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- 1 ½ cups all-purpose flour - 1 teaspoon baking powder - ½ teaspoon baking soda - ¼ teaspoon salt - ½ cup unsalted butter, softened - 1 cup granulated sugar - 3 large eggs - 1 teaspoon vanilla extract - ½ cup sour cream - 1 cup fresh peaches, peeled and diced (or canned peaches, drained) - 1 teaspoon cinnamon - 1 tablespoon brown sugar for topping To make a great Peach Cobbler Pound Cake, you need simple ingredients. Each one plays a key role in the flavor and texture. The all-purpose flour gives structure, while baking powder and baking soda help the cake rise. Butter and sugar create a rich, sweet base. Eggs add moisture and binding. Vanilla extract gives warmth, and sour cream keeps it tender. Don't forget the peaches! They add a juicy burst of flavor. Finally, cinnamon and brown sugar on top create a sweet crust. - Use Greek yogurt or buttermilk in place of sour cream. - Frozen peaches work well if fresh ones are not available. - For a gluten-free option, swap all-purpose flour with a gluten-free blend. You can make this cake your own. If you don’t have sour cream, Greek yogurt or buttermilk works nicely. If you love peaches but only have frozen ones, go ahead! They are just as tasty. If you're gluten-free, use a gluten-free flour blend. Your Peach Cobbler Pound Cake will still be delightful and delicious! For the full recipe, check the earlier section. 1. Preheat your oven to 350°F (175°C). This helps the cake rise well. 2. Grease and flour a 9x5 inch loaf pan. You can also use parchment paper. 3. In a medium bowl, mix together the all-purpose flour, baking powder, baking soda, and salt. Set this bowl aside for later. 1. In a large bowl, cream the softened butter and granulated sugar. Use an electric mixer for about 3-4 minutes. 2. Add the eggs one by one. Mix well after each egg. Then stir in the vanilla extract. 3. Next, mix in the sour cream. Ensure it blends well with the other ingredients. 4. Gradually add the dry mix to the wet mix. Mix on low speed until just combined. Do not overmix. 1. Gently fold in the diced peaches and cinnamon. This adds flavor and sweetness to your cake. 2. Pour the batter into the prepared loaf pan. Smooth out the top for an even bake. 3. Sprinkle the brown sugar on top. This gives a sweet crust when baked. 4. Bake in the oven for 55-65 minutes. Check if a toothpick comes out clean to know it’s done. Enjoy making this Peach Cobbler Pound Cake Delightful and Easy Recipe! For the complete guide, refer to the Full Recipe. To make your Peach Cobbler Pound Cake perfect, focus on mixing. Cream the butter and sugar well. This step adds air and helps the cake rise. Mix just until combined when you add dry ingredients. Overmixing can lead to a dense cake. Remember, ovens do vary. Check for doneness by inserting a toothpick. If it comes out clean, your cake is ready! For a lovely presentation, slice the cake and place it on a decorative plate. Garnish it with fresh peach slices. A dusting of powdered sugar can make it look fancy. Consider serving it with whipped cream or vanilla ice cream for extra delight. Pair the cake with sweet tea or coffee for a cozy treat! If your cake is too dry, try adding a bit more sour cream next time. This will give it moisture and richness. If your cake sinks, it may have been underbaked. Always check the center before removing it from the oven. Adjust your baking time if needed. With these tips, you can avoid common pitfalls and enjoy a delicious Peach Cobbler Pound Cake every time. Check the Full Recipe for all the details! {{image_2}} When it comes to peach cobbler pound cake, you can get creative. I love to explore different flavors, fruits, and cake styles. Here are some fun ideas for you. You can easily change the flavor of your cake. Here are two great ideas: - Adding nuts or chocolate chips: Chopped pecans or walnuts make a nice crunch. You can also mix in some chocolate chips for a sweet twist. - Different spices to enhance flavor: Try adding nutmeg or ginger. These spices can add depth and warmth to your cake. You can switch up the fruit in this cake, too. Here are some tasty alternatives: - Using different seasonal fruits like berries or apples: Blueberries, raspberries, or diced apples can be great. They add their unique flavor and texture. - How to adapt the recipe for different fruits: Simply replace peaches with your chosen fruit. Make sure to adjust the sugar based on the fruit's sweetness. You don’t have to stick to a loaf shape. These styles can be fun to try: - Turning it into cupcake form: Bake the batter in cupcake liners. This makes for easy serving and fun treats. - Cooking in a bundt pan versus a loaf pan: A bundt pan creates a lovely shape. It also gives you more surface area for that crispy topping. To keep your peach cobbler pound cake fresh, store it properly. If you have leftovers, let the cake cool completely. Then, wrap it tightly in plastic wrap or aluminum foil. You can also place it in an airtight container. This keeps the cake moist and flavorful. At room temperature, it lasts about 2 to 3 days. For longer storage, refrigerate it. In the fridge, it stays good for up to a week. You can also freeze the cake. Wrap it tightly, and it lasts up to 3 months in the freezer. If you stored the cake in the fridge, you can revive it easily. Preheat your oven to 350°F (175°C). Place the cake on a baking sheet. Heat it for about 10-15 minutes. This brings back its warm, fresh-baked flavor. If you froze the cake, thaw it in the fridge overnight before reheating. To heat, follow the same steps as for refrigerated cake. This way, you enjoy a moist and delicious slice just like fresh! This cake can last for about 3 to 5 days. Store it in an airtight container at room temperature. If you want it to last longer, you can refrigerate it. The fridge can keep the cake fresh for up to a week. For even longer storage, freeze the cake. Wrap it well in plastic wrap and foil to prevent freezer burn. It can stay good for about 2 to 3 months in the freezer. Yes, you can use frozen peaches. However, the texture might change. Frozen peaches often become softer when thawed. This can make the cake moister but also less firm. If you use frozen peaches, drain excess liquid before adding them to the batter. This helps keep the cake from becoming too soggy. The flavor will still be sweet and tasty, but fresh peaches give a better bite. Yes, this recipe can be made gluten-free. To do this, use a gluten-free all-purpose flour blend. Look for one that has xanthan gum included, as this helps with texture. You can also swap sour cream for a dairy-free yogurt if needed. Just check the labels for gluten and other allergens. With these changes, you can enjoy a peach cobbler pound cake that fits your diet! In this blog post, we discussed the essentials for making peach cobbler pound cake. You learned about key ingredients, step-by-step methods, and how to store leftovers. I offered tips for troubleshooting and variations to fit your taste. Remember, baking is all about experimenting and finding what you love. Enjoy creating your perfect cake, whether with fresh peaches or fun variations. Happy baking!

