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Peach Cobbler Pound Cake

Peach Cobbler Pound Cake

Indulge in this Peach Cobbler Pound Cake, a comforting dessert that perfectly combines moist cake and juicy peaches.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Cooling Time 15 minutes
Total Time 1 hour 45 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup Unsalted Butter Adds richness; substitute with margarine if needed.
  • 1.5 cups Granulated Sugar Provides sweetness; no direct substitutions recommended.
  • 4 large Eggs Ensure they're at room temperature for better mixing.
  • 1 teaspoon Vanilla Extract Enhances flavor; optional for added depth.
  • 2 cups All-Purpose Flour Creates structure; substitute with a 1:1 gluten-free flour blend for a gluten-free version.
  • 1 tablespoon Baking Powder Acts as a leavening agent; ensure it’s fresh for best results.
  • 0.5 teaspoon Salt Enhances flavor; leave out if on a sodium-restricted diet.
  • 1 teaspoon Ground Cinnamon Adds warmth and spice; adjust according to preference.
  • 0.5 teaspoon Ground Nutmeg Adds warmth and spice; adjust according to preference.
  • 1 cup Whole Milk Adds moisture; replace with almond, oat milk, or yogurt without changing the ratio.
For the Peaches
  • 3 cups Fresh Peaches Providing juicy chunks; canned peaches can be a great alternative if fresh are unavailable.
For Serving
  • 0.5 cup Powdered Sugar Dust on top before serving for a touch of sweetness and presentation.
  • 2 cups Whipped Cream or Vanilla Ice Cream Perfect companions that elevate this experience!

Equipment

  • Bundt pan
  • Mixing bowls
  • Electric Mixer
  • Rubber spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Grease your 10-inch bundt or tube pan thoroughly.
  2. In a large mixing bowl, combine softened butter and granulated sugar. Beat with an electric mixer for 3-5 minutes until light and fluffy.
  3. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
  4. In a separate bowl, whisk together flour, baking powder, salt, and optional spices.
  5. Gradually add the dry mixture to the wet batter, alternating with the milk until just combined.
  6. Fold in the sliced fresh peaches until evenly distributed.
  7. Pour the batter into the prepared bundt pan and bake for 60-70 minutes until a toothpick comes out clean.
  8. Let the cake cool for about 15 minutes before inverting it onto a wire rack to cool completely.
  9. Dust with powdered sugar before serving, optionally serve warm with ice cream or whipped cream.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 80mgSodium: 200mgPotassium: 120mgFiber: 1gSugar: 24gVitamin A: 500IUVitamin C: 6mgCalcium: 60mgIron: 1mg

Notes

Ensure to use room temperature eggs for better mixing and avoid over-mixing to keep the cake light and fluffy.

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