Oh yes—Peach Cobbler Pound Cake is basically a dream dessert: buttery, tender cake swirled with sweet peaches, and a little cinnamon sugar crunch. 🍑🍰 Here’s a great way to make it:
🥘 Ingredients (8–10 servings)
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- ½ cup milk
- 1 ½ cups fresh or canned peaches, diced
- 2 tsp cinnamon sugar (optional, for topping)
🥄 Instructions
1. Preheat Oven
- Preheat oven to 350°F (175°C).
- Grease and flour a 9×5-inch loaf pan (or use parchment paper).
2. Make Cake Batter
- In a large bowl, cream butter and sugar until light and fluffy.
- Beat in eggs one at a time, then add vanilla.
- In another bowl, whisk flour, baking powder, and salt.
- Gradually add dry ingredients and milk to the butter mixture, alternating, until smooth.
3. Add Peaches
- Gently fold in diced peaches.
4. Bake
- Pour batter into prepared pan.
- Optional: sprinkle cinnamon sugar on top.
- Bake 55–65 minutes, or until a toothpick comes out clean.
5. Cool and Serve
- Let cake cool 10–15 minutes in pan, then transfer to a wire rack.
- Serve warm or at room temperature, optionally with whipped cream or a scoop of vanilla ice cream.
💡 Tips:
- If using canned peaches, drain them well to avoid a soggy cake.
- For extra cobbler vibes, you can swirl a little brown sugar and cinnamon on top before baking.
- Leftovers store well in an airtight container for 2–3 days, or freeze slices for later.
If you want, I can give a “super moist, ultra-peachy cobbler pound cake” recipe with a golden, slightly crunchy top that tastes like the ultimate peach cobbler in cake form.
Do you want me to do that?
