Enjoy the best of two summer desserts in one: Peach Cobbler Pound Cake. From delicious bases to sweet and beautiful drizzle, I love this bite of bunt cake. Take one or two of this amazing desserts made from real peaches. I won’t judge!
My favorite thing about fruity cakes is the real ingredients. I like to make cakes from scratch because I can control the quality of the ingredients and adjust them to my preferences. But more than that, I can play with real fruit, chocolate and all the delicious flavors you can think of!
My friends adore this dessert, especially for their refreshing summer tea. The best part is that the fruit can offer this deliciousness, whether it is seasonal or not.
Why put the peach cobbler and pound cake together?
Peach Cobbler and pound cake come together to create a truly decadent dessert. Imagine an already delicious buttery pound cake turned into a peach-colored upside-down cake with an old-fashioned peach cobbler. Juicy peaches and pie spices are added to the pound cake already melted in the mouth, creating heaven on the cake plate. On top of that, both cobbler and pound cakes are very simple for quick, easy and drool-worthy desserts.
Use canned food and frozen peaches
This delicious recipe is also delicious even in canned peaches, especially after the peach season has become a mere memory. In fact, canned peaches tend to be softer and sweeter than fresh ones. Now use your favorite canned peach brand. However, don’t forget to use comparable amounts of peaches and drain them well so that the excess syrup does not lead to a gloomy peach cobbler.
Frozen peaches are an even better choice as they taste like fresh peaches. Sometimes frozen can actually be better than fresh. Because they freeze at ripe peaks before being stored in wooden frames and shipped. This will make this incredible dessert a delight all year round!
How to make a Peach Cobbler Pound Cake
Peach Cobler
- leather And slice the peaches. (Photo 1-2)
- Cinnamon sugar – Combine brown sugar, cinnamon and nutmeg in a small bowl. Sprinkle half of the sugar mixture over the peaches and sprinkle with melted butter and bourbon. (Photo 3)
- Grease Set large tubes or bunt pans generously aside with a cooking spray. Place half of the peach slices in a single layer at the bottom of the bread. Next, stack half of cinnamon sugar, vanilla and bourbon and set aside. (Photo 4)
I’ll make a pound cake
- batter -Creat butter and sugar at high speed in a stand mixer and look fluffy and white (3-5 minutes). The hand mixer also works well. (Photo 5-6)
- I’ll add more – First, add the cream cheese and continue to mix for another 2 minutes. Stir the eggs one at a time and beat the mixture well between each addition. (Photo 7)
- Final stretch – Mix flour, baking powder and salt into the batter, mix vanilla extract and milk. Mix well until everything is fully combined and rub the sides of the mixing bowl. However, don’t mix. (Photos 8-9)
assembly
- assemble – Spoon half of the batter on top of the peach slice and spread it with a spatula. Next, layer the remaining peaches onto the batter, sprinkle with the remaining brown sugar mixture, and then the remaining cake batter is on top. (Photos 10-13)
- bake – Tap the pot on the work surface to eliminate large air bubbles. Next, place it on a baking tray in case it foams. Bake at 300°C (150°) until the center-inserted tester is clean.
- nice – Transfer the cake to a plate and let it cool. (Photo 14)
- Icing – Whisk sugar, vanilla extract, milk. Add a few drops of milk if necessary to make the glaze smooth and easy to pour.
- Drizzle As much as you like on a cake with a fork or spoon. Slice, serve, enjoy.
Variations of recipes
- Despite being a gluten allergy, enjoy this delicious Peach Cobbler Pound Cake.
- If you like the sweet, silky flavor of maple syrup, replace the vanilla extract with maple syrup extract.
- You don’t need to use just peaches. Choose your favorite fruits (such as blueberries, apples, strawberries) for the perfect summer cobbler pound cake.
- Switch between pound cake recipes and experience new transcendent combinations. Try a Peach Cobbler with Sour Cream Pound Cake or Southern Pound Cake. Or, add peaches to the spice cake and mix more for the fruity sheet cake delight.
Tips and tips
- Ripe peaches are a great option for this recipe as they are juicy, sweet and easy to handle.
- Room temperature ingredients mix better and provide the right volume and make sure the Peach Cobbler Pound Cake makes you want it.
- Instead of using a measuring cup to extract the flour from the bag, spoon it into the measuring cup. This will calculate the flour and not affect the amount.
Makeup and storage instructions
The cake is even better after cooling to room temperature. So feel free to go a day or two ahead and enjoy a stress-free snack with your guests. If served the next day, store it at room temperature on a covered cake plate.
A thick slice of room temperature pink cobbler pound cake was concluded with homemade whipped cream. If you need to refrigerate the cake, make sure you put it in an airtight container. That should remain fresh for a week.
Pound cakes are perfect for the freezer. You can freeze it completely or slice it and freeze individual serving sizes. Thaw in the fridge overnight and you’re fine to go. For surprise guests, heat in the microwave for a few seconds and enjoy with hot coffee.
In Freezelet the cake cool completely, then wrap it twice in plastic wrap, then wrap it in the aluminum foil. That should be fine 4-6 months. Have you ever had frozen pound cake? It tastes like eating ice cream.
FAQ
Peel the peaches using a pairing knife. Ripe peaches can be easily peeled off by hand. Slice the natural peach lines from top to bottom. The dent makes the fruit look a bit like booty. (Another option is to warm the peaches. The skin will slip off.)
Separating each half by hand should naturally cause the pits to pop out. If not, carefully scoop it out with a spoon. Slice each half lengthwise, about a quarter inch thick.
After baking, let the cake cool for at least 10 minutes so that it comes out of the pot without falling apart. After removing the cake, place it on a wire rack and allow the glaze to cool completely (about 3 hours) before drizzling the glaze.
yes! Place the fruit in a bag, lightly roll the opening, and leave for 24 hours. Confined oxygen speeds up the aging process.
Yes, you can overbeat the pound cake. I did it and it didn’t ruin it. But it was very fluffy and not just stopped on time, but did not hold together.
Peach Cobbler Pound Cake Menu Ideas
This peach cobbler pound cake recipe is a proven Southern classic. After a rich southern meal, whether it’s fried chicken or meatloaf, it’s a pure white dessert.
For the grand finale, peach cobbler pound cake is served with a generous scoop of vanilla ice cream or a hearty whipped cream. A warm cup of ginger tea pairs wonderfully with this cake recipe.
You can try out more amazing pound cake recipes
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See how to make it
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This blog post was originally published in March 2021 and updated with additional tips, new photos and videos.
