Certainly! Here’s the full recipe for Peach Cobbler Poundcake:
Ingredients for Filling:
- 3 large peaches or 2 cans Freestone peaches
- 4 TBSP butter
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 1 tsp vanilla extract
- 2 tsp cinnamon
- 1 tsp nutmeg
- 1/2 cup orange juice
- 2 TBSP cornstarch
Ingredients for Cake Batter:
- 3 cups all-purpose flour
- 3 cups sugar
- 5 eggs
- 1 1/2 cup butter
- 2 tsp cinnamon
- 1 tsp nutmeg
- 1 tsp baking powder
- 1 cup whole milk
- 1 tsp vanilla
- 1 tsp almond extract
Directions:
- Preheat the oven to 350°F.
- For the Peach Filling: In a saucepan, combine all ingredients for the peach filling. Slowly bring to a boil, then turn off the heat and allow it to cool.
- Butter and flour a large bundt pan and set it aside.
- In a bowl, mix together flour, baking powder, cinnamon, and nutmeg. Set aside.
- In a mixing bowl, cream together sugar and butter. Add eggs one by one, then add vanilla and almond extracts.
- Slowly alternate adding the flour mixture and milk into the batter until well blended. Be careful not to overmix.
- Place half of the batter into the prepared bundt pan.
- Add the peach cobbler filling around the layer, leaving some to top the cake later.
- Place the remaining batter on top of the peach mixture.
- Bake in the preheated oven for 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool for about 30 minutes, then turn it over onto a platter.
- Top the cake with the remaining peach cobbler filling.
Enjoy your delicious Peach Cobbler Poundcake!
Certainly! Here are some questions and their answers related to Peach Cobbler Poundcake:
- Q: What inspired you to make Peach Cobbler Poundcake?
- A: I was inspired by the sweet and juicy peaches in season, and I wanted to combine the flavors of a classic peach cobbler with a rich poundcake.
- Q: Can I use fresh or canned peaches for the filling?
- A: You can use either fresh peaches or canned Freestone peaches, depending on what’s available and convenient for you.
- Q: How do I know when the cake is done baking?
- A: Use the toothpick method. Insert a toothpick into the center of the cake, and if it comes out clean or with a few moist crumbs (not wet batter), the cake is done.
- Q: Can I substitute any ingredients in the cake batter?
- A: While you can experiment with ingredient substitutions, sticking to the specified ingredients will ensure the best results.
- Q: What’s the purpose of alternating flour mixture and milk in the batter?
- A: Alternating helps ensure even mixing without overworking the batter, resulting in a tender and moist poundcake.
- Q: Can I make this cake ahead of time?
- A: Yes, you can make the cake ahead and store it in an airtight container. Adding the peach cobbler filling just before serving keeps it fresh.
- Q: What’s the significance of the almond extract in the cake batter?
- A: Almond extract adds a subtle nutty flavor that complements the peaches and enhances the overall taste of the cake.
- Q: How do you recommend serving the Peach Cobbler Poundcake?
- A: Serve slices of the poundcake with an extra drizzle of the peach cobbler filling on top. It’s delightful on its own or with a scoop of vanilla ice cream.
Enjoy baking and savoring your Peach Cobbler Poundcake!
