This Easy Peach Cobbler Pound Cake is a delicious treat that combines the moistness of pound cake with sweet, juicy peaches. It’s perfect for dessert or even a cozy afternoon snack!
Just picture this: a warm slice topped with a scoop of ice cream. I can’t resist grabbing seconds (or thirds)! Making this cake is as simple as mixing the ingredients and baking, which is a win-win!
Key Ingredients & Substitutions
Yellow Cake Mix: This is the base of your pound cake. If you’re looking for a more homemade touch, you can use flour, sugar, baking powder, and salt to replace it. However, the cake mix makes things much easier!
Vanilla Instant Pudding Mix: This adds moisture and flavor. If you’re out of it, you can use a similar flavor pudding mix or skip it altogether, though it might change the cake’s texture slightly.
Fresh Peaches: I recommend using fresh peaches for the best flavor. If they’re out of season, canned peaches work just fine—just make sure to drain them well to avoid extra moisture.
Sour Cream: This keeps the cake moist. Greek yogurt is a great substitute if you want a lighter option. Just ensure it has a similar thickness!
How Do You Fold Peaches into the Cake Batter?
Folding is a gentle technique to incorporate ingredients without deflating the batter. Here’s how to do it effectively:
- Start with your batter in a large bowl. Add the chopped peaches on top.
- Use a spatula and cut through the center of the batter, then lift and fold it over the peaches, turning the bowl as you go.
- Repeat this motion gently until the peaches are mixed in but not overly broken down.
Remember, the goal is to keep the batter fluffy, so be gentle!
Why Is It Important to Let the Cake Cool Before Serving?
Cooling the cake allows it to set properly. If you cut it too soon, it might fall apart and not hold its shape. Wait at least 10-15 minutes in the pan before transferring to a wire rack. This helps it firm up and makes slicing much easier!
Easy Peach Cobbler Pound Cake
Ingredients You’ll Need:
- 1 box yellow cake mix (about 15.25 oz)
- 1 box vanilla instant pudding mix (3.4 oz)
- 4 large eggs
- 1/2 cup vegetable oil
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 2 cups peeled and chopped fresh peaches (or canned peaches, drained)
- 1/2 cup brown sugar
- 1 teaspoon ground cinnamon
How Much Time Will You Need?
This recipe takes about 15 minutes to prep, plus 60-70 minutes to bake. Then, allow an additional 10-15 minutes for the cake to cool in the pan before transferring it to a wire rack. Altogether, you’re looking at around 1 hour and 30 minutes before you can enjoy a slice of this deliciousness!
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
First things first, preheat your oven to 350°F (175°C). While the oven is warming up, grease and flour a 9×5-inch loaf pan or a bundt pan to prevent the cake from sticking later on.
2. Mix the Cake Batter:
In a large mixing bowl, combine the yellow cake mix, vanilla pudding mix, eggs, vegetable oil, sour cream, and vanilla extract. Using an electric mixer set to medium speed, mix until everything is well blended and smooth. This should only take a couple of minutes!
3. Fold in the Peaches:
Now, it’s time to add those delicious peaches. Gently fold the chopped peaches into the batter, being careful not to over-mix so that they retain their shape and the batter stays fluffy.
4. Pour and Spread:
Pour the batter into the prepared pan, using a spatula to spread it evenly. Make sure it’s nice and even so that it bakes uniformly!
5. Add the Cinnamon Sugar Topping:
In a small bowl, mix together the brown sugar and ground cinnamon. Sprinkle this mixture evenly over the top of the batter. This will create a lovely sweet and crunchy topping during baking!
6. Bake the Cake:
Place the pan in the preheated oven and bake for 60 to 70 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean. Keep an eye on it toward the end to avoid overbaking.
7. Cooling Time:
Once baked, remove the cake from the oven and let it cool in the pan for 10-15 minutes. This step is important for the cake to set and makes it easier to transfer.
8. Serve and Enjoy:
Carefully remove the cake from the pan and let it cool completely on a wire rack. You can serve it warm or at room temperature. For an even more indulgent treat, add a scoop of vanilla ice cream or a dollop of whipped cream on top. Enjoy your delicious Easy Peach Cobbler Pound Cake!
FAQ for Easy Peach Cobbler Pound Cake
Can I Use Frozen Peaches Instead of Fresh?
Yes, frozen peaches can be used, but make sure to thaw and drain them first to remove excess moisture. Pat them dry with paper towels to prevent the cake from getting soggy.
How Should I Store Leftover Cake?
Store any leftover pound cake in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. You can also freeze it for longer storage; just wrap it tightly in plastic wrap and aluminum foil.
Can I Make This Cake Without the Pudding Mix?
While the pudding mix adds moisture and richness, you can omit it if you prefer. Just keep in mind that it may slightly affect the cake’s texture. You might want to add an extra tablespoon of sour cream to help compensate.
What’s the Best Way to Serve This Cake?
This cake is delightful on its own, but for an extra treat, serve it warm with a scoop of vanilla ice cream or a sprinkle of powdered sugar. It also pairs well with fresh whipped cream and a drizzle of caramel sauce!
