Go Back

Peach Cobbler Pound Cake

This dessert combines the rich, dense texture of a pound cake with the sweet, juicy flavor of peaches baked directly into the batter. The peaches release their juices during baking, creating a moist crumb with caramelized edges and a golden crust that encases flavorful shredded peaches.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8
Course: Main Course
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup unsalted butter softened
  • 1 cup granulated sugar
  • 4 large eggs at room temperature
  • 2 cups all-purpose flour sifted
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp vanilla extract
  • 3 cups fresh peaches peeled and shredded, about 3 large peaches
  • 2 tbsp all-purpose flour for tossing peaches

Equipment

  • Mixing bowls
  • Stand mixer or hand mixer

Method
 

  1. Preheat your oven to 350°F (175°C). Grease a 9-inch loaf pan or springform pan and set aside. Peel and shred the peaches, then toss them gently with the 2 tablespoons of flour to prevent sinking in the batter.
  2. In a large mixing bowl, cream together the softened butter and sugar using a stand or hand mixer until the mixture is light, fluffy, and pale in color—about 3-4 minutes. You'll hear the buzzing and see the mixture increase in volume.
  3. Add eggs one at a time, beating well after each addition to incorporate fully. The batter will look smooth and slightly thick, with a shiny appearance.
  4. Stir in the vanilla extract. Then, gradually add the sifted flour, baking powder, and salt, mixing just until combined. Avoid overmixing to keep the cake tender.
  5. Gently fold in the shredded peaches, making sure they are evenly distributed throughout the batter. The batter will be thick and slightly chunky from the peaches.
  6. Pour the batter into the prepared pan, spreading it evenly with a spatula. Tap the pan lightly on the counter to settle the batter and remove air bubbles.
  7. Bake in the preheated oven for 55 to 60 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. The edges should pull away slightly from the pan.
  8. Remove the cake from the oven and place it on a wire rack. Let it cool in the pan for about 15 minutes, then transfer to the rack to cool completely. You’ll notice the juicy peaches glistening through the golden crust.
  9. Slice and serve once cooled; enjoy the moist, dense crumb with caramelized peach bits throughout. The aroma of baked peaches and vanilla will fill the room, signaling that this sweet treat is ready to enjoy.

Notes

Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. For added flavor, sprinkle a little cinnamon on top before baking.