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Easy Peach Cobbler Pound Cake Recipe

Peach Cobbler Pound Cake

A cozy dessert that combines the best of peach cobbler and pound cake, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 12 slices
Course: Brunch, Dessert
Cuisine: American, Southern
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1 cup unsalted butter, at room temperature to ensure even mixing
  • 2 cups granulated sugar
  • 4 large eggs, at room temperature for smooth blending
  • 3 cups all-purpose flour measure accurately
  • 1 tablespoon baking powder for leavening
  • 1 teaspoon salt to enhance sweetness
  • 1 teaspoon ground cinnamon adds warm flavor
  • 1 cup peaches, diced fresh, canned, or thawed frozen peaches can be used
For Serving
  • 1 scoop vanilla ice cream for a classic pairing
  • 1 tablespoon whipped cream optional with a pinch of cinnamon
  • 1 tablespoon caramel drizzle for extra flavor
  • 1 sprinkle powdered sugar for dusting before serving

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan.
  2. In a large mixing bowl, cream together the room temperature butter and sugar until light and fluffy.
  3. Add the eggs, one at a time, mixing well after each addition.
  4. In a separate bowl, whisk together the flour, baking powder, salt, and cinnamon.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  6. Fold in the diced peaches gently to avoid breaking them.
Baking
  1. Pour the batter into the prepared loaf pan, smoothing the top.
  2. Bake in preheated oven for 60 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
  3. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Serving
  1. Slice and serve warm or at room temperature, optionally topped with ice cream or whipped cream.
  2. Dust with powdered sugar before serving for a beautiful presentation.

Notes

This cake can be stored tightly wrapped at room temperature for up to 2 days or refrigerated. Freezing is easy: wrap tightly in plastic wrap and foil, then thaw overnight in the fridge.