Peach Cobbler Pound Cake

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Introduction:
Peach Cobbler Pound Cake combines the rich, buttery flavor of a traditional pound cake with the sweet and juicy goodness of peach cobbler. This cake is perfect for any occasion, from summer barbecues to cozy winter gatherings. With chunks of fresh or canned peaches baked into the batter and a delectable glaze on top, this cake is sure to impress.

Ingredients:

For the Cake:

  • 3 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 cup unsalted butter, softened
  • 4 large eggs
  • 1 cup sour cream
  • 1/2 cup whole milk
  • 1 teaspoon vanilla extract
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups diced peaches (fresh or canned, drained)
  • 1 teaspoon ground cinnamon

For the Glaze:

  • 1 cup powdered sugar
  • 2-3 tablespoons peach juice (reserved from canned peaches or use fresh peach juice)
  • 1/2 teaspoon vanilla extract

Optional Additions:

  • 1/2 teaspoon almond extract for extra flavor
  • 1/2 cup chopped pecans or walnuts for added texture

Instructions:

1. Preheat and Prepare:

  • Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan or tube pan.

2. Mix the Dry Ingredients:

  • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

3. Cream the Butter and Sugar:

  • In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-5 minutes.

4. Add the Eggs:

  • Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract (and almond extract, if using).

5. Incorporate the Sour Cream and Milk:

  • Beat in the sour cream until well combined. Gradually add the flour mixture alternately with the milk, beginning and ending with the flour mixture. Mix until just combined.

6. Fold in the Peaches:

  • Gently fold in the diced peaches and ground cinnamon (and chopped nuts, if using) until evenly distributed throughout the batter.

7. Pour and Bake:

  • Pour the batter into the prepared bundt pan, spreading it evenly. Tap the pan lightly on the counter to remove any air bubbles.
  • Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center of the cake comes out clean.

8. Cool the Cake:

  • Allow the cake to cool in the pan for about 15 minutes, then transfer it to a wire rack to cool completely.

9. Prepare the Glaze:

  • In a small bowl, whisk together the powdered sugar, peach juice, and vanilla extract until smooth and pourable. Add more peach juice if needed to reach the desired consistency.

10. Glaze the Cake:

  • Once the cake is completely cool, drizzle the glaze over the top, allowing it to drip down the sides.

Tips for Success:

  • Ensure the butter is at room temperature to achieve a creamy texture when beating with the sugar.
  • Gently fold the peaches into the batter to avoid overmixing, which can make the cake dense.
  • For a more intense peach flavor, you can add a bit of peach extract to the batter.

Nutritional Estimate:
(Nutritional values may vary depending on specific ingredients and portion sizes.)

  • Calories: Approximately 400-450 per slice (based on 12 slices)
  • Total Fat: Approximately 18-22g
  • Saturated Fat: Approximately 10-12g
  • Cholesterol: Approximately 100-120mg
  • Sodium: Approximately 200-250mg
  • Total Carbohydrates: Approximately 55-60g
  • Dietary Fiber: Approximately 1-2g
  • Sugars: Approximately 35-40g
  • Protein: Approximately 5-6g

Recommendation:
Peach Cobbler Pound Cake is best served slightly warm or at room temperature. Pair it with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat. This cake is sure to be a hit at any gathering, offering a delightful blend of buttery pound cake and sweet peaches. Enjoy!

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