This Easy Peach Cobbler Pound Cake mixes the rich flavor of pound cake with sweet, juicy peaches. It’s the perfect treat for summer days or anytime you crave something delightful!
You’ll love how simple it is to make. Just mix your ingredients, fold in those yummy peaches, and bake! I like to enjoy it warm with a scoop of ice cream on top—heavenly! 🍑😊
Key Ingredients & Substitutions
Yellow Cake Mix: This is the backbone of our pound cake. If you’re looking for a homemade version, you can substitute it with 1 ¾ cups all-purpose flour, 1 cup sugar, ½ cup butter, and 1 teaspoon baking powder.
Instant Vanilla Pudding Mix: This adds creaminess. If you don’t have it, you can skip it, but the texture may not be as rich. You could also use a flavored pudding mix, like butterscotch, for a twist.
Sour Cream: It keeps the cake moist. You can replace it with Greek yogurt or buttermilk if needed—just adjust the amount a little for consistency.
Fresh Peaches: Fresh is best, but canned peaches work in a pinch. Just make sure they are well-drained. You can also use other fruits like pears or even a berry mix!
How Do I Ensure My Cake is Moist and Fluffy?
To achieve a moist and fluffy pound cake, it’s essential to mix your ingredients just right. First, be sure not to overmix; this can make the cake dense. After combining the wet ingredients, gently fold in the peaches rather than stirring vigorously. It’s also helpful to check for doneness with a toothpick around the 50-minute mark to avoid overbaking.
- Preheat your oven well and use fresh ingredients for the best results.
- When preparing the pan, make sure it’s well-greased to maintain moisture.
- Let the cake cool completely to build all the flavors before slicing!
Easy Peach Cobbler Pound Cake
Ingredients:
- 1 box yellow cake mix (about 15.25 oz)
- 1 (3.4 oz) package instant vanilla pudding mix
- 4 large eggs
- 1 cup sour cream
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 2 cups fresh peaches, peeled and diced (or canned peaches, drained)
- 1/3 cup brown sugar
- 1 teaspoon ground cinnamon
- Optional: powdered sugar for dusting
How Much Time Will You Need?
This Easy Peach Cobbler Pound Cake will take about 15 minutes for preparation and 50-60 minutes for baking. Cool time is around 15 minutes in the pan plus additional time to cool completely on a wire rack. Altogether, you’ll be enjoying this delicious treat in about 1.5 hours!
Step-by-Step Instructions:
1. Preparing the Oven and Pan:
Start by preheating your oven to 350°F (175°C). While it’s heating up, take a 9×5-inch loaf pan or a Bundt pan and grease and flour it to prevent sticking. Just a light coat will do!
2. Mixing the Batter:
In a large bowl, mix together the yellow cake mix, instant vanilla pudding mix, eggs, sour cream, vegetable oil, and vanilla extract. Use an electric mixer to blend everything for about 2 minutes until it’s all smooth and well combined. Exciting, right?
3. Adding the Peaches:
Now, gently fold in the diced peaches. Be careful not to overmix; you want those peach pieces to stay intact for nice bites in every slice!
4. Pouring the Batter:
Pour the batter into the prepared baking pan, spreading it out evenly. It’s going to look so good!
5. Sweetening it Up:
In a small bowl, mix the brown sugar and ground cinnamon. Sprinkle this delicious mixture evenly over the top of the batter. This will create a lovely sweet crust as it bakes.
6. Baking Your Cake:
Place the pan in the preheated oven and bake for about 50-60 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean. If you see batter, give it a little more time!
7. Cooling:
Once baked, remove the pan from the oven and let it cool for about 15 minutes. Then gently turn the cake out onto a wire rack to cool completely. Try to resist the temptation to dig in too fast!
8. Final Touches:
Before serving, you can dust the cake with powdered sugar if you like. It adds a lovely touch! Serve it warm or at room temperature with your favorite beverage.
Enjoy this moist, flavorful peach cobbler pound cake as a delightful dessert or a sweet treat with your coffee or tea!
Frequently Asked Questions (FAQ)
Can I Use Frozen Peaches Instead of Fresh?
Yes, you can definitely use frozen peaches! Just make sure to thaw them completely and drain any excess moisture before adding them to the batter. This will help maintain the right texture in your cake.
How Should I Store Leftovers?
Store your leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it for up to a week or freeze it for up to 3 months. Just remember to wrap it tightly in plastic wrap before freezing!
Can I Substitute the Sour Cream?
Absolutely! You can substitute sour cream with Greek yogurt or buttermilk for a similar creamy texture. This will still keep your cake moist and delicious!
How Can I Make This Cake More Flavorful?
If you’d like to add even more flavor, consider mixing in some vanilla bean paste or almond extract along with the vanilla extract. You can also fold in some chopped nuts or even a bit of lemon zest for a refreshing twist!
