Description
Creamy Southern peach cobbler pound cake merges classic dessert traditions with irresistible comfort. Buttery layers of sweet peaches and rich cake create a delightful fusion you’ll savor from first bite to last crumb.
Ingredients
Scale
Cake Base:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter
- 3 large eggs
- 1/2 cup sour cream
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/4 tsp salt
Peach Filling:
- 3 fresh peaches, peeled and diced
- 1/4 cup brown sugar
- 1 tsp ground cinnamon
- 2 tbsp cornstarch
- 1 tbsp lemon juice
Topping:
- 1/2 cup powdered sugar
- 2 tbsp milk
- 1/4 tsp vanilla extract
- 1/4 cup sliced almonds (optional)
Instructions
- Preheat the oven to 350°F and thoroughly grease a 9×5-inch loaf pan with butter or cooking spray.
- Cream together butter and granulated sugar until light and fluffy, then incorporate eggs one at a time, mixing thoroughly after each addition.
- Fold in sour cream and vanilla extract, ensuring a smooth and even mixture.
- Sift together flour, baking powder, and salt, then gradually fold into the wet ingredients until just combined, avoiding overmixing.
- In a separate bowl, toss diced peaches with brown sugar, cinnamon, cornstarch, and lemon juice, creating a glossy and well-coated fruit mixture.
- Gently layer half the cake batter into the prepared pan, then distribute peach filling evenly across the surface.
- Cover the peach layer with remaining cake batter, using a spatula to spread evenly and seal the filling.
- Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean with minimal crumbs.
- Allow cake to cool in the pan for 15 minutes, then transfer to a wire rack for complete cooling.
- Whisk powdered sugar, milk, and vanilla extract to create a smooth glaze.
- Drizzle glaze over cooled cake and sprinkle with sliced almonds if desired.
- Let glaze set for 10 minutes before slicing and serving.
Notes
- Prevent peach sinking by tossing them in a light dusting of flour before adding to the batter, which helps suspend the fruit evenly throughout the cake.
- Create a dairy-free version by substituting sour cream with coconut yogurt and using dairy-free butter alternatives for a plant-based friendly dessert.
- Maximize flavor intensity by using ripe, in-season peaches and consider roasting them briefly with a touch of brown sugar to enhance their natural sweetness before incorporating into the cake.
- Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for extended freshness, ensuring the glaze remains smooth and the texture stays moist.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 320
- Sugar: 24 g
- Sodium: 150 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 70 mg