Peach Cobbler Pound Cake
Ingredients:
3 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1 cup unsalted butter, softened
2 cups granulated sugar
5 large eggs
1 cup sour cream
1 tsp vanilla extract
1/2 tsp almond extract (optional)
2 cups fresh or canned peaches, diced
1/4 cup brown sugar
1 tsp cinnamon
1/4 tsp nutmeg
For the Glaze:
1 cup powdered sugar
2-3 tbsp milk
1/2 tsp vanilla extract
Directions:
Prepare the Oven and Pan:
Preheat your oven to 325°F (163°C).
Grease and flour a bundt cake pan or a tube pan.
Mix the Dry Ingredients:
In a medium bowl, sift together flour, baking powder, and salt. Set aside.
Cream the Butter and Sugar:
In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
Add the Eggs:
Add the eggs one at a time, beating well after each addition.
Incorporate the Sour Cream and Extracts:
Mix in the sour cream, vanilla extract, and almond extract (if using) until combined.
Add the Dry Ingredients:
Gradually add the dry ingredients to the wet mixture, beating on low speed until just combined.
Prepare the Peaches:
In a separate bowl, toss the diced peaches with brown sugar, cinnamon, and nutmeg to coat them evenly.
Assemble the Cake:
Pour half of the cake batter into the prepared pan, then evenly distribute half of the peach mixture over the batter.
Add the remaining cake batter on top and then the rest of the peach mixture.
Bake:
Bake in the preheated oven for 70-80 minutes or until a toothpick inserted into the center of the cake comes out clean.
Let the cake cool in the pan for about 10-15 minutes before transferring it to a wire rack to cool completely.
Make the Glaze:
In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth. Add more milk for a thinner consistency, if needed.
Glaze the Cake:
Drizzle the glaze over the cooled cake, allowing it to drip down the sides.
Serve:
Slice and serve the cake with extra peach slices or whipped cream for a delicious treat.
Prep Time: 25 minutes | Bake Time: 70-80 minutes | Total Time: 1 hour 45 minutes
Kcal: Approx. 420 per serving | Servings: 12-14 servings