Peach Cobbler Pound Cake

Peach cobbler pound cake is not only delicious; It is easily grown to prepare. You don’t need special items or cooking skills, although some recipes may require special instructions. From your kitchen, with just a few simple ingredients, some fresh peaches and some baking tools, you can enjoy this cake recipe.

Peach cobbler cake is praised for its golden crust, soft texture and sweet taste. Serve warm with a scoop of vanilla ice cream or serve as an equally delicious tea time treat at room temperature. It is a great idea to make this cake when peaches are fresh depending on the season to give it great flavor.

Whether you’re desiring a pound cake with a buttery texture or a treat of a peachy sweetness, then step right up! This Peach Cobbler Pound Cake is best for summer parties, family meals, or when you only need a little sweet treat. This cake is as simple as a peach cobbler but has the moistness of a pound cake, peach filling with glaze on top. That’s even easier to bake and definitely easy to consume; welcome to recipe!

Ingredients of Peach cobbler pound cake

For the Peach Filling:

• 3 cups of canned peaches that have been drained and chopped into small 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
• Plug in 1/4 cup of unsalted butter, cold, and cut into cubes

For the Cake:

• 1 1/2 cups unsalted butter, softened
• 2, ½ cup granulated sugar
• 6 large eggs
• 3 cups cake flour, sifted
• 1 tsp salt
• 1/4 tsp baking soda
• 1 cup sour cream, not chilled
• 1 1/2 tablespoons of pure vanilla extract

For the Glaze:

• 1 cup powdered sugar
• 1 tbsp peach preserves
• ½ tsp lemon juice 

Equipment

• Mixing Bowls
• Electric Mixer
• Measuring Cups and Spoons
• Rubber Spatula
• Baking pan
• Parchment Paper (optional)
• Cooling Rack
• Knife or Toothpick
• Peeler 
• Cutting Board

Making Process

Step:1- For the Peach Filling:

1. Heat peaches, sugar, cinnamon, and nutmeg in a mild pot over medium heat.

2. Mix cornstarch and butter while the butter is melted and make a paste, then add this paste into the peach filling and mix gently. It should begin to thicken immediately when it is added to the peach filling, or within a short while. Well, finally take it off the heat and cover it.

Step:2- For the streusel:

1. Preheat the oven to 400 F.

2. In a separate and small dish, combine the flour, sugar, and cinnamon together, blending it evenly. Lastly, with the help of a pastry cutter, include the butter and mix it with others until crumbs are formed, and it’s set aside.

3. Transfer the slices to a parchment-lined sheet pan and bake for 9-10 minutes or until golden brown. Remove from the heat source, then scrub the skin and refrigerate.

Step:3- For the Cake:

1. Lower the heat to 325 F, then to grease a baking pan, use non-stick baking spray with flour.

2. Using your stand mixer bowl, incorporate butter and sugar and start mixing on high until it comes out smooth, light, and fluffy; this should take about 5-7 minutes. Then mix in the eggs one at a time, making sure to scrape down the bottom of your bowl and stir well after each addition.

3. Reduce the speed of your mixer to slow, begin to add your flour into the batter in two separate measures, then add the salt and baking soda. Be careful not to overbeat.

4. Finally, dump in the sour cream and vanilla essence and mix until just combined, then farewell the mixer. Add half of the peach mixture, which you’ve kept on the side, until well incorporated.

Step:4- To Bake:

1. Remove the streusel from the oven (it should still be quite soft), and then use your hands and a spoon to break up what can be seen as something like cookie dough to reserve ⅔ cup for garnishing. Therefore, pour half the contents of the cake batter in the prepared baking pan and then spread the remaining streusel on top.

2. After that, kindly spread the rest of the cake batter over the streusel, then bake it for about 1 hour and 15 minutes. Ensure that with a toothpick inserted down the midsection of the cake, it comes out clean. If it doesn’t let it cook another 5-10 minutes, then check it again with a toothpick to see if it is done.

3. Place it in the oven on a wire rack on a pan and let it cool for 10 minutes, then remove the cake and put it on a serving plate upside down for nearly an hour or until the cake feels cool to the touch.

Step:5- For the Glaze:

1. Stir warmed peach preserves and powdered sugar and lemon juice until it becomes smooth. If too thick, add another ½ tsp of water to make it pourable but not too runny.

2. Place the rest of the peach filling on top of the cake, cover it with the glaze, then the rest of the streusel from the peach filling, and you are done! 

Storage

Refrigerate: These cakes should not be stored for long at room temperature, but if you intend to retain it for several days, then put it in the refrigerator. It can be kept for up to 3-4 stored in the refrigerator.

Freezing: Wrap the cake in plastic wrap to freeze it and then aluminum foil to avoid freezer burn. It can be frozen for up to 3 months.

Nutrition

• Calories: 555 kcal 
• Carbohydrates: 75g 
• Cholesterol: 130mg 
• Calcium: 40mg 
• Fat: 28g 
• Saturated Fat: 15g 
• Polyunsaturated Fat: 1g 
• Monounsaturated Fat: 8g 
• Potassium: 120mg
• Protein: 5g 
• Fiber: 1g 
• Sodium: 210mg 
• Sugar: 55g 
• Iron: 1mg

FAQ

Can I use frozen peaches?

A: Absolutely, boo! The only thing you have to bear in mind is to thaw them first before cooking. You will also need to spoon off any remaining fat as well as any liquid because the last thing any cobbler lover wants is a wet pound cake.

My pound cake came out dry. What happened?

A: Yay, a pound cake that’s dry isn’t a fun experience regardless of who it happens to. He thought that something happened with its preparation; perhaps the yeast was too hot, or the time needed for baking was exaggerated, or the use of a wrong measurement of the ingredients, especially the flour and the sugar, was the problem. Maybe the next time you prepare your cookies, ensure that you’ve accurately measured the ratios of the ingredients that go into your cookies, and don’t lose sight of that baking time. 

Final Thoughts

This was a recipe for peach cobbler pound cake, and do not leave this food recipe specially noted to the readers; you haven’t shared relishes with your friends and family after knowing how much you loved this recipe.