This peach cobbler pound cake is a perfect combination of juicy peaches and a buttery pound cake with aromatic flavors and a decadent crumb.
Peaches are one of my favorite fruits and I love incorporating them in my bakes. I like the cakes with chunks of fruits in it as it make them taste heavenly. Imagine a bite of a moist pound cake with juicy peach in it. A cake cannot get any better than that. For the past few days, I wanted to bake my all time favorite peach cake. But I couldn't find big ripe peaches from grocery stores, as they are not in the season. You may still find them in the stores, but the quality is bad and you may not use them in the bakes. No fresh peaches? No problem, the canned peaches are just as good for this delicious, moist and fragrant cake.
I am a pound cake lover and my several pound cake recipes on this blog show my admiration to this old yet trendy bake. Over the years, I have tried/modified my regular pound cake recipe incorporating different ingredients and thus you will find several pound cakes recipes on this blog such as Cream Cheese Pound Cake, Lemon Yogurt Cake, Sour Cream Pound Cake and my most favorite Southern Pecan Praline Cake.
Origin of Pound Cake
The original pound cake recipe was simple and carried one pound of flour, eggs, butter and sugar. Hence, getting the name Pound Cake. The cake originated in Britain in the 1700’s. Traditionally, the British didn't use any leavening agent and added air in the batter using the creaming method, which helped in rising the cake.
The original pound cake was simple and heavy at 4 pounds (1 pound of each ingredient). It was enough to feed large families. The recipe changed overtime and was adjusted for much smaller quantities. With all the changes and variation the basic ratio (1:1:1:1) of ingredients remained the same and the name ‘pound cake’ stuck forever. The pound cakes that we bake and consume these days are much lighter as compared to the original recipe.
Fresh or Canned Peaches
As I mentioned earlier I couldn't find ripe peaches from my local farmers market or grocery store. I brought peaches for this recipe which looked good from the outside, however, when I tried to peel and cut them, they were rotten from the inside. I guess, I will have to wait until Summers to enjoy the real taste of the fruit.
If you have fresh peaches - great, use them. If not, go for the canned peaches as I did in this recipe.
Brown Sugar Cinnamon / Cobbler Mixture
The cobbler mixture is simple to put together with only three ingredients. It enhances the overall flavor of this pound cake giving it the aroma and adding to the juicy flavor of the peaches that you will feel in the bite.
Variations
Chocolate Ganache: If you are a chocolate lover, pour down the chocolate ganache on the cake to give it an oomph flavor.
Dollop of Whipped Cream: Use a dollop of the whipped cream and it pairs greatly with this cake.
Ingredients Required
You require a few simple ingredients to make this pound cake readily available in the pantry.
Peaches
All-purpose flour
Sugar
Eggs
Butter
Cream cheese
Vanilla Extract
Salt
Note: Use the ingredients at room temperature for this recipe to get the best results. Also, make sure to drain the canned peaches before adding to the cake.
Step-by-Step Instructions
Step 1: Preheat the oven to 325 F. Take a bowl and mix brown sugar, melted butter and cinnamon powder. Layer the Bundt pan with peaches and sprinkle half of the crumble mixture over the peaches and set aside.
Step 2: Take a bowl and sift through the flour, baking powder and salt.
Step 3: In a stand mixer, add butter and sugar and beat it until the butter is pale in color. It will take 3-5 minutes.
Step 4: Add cream cheese to butter mixture and continue to mix for another 3 minutes at medium speed. Add eggs, one by one, beat after each addition.
Step 5: Add the flour followed by vanilla extract. Mix until just incorporated.
Step 6: Pour half of the batter over the peaches in the Bundt pan. Layer the remaining peach pieces over the batter and sprinkle the remaining brown sugar mixture.
Step 7: Spoon over the rest of the batter. Tap the pan on work surface to pop out any air bubbles.
Step 8: Bake the cake for 80 - 90 minutes until a toothpick inserted into the center of the cake comes out clean.
