Peach Cobbler Pound Cake Recipe
Peach cobbler Pound Cake has never been easier to make in your very own home than with this easy-to-follow recipe. This recipe is so simple anyone can make peach cobbler.
What is Peach Cobbler Pound Cake?
Peach Cobbler Pound Cake is a summer dessert recipe that’s perfect for your next barbecue. It’s sweet, but not too sweet, and it’s got the perfect amount of peach flavor to make you want to try it repeatedly. The best part about this peach cobbler pound cake recipe is that it’s so easy to make! You can have a batch of delicious this pound cake ready to eat in just a few hours. If you’re looking for an easy dessert recipe that’s sure to impress, try making this pound cake today!
Ingredient
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup butter, softened
- 1 cup granulated sugar
- 4 eggs, separated
- 1 teaspoon vanilla extract
- 1 (15 ounces) can of sliced peaches in syrup, drained and chopped
How to make a Peach Cobbler Pound Cake
- Preheat the oven to 350 degrees F. Grease and flour a 9×5 inch loaf pan.
- In a large bowl, combine flour, baking powder, and salt; set aside.
- In a separate bowl, cream together butter and sugar until light and fluffy.
- Add egg yolks one at a time, beating well after each addition. Stir in vanilla extract.
- Add dry ingredients to creamed mixture alternately with peach slices until just combined.
- In another bowl, beat egg whites until stiff peaks form; gently fold into batter just until no streaks remain visible.
- Pour batter into prepared pan; bake for 60-70 minutes or until cake springs back when lightly touched in the center with fingertips.
- Cool on a wire rack before serving.
Tips
- Use ripe peaches: This is key to getting the best flavor out of your pound cake. If the peaches aren’t ripe enough, they won’t be sweet enough and can destroy the texture of your cake. Please make sure they’re soft enough that you can easily pierce them with a fork, but not so soft that they’re mushy.
- Add vanilla extract: Vanilla will add a little extra sweetness and depth of flavor to your cake, taking it from good to great in one fell swoop.
- Be careful not to over-mix the batter: Over-mixing causes gluten formation, which makes for tough cakes and cookies—not something you want in something as delicate as peach pound cake! If you notice that your batter is starting to get thick or lumpy before adding the flour (which will thicken it even more), stop mixing immediately and add 1 tablespoon at a time until your desired consistency has been reached before proceeding with stirring in additional ingredients like nuts or raisins.
- Don’t forget about the importance of temperature: When making pound cake, you want to use room-temperature eggs and butter because cold ingredients won’t mix properly with the flour and can cause your batter to curdle, which will result in a cake that doesn’t rise as high as it should.
- Make sure your oven is ready for baking: Preheat it at least 20 minutes before you place your cake pans inside—the longer they sit out on the counter, the more time they have to cool off while waiting for their turn in the oven (which will lower their temperature).
How do you store a Peach Cobbler Pound Cake?
The best way to store Peach cobbler pound cake is in the refrigerator.
You can also store it in the freezer if you’re not going to eat it for a few weeks. Make sure that when you put it in the freezer, you wrap it tightly in plastic wrap or aluminum foil. You can also place it in an airtight container. This will help prevent freezer burn.
Health Benefits
- Peach cobbler pound cake is a great dessert option for people with diabetes because it contains low carbohydrates and calories. It also contains essential vitamins and minerals that the body needs to keep us healthy. The nutrients present in peach pound cake include vitamin A, vitamin C, vitamin B6, vitamin E, niacin, and riboflavin.
- It has a high amount of dietary fiber, which helps in the digestion process. Dietary fiber helps to maintain healthy bowel movements by promoting the growth of good bacteria in our intestines. This helps release toxins from our bodies, leading to healthy living and reducing the risks of constipation.
- It is also rich in antioxidants which help fight against cancer cells and heart diseases by preventing them from spreading through our body tissues. Antioxidants also help maintain healthy cholesterol levels by preventing oxidation of bad cholesterol (LDL) into artery-blocking plaque deposits on artery walls leading to atherosclerosis or hardening of arteries due to inflammation caused by high blood pressure or diabetes mellitus type 2 disease.
Nutritional Facts
- Calories: 682
- Fat: 25 g
- Saturated Fat: 14 g
- Carbohydrates: 100 g
- Fiber: 2 g
- Sugar: 81 g
FAQ
What is the best flour to use for pound cake?
The best flour to use for pound cake is cake flour. Cake flour has low gluten content, which makes it perfect for cakes with less structure, such as pound cakes and sponge cakes.
If you don’t have cake flour on hand, you can substitute all-purpose flour by taking out 3 tablespoons of the flour and adding 3 tablespoons of cornstarch or potato starch. You may also substitute 1 cup of cake flour with 2 cups of all-purpose flour plus 1 tablespoon of cornstarch or potato starch.
How do you make Pound Cake Moist?
To keep your pound cake moist, you can do a few things.
First, be sure to use all-purpose flour instead of cake flour, which will make your cake more dense and dry.
You can also add an extra egg yolk for richness, and add a bit of milk or cream to the batter.
Finally, let it cool completely before slicing so that it doesn’t fall apart when you cut it into pieces!
Conclusion
This dessert comes with just a few ingredients, so it’s relatively quick and easy to put together. Feel free to experiment with the flavors–swap in another fruit or use other add-ins like nuts or nutmeg. Not only is this Peach Cobbler Pound cake delicious and easy, but it’s also a great way to use up any extra peaches hanging around in the kitchen.
Peach Cobbler Pound Cake
Ingredients
- 3 cups all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- 1 cup granulated sugar
- 4 eggs
- 1 tsp vanilla extract
- 1 can sliced peaches in syrup, drained and chopped
Instructions
- Preheat the oven to 350 degrees F. Grease and flour a 9×5 inch loaf pan.
- In a large bowl, combine flour, baking powder, and salt; set aside.
- In a separate bowl, cream together butter and sugar until light and fluffy.
- Add egg yolks one at a time, beating well after each addition. Stir in vanilla extract.
- Add dry ingredients to creamed mixture alternately with peach slices until just combined.
- In another bowl, beat egg whites until stiff peaks form; gently fold into batter just until no streaks remain visible.
- Pour batter into prepared pan; bake for 60-70 minutes or until cake springs back when lightly touched in the center with fingertips.
- Cool on a wire rack before serving.
