Description
A delightful dessert that combines the moist texture of pound cake with the warm essence of peach cobbler, perfect for summer gatherings.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 2 cups fresh peaches, peeled and sliced
- 1 teaspoon cinnamon
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a bundt pan, ensuring your cake comes out easily.
- In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a larger bowl, cream the softened butter and sugar until the mixture is light and fluffy.
- Add in the eggs one at a time, making sure to mix well after each addition.
- Stir in the vanilla extract and sour cream until combined.
- Gradually mix in the dry ingredients to the wet mixture until just combined—be careful not to overmix!
- Gently fold in the sliced peaches and cinnamon to achieve an even distribution.
- Pour the batter into your prepared bundt pan, smoothing the top as needed.
- Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for around 10 minutes before transferring it to a wire rack to cool completely.
Notes
Serve warm with whipped cream or ice cream. Store in an airtight container at room temperature for up to three days or freeze for up to three months.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 28g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg