Peach Cobbler Pound Cake

 A Southern classic dessert with a rich, moist
 pound cake base, topped with juicy peaches and sweet peach glaze.
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Author: tinsuf

Cuisine: Southern

Category: Dessert

Keywords:

 peach cobbler, pound cake, summer dessert, Southern recipe

Prep Time: 20 minutes

Cook Time: 1 hour 10 minutes


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CAKES
peach cobbler
baking powder
Cake
sugar
Peach
Pound Cake
peach
Cookie
Cobbler
Recipe website template

Total Time: 1 hour 30 minutes

Yield: 12 servings
Introduction

This

 Peach Cobbler Pound Cake brings the rich texture of a traditional pound cake together with the bright, sweet flavor of juicy peaches. It’s perfect for summer parties, holidays, or simply enjoying with family and friends.
Ingredients
Ingredient     Quantity
All-purpose flour     3 cups
Baking powder     1 teaspoon
Salt     ½ teaspoon
Granulated sugar     2 cups
Unsalted butter, softened     1 cup
Large eggs     4
Sour cream     1 cup
Vanilla extract     2 teaspoons
Diced fresh or canned peaches     2 cups (drain well if using canned)
Powdered sugar (for glaze)     1 cup
Peach juice or milk (for glaze)     2–3 tablespoons
Vanilla extract (for glaze)     ½ teaspoon
Fresh or canned peach slices (for topping)     1 cup
Cinnamon sugar (optional)     1 teaspoon
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Directions


    Preheat the oven to 325°F (160°C). Grease and flour a Bundt pan or loaf pan thoroughly.
    In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
    In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy (about 3-5 minutes).
    Add the eggs one at a time, beating well after each addition. Stir in sour cream and vanilla extract until smooth.
    Gradually mix the dry ingredients into the wet mixture just until combined. Gently fold in diced peaches without overmixing.
    Pour the batter evenly into the prepared pan, smooth the top, and bake for 60-70 minutes, or until a toothpick inserted comes out clean.
    Allow the cake to cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
    To make the glaze, whisk powdered sugar, peach juice or milk, and vanilla extract in a bowl until smooth. Drizzle over the cooled cake.
    Finish by decorating with fresh peach slices and sprinkling with optional cinnamon sugar.

    Baking ingredients online

Tips & Storage

    Drain canned peaches thoroughly to prevent excess moisture in the cake.
    Use ripe, fresh peaches when in season for the best flavor.
    Pair this dessert with whipped cream or vanilla ice cream.
    Store at room temperature in an airtight container for up to 2 days or refrigerate for 5 days.
    To freeze, wrap individual slices and store for up to 2 months.

This Peach Cobbler Pound Cake is a beautiful and delicious centerpiece dessert, combining Southern tradition with sweet, juicy peaches for a crowd-pleasing treat.

Recipe by tinsuf.