Peach Cobbler Pound Cake (Print-Friendly Format)
Sweet peaches and tender cake come together in this golden, crowd-pleasing Southern-inspired dessert.
# Required Ingredients:
→ Main Ingredients
01 -
60 g all-purpose flour, divided
02 -
80 ml vegetable oil
03 -
4 egg whites or 2 whole eggs
04 -
2 cans (425 g each) sliced cling peaches in light syrup
05 -
0.5 teaspoon almond extract or 1 teaspoon vanilla extract
06 -
1 package (432 g) yellow cake mix
07 -
30 g powdered sugar
# How to Make It:
01 -
Preheat oven to 165°C. Coat a 25 cm non-stick bundt pan with non-stick cooking spray, then dust with 60 g all-purpose flour, shaking off any excess.
02 -
Drain one can of peaches and discard its syrup. Evenly arrange the peach slices from this can on the bottom of the prepared pan. Set aside.
03 -
In a large bowl, combine vegetable oil, egg whites or whole eggs, almond or vanilla extract, and the undrained can of peaches including syrup. Using an electric mixer set to medium speed, beat for approximately 30 seconds until the mixture is smooth.
04 -
Add the yellow cake mix to the wet mixture and continue to beat, following the cake mix manufacturer's instructions, until fully incorporated and smooth.
05 -
Carefully pour the batter over the arranged peaches in the prepared bundt pan, ensuring the distribution is even.
06 -
Bake in the preheated oven for 60 to 65 minutes, or until a wooden pick inserted into the centre of the cake emerges clean.
07 -
Transfer the pan to a wire rack and allow to cool completely. Loosen the cake from the sides of the pan and invert onto a serving plate.
08 -
Just before serving, dust the top of the cake with powdered sugar for an elegant finish.
# Additional Information:
01 -
Ensure the cake cools completely before removing from the pan to avoid breakage.