Peach Cobbler Poundcake

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


  1. Preheat the oven to 350°F.
  2. 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.
  3. Butter and flour a large bundt pan and set it aside.
  4. In a bowl, mix together flour, baking powder, cinnamon, and nutmeg. Set aside.
  5. In a mixing bowl, cream together sugar and butter. Add eggs one by one, then add vanilla and almond extracts.
  6. Slowly alternate adding the flour mixture and milk into the batter until well blended. Be careful not to overmix.
  7. Place half of the batter into the prepared bundt pan.
  8. Add the peach cobbler filling around the layer, leaving some to top the cake later.
  9. Place the remaining batter on top of the peach mixture.
  10. Bake in the preheated oven for 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean.
  11. Allow the cake to cool for about 30 minutes, then turn it over onto a platter.
  12. 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:

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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!

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