Peach Cobbler Pound Cake Recipe: A Sweet Southern Twist

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Peach Cobbler Pound Cake Recipe: A Sweet Southern Twist

Nothing evokes the charm of Southern kitchens quite like the warm, comforting aroma of a peach cobbler. Now, imagine combining that classic dessert with the rich, buttery texture of a pound cake. Peach Cobbler Pound Cake is exactly that—a dessert that captures the sweetness of ripe peaches, the comforting crunch of a cinnamon-sugar topping, and the tender, moist crumb of a traditional pound cake. This recipe is perfect for afternoon tea, family gatherings, or simply indulging your sweet tooth. Let’s dive into this delightful Southern twist, step by step.

Ingredients

For the Pound Cake:

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract (optional, for added depth)
• 1 cup buttermilk

For the Peach Cobbler Layer:

• 3 cups peeled and sliced fresh peaches (or canned, drained)
• 1/3 cup granulated sugar
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg

For the Topping (Optional Glaze):

• 1/2 cup powdered sugar
• 1-2 tablespoons milk or peach juice
• 1/2 teaspoon vanilla extract

Step-by-Step Method

Step 1: Prepare the Peaches

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or a bundt pan.
2. In a medium bowl, toss the sliced peaches with 1/3 cup sugar, cinnamon, and nutmeg.
3. Set aside to allow the sugar and spices to meld with the peaches while you prepare the cake batter.

Step 2: Make the Pound Cake Batter

1. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
2. In a large bowl, use a hand mixer or stand mixer to cream the softened butter and sugar until light and fluffy, about 3-4 minutes.
3. Add the eggs one at a time, beating well after each addition.
4. Mix in the vanilla and almond extracts.
5. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, starting and ending with the flour mixture. Mix until just combined; overmixing can make the cake dense.

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