This Easy Peach Cobbler Pound Cake is a treat that brings the flavors of summer right to your table! It’s moist, buttery, and loaded with sweet peaches that make every bite delightful.
I love how this cake pairs perfectly with a scoop of ice cream! Trust me, your friends will think you spent hours in the kitchen, but we know it’s really a breeze to make! 🍑
Key Ingredients & Substitutions
Yellow Cake Mix: This is the base of your pound cake. If you prefer a homemade option, you can substitute with 2 cups of all-purpose flour, 1 cup of sugar, 1/2 cup of butter, and 1 teaspoon of baking powder.
Instant Vanilla Pudding Mix: Adds moisture and richness to the cake. You can swap it for a different flavor of pudding like butterscotch or chocolate, depending on your taste.
Sour Cream: This ingredient provides moisture and a slight tang. Greek yogurt or plain yogurt can be used as a healthier alternative, giving a similar texture.
Fresh Peaches: Fresh peaches are best for flavor, but if they’re out of season, frozen peaches work well too. Canned peaches are a convenient option, but make sure to drain them well to avoid excess moisture.
Granulated Sugar: This sweetens the peaches. If you want a lower sugar option, you can use a sugar substitute like erythritol or cut the amount in half.
How Do I Ensure My Cake Comes Out Perfectly Baked?
Baking is a science, so precision is important for the best results! One essential step is to make sure your oven is preheated properly. Also, avoid opening the oven door too often; this can cause the temperature to drop and lead to an uneven bake.
- Use a toothpick to check for doneness. If it comes out clean or with just a few crumbs, your cake is ready!
- Let the cake cool in the pan for at least 15 minutes. This helps it firm up, making it easier to invert without breaking.
- For an even more flavorful cake, consider adding a splash of almond extract alongside the vanilla! It pairs nicely with peaches.
Enjoy making your Easy Peach Cobbler Pound Cake! It’s a straightforward recipe that brings sweet summer flavors to your kitchen. Happy baking!
How to Make Easy Peach Cobbler Pound Cake
Ingredients You’ll Need:
- 1 box (15.25 oz) yellow cake mix
- 1 box (3.4 oz) instant vanilla pudding mix
- 4 large eggs
- 1 cup sour cream
- 1/2 cup vegetable oil
- 1/2 cup milk
- 2 teaspoons vanilla extract
- 2 cups peeled and sliced fresh peaches (or canned peaches, drained)
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- Optional: powdered sugar for dusting
How Much Time Will You Need?
This delicious pound cake takes around 15 minutes to prepare and about 50-60 minutes to bake. After baking, you’ll want to let it cool for about 15 minutes in the pan before transferring it to a wire rack. In total, you can expect to spend about 1 hour and 30 minutes, including cooling time!
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
Start by preheating your oven to 350°F (175°C). While the oven heats up, take a 10-inch bundt pan or tube pan and grease and flour it well. This will help your cake come out easily once it’s done baking.
2. Mix the Cake Batter:
In a large mixing bowl, combine the yellow cake mix, instant vanilla pudding mix, eggs, sour cream, vegetable oil, milk, and vanilla extract. Use an electric mixer on medium speed and beat the mixture for about 2 minutes until everything is well combined and smooth.
3. Prepare the Peaches:
In a small bowl, take your sliced peaches and toss them with the granulated sugar and ground cinnamon. This adds sweetness and a lovely hint of spice to the fruit!
4. Combine Peaches and Batter:
Gently fold the sugared peaches into the cake batter, being careful not to overmix. You want to keep those lovely peach pieces throughout the batter.
5. Bake the Cake:
Pour the batter evenly into your prepared pan. Place it in the oven and bake for 50-60 minutes. To check if it’s done, insert a toothpick into the center—if it comes out clean or with a few crumbs, your cake is ready!
6. Cool the Cake:
Once baked, let the cake cool in the pan for about 15 minutes. Then, carefully invert it onto a wire rack to cool completely. This helps it set perfectly without becoming soggy.
7. Serve and Enjoy:
After the cake has cooled, feel free to dust it with powdered sugar for a sweet touch. Slice it up and enjoy your delicious and easy peach cobbler pound cake, preferably with a scoop of ice cream or whipped cream!
Happy baking! 🍑
Frequently Asked Questions (FAQ)
Can I Use Frozen Peaches Instead of Fresh?
Absolutely! Frozen peaches work well in this recipe. Just make sure to thaw them first and pat them dry to remove excess moisture before folding them into the batter.
How Can I Make This Cake Ahead of Time?
This pound cake keeps well! You can bake it a day in advance and store it tightly wrapped at room temperature. If you want to make it even further ahead, you can freeze it for up to 3 months. Just let it cool completely before wrapping and freezing, and thaw it at room temperature when you’re ready to enjoy.
What’s the Best Way to Store Leftovers?
Store any leftover cake in an airtight container at room temperature for up to 3 days. If it’s particularly warm, you may want to refrigerate it to keep it fresh. Just make sure to let it come to room temperature before serving for the best flavor!
Can I Substitute the Sour Cream?
Yes! If you’re looking for a healthier option or don’t have sour cream on hand, you can substitute it with plain Greek yogurt or buttermilk. Both will give a similar moist texture to the cake.
Enjoy making this delightful Easy Peach Cobbler Pound Cake! If you have more questions, feel free to ask! 🍰✨
