Description
A rich and moist pound cake swirled with cinnamon-spiced peaches and topped with a buttery brown sugar glaze—perfectly blending the classic flavors of peach cobbler with the dense texture of a pound cake.
Ingredients
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- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 5 large eggs
- 1 tsp vanilla extract
- 1/2 tsp almond extract (optional)
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup sour cream
- 2 cups diced canned or fresh peaches (drained if canned)
- 1 tsp ground cinnamon
- 1 tbsp all-purpose flour (to coat peaches)
- For the glaze: 1/2 cup brown sugar, 1/4 cup butter, 2 tbsp heavy cream
Instructions
- Preheat oven to 325°F (163°C). Grease and flour a bundt or tube pan.
- In a small bowl, toss diced peaches with 1 tbsp flour and cinnamon. Set aside.
- Cream butter and sugar together in a large bowl until light and fluffy.
- Add eggs one at a time, beating well after each addition. Mix in vanilla and almond extract.
- In a separate bowl, whisk flour, baking powder, and salt.
- Add dry ingredients to the creamed mixture alternately with sour cream, starting and ending with flour.
- Gently fold in the cinnamon-coated peaches.
- Pour batter into the prepared pan and smooth the top.
- Bake for 70–80 minutes or until a toothpick inserted in the center comes out clean. Let cool in the pan for 15 minutes, then transfer to a wire rack.
- In a small saucepan, combine brown sugar, butter, and cream for the glaze. Bring to a boil, then simmer for 2 minutes.
- Drizzle glaze over the cooled cake before serving.
Notes
- Use ripe fresh peaches when in season for best flavor.
- Don’t overmix once the flour is added to maintain a tender crumb.
- The cake is best served slightly warm or at room temperature.
Nutrition
- Serving Size: 1 slice
- Calories: 460
- Sugar: 34g
- Sodium: 190mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 125mg