Peach Cobbler Pound Cake is a delightful fusion of two classic desserts: the comforting, homey flavors of peach cobbler and the rich, dense texture of pound cake. This dessert brings the best of both worlds together in a stunning bundt cake that’s sure to impress at any gathering. The golden slices of peaches embedded in the cake create a beautiful, eye-catching presentation, while the tender crumb and sweet, fruity flavor make each bite a taste of heaven.
I first encountered Peach Cobbler Pound Cake at a summer potluck, where its enticing aroma and striking appearance drew me in immediately. The combination of juicy peaches and moist pound cake was a revelation, and I knew I had to recreate it at home. This recipe has since become a family favorite, perfect for summer barbecues, holiday gatherings, or simply as a special treat to enjoy with a cup of coffee.
Ingredients and Their Roles
Main Ingredients:
1/4 cup all-purpose flour, divided: Used for dusting the bundt pan to prevent sticking and to incorporate into the batter for structure.
1/3 cup vegetable oil: Provides moisture and richness to the cake.
4 egg whites (or 2 whole eggs): Acts as a binding agent and adds structure to the cake. Using egg whites keeps the cake lighter, while whole eggs add richness.
2 cans (15 oz each) Del Monte Lite Sliced Cling Peaches: The star ingredient, providing sweet, juicy peach flavor. One can is used with its syrup for moisture and sweetness, while the other is drained and used for decoration.
1/2 tsp. almond extract (or 1 tsp. vanilla extract): Adds a subtle, aromatic flavor. Almond extract complements the peaches wonderfully, while vanilla is a classic choice.
1 pkg. yellow cake mix (15.25 oz): The base of the cake, providing convenience and consistent results.
1/4 cup powdered sugar: Used for dusting the cake, adding a touch of sweetness and a lovely finish.
Step-by-Step Instructions
Preparation:
Preheat the Oven: Preheat your oven to 325°F (165°C). Proper preheating ensures that the cake bakes evenly.
Prepare the Bundt Pan: Coat a 10-inch non-stick bundt pan with non-stick cooking spray. Dust the pan with 1/4 cup of all-purpose flour, ensuring an even coating. Shake off any excess flour. This step is crucial to prevent the cake from sticking to the pan and to ensure a smooth release.
Prepare the Peaches:
Drain the Peaches: Drain 1 can of Del Monte Lite Sliced Cling Peaches, discarding the syrup. Arrange the peach slices evenly on the bottom of the prepared bundt pan. This will create a beautiful topping when the cake is inverted.
Make the Batter:
Mix Wet Ingredients: In a large mixing bowl, combine 1/3 cup of vegetable oil, 4 egg whites (or 2 whole eggs), and 1/2 teaspoon of almond extract (or 1 teaspoon of vanilla extract). Add the remaining can of peaches with its syrup. Using an electric mixer on medium speed, beat the mixture for about 30 seconds, or until smooth.
Add Cake Mix: Gradually add the 15.25 oz package of yellow cake mix to the wet ingredients. Continue to beat according to the package directions, ensuring the batter is well combined and smooth.
Assemble the Cake:
Pour the Batter: Carefully pour the prepared batter over the peach slices in the bundt pan. Spread it out evenly to ensure the peaches remain in place and the batter is level.
Bake the Cake: Place the bundt pan in the preheated oven and bake for 60 to 65 minutes, or until a wooden pick inserted into the center of the cake comes out clean. This indicates that the cake is fully cooked.
Cool and Invert the Cake:
Cool the Cake: Once the cake is done baking, remove it from the oven and place it on a wire rack to cool completely. This step is important to allow the cake to set and make it easier to remove from the pan.
Invert the Cake: After the cake has cooled, gently loosen it from the sides of the pan using a butter knife or spatula. Place a serving plate over the bundt pan and carefully invert the pan to release the cake onto the plate.
Finish the Cake:
Dust with Powdered Sugar: Just before serving, dust the top of the cake with 1/4 cup of powdered sugar. This adds a touch of sweetness and a beautiful, finishing touch.
Variations and Substitutions
Peach Cobbler Pound Cake is versatile and can be adapted to suit different tastes and dietary needs:
- Fruit Variations: Substitute the peaches with other fruits such as apples, pears, or berries for a different flavor profile. You can also use a combination of fruits for a mixed fruit cobbler cake.
- Gluten-Free Option: Use a gluten-free yellow cake mix to make the cake gluten-free.
- Dairy-Free Option: Ensure that the cake mix and other ingredients used are dairy-free.
- Flavor Enhancements: Add spices such as cinnamon or nutmeg to the batter for a warm, spiced version of the cake.
- Nut Additions: Fold in chopped nuts such as pecans or walnuts into the batter for added texture and flavor.
Conclusion
Peach Cobbler Pound Cake is a delightful dessert that combines the best elements of peach cobbler and pound cake into one delicious treat. Its beautiful presentation and rich, fruity flavor make it perfect for any occasion, from family gatherings to special celebrations. The convenience of using canned peaches and cake mix makes this recipe accessible and easy to prepare, while the end result is nothing short of spectacular.
The combination of tender, juicy peaches and moist, dense pound cake creates a dessert that is both comforting and elegant. Whether you enjoy it as is or with a scoop of vanilla ice cream, this Peach Cobbler Pound Cake is sure to become a favorite. So, preheat your oven, gather your ingredients, and get ready to bake a cake that is sure to impress and delight. Happy baking!
