Peach cobbler poundcake

Here’s a delicious recipe for a Peach Cobbler Pound Cake that combines the flavors of a classic peach cobbler with the richness of pound cake:

Ingredients:

For the Cake:

• 3 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1 cup unsalted butter (softened)
• 2 1/2 cups granulated sugar
• 5 large eggs
• 1 tsp vanilla extract
• 1 tsp almond extract (optional)
• 1 cup sour cream
• 1 1/2 cups diced fresh or canned peaches (drained if using canned)

For the Peach Filling:

• 2 cups sliced peaches (fresh or canned)
• 1/4 cup granulated sugar
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 tbsp lemon juice
• 1 tbsp cornstarch (optional, for thickening)

For the Glaze:

• 1 cup powdered sugar
• 2–3 tbsp milk or heavy cream
• 1/2 tsp vanilla extract

Instructions:

1. Prepare Peach Filling:

• In a saucepan, add the sliced peaches, sugar, cinnamon, nutmeg, lemon juice, and cornstarch (if using).
• Cook over medium heat for about 5–7 minutes until the peaches soften and the mixture thickens.
• Set aside to cool.

2. Make the Cake:

• Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt pan.
• In a medium bowl, whisk together flour, baking powder, and salt.
• In a large bowl, cream together butter and sugar until light and fluffy (about 3–5 minutes).
• Add eggs one at a time, beating well after each addition.
• Mix in the vanilla extract and almond extract.
• Add the flour mixture to the butter mixture in three parts, alternating with sour cream. Begin and end with the flour mixture.
• Fold in the diced peaches.

3. Assemble and Bake:

• Pour half of the cake batter into the prepared bundt pan.
• Spoon half of the peach filling on top of the batter.
• Add the remaining cake batter on top, then spoon the rest of the peach filling over the top layer of the batter.
• Gently swirl the filling into the batter with a knife for a marbled effect.
• Bake for 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean.
• Allow the cake to cool in the pan for about 20 minutes before transferring it to a wire rack to cool completely.

4. Make the Glaze:

• In a small bowl, whisk together the powdered sugar, milk or cream, and vanilla extract until smooth. Adjust the consistency by adding more liquid or powdered sugar as needed.
• Drizzle the glaze over the cooled cake.

Enjoy your Peach Cobbler Pound Cake with a scoop of ice cream or whipped cream!