Peach Cobbler Pound Cake
A buttery sour cream pound cake with peaches folded through the batter and more layered in the bottom of the pan, where they caramelize into a glossy brown sugar top. Made with canned peaches, so you can bake it any time of year.
Servings: 12
Calories:
Ingredients
- 30 ounces sliced peaches in juice drained well and divided
- ⅓ cup light brown sugar
- ½ teaspoon cinnamon
- ¼ teaspoon ground nutmeg
- 3 cups all-purpose flour divided
- 2 tablespoons flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1½ cups unsalted butter softened to room temperature
- 2½ cups granulated sugar
- 2 teaspoons vanilla extract
- 5 large eggs room temperature
- 1 cup full-fat sour cream
- 15 ounces sliced peaches in juice drained (optional garnish)
- 12 to 15 ounce squeeze bottle of caramel sauce optional garnish
Instructions
- Heat the oven to 325°F. Coat a 12-cup bundt pan thoroughly with baker's spray and set it aside.
- Drain one 15-ounce can of peaches. Fit the slices into the crevices in the bottom of the pan, arranging them so they sit evenly around the ring.
- Drain the second can and chop those peaches into ¼ to ½-inch pieces, which should give you 1 to 1¼ cups. Hold them in a small bowl.
- Combine the light brown sugar, cinnamon and ground nutmeg in a small bowl. Scatter this mixture evenly over the peaches lining the pan and set the pan aside.
- Whisk the all-purpose flour, baking powder and salt together in a medium bowl.
- Using a stand mixer with the paddle attachment, beat the unsalted butter and granulated sugar on medium-low for 2 to 3 minutes until pale and fluffy, pausing partway to scrape the bowl and paddle so the mixture stays smooth.
- Drop the speed to low. Add the vanilla, then the eggs one at a time, letting each egg incorporate fully before adding the next. Scrape the bowl as needed.
- Add half the dry ingredients on low speed and mix only until they disappear into the batter.
- Blend in the sour cream, then the rest of the dry ingredients. Stop mixing as soon as everything is combined and scrape down the sides of the bowl.
- Sprinkle the reserved 2 tablespoons of flour over the chopped peaches and stir to coat them. Coating the fruit this way keeps it from settling to the bottom during baking.
- Fold the coated peaches through the batter, then spoon the batter into the pan without shifting the peach slices underneath. That bottom layer becomes the top once the cake is inverted.
- Level the surface and bake for 1 hour.
- Cover the cake loosely with a large sheet of aluminum foil and bake a further 30 to 40 minutes, until a toothpick inserted into the center comes out clean.
- Rest the cake in the pan for 15 minutes, then invert it onto a serving plate and lift the pan away. If the cake resists, leave it upside down in the pan for another 15 to 20 minutes and try again.
- Let the cake cool fully on the plate before topping it with the reserved drained peach slices and a drizzle of caramel sauce.
Notes
- Coat the pan generously with baker's spray. The brown sugar and peaches caramelize hard against the pan, so use plenty of spray.
- A split or curdled-looking batter after the eggs go in is normal. It smooths out once the flour and sour cream are added.
- Ovens vary and drift over time, so watch the cake closely as the bake time comes to an end rather than relying on the clock alone. Start checking for doneness at the 1-hour mark.
- If some peaches stay in the pan after you invert the cake, lift them out and set them back on top. They're tender, so handle them gently.
- You may not need the full can of garnish peaches. Leftovers keep in a lidded container in the fridge for up to 5 days.