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Peach Cobbler Pound Cake

A delightful pound cake bursting with the sweetness of fresh peaches, perfect for summer afternoons.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American, Southern
Calories: 350
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
Wet Ingredients
  • 1 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup sour cream
Fruits
  • 2 cups fresh peaches, peeled and diced

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease and flour a bundt pan.
  2. In a bowl, whisk together flour, baking powder, baking soda, and salt.
Mixing Ingredients
  1. In a large mixing bowl, beat the butter and sugar until light and fluffy.
  2. Add the eggs one at a time, mixing well after each addition.
  3. Stir in the vanilla extract.
  4. Gradually add the dry ingredients to the wet mixture, alternating with sour cream. Mix until just combined.
  5. Fold in the diced peaches.
Baking
  1. Pour the batter into the prepared bundt pan and smooth the top.
  2. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
  3. Let cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.

Notes

For best results, use ripe peaches and ensure the eggs are at room temperature. Customize the flavor with cinnamon or nutmeg. Store in an airtight container at room temperature for up to 3 days or refrigerate for a week.