Delicious Peach Cobbler Poundcake Recipe
This Peach Cobbler Poundcake combines the rich flavors of a classic poundcake with a luscious peach cobbler filling. The cake features a moist, spiced batter layered with a sweet, buttery peach mixture, creating a delightful contrast in every bite. Baked to perfection, it’s topped with extra peach cobbler for an indulgent finish. Ideal for dessert enthusiasts looking to elevate their treat game. Enjoy this easy-to-make dessert that’s sure to impress at any occasion!
Ingredients:
Peach Filling:
– 3 large peaches or 2 cans of Freestone peaches
– 4 TBSP butter
– 1/2 cup brown sugar
– 1/2 cup white sugar
– 1 tsp vanilla extract
– 2 tsp cinnamon
– 1 tsp nutmeg
– 1/2 cup orange juice
– 2 TBSP cornstarch
Cake Batter:
– 3 cups all-purpose flour
– 3 cups sugar
– 5 eggs
– 1 1/2 cups butter
– 2 tsp cinnamon
– 1 tsp nutmeg
– 1 tsp baking powder
– 1 cup whole milk
– 1 tsp vanilla extract
– 1 tsp almond extract
Instructions:
1. Preheat your oven to 350°F (175°C).
2. In a saucepan, combine peaches, butter, brown sugar, white sugar, vanilla extract, cinnamon, nutmeg, orange juice, and cornstarch. Heat gently until the mixture starts to thicken. Remove from heat and let it cool.
3. Grease and flour a large bundt pan and set it aside.
4. In a bowl, whisk together flour, baking powder, cinnamon, and nutmeg. Set aside.
5. In a mixing bowl, beat together sugar and butter until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla and almond extracts.
6. Gradually mix in the flour mixture and milk, alternating between the two, until just combined. Avoid over-mixing.
7. Pour half of the batter into the prepared bundt pan. Spread the peach filling over the batter, saving some for the top. Add the remaining batter on top.
8. Bake for 1 hour and 15 minutes, or until a toothpick inserted into the cake comes out clean.
9. Cool the cake in the pan for 30 minutes before transferring it to a platter. Top with the reserved peach cobbler filling.
