Easy Peach Cobbler Pound Cake
This rich and luscious peach cobbler pound cake is created with peaches, sour cream, a dash of vanilla, a brown sugar streusel, and a glaze on top.
This is a southern bundt cake that is ideal for individuals who like a delicious peach cobbler but want the same flavor in cake form. The brown sugar streusel offers the cobbler crust flavor of genuine peach cobbler.
This pound cake with peaches is created from scratch and features a delightfully crunchy brown sugar streusel on top as well as a streusel ribbon going through the centre.
The mixing process for this cake is straightforward, and you can top it with the accompanying basic glaze or go more fancier if you choose.
Hello there! Before you browse, there’s a lot of vital information in this article!includes the FAQ section, which may help you with any queries you have regarding this recipe. Enjoy!
Contents
Ingredient Notes:
Let’s have a look at some of the components in this cake. (A complete list of all ingredients may be found here.)
All-purpose flour: Because this recipe asks for all-purpose flour, you will not need to purchase any special or gourmet flour.
Sour cream: Sour cream is a terrific addition to cakes since it adds a lot of moisture while also improving the texture and taste.
Unsalted butter: Because, let’s face it, butter improves everything, this cake recipe asks for unsalted butter. This recipe incorporates butter into both the cake and the streusel, resulting in a very buttery cake.
This cake will be made using chopped peaches. You may use either fresh or frozen vegetables. I used thawed and diced frozen peaches.
The star of the streusel is brown sugar. It will be combined with butter and cinnamon to make a beautiful crumbly mixture for the cake. This simulates the crust that would be found in a traditional peach cobbler.
How to make this cake:
Let us now discuss how to prepare a peach cobbler cake. (Printable directions are included in the recipe card below.)
Step 1:
To begin, prepare the streusel. To do so, combine the brown sugar, cinnamon, and flour in a mixing dish, then stir in the chilled butter.
Step 2:
Mix it as thoroughly as you can with a fork. To thoroughly combine everything, you may need to use clean hands.
Once combined, lay it aside while you prepare the cake batter.
Step 3:
Preheat the oven to 325 degrees Fahrenheit, then oil and flour a 9-inch (or bigger) bundt cake pan and put it aside.
Step 4:
Then, cut the peach slices into inch cubes, measure out 2 cups, and put aside.
Step 5:
In a large mixing basin, whisk together the flour, sugar, baking powder, baking soda, and salt. Set this aside for now.
Step 6:
In a separate dish, whisk together the sour cream, oil, vanilla, and eggs. Set this aside for now.
Step 7:
Turn the mixer on low and gradually incorporate the butter into the dry ingredients. Simply mix on medium-high until all of the flour is covered with the butter and the mixture is crumbly and resembles sand.
Step 8:
Next, add about half of the liquid mixture to the dry ingredients and blend on medium speed until barely incorporated. It just took approximately 30 seconds.
Then, pour in the remaining liquid mixture and mix on medium speed until well blended. Make sure not to over-mix the batter. Mix just until everything is mixed.
Make careful to scrape down the edges of the basin before mixing for another 10 to 15 seconds.
Step 9:
Now, add the diced peaches to the batter and fold them in by hand, not with an electric mixer.
Step 10:
Fill the prepared pan halfway with the streusel topping.
Step 11:
Then, on top of it, add half of the cake batter and level it out.
Step 12:
Over the previous batter layer, sprinkle the remaining streusel topping.
Step 13:
Finally, smooth in the remaining cake batter. The pan will nearly reach the top of the pan.
Because the brown sugar mixture may melt somewhat during baking, it should not overflow; nevertheless, if you are worried, place a cookie sheet underneath the pan.
Bake for about 1 hour plus 15-20 minutes. When a toothpick is poked into the cake, it should come out with a few moist crumbs on it or clean, but no raw batter.
Step 14:
Place the cooked cake on a wire rack to cool for 20 minutes in the pan.
Step 15:
After the cake has set in the pan for approximately 20 minutes, transfer it out onto a rack to cool fully before applying the glaze.
The top of the cake will have a wonderful crunch from the streusel. Allow the cake to cool somewhat before applying the glaze.
Step 16:
You may create the glaze while the cake cools somewhat. In a mixing dish, combine the confectioners’ sugar, extract, milk, and sprinkle of salt. Mix until completely smooth.
Step 17:
Last, drizzle or spoon the glaze over the cake.
Tips & FAQs:
You may choose between light and brown. I made use of light brown sugar.
or thick.When measuring flour, be careful not to compress it too tightly into the measuring cup. Spoon the flour into the cup and level it out; scooping with the measuring cup might result in too much flour being added to the batter, leaving the cake dry and crumbly.
You do not want to do that. These are distinct and cannot be exchanged for one another. If you want to learn more about the distinction, read this blog post: Baking Soda vs. Baking Powder
Sour cream works well in this recipe since it keeps the cake moist and adds flavor. If you don’t have access to it, you may substitute plain yogurt with full-fat yogurt instead of low-fat or fat-free yogurt.
Unsalted butter is usually preferable since you can control how much salt is added, and salted butter has a different water content than unsalted. If you can’t find unsalted butter, you may use salted butter in the cake and buttercream, but leave out any extra salt that each recipe asks for.
To prepare the streusel, make sure the butter is chopped up and cold since you want the streusel to be crumbly.
When adding the butter to the cake mixture, it should be near to room temperature but not too warm.
The reverse creaming technique is used to make this cake because instead of creaming the butter with the sugar, you will add the butter in chunks to the dry ingredients, which will coat it.
This procedure results in a softer cake and reduces the possibility of over-mixing, which may over-develop the gluten and result in a thick cake. It seems like a simpler mixing procedure to me.
