This Easy Peach Cobbler Pound Cake is a delightful mix of soft cake and juicy peaches. It’s warm, sweet, and perfect for sharing with friends or enjoying solo on a quiet night.
Honestly, if you love peaches like I do, this cake is a big hug in dessert form! I love to serve it warm with a scoop of ice cream on top—heavenly! 🍑🍰
Key Ingredients & Substitutions
Yellow Cake Mix: This is the base of your cake, making it super easy! If you prefer to make it from scratch, you can substitute with an equal amount of all-purpose flour, baking powder, sugar, salt, and vanilla extract. But for convenience, go with the mix!
Peaches: I love using fresh peaches for their juicy flavor. If they’re not in season, canned peaches work too—just make sure to drain them well. Frozen peaches can also be a good option; just thaw and pat dry before using.
Sour Cream: This adds moisture and richness. You can substitute it with Greek yogurt for a lighter option or even buttermilk if you have it on hand. It will still work beautifully in the cake.
Brown Sugar: It brings that caramel-like flavor. If you run out, you can use white sugar mixed with a bit of molasses for a similar taste.
How Do I Ensure My Cake is Moist and Fluffy?
Mixing the batter properly is key for a fluffy cake. Don’t overmix once you add the dry ingredients; this could make the cake dense. Also, the sour cream helps keep it moist, so don’t skip that!
- Beat the ingredients just until combined; stop when there are a few lumps remaining.
- Use room temperature ingredients—this helps everything blend better and rise well.
- If you’re using fresh peaches, fold them in gently at the end to avoid breaking them up.
Follow these tips, and you’ll have a delightful cake that everyone will love! Enjoy your baking adventure! 🍑🍰
Easy Peach Cobbler Pound Cake
Ingredients:
- 1 box yellow cake mix (about 15.25 oz)
- 1 box instant vanilla pudding mix (3.4 oz)
- 4 large eggs
- 1 cup sour cream
- 1/2 cup unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
- 2 cups fresh peaches, peeled and diced (or canned peaches, drained)
- 1/2 cup brown sugar, packed
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg (optional)
- Powdered sugar for dusting (optional)
Time Needed:
This recipe takes about 15 minutes to prepare and 50–60 minutes to bake. You’ll spend a little time mixing ingredients, and then your cake needs some cooling time. Perfect for a cozy afternoon treat!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While your oven heats up, grease and flour a 10-inch bundt pan or a 9×13 inch baking dish to prevent sticking.
2. Make the Batter:
In a large mixing bowl, combine the yellow cake mix, instant vanilla pudding mix, eggs, sour cream, melted butter, and vanilla extract. Use a mixer on medium speed to mix everything together until it’s well combined and smooth.
3. Prepare the Peaches:
In a separate bowl, take your diced peaches and toss them with brown sugar, cinnamon, and optional nutmeg. This will add flavor to the peaches and help them release their juices.
4. Combine the Peaches and Batter:
Gently fold the peach mixture into your batter. Be careful not to break up the peaches too much—just mix until everything is evenly incorporated.
5. Pour and Smooth:
Pour the batter into your prepared pan and smooth it out on top with a spatula, making sure it’s even.
6. Bake the Cake:
Place your cake in the preheated oven and bake for 50–60 minutes. To check doneness, insert a toothpick into the center; if it comes out clean, your cake is ready!
7. Cool the Cake:
Once baked, take the cake out of the oven and let it cool in the pan for about 15 minutes. After that, carefully invert it onto a wire rack to cool completely.
8. Serve and Enjoy:
Once the cake is cool, you can dust it with powdered sugar if you’d like. Serve it plain, or with some whipped cream or a scoop of ice cream for that extra special touch!
Enjoy your Easy Peach Cobbler Pound Cake warm or at room temperature, and share it with family and friends for a delightful treat!
FAQ for Easy Peach Cobbler Pound Cake
Can I Use Frozen Peaches for This Recipe?
Absolutely! Just make sure to thaw and drain them well before using. Pat them dry with paper towels to remove excess moisture, which helps prevent the cake from becoming too soggy.
How Should I Store Leftovers?
Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to a week. Just make sure it’s well-wrapped to keep it fresh!
Can I Make This Cake Ahead of Time?
Yes! You can bake the cake a day in advance. Let it cool completely before wrapping it in plastic wrap. This will keep it moist. Just reheat slices in the microwave for a few seconds before serving!
What Other Fruits Can I Use?
If peaches aren’t available, you can substitute with other fruits like nectarines, plums, or even berries. Just make sure they are chopped into similar-sized pieces so they cook evenly!
