We first discovered this stuff at a local shop. My kids could not get enough of it!
This Peach Cobbler Pound Cake offers the best of both worlds! It combines the juicy sweetness of a peach cobbler filling with the rich, dense texture of a pound cake. The result is a beautiful and flavorful dessert that’s perfect for summer potlucks or afternoon tea.
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Ingredients:
For the Filling:
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| Ingredient | Quantity |
|---|---|
| Peaches (fresh or canned, drained & sliced) | 3 large or 2 cans |
| Butter | 4 tbsp |
| Brown Sugar | ½ cup |
| White Sugar | ½ cup |
| Vanilla Extract | 1 tsp |
| Cinnamon | 2 tsp |
| Nutmeg | 1 tsp |
| Orange Juice | ½ cup |
| Cornstarch | 2 tbsp |
For the Cake Batter:
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| Ingredient | Quantity |
|---|---|
| All-Purpose Flour | 3 cups |
| Sugar | 3 cups |
| Eggs | 5 |
| Softened Butter | 1 ½ cups |
| Cinnamon | 2 tsp |
| Nutmeg | 1 tsp |
| Baking Powder | 1 tsp |
| Milk | 1 cup |
| Vanilla Extract | 1 tsp |
| Almond Extract | 1 tsp |
Instructions:
-
Make the Peach Filling (10 minutes):
- Cook the Peaches: In a large skillet over medium heat, melt the butter. Add the sliced peaches, brown sugar, and white sugar. Cook for 5-7 minutes, or until the peaches are tender and the sugars dissolve.
- Add Flavor and Thicken: Stir in the vanilla extract, cinnamon, nutmeg, and orange juice. Then, sprinkle the cornstarch and mix well. Cook for an additional 2-3 minutes, allowing the mixture to thicken. Remove from heat and let it cool.
-
Prepare the Cake Batter (10 minutes):
- Preheat and Grease: Preheat your oven to 325°F (165°C) and grease and flour a Bundt pan or tube pan for easy removal.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and sugar until light and fluffy, about 3-4 minutes.
- Eggs and Extracts: Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Then, stir in the vanilla and almond extracts.
-
Combine Dry and Wet Ingredients (5 minutes):
- In a separate bowl, whisk together the flour, cinnamon, nutmeg, and baking powder.
- Gradually add the dry ingredients to the wet mixture, alternating with the whole milk. Begin and end with the dry ingredients. Mix until just combined, avoiding overmixing.
-
Assemble and Bake (10 minutes + 70-80 minutes):
- Layer Batter and Filling: Pour half of the cake batter into the prepared pan. Top it with half of the cooled peach filling.
- Add Remaining Batter and Filling: Gently pour the remaining cake batter over the peach filling, and then top it with the remaining peach filling.
- Swirl the Filling (optional): Use a knife or skewer to gently swirl the peach filling through the batter, creating a marbled effect.
- Bake: Bake the cake in the preheated oven for 70-80 minutes, or until a toothpick inserted into the center comes out clean.
-
Cool and Serve (25 minutes+):
- Cool in Pan: Remove the cake from the oven and let it cool in the pan for 10-15 minutes.
- Cool Completely: Then, transfer the cake to a wire rack to cool completely.
- Serve: Once cool, transfer the Peach Cobbler Pound Cake to a serving platter, slice, and enjoy!