Peach Cobbler Pound Cake

Indulge in the delightful flavors of Peach Cobbler Pound Cake with this delicious and easy recipe! Combining soft pound cake with juicy peaches and a hint of cinnamon, this treat is perfect for any occasion. With simple ingredients and a straightforward process, you can create a sweet masterpiece at home.
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Ingredients
  

1 ½ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

½ cup unsalted butter, softened

1 cup granulated sugar

3 large eggs

1 teaspoon vanilla extract

½ cup sour cream

1 cup fresh peaches, peeled and diced (or canned peaches, drained)

1 teaspoon cinnamon

1 tablespoon brown sugar for topping

Instructions
 

Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan or line it with parchment paper.

    In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

      In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer until light and fluffy, about 3-4 minutes.

        Add the eggs one at a time to the butter mixture, making sure to mix well after each addition. Then, stir in the vanilla extract.

          Mix in the sour cream until well combined.

            Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until incorporated. Be careful not to overmix.

              Gently fold in the diced peaches and cinnamon until evenly distributed throughout the batter.

                Pour the batter into the prepared loaf pan and smooth the top.

                  Sprinkle the brown sugar on top of the batter for an extra sweet crust.

                    Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted in the center comes out clean.

                      Once baked, let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

                        Prep Time: 15 min | Total Time: 1 hr 20 min | Servings: 8-10 slices

                          - Presentation Tips: Serve slices of the pound cake on a decorative plate, garnished with fresh peach slices and a dusting of powdered sugar for an elegant touch. A dollop of whipped cream on the side can also enhance the indulgence!