This Easy Peach Cobbler Pound Cake combines the flavors of delightful peaches with a soft, buttery cake. It’s moist, sweet, and perfect for any occasion!
Let’s be real, who can resist that fruity topping and cake combo? I love having a slice with a scoop of ice cream—talk about a simple treat that feels fancy! 🍑🍰
Key Ingredients & Substitutions
Yellow Cake Mix: This is the base of your pound cake, but if you prefer homemade, you can make your own cake mix. Just combine flour, sugar, baking powder, and salt in the right proportions.
Sour Cream: This adds moisture and richness to the cake. If you’re looking for a lighter option, use Greek yogurt instead, which still keeps it creamy and tangy!
Peaches: Canned peaches are convenient, but fresh or frozen peaches work great too. If using fresh, just peel and slice them, and if using frozen, thaw them first and drain any excess liquid.
Butter: Unsalted butter is best for baking, but if you only have salted butter, just cut back on the added salt in the recipe to maintain balance.
How Do I Achieve a Moist and Fluffy Cake?
Getting a perfect texture can sometimes be tricky, but here are some tips to ensure your pound cake is moist and fluffy:
- Make sure your butter is melted and cooled before mixing it with other ingredients; this helps avoid any lumps.
- Don’t overmix the batter. Mix just until ingredients are combined to keep the cake light.
- Folding in the peaches gently keeps them intact and juicy, providing bursts of flavor throughout the cake.
By taking these steps, you’ll enjoy a moist and delicious pound cake every time! Happy baking!
Easy Peach Cobbler Pound Cake
Ingredients You’ll Need:
- For the Cake:
- 1 box yellow cake mix (about 15.25 oz)
- 1 cup sour cream
- 3 large eggs
- 1/2 cup unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
- 1 can (15 oz) sliced peaches in syrup, drained (reserve 1/4 cup syrup)
- For the Topping:
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
- Additional butter for greasing the pan
How Much Time Will You Need?
This Easy Peach Cobbler Pound Cake will take about 15 minutes of prep time and around 50-60 minutes of baking time. Make sure to let it cool for about 15 minutes before transferring to a wire rack. In total, you’re looking at about 1 hour and 30 minutes to enjoy this tasty treat!
Step-by-Step Instructions:
1. Prepping Your Oven and Pan:
First, preheat your oven to 350°F (175°C). While it heats up, take a 9×5-inch loaf pan or a bundt pan and grease and flour it. This step is super important to ensure your cake doesn’t stick later!
2. Mixing the Batter:
In a large mixing bowl, combine the yellow cake mix, sour cream, eggs, melted butter, and vanilla extract. Use a whisk or an electric mixer and mix until everything is smooth and well combined. No lumps here!
3. Adding the Peaches:
Next, gently fold in the sliced peaches. Be careful not to break them up too much; we want nice big pieces of peach in the cake for delicious bites!
4. Pouring the Batter:
Pour the batter into the prepared pan. Use a spatula to smooth the top so it bakes evenly. You can almost taste it already, right?
5. Topping Time:
In a small bowl, mix the reserved peach syrup with granulated sugar and cinnamon. This mixture is going to be your topping! Sprinkle it evenly over the top of the batter. Yum!
6. Baking the Cake:
Pop the pan into the oven and bake for 50 to 60 minutes. Keep an eye on it, and check for doneness by inserting a toothpick into the center—if it comes out clean, it’s ready!
7. Cooling Off:
Once baked, remove the cake from the oven and let it cool in the pan for about 15 minutes. This helps it set before transferring.
8. Slice and Serve:
Carefully transfer your cake to a wire rack to cool completely before slicing. You can enjoy it just as it is, or for an extra treat, serve with whipped cream or a scoop of ice cream!
Enjoy your Easy Peach Cobbler Pound Cake with those warm flavors of peaches and the delightful hint of cinnamon sugar topping. Perfect for any occasion!
FAQ for Easy Peach Cobbler Pound Cake
Can I Use Fresh Peaches Instead of Canned?
Absolutely! If using fresh peaches, simply peel and slice them. You can also use frozen peaches; just make sure to thaw and drain any excess water before adding them to the batter.
How Can I Make This Cake Less Sweet?
If you’d like a less sweet cake, consider reducing the amount of granulated sugar for the topping by 1-2 tablespoons or using less peach syrup. You can also use unsweetened peach slices for a more natural taste.
Can I Store Leftovers and How Long Do They Last?
Yes! Store any leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. To prolong freshness, you can freeze slices wrapped in plastic wrap and placed in a freezer bag for up to 3 months.
Can I Make This Cake Gluten-Free?
Definitely! You can substitute the yellow cake mix with a gluten-free cake mix. Just follow the instructions on the package for any additional adjustments needed for gluten-free baking.
