Peach Cobbler Pound Cake
User Reviews
4.9
Peach Cobbler Pound Cake
Description
Peach Cobbler Pound Cake features a classic pound cake batter enriched with softened butter, sugar, eggs, and vanilla extract. Finely diced fresh peaches are folded gently into the batter to distribute juicy pieces without breaking them down. Baked in a loaf pan at 350°F for nearly an hour, the cake forms a golden crust while staying moist inside.
The texture is dense and buttery, typical of pound cake, with the peaches adding moist fruitiness and richness. A smooth glaze made from powdered sugar, vanilla, and milk is poured over the cooled cake, providing a subtle sweetness and slight sheen.
This pound cake can be served at room temperature, complimenting coffee or tea. Varying the milk or vanilla options in the glaze slightly changes the flavor and texture. The cake holds well for several days when stored properly.
The recipe allows for substitutions like using frozen or canned peaches, peeling the peaches if preferred, or swapping vanilla extract with vanilla bean paste. Measuring flour carefully prevents dryness and maintains the ideal crumb.
Ingredients
For the Pound Cake
- 1 cup butter softened (2 sticks)
- 1 ¼ cups white sugar
- 4 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 ½ cups peach finely diced, fresh
For the Glaze
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2-3 tablespoons milk
Instructions
For the Pound Cake
- Preheat the oven to 350° F and grease a 8.5 x 4.5" loaf pan with nonstick baking spray.
- In a large mixing bowl, add the softened butter and sugar and beat with an electric on medium speed for 2-3 minutes until light and fluffy. Make sure it is at least 2 minutes! (you can use to the bowl of a stand mixer with the paddle attachment).
- Add the eggs in one at a time and beat on low speed.
- Then add in the vanilla extract and continue mixing on low speed until incorporated, scraping down the sides of the bowl a few times.
- Slowly add the flour and continue mixing on low speed until the flour is just barely incorporated then turn off the mixer.
- Add in the diced peaches and gently stir them into the batter. (Don’t use the mixer or it will break up the peaches.
- Pour the cake batter to the prepared pan and smooth out the top.
- Bake for 55-60 minutes or until a toothpick inserted into the center comes out clean.
- Allow the pound cake to cool for 10 minutes in the pan and then transfer it to a wire cooling rack to cool completely
Make the Glaze
- In a small bowl, add the powdered sugar, vanilla extract, and 2 tablespoons milk. Add another tablespoon of milk If you would like the glaze a little thinner glaze.
- Drizzle the glaze over the pound cake after it has completely cooled.
- Let the glaze to set for about 15 minutes before slicing.
Notes
- Store leftover pound cake in an airtight container at room temperature for up to three days.
- Use either salted or unsalted butter; if unsalted, add a pinch of salt to the batter.
- Measure flour with the spoon and level method to avoid adding too much, which can dry out the cake.
- Frozen or canned peaches (drained) work as substitutes for fresh peaches.
- Peach skins can be left on or peeled based on preference.
- Vanilla bean paste can replace vanilla extract in equal amounts.
- For the glaze, low fat, 2% or whole milk can be used; half and half creates a creamier topping.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12slices
Amount Per Serving
Calories 363 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 363kcal | 18% |
| Carbohydrates | 49g | 16% |
| Protein | 4g | 8% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 95mg | 32% |
| Sodium | 147mg | 6% |
| Potassium | 76mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 33g | 66% |
| Vitamin A | 617IU | 12% |
| Vitamin C | 1mg | 1% |
| Calcium | 20mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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