Just make sure the butter has stood out long enough to be almost room temperature but not heated.
The batter will nearly reach the top of the pan. It should not overflow during baking (if using at least a 9 bundt pan) since the brown sugar mixture will melt somewhat; but, if you are worried, place a cookie sheet behind the pan.
When a toothpick put into the middle comes out with a few moist crumbs or clean, but no raw batter, the cake is done.
If desired, this cake may be prepared ahead of time and frozen. Allow the cooked cake to cool fully before wrapping it in plastic wrap and foil and freezing it for up to a month.
Place the covered cake on the counter at room temperature to defrost thoroughly before removing the wrapper. Once defrosted, drizzle with the glaze.
Refrigerate this cake tightly wrapped or in an airtight container for up to 6 days. Before eating, warm the pieces in the microwave.
This recipe has not been tried as cupcakes or a layer cake. If you want to create cupcakes, line two cupcake tins (24 cupcakes) with cupcake liners and fill halfway with layers of streusel and batter. Bake at 350°F for 20-25 minutes, checking for doneness halfway through.
Fill two 8-inch round cake pans with layers of streusel and cake batter for a layer cake and bake at 325 degrees F. Check for doneness at 35-40 minutes, however it will most likely need to bake a bit longer.
This cake tastes best when served warm. If the cake is cold, microwave portions for around 10-15 seconds.
This cake is best served warm with a dollop of vanilla ice cream.
Alternatively, if preferred, add chopped nuts.Feel may to substitute white chocolate chips and
There are affiliate links in this post. I earn money as an Amazon Associate by making qualifying purchases.
Supplies Used:
- Mixing bowls
- Whisk
- Silicone spatula
- Bundt pan
- Hand mixer or stand mixer
- Cooling rack
***I write recipes in volume (cup) measures since that is what people in the United States are accustomed to seeing and using. Click the metric button beneath the ingredients in the recipe card to get weight in metric measures. The weights are converted by a software, not by me, and the results are an educated approximation. Please keep in mind that while I prepare recipes in cups, I cannot guarantee that weighing the components will provide the same results.
Recipe:
Easy Peach Cobbler Pound Cake
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Ingredients
For the streusel:
- 1cuppacked brown sugar(I used light brown sugar)
- 1teaspooncinnamon
- 1cupall-purpose flour
- cupcold butter, cut into chunks
For the cake:
- 2 cupsall-purpose flour
- 2cupssugar
- 2teaspoonsbaking powder
- teaspoonbaking soda
- teaspoonsalt
- 1cupsour cream
- 2tablespoonsvegetable oil
- 2teaspoonsvanilla extract
- 4large eggs
- 1 cup unsalted butter, room temperature and chopped into bits (about 2 sticks)
- 2 cups peaches, sliced into inch pieces (I used frozen peach slices that had been thawed)
For the glaze:
- 3 cupsconfectioners sugar
- 1 teaspoon clear vanilla extract (or normal vanilla extract if you don’t have clear)
- cupmilk
- 1pinchof salt
Instructions
For the streusel:
- Combine the brown sugar, cinnamon, and flour in a small mixing basin. With a fork, cut in the cold butter and combine thoroughly. If it gets too difficult, you may use a handheld mixer or just clean hands. The finished product will be crumbly. While you make the cake batter, set aside.
For the cake:
- Preheat oven to 325 degrees F.
- Grease and flour a 9-inch (or bigger) bundt pan well.
- Cut the peaches into inch-sized slices. Set aside two cups of diced peaches.
- In a large mixing basin, whisk together the flour, sugar, baking powder, baking soda, and salt. Set away the whisk.
- In a separate dish, whisk together the sour cream, oil, vanilla, and eggs. Set aside after thoroughly mixing with a whisk.
- Turn the mixer to low and gradually add the butter to the dry ingredients. Mix on medium-high until all of the flour is covered with the butter and the mixture is crumbly and sand-like.
- Pour in about half of the liquid mixture. On medium speed, mix until barely mixed. It just took approximately 30 seconds.
- Pour in the remaining liquid mixture and mix on medium speed until well blended. Make sure not to over-mix the batter. Mix just until everything is mixed.
- Scrape down the sides of the basin and mix for another 10 to 15 seconds.
- Fold the diced peaches into the mixture using a big spoon or a silicone spatula.
- Sprinkle approximately half of the streusel topping into the prepared pan, then top with half of the cake batter and level it out.
- Sprinkle with the remaining streusel topping, then pour in and smooth the remaining cake batter. The batter will nearly reach the top of the pan. Because the brown sugar mixture may melt somewhat during baking, it should not overflow; nevertheless, if you are worried, place a cookie sheet underneath the pan.
- Bake for about 1 hour plus 15-20 minutes. When a toothpick is poked into the cake, it should come out with a few moist crumbs on it or clean, but no raw batter.
- Allow the cake to cool in the pan for 20 minutes before turning it out onto a wire rack to cool fully before applying the glaze. The top of the cake will have a wonderful crunch from the streusel.Allow the cake to cool somewhat before applying the glaze.
For the glaze:
- Combine the confectioners’ sugar, extract, milk, and sprinkle of salt in a mixing dish. Blend until smooth.
- Examine the consistency. If it’s too thick to drizzle, add additional milk or cream by the spoonful until the appropriate consistency is reached. If the mixture is too thin, add another cup of confectioners sugar. If you don’t use it straight away, cover it or it will create a film on top.
- Drizzle over cooled cake.
Notes
This cake is very good served warm with a scoop of vanilla ice cream.
Store this cake wrapped well or in an airtight container in the refrigerator for up to 6 days.
Nutritional values are an estimate.
Make sure to check out the TIPS & FAQs for this recipe in the blog post, which may answer questions you may have.
*This recipe card may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.
Nutrition
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