Forget fussy baking! This Peach Cobbler Pound Cake recipe delivers all the comforting flavors of a classic peach cobbler in a surprisingly simple, elegant pound cake. Using canned peaches saves you time without sacrificing deliciousness – perfect for a weeknight treat or a weekend brunch showstopper. This recipe is a fantastic example of easy recipes and healthy meals that don't compromise on taste. Get ready to impress your friends and family with this delightful homemade cooking creation!
Ingredients:
-
For the Cake:
- 1 ½ cups (190g) all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (113g) unsalted butter, softened
- 1 ¾ cups (350g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup (240ml) buttermilk
-
For the Peach Filling:
- 2 (15 ounce) cans sliced peaches, drained
- ½ cup (60g) granulated sugar
- 1 tablespoon cornstarch
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
Instructions:
Get Started:
- Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan. This step ensures your cake releases easily.
Make the Cake Batter:
-
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This is a crucial step for even baking.
-
In a large bowl, cream together the softened butter and sugar until light and fluffy. This incorporates air for a lighter texture. Use an electric mixer for best results.
-
Beat in the eggs one at a time, then stir in the vanilla extract.
-
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Don't overmix!
Prepare the Peach Filling:
- In a separate bowl, gently combine the drained peaches, ½ cup of sugar, cornstarch, cinnamon, and nutmeg.
Assemble and Bake:
-
Pour half of the cake batter into the prepared loaf pan.
-
Top with the peach filling.
-
Pour the remaining cake batter over the peach filling. A spatula helps ensure even distribution.
-
Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
Cool and Serve:
-
Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
-
Once cooled, dust with powdered sugar (optional) and slice to serve. This delicious quick dinner idea is perfect with a scoop of vanilla ice cream or whipped cream!
Tips for the Best Peach Cobbler Pound Cake:
- For a more intense peach flavor, use fresh peaches (about 4-5 medium peaches, peeled, pitted, and sliced). Adjust sugar to taste depending on sweetness of peaches.
- Room temperature ingredients ensure even mixing and a better cake texture.
- Don't overmix the batter, or your cake might be tough.
- Check for doneness around the 50-minute mark to avoid overbaking.
- Let the cake cool completely before slicing to prevent it from crumbling.
Variations:
- Spice it up: Add a pinch of cardamom or ginger to the peach filling for an extra layer of warmth.
- Berry Bliss: Substitute raspberries or blueberries for the peaches.
- Streusel Topping: Crumble a streusel topping (made with butter, flour, sugar, and oats) over the cake before baking for added texture.
Nutritional Information (per slice, approximate):
Calories: Approximately 350-400 Fat: Approximately 15-20g Sugar: Approximately 30-40g
Note: Nutritional information is an estimate and may vary depending on the ingredients used.
This peach cobbler pound cake recipe is a delightful addition to your collection of best recipes. It's a perfect blend of easy recipes and delicious dishes, making it a go-to recipe for any occasion. Enjoy!