Peach Cobbler Pound Cake
Ingredients:
For the cake:
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 tablespoon vanilla extract
1/2 cup sour cream
2 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2 cups diced canned peaches (drained)
For the glaze:
1 cup powdered sugar
2 tablespoons milk
1/2 teaspoon vanilla extract
Directions:
Preheat oven to 325°F (165°C). Grease and flour a bundt or tube pan well.
In a large bowl, cream together butter and sugar until light and fluffy.
Add eggs one at a time, beating well after each addition. Mix in vanilla and sour cream.
In a separate bowl, whisk together flour, baking powder, and salt. Gradually add dry ingredients to the wet mixture.
Gently fold in diced peaches.
Pour batter into the prepared pan and smooth the top.
Bake for 60–70 minutes or until a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
For the glaze, whisk together powdered sugar, milk, and vanilla until smooth. Drizzle over cooled cake and top with extra peach chunks if desired.
Prep Time: 20 minutes | Bake Time: 70 minutes | Total Time: 1 hour 30 minutes
Kcal: 410 kcal per slice | Servings: 12
Tips:
Use canned or fresh ripe peaches, just make sure they're well-drained to avoid excess moisture.
Let the cake cool completely before glazing to avoid a runny mess.
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