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Peach Cobbler Pound Cake

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This rich and buttery pound cake is packed with juicy peaches, warm spices, and a hint of vanilla. With a tender crumb and golden crust, it’s everything you love about peach cobbler—transformed into a stunning bundt cake that’s perfect for brunches, summer parties, or cozy desserts.

Ingredients

Units Scale
  • 3 fresh peaches, peeled and sliced
  • 1/2 cup peach purée
  • 210g (about 1 cup) unsalted butter, softened
  • 1/4 cup vegetable oil
  • 1 1/2 cups granulated sugar
  • 1/2 cup brown sugar
  • 4 large eggs
  • 3/4 cup buttermilk
  • 1/2 cup sour cream
  • 2 tsp vanilla extract
  • 3 cups all-purpose flour
  • 3 tsp baking powder
  • 1/2 tsp kosher salt
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg

Instructions

  1. Preheat oven to 325°F (165°C). Grease and flour a bundt pan generously.
  2. In a large bowl, cream butter, oil, granulated sugar, and brown sugar until light and fluffy.
  3. Beat in eggs one at a time, then add sour cream, buttermilk, peach purée, and vanilla. Mix until smooth.
  4. In a separate bowl, whisk together flour, baking powder, salt, cinnamon, and nutmeg.
  5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  6. Gently fold in peach slices.
  7. Pour batter into prepared bundt pan and smooth the top.
  8. Bake for 60–70 minutes, or until a toothpick comes out clean.
  9. Let cool in the pan for 10–15 minutes, then invert onto a wire rack to cool completely.

Notes

  • Use ripe, but firm peaches for best texture and flavor.
  • Allow ingredients like butter, eggs, and sour cream to come to room temperature before baking.
  • Add a vanilla glaze or dust with powdered sugar for an elegant finish.
  • Store cake covered at room temperature for up to 3 days or refrigerate for longer freshness.

Nutrition

Find it online: https://yumfoodusa.com/peach-cobbler-pound-cake/