Description
This Peach Cobbler Pound Cake is a delightful fusion of classic pound cake texture with the sweet, fresh flavor of sliced peaches. Moist and tender, this cake is perfect for an afternoon treat or a cozy dessert, showcasing juicy peaches baked into a rich vanilla-scented batter.
Ingredients
Scale
Fruit
- 2 cups fresh peaches, sliced
Batter
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 ½ tsp baking powder
- ½ cup unsalted butter, softened
- 3 large eggs
- 2 tsp vanilla extract
- ½ cup milk
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a loaf pan to prevent sticking and ensure easy removal of the cake after baking.
- Cream Butter and Sugar: In a bowl, cream together the softened butter and sugar until the mixture is light and fluffy, which helps to incorporate air for a tender cake texture.
- Add Eggs and Vanilla: Beat in eggs one at a time, ensuring each is fully incorporated before adding the next. Then mix in the vanilla extract to add flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour and baking powder to evenly distribute the leavening agent.
- Mix Dry and Wet Ingredients: Gradually mix the dry ingredients into the wet mixture, alternating with the milk. This alternating method helps prevent lumps and promotes a smooth batter.
- Fold in Peaches: Gently fold in the sliced peaches to distribute them evenly throughout the batter without crushing them.
- Bake the Cake: Pour the prepared batter into the greased loaf pan and bake for about 60 minutes, or until a toothpick inserted in the center comes out clean, indicating the cake is fully baked.
Notes
- Use ripe but firm peaches to maintain their structure during baking.
- Ensure butter is softened to room temperature for easier creaming.
- Check the cake around 55 minutes to avoid overbaking.
- Allow the cake to cool slightly before slicing to preserve texture and flavor.
