This recipe is for a delectable “Southern Peach Cobbler Pound Cake,” a delightful fusion dessert that combines the rich, buttery density of a classic pound cake with the warm, fruity appeal of a peach cobbler. The image prominently features a beautifully baked Bundt cake, golden brown and glistening, generously topped with tender, cooked peach slices and a sweet, thick glaze that has dripped down its fluted sides. This cake promises a comforting and satisfying experience, offering a moist crumb and bursts of sweet peach flavor, all enhanced by a simple yet effective glaze. It’s an ideal dessert for gatherings, holidays, or simply as a comforting treat to enjoy with coffee or tea.
Ingredients:
For the Peach Cobbler Pound Cake:
- 1 cup (2 sticks or 226g) unsalted butter, softened
- 2 cups (400g) granulated sugar
- 4 large eggs, at room temperature
- 3 cups (360g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup (240ml) buttermilk, at room temperature (or 1 cup milk + 1 tablespoon white vinegar or lemon juice, let sit 5 minutes)
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract (optional, enhances peach flavor)
- 1 teaspoon ground cinnamon (optional, for cobbler spice)
- ½ teaspoon ground nutmeg (optional, for cobbler spice)
- 1 can (15 ounces) sliced peaches in light syrup or juice, well-drained and patted dry
- ½ cup (about 75g) chopped pecans or walnuts (optional, for added texture)
For the Peach Glaze:
- 1 ½ cups powdered sugar (confectioners’ sugar), sifted
- 2-3 tablespoons reserved peach syrup from the canned peaches (or milk/water)
- ½ teaspoon vanilla extract
- Pinch of salt
Equipment:
- 10-12 cup Bundt cake pan
- Large mixing bowls (2)
- Medium mixing bowl
- Electric mixer (stand mixer with paddle attachment or handheld mixer)
- Rubber spatula
- Whisk
- Measuring cups and spoons
- Wire cooling rack
- Small saucepan or microwave-safe bowl (for warming peach slices for topping)
Instructions:
Part 1: Prepare the Peach Cobbler Pound Cake
- Preheat Oven & Prepare Pan: Preheat your oven to 325°F (160°C). Generously grease and flour a 10-12 cup Bundt cake pan. Ensure every crevice is thoroughly coated to prevent sticking, as pound cakes are denser and can be prone to sticking. A baking spray with flour is highly recommended for Bundt pans.
- Drain Peaches: Open the can of sliced peaches. Drain them very well, pressing out as much liquid as possible. Gently pat the peach slices dry with paper towels. You want them as dry as possible to prevent them from sinking to the bottom of the cake during baking. Set aside.
- Whisk Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, salt, ground cinnamon (if using), and ground nutmeg (if using). Set aside.
- Cream Butter and Sugar: In a large mixing bowl, using an electric mixer on medium-high speed, cream together the softened unsalted butter and granulated sugar for 5-7 minutes until the mixture is very light, fluffy, and pale. This step is crucial for the tender crumb of a pound cake.
- Add Eggs and Extracts: Add the large eggs one at a time, beating well after each addition until fully incorporated. Scrape down the sides of the bowl as needed. Beat in the vanilla extract and almond extract (if using).
- Alternate Dry and Wet: Reduce the mixer speed to low. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients. For example: add 1/3 of the flour mixture, mix until just combined, then add 1/2 of the buttermilk, mix, then 1/3 of the flour, mix, remaining buttermilk, mix, and finally the remaining flour mixture, mixing until just combined. Be careful not to overmix the batter; overmixing can result in a tough cake.
- Fold in Peaches and Nuts (Optional): Gently fold in the well-drained and patted dry peach slices and chopped pecans or walnuts (if using) with a rubber spatula. Do this gently to avoid breaking the peach slices and to ensure they are evenly distributed.
- Pour into Pan: Pour the cake batter evenly into the prepared Bundt cake pan. Smooth the top with a spatula.
Part 2: Bake the Pound Cake
- Bake: Bake for 60-80 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean or with a few moist crumbs attached. Pound cakes often take longer to bake due to their dense nature. The top should be golden brown and the cake should spring back lightly when touched. If the top starts browning too quickly, you can loosely tent the cake with aluminum foil during the last 15-20 minutes of baking.
- Cool in Pan: Remove the cake from the oven and place the Bundt pan on a wire cooling rack. Let the cake cool in the pan for 15-20 minutes. This allows the cake to firm up and makes it easier to invert without breaking.
- Invert and Cool Completely: After 15-20 minutes, carefully invert the cake onto the wire cooling rack and remove the Bundt pan. Allow the pound cake to cool completely before applying the glaze. Applying glaze to a warm cake will cause it to melt and absorb into the cake rather than forming a nice coating.
Part 3: Prepare and Apply the Peach Glaze
- Prepare Glaze: In a medium mixing bowl, whisk together the sifted powdered sugar, 2 tablespoons of reserved peach syrup (or milk/water), vanilla extract, and a pinch of salt.
- Adjust Consistency: Add more reserved peach syrup (or milk/water), ½ teaspoon at a time, until you achieve a smooth, pourable glaze consistency that is thick enough to coat the back of a spoon and slowly drip down the cake.
- Glaze the Cooled Cake: Once the Peach Cobbler Pound Cake is completely cool, place the wire rack with the cake over a piece of parchment paper or a baking sheet (to catch any excess glaze). Slowly and evenly pour the peach glaze over the top of the cake, allowing it to drizzle beautifully down the fluted sides.
- Optional Peach Topping (as seen in image): For the visual effect shown in the image, you can warm a few extra peach slices in a small saucepan with a splash of syrup until just heated through. Arrange these warmed peach slices artfully on top of the glazed cake while the glaze is still slightly wet.
- Allow Glaze to Set: Let the glazed cake sit for at least 30 minutes, or until the glaze has set.
Part 4: Serve and Store
- Slice and Serve: Carefully transfer the glazed Peach Cobbler Pound Cake to a serving plate. Slice into generous portions.
- Enjoy: This cake is delicious on its own, or you can serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat.
- Storage: Store any leftover Peach Cobbler Pound Cake in an airtight container at room temperature for up to 3-4 days. For longer storage, you can freeze individual slices, wrapped tightly in plastic wrap and then aluminum foil, for up to 2-3 months. Thaw at room temperature before serving.