This delightful dessert takes the traditional flavors of peach cobbler and infuses them into a moist, buttery pound cake. Its rich vanilla flavor profile pairs perfectly with the sweet, juicy peaches, making it a standout treat for any gathering.
Ingredients
Scale:
2 cups all-purpose flour
1 ½ cups granulated sugar
1 teaspoon baking powder
½ teaspoon salt
1 cup unsalted butter, softened
4 large eggs
1 teaspoon vanilla extract
1 cup sour cream
3 cups fresh peaches, peeled and diced
1 tablespoon lemon juice
1 tablespoon cornstarch
¼ cup brown sugar
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan or a tube pan.
In a large bowl, whisk together the flour, baking powder, and salt.
In another bowl, cream the softened butter and granulated sugar together until light and fluffy, about 4-5 minutes.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the butter mixture, alternating with the sour cream.
In a separate bowl, combine the diced peaches with lemon juice, cornstarch, and brown sugar.
Gently fold half the cake batter into the prepared pan. Layer the peach mixture over the batter, then spoon the remaining batter on top.
Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
