Peach Cobbler Pound Cake

This Peach Cobbler Pound Cake offers the best of both worlds tender buttery cake meets syrupy summer peaches in every slice It is my go to for backyard picnics and those days when you want dessert to feel extra nostalgic

I baked this for a Fourth of July barbecue and it vanished before the fireworks Even my neighbors asked for the recipe because it tastes like something Grandma used to bake

Ingredients

• All purpose flour: creates structure and a delicate crumb be sure to spoon and level for best results
• Vegetable oil: keeps the cake moist with a tender bite choose a neutral flavored oil for best results
• Egg whites: makes the cake lighter and cuts down on richness you can use whole eggs for a denser result fresh eggs bring the best rise
• Del Monte Lite Sliced Cling Peaches: offer consistent flavor and perfect sweetness canned in juice helps balance the cake opt for high quality brands for best taste
• Almond extract: brings a bakery fresh aroma or swap for vanilla extract for a cozier feel pure extract gives more depth
• Yellow cake mix: the shortcut star for guaranteed cake texture check the expiration date for the freshest flavor
• Powdered sugar for dusting: adds a final touch and slight sweetness sift it just before serving to avoid clumps

Step by Step Instructions

Prepare the Pan:

Coat a 10 inch nonstick bundt pan with cooking spray reaching all nooks and crannies Dust with flour by sprinkling and turning the pan then tap out any excess This keeps the cake from sticking and gives clean edges

Arrange the Peaches:

Drain one can of peaches and gently fan the slices in a circular pattern on the bottom of the bundt pan The fruit design will be the cakes first impression once flipped so take your time

Mix the Wet Ingredients:

In a large mixing bowl combine vegetable oil egg whites almond or vanilla extract and the second can of peaches including syrup Beat with an electric mixer on medium speed for about thirty seconds until the peaches are broken up and the mixture looks creamy and pale

Add the Cake Mix:

Sprinkle in the yellow cake mix and beat according to package instructions usually another one to two minutes This step ensures the flour is fully absorbed and the batter turns fluffy and smooth

Pour and Bake:

Carefully pour the cake batter over the arranged peach slices keeping the pattern intact Place the bundt pan in your preheated oven Bake at three hundred twenty five degrees for sixty to sixty five minutes until a wooden toothpick inserted in the center comes out clean For best texture do not overbake

Cool and Unmold:

Let the cake rest in the pan on a wire rack until completely cool Use a butter knife to gently loosen the edges before inverting onto a plate The peaches will now be on top giving a gorgeous cobbler effect

Finish with Powdered Sugar:

Dust the top of the cake evenly with powdered sugar just before serving This adds an extra sweet touch and a classic bakery look

Save

I love the almond extract which makes every bite taste like it came straight from a bakery My kids love to help line up the peach slices and it always brings back memories of summer picnics and laughter

Storage Tips

Store any leftovers tightly covered at room temperature for up to two days For longer freshness wrap the cake in plastic wrap and refrigerate Bring to room temperature before serving for best flavor The cake freezes beautifully wrap slices individually and thaw overnight in the fridge or for about thirty minutes at room temp

Ingredient Substitutions

If you want to brighten the flavor try fresh peaches when they are in season or use frozen peaches thawed and well drained Other cake mix flavors like white or butter golden also work Instead of almond extract you can use vanilla extract or a splash of bourbon for warmth

Serving Suggestions

Serve slices with lightly whipped cream or a scoop of vanilla bean ice cream For a festive brunch drizzle with warmed peach preserves Add fresh mint leaves or toasted almonds for color and crunch This cake pairs beautifully with hot tea or a glass of sweet white wine

Cultural and Historical Context

Peach cobbler is a Southern classic believed to have originated as a comforting dessert using seasonal fruit and biscuit or cake toppings The pound cake twist adds buttery richness and a show stopping shape which makes it perfect for family gatherings and summer parties This dessert honors the tradition while making it easy for modern kitchens

Frequently Asked Questions About Recipes

→ Can I use fresh peaches instead of canned?

Yes, fresh peaches can be substituted for canned. Peel and slice fresh peaches, and use about 2 cups for similar results.

→ What type of extract works best?

Almond extract adds a lovely aromatic note, but vanilla extract is a classic alternative if preferred.

→ How do I prevent the cake from sticking to the pan?

Coat the bundt pan well with non-stick spray and dust with flour, tapping out excess for an easy release.

→ Can I make this in advance?

Yes, the cake can be baked a day ahead. Let it cool completely and store covered at room temperature.

→ What’s the best way to serve this dessert?

Serve slices lightly dusted with powdered sugar. A scoop of vanilla ice cream is a delicious optional touch.