1. Prep the Peach Cobbler Layer
In a medium bowl, toss the diced peaches with brown sugar, cinnamon, and cornstarch. Set aside.
2. Make the Cake Batter
Preheat your oven to 350°F (175°C) and grease a 10-inch Bundt pan or loaf pan.
In a large bowl, cream the softened butter and granulated sugar until light and fluffy.
Beat in the eggs, one at a time, followed by the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, and mix until just combined.
3. Assemble the Cake
Pour half of the cake batter into the prepared pan.
Spoon the peach mixture evenly over the batter.
Top with the remaining cake batter, spreading it gently to cover the peaches.
4. Bake to Perfection
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes, then invert it onto a wire rack to cool completely.
5. Serve and Enjoy
Slice and serve with whipped cream or vanilla ice cream if desired.
Enjoy the perfect blend of peach cobbler and pound cake!
Tips for Success
Use Fresh Peaches: If in season, fresh peaches add the best flavor.
Don’t Overmix: Overmixing the batter can make the cake dense.
Customize the Topping: Add a drizzle of caramel sauce or a sprinkle of powdered sugar.
Store Properly: Keep in an airtight container for up to 3 days.
Serving Suggestions
This cake is perfect for:
Summer Gatherings: Serve at picnics or BBQs.
Holiday Desserts: Add to your Christmas or Thanksgiving table.
Afternoon Tea: Pair with a cup of tea or coffee.
Weekend Treats: Because you deserve a slice of sweetness!
Final Thoughts
This Peach Cobbler Pound Cake is a delightful fusion of two classic desserts. It’s moist, buttery, and packed with juicy peach flavor—perfect for any occasion. Give it a try and let me know how it turns out in the comments below!