge for up to 5 days. Let the cakes come to room temperature before serving.
Nutrition Information
Show Details
Calories
385kcal
(19%)
Carbohydrates
60g
(20%)
Protein
5g
(10%)
Fat
15g
(23%)
Saturated Fat
7g
(35%)
Monounsaturated Fat
2g
Cholesterol
77mg
(26%)
Sodium
146mg
(6%)
Potassium
101mg
(3%)
Fiber
1g
(4%)
Sugar
37g
(74%)
Vitamin A
529IU
(11%)
Vitamin C
1mg
(1%)
Calcium
51mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 18servings
Amount Per Serving
Calories 385 kcal
% Daily Value*
| Calories | 385kcal | 19% |
| Carbohydrates | 60g | 20% |
| Protein | 5g | 10% |
| Fat | 15g | 23% |
| Saturated Fat | 7g | 35% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 77mg | 26% |
| Sodium | 146mg | 6% |
| Potassium | 101mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 37g | 74% |
| Vitamin A | 529IU | 11% |
| Vitamin C | 1mg | 1% |
| Calcium | 51mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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