Celebrate the flavors of summer with Peach Cobbler Pound Cake – a divine fusion of two beloved classics. This delightful pound cake boasts a rich and buttery texture, infused with the sweetness of ripe peaches and the warmth of cinnamon. With a golden-brown crumb topping, each bite is a journey to the heart of peach cobbler paradise. Indulge in a slice of summer sweetness today!
When the sun-kissed days of summer arrive, it’s time to savor the abundant sweetness of peaches and the comfort of classic cobbler. Now, imagine these flavors harmoniously embraced by the velvety embrace of a pound cake. Enter Peach Cobbler Pound Cake – a tantalizing fusion that encapsulates the joy of summertime desserts in every delectable slice.
A Symphony of Seasonal Splendor
Peach cobbler and pound cake each hold a special place in the realm of indulgent treats. Peach Cobbler Pound Cake elevates this experience by blending the best of both worlds. The dense and buttery pound cake serves as the canvas for juicy peach chunks, while a golden crumb topping reminiscent of cobbler crowns this masterpiece. The result is a symphony of flavors that dance on your taste buds.
How to Make Peach Cobbler Pound Cake
Ingredients:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup whole milk
- 2 cups fresh or frozen peaches, peeled and diced
- 1 teaspoon ground cinnamon
For the Crumb Topping:
- 1/2 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/4 cup unsalted butter, melted
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients.
- Gently fold in the diced peaches and ground cinnamon until well incorporated.
- Pour the batter into the prepared bundt pan, spreading it evenly.
- In a small bowl, combine the flour, granulated sugar, and ground cinnamon for the crumb topping. Stir in the melted butter until the mixture resembles coarse crumbs.
- Sprinkle the crumb topping over the cake batter in the bundt pan.
- Bake in the preheated oven for about 55-60 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Slice and Enjoy: Enjoy Peach Cobbler Pound Cake by itself or enhance the experience with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence.
A Slice of Summertime Bliss
Peach Cobbler Pound Cake encapsulates the essence of summer in every bite. Its tender crumb, juicy peaches, and fragrant cinnamon create a symphony of flavors that transport you to lazy afternoons under the sun.
Conclusion :
Peach Cobbler Pound Cake is a testament to the joy of culinary innovation, where the boundaries of tradition are delightfully expanded. With each forkful, you’ll experience the harmonious blend of two cherished desserts, leaving you with a lingering taste of nostalgia and the anticipation of future summertime indulgences. Elevate your dessert table with this exquisite creation and celebrate the season’s bounty in the most delicious way possible.
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- Best Carrot Cake Recipe – Easy to Make!
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Peach Cobbler Pound Cake Recipe
Ingredients
- 1 cup unsalted butter softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup whole milk
- 2 cups fresh or frozen peaches peeled and diced
- 1 teaspoon ground cinnamon
For the Crumb Topping:
- 1/2 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/4 cup unsalted butter melted
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients.
- Gently fold in the diced peaches and ground cinnamon until well incorporated.
- Pour the batter into the prepared bundt pan, spreading it evenly.
- In a small bowl, combine the flour, granulated sugar, and ground cinnamon for the crumb topping. Stir in the melted butter until the mixture resembles coarse crumbs.
- Sprinkle the crumb topping over the cake batter in the bundt pan.
- Bake in the preheated oven for about 55-60 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
