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Peach Cobbler Pound Cake

Peach Cobbler Pound Cake: A Buttery Slice of Paradise

This Peach Cobbler Pound Cake combines ripe peaches with a buttery, moist cake, making it a perfect crowd-pleaser for summer gatherings.
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Prep Time 20 minutes
Cook Time 50 minutes
Cooling Time 1 hour
Total Time 2 hours 10 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 4 to 7 whole ripe peaches Provides juicy, sweet flavor.
  • 1 cup unsalted butter At room temperature.
  • 1 and 3/4 cups granulated sugar Primary sweet element.
  • 4 large eggs At room temperature.
  • 1 tablespoon vanilla extract Or use vanilla bean paste.
  • 2 and 3/4 cups all-purpose flour Can substitute gluten-free flour.
  • 2 teaspoons baking powder For leavening.
  • 1 teaspoon baking soda Reacts with acid for leavening.
  • 1/2 teaspoon salt Enhances flavors.
  • 3/4 cup buttermilk Can substitute with yogurt mixed with milk.
For the Topping
  • 1/2 cup brown sugar Adds sweetness and moisture.
  • 1/2 teaspoon cinnamon Optional for warmth.
For the Glaze (Optional)
  • 1 and 1/2 cups powdered sugar For sweetness and decoration.
  • 2 to 3 tablespoons milk Adjust to desired consistency.

Equipment

  • Bundt pan
  • mixing bowls
  • Whisk
  • electric mixer
  • Rubber spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a Bundt pan with cooking spray.
  2. Peel and slice 3 peaches into wedges, arranging them at the bottom of the pan. Chop remaining peaches into 1 and 1/2 cups.
  3. Combine brown sugar, cinnamon, and melted butter; sprinkle over peaches in the pan.
  4. Beat together butter and granulated sugar until light and fluffy, about 3 minutes.
  5. Add eggs one at a time, mixing thoroughly, then stir in vanilla extract.
  6. Whisk together flour, baking powder, baking soda, and salt in another bowl.
  7. Gradually add dry mixture to wet mixture alternately with buttermilk.
  8. Fold in chopped peaches, being careful not to overmix.
  9. Pour batter into the prepared pan, covering the peaches evenly and bake for approximately 50 minutes.
  10. Allow the cake to cool in the pan for 1 hour before inverting it onto a cake plate.
  11. For the glaze, mix powdered sugar with milk and drizzle over the cake before serving.
  12. Serve with vanilla ice cream or whipped cream.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 45gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 400IUVitamin C: 4mgCalcium: 40mgIron: 1mg

Notes

Ensure peaches are perfectly ripe for the best flavor. Avoid overmixing to maintain a light texture.

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