Step 9: Let the cake cook in the Bundt pan for 30 minutes before transferring to the wire rack and let it cool further.
Important Tips
Canned Peaches: Drain out the canned peaches before adding it to the bake.
Gluten Free: You can easily make this cake gluten free by replacing the all-purpose flour with gluten free flour. It should work fine.
Frequently Asked Questions
Yes, by all means use the fresh peaches. I didn’t use the fresh peaches because I didn’t find ripe peaches. You will need to do some working with the fresh peaches. Peel the skin and take out the pits out of the fruit and cut it into wedges. Use 4 medium sized peaches for this recipe that should give you 1 cup of peaches required for this recipe.
It can be tricky at times to release the cake properly from the deep Bundt cake pans. I use baking spray on the Bundt cake pans right before I am ready to put the cake in the oven. Do not grease the cake beforehand or the spray will collect in the bottom of the pan.
Pound cakes are heavier with a dense crumb and therefore require more time in the oven to cook properly. This cake will take anywhere from 70 – 90 minutes to bake at 325 F.
Yes, you may bake the cake ahead of time. I bake it one day before serving it.
How to Store
Storing this peach cobbler cake is simple. Just follow the simple instructions below.
On the Counter: This cake will stay fresh in an air-tight container on the counter for one day.
In the Fridge: This cake will keep fresh in the fridge for up to 4-5 days.
In the Freezer: I do not suggest freezing this cake because the fruit in the cake will become watery once taken out of the freezer and thawed. Also, the fruits in the cake add moisture which will spoil after you thaw the cake.
Peach Cobbler Pound Cake
Equipment
- 1 Stand Mixer
- 1 12'' Bundt Pan
Ingredients
- 3 cup all-purpose flour (360 grams)
- 3 cup turbinado or castor sugar (600 grams)
- 6 eggs (large)
- 1 ½ cup unsalted butter room temperature
- 1 cup cream cheese (8 oz)
- 1 teaspoon vanilla extract (5 grams)
- ½ teaspoon salt (3 grams)
- 2 cup peaches (canned)
- ½ cup milk (81 grams)
- 1 teaspoon baking powder (5 grams)
Cinnamon Sugar Mixture
- ½ cup brown sugar (packed)
- ¼ cup butter (melted)
- ½ teaspoon cinnamon powder
Instructions
- Preheat the oven to 350 °F.
- Take a small bowl and brown sugar, cinnamon spice and melted butter. Mix together.
- Spray the Bundt pan with baking spray. Set a layer of peaches in the bottom of the pan and sprinkle the cinnamon cobbler paste over the peaches.
- In a stand mixer, cream together the butter and sugar at high speed until the mixture is fluffy and starting to look white. It will take about 3 – 5 minutes.
- Add the cream cheese and mix for another 2 – 3 minutes.
- Add the eggs, one by one, beating the mixture well between each addition.
- Sift and whisk together the all-purpose flour, baking powder and salt in a bowl.
- Addthe dry ingredients to the wet ingredients. Mix until just combined.
- Add the vanilla extract and milk in the batter and mix until fully combined.
- Pour half of the batter on top of the sliced peaches layer in the Bundt pan. Spreadit out with a spatula.
- Add another layer of the remaining peaches over the batter and sprinkle the rest of the brown sugar mixture on the peaches.
- Pour the rest of the remaining batter on the peaches layer.
- Take the Bundt pan and tap it on the work surface to pop out any air bubbles from the batter.
- Place the cake in the middle rack of the oven and bake for 70 – 90 minutes, until a tooth-pick inserted in the center of the cake comes out clean without any liquid.
Marguerite
The recipe does not state the amount of brown sugar. Also is 1 cup of peaches correct? Looks more like 2 to me. Thank you. This looks yummy.
Madeeha Anwar
Thanks Marguerite for pointing it out. I have fixed it. Best