Can I make this peach cobbler cake in a bundt pan?

This cake bakes up beautifully in either a tube pan (also known as an angel food cake pan) or a bundt cake pan. Just be sure to double the recipe as written below in the full recipe card. And plan to add another 15-20 minutes of bake time, but begin checking at 70 minutes.

Can I use canned peaches instead of fresh peaches in this cake?

Absolutely! If you're not in peach season, grab a large can of peaches but be sure to drain them well to remove excess moisture.

What other flavors can I add to a pound cake?

This peach pound cake recipe is very flexible when it comes to flavored extracts. I'm a huge fan of the vanilla and almond combo, but a vanilla and lemon cake would be divine, using either lemon extract of lemon zest to create a lemon pound cake. Orange zest would also be delicious.

Shouldn't I use baking powder in this cake recipe?

Different pound cake recipes don't use any leavening agent (such as baking powder or baking soda), so if you don't have any available, it's okay to omit it from the recipe. Just add 3-4 minutes additional time to creaming the butter and sugar to get the batter as fluffy as possible.

What is the secret to a great pound cake?

Over the years, I've found several not-so-secret-secrets. Here are my top tips for the perfect peach pound cake: Softened butter, but not too soft. Leave it on the counter for 30 minutes, and that should be enough. If it's too soft, the cake texture won't set properly. Cream butter first, then add sugar. Especially when making a recipe without baking powder or baking soda, the creaming process adds lift to the cake. I've found that beating the butter first before adding the sugar creates a more consistent cake. Watch your speed! Your electric hand mixer should never go above medium when making a pound cake. I know it's tempting to cut 4-5 minutes of mixing time down to 2 by cranking it up to ultra-sonic speeds, but the batter will be worse for wear. Keep it at medium speed and set your phone alarm to be sure you make your best pound cake. Bake low and long. There's no way around it, pound cake takes forever to bake in the oven. It's worth every minute to get the right texture and crunchy topping, but you will be tempted to open your oven door 428 times in the 90 minutes your cake is baking. Resist the urge. Check through the oven door to see if you need to turn the cake for even browning, or tent with foil to slow browning. If you MUST open the door, do it quickly to keep the heat as consistent as possible.

Southern Peach Cobbler Pound Cake Recipe

Name: Southern Peach Cobbler Pound Cake Recipe
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Cuisine: American
Ingredients: 14 tablespoons butter, softened; 1 1/4 cups sugar; 3 large eggs, room temperature; 2 cups all purpose flour; 1 teaspoon vanilla extract; 1/2 teaspoon almond extract; 4 fresh peaches, peeled and diced (about 2 cups); 1/4 cup all purpose flour; 3 tablespoons light brown sugar; 3 tablespoons butter, melted; 1 cup powdered sugar; 2 tablespoons heavy cream; 1/4 teaspoon almond extract; 2 tablespoons sliced almonds, toasted (optional)

Ingredients

Scale

14 tablespoons butter, softened

1 1/4 cups sugar

3 large eggs, room temperature

2 cups all purpose flour

1 teaspoon vanilla extract

1/2 teaspoon almond extract

4 fresh peaches, peeled and diced (about 2 cups)

Crumb Topping

1/4 cup all purpose flour

3 tablespoons light brown sugar

3 tablespoons butter, melted

Glaze + topping

1 cup powdered sugar

2 tablespoons heavy cream

1/4 teaspoon almond extract

2 tablespoons sliced almonds, toasted (optional)

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Instructions

Begin by preheating the oven to 355℉. Grease and flour a loaf pan. To make removing the cake easier, line with parchment across the wide side of the pan and up the sides. Set aside.
Dice your peaches into 1-inch squares and leave in a strainer to drain any excess moisture. Then sift flour into a bowl. Measure out 1 tablespoon and sprinkle it over the peaches. Set the remaining sifted flour aside.
Next, cream softened butter with an electric mixer set to medium speed for 2 minutes, until the butter is light and fluffy. Stream in 1 1/2 cups of granulated sugar and continue mixing on medium speed until fluffy and light colored. Add one egg at a time, beating just until the yolk is incorporated into the batter (about 20 seconds) then add the next egg. With the last egg, add vanilla and almond extracts.
Add sifted flour into the wet ingredients and mix on medium just until combined into an even, homogenous batter. Finally, add 1 1/2 cups of the flour dusted peaches and use a rubber spatula to gently fold the fruit into the batter. Scoop the cake batter into the prepared loaf pan and use an offset spatula to even the top. Arrange the final 1/2 cup peaches over the cake, using an offset spatula to even the top. Sprinkle the brown sugar crumb topping over the peaches.
Bake for 85-95 minutes, or until a wooden skewer inserted in the center of the cake comes out clean. Remove the cake from the oven and cool on a wire rack for 15 minutes before lifting out the cake to cool to room temperature.
While cake is baking, make the glaze to drizzle over the streusel topping. Combine powdered sugar, cream and almond extract in a small bowl. Stir until smooth. Once cake has cooled, drizzle with glaze and sprinkle with toasted almond slices. Serve with a scoop of vanilla ice cream, whipped cream, or with a cup of coffee or tea.

Notes

Skip the almond if you don't have it and use all vanilla. Keep in mind if you want to skip the vanilla and use only almond extract that almond is usually a much stronger flavor, so keep the total almond extract measurement around 1 teaspoon.

Prep Time: 20
Cook Time: 120
Category: Desserts
Method: Bake
Cuisine: American