This Peach Cobbler Pound Cake is the perfect fusion of two Southern favorites: moist, buttery pound cake and the sweet, juicy flavor of peach cobbler. Topped with cinnamon-spiced peaches and a hint of vanilla, this cake delivers an irresistible balance of textures and flavors.
Ingredients:
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter (room temperature)
- 2 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- ½ tsp almond extract (optional)
- 1 cup sour cream
- 2 cups peeled and sliced fresh peaches (or canned peaches, drained)
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ½ cup brown sugar (for topping)
- 2 tbsp melted butter (for topping)
Instructions:
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan or loaf pan.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.
- Cream Butter and Sugar: In a large bowl, beat the butter and sugar until light and fluffy, about 3-4 minutes. Add the eggs one at a time, beating well after each addition. Stir in vanilla and almond extract.
- Combine Wet and Dry: Gradually add the dry ingredients to the butter mixture, alternating with sour cream, beginning and ending with the flour mixture. Mix until just combined.
- Add Peaches: Gently fold in the sliced peaches.
- Pour Batter: Pour the batter into the prepared pan, spreading it evenly.
- Prepare Topping: In a small bowl, mix the brown sugar, cinnamon, nutmeg, and melted butter. Sprinkle the mixture evenly over the top of the batter.
- Bake: Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Serve: Slice and enjoy your peach cobbler pound cake with a dollop of whipped cream or a scoop of vanilla ice cream!