Peach cobbler pound cake is rich, buttery, tender and sweet. Assembled with fresh Georgia peaches (or canned peaches) it’s a southern favorite. Serve with a scoop of vanilla ice cream.
Peach Pound Cake
- 2 sticks (1 cup) butter, softened
- 1 1/4 cups granulated sugar
- 4 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon sea salt
- 1 1/2 cups finely-diced fresh peaches (or canned peaches, well drained)
- 1 cup powdered sugar
- 1 teaspoon vanilla bean paste
- 2 to 3 tablespoons whole milk
Peach Pound Cake
RECIPE PREP: Preheat oven to 350°F. Lightly grease a 1-pound (8.5″ x 4.5″) loaf pan with butter or nonstick baking spray.
- Add softened butter and sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed for at least 3 to 5 minutes, or until light, fluffy and pale in color. Time wise, don’t cut corners. It’s very important to cream the butter and sugar for a long enough time so air pockets can develop and then expand when baked. Only well-creamed butter can capture and hold pockets of air.
- With the mixer on low speed, add eggs one at a time. Add vanilla extract. Scrape down the sides of the bowl as needed. The cake batter may look curdled, and that’s fine. With the mixer still on low speed, add the salt. Slowly add the flour in stages. But do not overmix! When the flour is almost fully incorporated (you should see white streaks running through the batter), immediately turn off the mixer.
- Unhook and remove the mixing bowl from the stand mixer. Add diced peaches to the bowl. Using a wide spatula (do not use the mixer for this), gently fold the fruit into the batter. The key word is “gently.” We don’t want to burst the air bubbles that were carefully creamed into the batter. If the air bubbles deflate, the loaf will be tough and dense.
- Gently transfer the batter to the prepared loaf pan. Smooth out the top. Bake 55 to 60 minutes (rotating once during cooking time), or until your kitchen has a bakery aroma and a skewer inserted into the thickest part comes out clean.
- Let the cake cool in the pan 10 minutes (it’s too delicate to remove from the pan immediately), but no more than 20 minutes. We want to avoid condensation from forming, or the cake from starting to steam in the pan. Carefully transfer the loaf to a wire rack to cool completely before glazing.
- In a small bowl, whisk together the powdered sugar, vanilla bean paste (or vanilla extract), and 2 tablespoons milk. For a thinner glaze, whisk in 1 additional tablespoon milk.
- With a spoon, drizzle glaze over the top of the cooled cake. If desired, garnish the top of the loaf with 2 to 3 wedges of fresh peaches.
PARCHMENT PAPER SLING: This is optional. It’s an insurance policy for easy removal of the loaf after baking. Start by greasing the pan well. Line it with an oversized piece of parchment paper that sticks out and over the long sides of the pan. These are “handles” that will later be used for lifting. Lightly butter the parchment paper.
RECIPE VARIATION: Instead of icing the loaf with vanilla glaze, there’s an easy way to skip this extra step. Before putting the loaf in the oven, sprinkle the top (of the batter) with a generous amount of white sparkling sugar.
- Prep Time: 10 Minutes
- Cook Time: 1 Hour
- Category: Desserts
- Method: Bake
- Cuisine: Southern
Keywords: Peach Cobbler Pound Cake, Georgia Peach Pound Cake, GA Peach Pound Cake, Peach Pound Cake