Peach Cobbler Pound Cake
This peach cobbler pound cake is extra soft and moist, is made with all the flavors that peach cobbler has. It has a buttery cinnamon peach topping, and is made with peach puree inside the cake batter!
Ingredients
- 150 g Butter softened
- 1 ½ cup Granulated sugar
- 2 teaspoon Vanilla extract
- ½ teaspoon Kosher salt
- 4 Eggs large
- ¼ cup Vegetable oil
- ½ cup Peach puree
- ½ cup Sour cream
- 3 cup Flour
- 3 teaspoon Baking powder
- ¾ cup Buttermilk
Topping
- 60 g Butter
- ½ cup Brown sugar
- ½ teaspoon Cinnamon
- ¼ teaspoon Nutmeg
- 3 peaches
Instructions
- Preheat an oven to 180c (350f). Butter the bundt cake pan with room temperature butter and flour to prevent the cake from sticking to the pan.
- In a big mixing bowl, add the room temperature butter, sugar, vanilla extract, kosher salt, and mix with an electric hand mixer until it's creamy.
- Add the room temperature eggs, and mix until combined.
- Add the sour cream, oil, peach puree, and mix well.
- In a medium sized bowl, add the flour and baking powder. Mix with a whisk until combined.
- Add ½ of the flour mixture and mix until almost combined.
- Add the rest of the flour mixture and the buttermilk and mix until just combined and there are no lumps of flour visible.
- In a small mixing bowl, add the melted butter, brown sugar, cinnamon, and nutmeg, and mix until combined.
- Pour the cinnamon butter mixture and arrange the peach slices on top of the butter mixture.
- Carefully, top the peaches with the cake batter and smooth the top out with a spatula.
- Bake in a 180c (350f) oven for about an hour or until a toothpick inserted into the cake comes out clean.
- Allow the cake to cool to room temperature before flipping the cake. Top the pan with a plate, flip the cake and tap the cake pan to release the cake from the pan.
Notes
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and butter. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly. you don’t want to place cold batter into the oven.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have a moist cake and not a dense and dry cake.
- Butter your bundt pan with butter and sprinkle flour to prevent sticking. This step helps the cake to bake evenly, and it makes sure that your cake will release easily from the pan.
- Make sure that your butter is at room temperature. An hour or two before making these cookies, take the butter out of the fridge and let it come to room temperature. The butter should be soft to the touch. If your butter is too cold, it will be harder to mix and there will be lumps of butter in the dough.
- Be patient! I know it’s extremely tempting to flip this cake as soon as it's ready. Allow the cake to cool to room temperature before flipping the cake. This step prevents the cake to fall apart.
Nutrition
Calories: 410kcalCarbohydrates: 54gProtein: 5gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 85mgSodium: 311mgPotassium: 129mgFiber: 1gSugar: 33gVitamin A: 620IUVitamin C: 1mgCalcium: 97mgIron: 2mg
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