Description
Soulful Southern peach cobbler pound cake twinkles with nostalgia, blending classic dessert memories into one irresistible treat. Sweet summer peaches and rich pound cake create a delightful harmony you can’t resist savoring to the last delicious crumb.
Ingredients
Scale
Main Ingredients (Pound Cake Base):
- 1 cup (230 g) unsalted butter, softened
- 1 ¾ cups (350 g) granulated sugar
- 4 large eggs
- 2 ½ cups (315 g) all-purpose flour
- 1 cup (240 ml) whole milk
Flavor and Seasoning Ingredients:
- 2 teaspoons vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon salt
Filling and Topping Ingredients:
- 2 cups (400 g) diced fresh or canned peaches (drained)
- ¼ cup (50 g) granulated sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 cup (240 ml) heavy whipping cream, chilled
- 3 tablespoons powdered sugar
- ½ teaspoon vanilla extract
Instructions
- Warm the oven to 325F (160C) and thoroughly coat a Twinkie pan or mini loaf pan with cooking spray or butter to prevent sticking.
- Using an electric mixer, blend butter and sugar until the mixture transforms into a pale, airy consistency with soft peaks forming.
- Incorporate eggs individually, thoroughly mixing after each addition to ensure a smooth, even texture. Gently fold in vanilla extract, creating a fragrant base.
- Separately, combine flour, baking powder, and salt using a whisk to eliminate potential lumps and ensure even distribution of dry ingredients.
- Gradually introduce dry ingredient mixture into the butter mixture, alternating with milk. Fold gently to maintain a light, tender batter without overmixing.
- Carefully distribute batter into prepared molds, filling each cavity approximately three-quarters full to allow room for rising during baking.
- Use a spatula to smooth the surface of each cake, ensuring an even, professional appearance and consistent baking.
- Position pan in preheated oven and bake for 20-25 minutes, monitoring until a toothpick inserted into the center emerges clean and dry.
- Remove from oven and allow cakes to cool completely within the pan, which helps maintain their delicate structure and prevents crumbling.
Notes
- Opt for room temperature butter and eggs to ensure a smoother, more evenly mixed batter that creates a tender cake texture.
- Use fresh, ripe peaches for maximum flavor, dicing them finely and tossing with a touch of flour to prevent sinking during baking.
- Customize the recipe by swapping peaches with other seasonal fruits like blueberries or raspberries for year-round enjoyment.
- Test doneness carefully by inserting a toothpick at an angle to avoid creating unnecessary holes in the delicate cake surface.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 360
- Sugar: 23 g
- Sodium: 200 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 8 g
- Trans Fat: 1 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 80 mg