Imagine combining the best of two beloved desserts: the rich, buttery flavor of a poundcake and the sweet, fruity goodness of a peach cobbler. This Peach Cobbler Poundcake is a delightful fusion that brings the comforting flavors of summer into a single, decadent cake. With a moist and tender crumb, a burst of juicy peaches in every bite, and a hint of warm spices, this dessert is perfect for family gatherings, potlucks, or a special treat for yourself.
Ingredients
For the Poundcake:
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 cup sour cream, room temperature
- 2 cups fresh or canned peaches, diced (drained if using canned)
For the Peach Cobbler Topping:
- 1/4 cup unsalted butter, melted
- 1/2 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 cup fresh or canned peach slices (drained if using canned)
For the Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons heavy cream or milk
- 1/2 teaspoon vanilla extract
Instructions
Preparing the Poundcake:
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan, ensuring all crevices are coated to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-5 minutes.
- Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Incorporate Sour Cream and Dry Ingredients: Gradually add the flour mixture to the butter mixture, alternating with the sour cream, beginning and ending with the flour mixture. Mix just until combined.
- Fold in Peaches: Gently fold in the diced peaches until evenly distributed.
Preparing the Peach Cobbler Topping:
- Combine Topping Ingredients: In a small bowl, mix the melted butter, brown sugar, cinnamon, and nutmeg until well combined.
- Layer Topping in Pan: Pour half of the topping mixture into the prepared bundt pan. Arrange the peach slices over the topping. Pour half of the poundcake batter over the peaches. Repeat the layers with the remaining topping mixture and poundcake batter.
Baking:
- Bake the Poundcake: Bake in the preheated oven for 60-75 minutes, or until a toothpick inserted into the center of the cake comes out clean. If the cake starts to brown too quickly, cover it loosely with aluminum foil.
- Cool the Cake: Allow the cake to cool in the pan for 15-20 minutes before inverting it onto a wire rack to cool completely.
Preparing the Glaze:
- Mix the Glaze: In a small bowl, whisk together the powdered sugar, heavy cream (or milk), and vanilla extract until smooth and pourable.
- Glaze the Cake: Once the cake has cooled, drizzle the glaze over the top, allowing it to run down the sides.
Serving:
- Serve and Enjoy: Slice the Peach Cobbler Poundcake and serve. Enjoy the blend of rich poundcake and sweet, spiced peaches with a cup of coffee or tea, or with a scoop of vanilla ice cream for an extra treat.
This Peach Cobbler Poundcake is a show-stopping dessert that captures the essence of summer and the comfort of home-baked goodness. Enjoy every bite!