- Best of both worlds – Combines two beloved desserts into one spectacular creation
- Impressive presentation – Beautiful marbled appearance with peach swirls throughout
- Perfect for special occasions – Ideal for potlucks, holidays, or weekend gatherings
- Tender and moist – Buttery pound cake texture with juicy peach pockets
- Warm spice flavors – Cinnamon and nutmeg enhance the peach’s natural sweetness
- 1 (29-ounce) can sliced peaches in juice
- ½ cup granulated sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 cup unsalted butter, softened
- 1½ cups granulated sugar
- 2 cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon kosher salt
- 1 cup whole milk
- 1 tablespoon vanilla extract
- 4 large eggs (not listed in original but essential for pound cake)
- Room temperature ingredients – Ensure butter, eggs, and milk are at room temperature for best texture
- Don’t overmix – Mix just until ingredients are combined to keep the cake tender
- Test for doneness – Start checking at 60 minutes to avoid overbaking
- Fresh vs. canned – Fresh peaches work beautifully when in season; adjust sugar based on sweetness
- Pan preparation – Proper greasing prevents sticking, especially in bundt pans with intricate designs
- Serve warm with a scoop of vanilla ice cream or whipped cream
- Dust with powdered sugar for elegant presentation
- Drizzle with caramel sauce or peach glaze
- Pair with hot coffee or sweet tea
- Top with fresh whipped cream and a sprinkle of cinnamon
- Apple Cobbler Pound Cake: Substitute apples for peaches and add extra cinnamon
- Berry Version: Use mixed berries and reduce spices
- Cream Cheese Swirl: Add sweetened cream cheese layers for extra richness
- Streusel Topping: Sprinkle cinnamon streusel over the top before baking
- Brown Butter Enhancement: Brown the butter for deeper, nuttier flavor
- 1 (29-ounce) can sliced peaches in juice
- ½ cup granulated sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 cup unsalted butter, softened
- 1½ cups granulated sugar
- 4 large eggs
- 2 cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon kosher salt
- 1 cup whole milk
- 1 tablespoon vanilla extract
- Egg note: Original recipe didn’t list eggs, but pound cakes require them—use 4 large eggs
- Pan size matters: Bundt pans create prettier presentation; loaf pans work but may need adjusted time
- Fresh peach option: Use 3 cups fresh peeled sliced peaches when in season
- Sugar adjustment: Reduce sugar on peaches if using very sweet fruit
- Spice variations: Add cardamom, ginger, or allspice for complex flavor
- Gluten-free option: Use 1:1 gluten-free flour blend
- Dairy-free version: Substitute plant-based butter and milk
- Room temperature: Cover and store up to 2 days in cool conditions
- Refrigeration: Store airtight container up to 5 days
- Freezing: Wrap tightly in plastic then foil; freeze up to 3 months
- Thawing: Overnight in refrigerator or room temperature 2-3 hours
- Reheating: Microwave 15-20 seconds or oven at 300°F for 5-7 minutes
- Best served: Room temperature or slightly warm for optimal flavor
- Dust with powdered sugar through decorative stencil
- Serve with vanilla bean ice cream or whipped cream
- Drizzle with peach glaze or caramel sauce
- Garnish with fresh mint leaves
- Add fresh peach slices for presentation
- Serve with bourbon whipped cream for adults
- Present on cake stand for special occasions
- Pair with sweet tea or coffee
- Butter: Can use salted butter and reduce added salt
- Whole milk: Buttermilk, 2% milk, or half-and-half work
- Canned peaches: Fresh, frozen (thawed), or jarred peaches
- White sugar: Can use part brown sugar for deeper flavor
- All-purpose flour: Cake flour for lighter texture (use 2¼ cups)
- Vanilla extract: Almond extract, peach extract, or vanilla bean paste
Peach Cobbler Pound Cake
