Peach Cobbler Pound Cake Recipe: A Heavenly Delight

Instructions

1. Prepare the Peach Filling:

• In a medium saucepan, combine sliced peaches, brown sugar, cinnamon, nutmeg, and cornstarch.
• Cook over medium heat until the peaches are tender and the mixture thickens slightly. Remove from heat and let cool.

2. Make the Cake Batter:

• Preheat your oven to 325°F (165°C) and grease a bundt pan generously.
• In a medium bowl, whisk together flour, baking powder, and salt.
• In a large mixing bowl, cream butter and sugar until light and fluffy.
• Add eggs one at a time, beating well after each addition.
• Mix in sour cream, vanilla extract, and almond extract.
• Gradually add the dry ingredients, mixing just until combined.
• Fold in the diced peaches gently.

3. Assemble the Cake:

• Pour half of the batter into the prepared bundt pan.
• Spoon the peach filling evenly over the batter.
• Top with the remaining batter, smoothing it out with a spatula.

4. Bake the Cake:

• Bake for 70-80 minutes, or until a toothpick inserted into the center comes out clean.
• Allow the cake to cool in the pan for 15 minutes before inverting onto a wire rack to cool completely.

5. Add the Glaze:

• In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth.
• Drizzle the glaze over the cooled cake and let it set before serving.

Tips for Success

• Use ripe peaches: Fresh, juicy peaches are key for the best flavor. If fresh peaches aren’t available, canned or frozen peaches can be used.
• Don’t overmix: Overmixing the batter can make the cake dense. Mix just until the ingredients are combined.
• Cool completely: Ensure the cake is completely cool before adding the glaze to prevent it from melting off.

Serving Suggestions

• Serve this Peach Cobbler Pound Cake with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent dessert.
• Pair with a cup of coffee or tea for a delightful afternoon treat.

Storage

• Refrigerate: Store the cake in an airtight container in the refrigerator for up to 5 days.
• Freeze: Wrap individual slices in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving.