Peach Cobbler Pound Cake
Peach Cobbler Pound Cake Recipe
For the Cake:
3 cups all-purpose flour
1 tsp baking powder
½ tsp salt
2 cups granulated sugar
1 cup unsalted butter, softened
4 large eggs
1 cup sour cream
2 tsp vanilla extract
2 cups diced fresh or canned peaches (drained if canned)
For the Peach Glaze:
1 cup powdered sugar
2-3 tbsp peach juice or milk
½ tsp vanilla extract
For the Topping:
1 cup fresh or canned peach slices (for decoration)
1 tsp cinnamon sugar (optional)
Instructions:
Preheat the Oven:
Preheat your oven to 325°F (160°C).
Grease and flour a Bundt pan or loaf pan.
Mix Dry Ingredients:
In a bowl, whisk together flour, baking powder, and salt. Set aside.
Prepare Cake Batter:
In a large mixing bowl, beat butter and sugar until light and fluffy.
Add eggs, one at a time, beating well after each addition.
Mix in sour cream and vanilla extract.
Combine:
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Gently fold in the diced peaches.
Bake:
Pour the batter into the prepared pan and smooth the top.
Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool in the pan for 15 minutes, then invert onto a cooling rack.
Prepare the Glaze:
In a small bowl, whisk together the powdered sugar, peach juice/milk, and vanilla extract until smooth.
Drizzle the glaze over the cooled cake.
Add the Topping:
Decorate with peach slices and sprinkle with cinnamon sugar for extra flavor and a beautiful finish.