Can I use canned or frozen peaches instead of fresh?

Yes, canned peaches are actually preferred for this recipe because they provide a consistent texture and sweetness year-round. If using frozen, thaw them completely and drain all excess liquid before blending.

Should I use cake flour or all-purpose flour?

This recipe uses all-purpose flour to give the pound cake its traditional, sturdy structure. Cake flour would make the crumb too delicate to support the heavy peach swirl.

Why did my peaches sink to the bottom?

Peaches often sink if the batter is too thin or if the peach mixture is too heavy. Mixing the flour into the peach puree as directed helps it 'grip' the cake batter and stay in the middle.

How do you keep a pound cake from sticking to the bundt pan?

The secret is to use a high-quality baking spray that contains flour, or to coat the pan with a thin layer of shortening followed by a dusting of flour. Make sure to get into every nook of the pan.

Peach Cobbler Pound Cake 2: Easy Peach Cake Recipe For Bliss

Name: Peach Cobbler Pound Cake 2
Prep time: 20 min
Cook time: 1 h 20 min
Total time: 1 h 40 min
Cuisine: Southern
Ingredients: 3 cups all-purpose flour; 1 cup unsalted butter, softened; 8 oz cream cheese, softened; 3 cups granulated sugar; 6 large eggs; 1 cup buttermilk; 2 tsp vanilla extract; 1/2 tsp salt; 1 tsp baking powder; 15 oz canned peaches, drained; 1/2 cup brown sugar; 1 tsp ground cinnamon; 1/4 tsp nutmeg; 1/2 cup flour (for peach mixture); 1 cup powdered sugar (for glaze); 2 tbsp milk (for glaze)

Description

Experience the ultimate Southern comfort with this dense, buttery pound cake swirled with a spiced, cinnamon-infused peach filling. It is a forgiving, crowd-pleasing dessert that improves in flavor as it sits, making it the perfect centerpiece for any gathering.

Ingredients

3 cups all-purpose flour
1 cup unsalted butter, softened
8 oz cream cheese, softened
3 cups granulated sugar
6 large eggs
1 cup buttermilk
2 tsp vanilla extract
1/2 tsp salt
1 tsp baking powder
15 oz canned peaches, drained
1/2 cup brown sugar
1 tsp ground cinnamon
1/4 tsp nutmeg
1/2 cup flour (for peach mixture)
1 cup powdered sugar (for glaze)
2 tbsp milk (for glaze)

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Instructions

Preheat your oven to 325°F (165°C) and grease a large Bundt pan thoroughly.
Beat the softened butter and cream cheese until smooth, then add granulated sugar and cream for 5 minutes until fluffy.
Mix in the vanilla extract, then add eggs one at a time, incorporating fully after each.
Whisk flour, salt, and baking powder together; alternately add dry ingredients and buttermilk to the butter mixture, mixing just until combined.
In a blender, combine peaches, brown sugar, cinnamon, and nutmeg, then stir in the remaining 1/2 cup flour.
Layer half the cake batter into the pan, top with half the peach mixture, swirl gently with a knife, and repeat with remaining batter and filling.
Bake for 1 hour and 20 minutes, or until a toothpick inserted comes out clean; cool for 15 minutes before inverting onto a rack.
Whisk powdered sugar, milk, and vanilla together to create a glaze and drizzle over the cooled cake.

Notes

For the best results, ensure all dairy and egg components are at room temperature to prevent the batter from curdling. If you find the cake is browning too quickly during the longer bake time, you can loosely tent the top with aluminum foil. This cake stores exceptionally well in an airtight container at room temperature for up to three days.

Prep Time: 20 mins
Cook Time: 1 hour 20 mins
Category: Dessert
Method: Baking
Cuisine: Southern