Best of both worlds – Combines two beloved desserts into one spectacular creationImpressive presentation – Beautiful marbled appearance with peach swirls throughoutPerfect for special occasions – Ideal for potlucks, holidays, or weekend gatheringsTender and moist – Buttery pound cake texture with juicy peach pocketsWarm spice flavors – Cinnamon and nutmeg enhance the peach’s natural sweetness1 (29-ounce) can sliced peaches in juice½ cup granulated sugar1 teaspoon ground cinnamon¼ teaspoon ground nutmeg1 cup unsalted butter, softened1½ cups granulated sugar2 cups all-purpose flour1½ teaspoons baking powder½ teaspoon kosher salt1 cup whole milk1 tablespoon vanilla extract4 large eggs (not listed in original but essential for pound cake)Room temperature ingredients – Ensure butter, eggs, and milk are at room temperature for best textureDon’t overmix – Mix just until ingredients are combined to keep the cake tenderTest for doneness – Start checking at 60 minutes to avoid overbakingFresh vs. canned – Fresh peaches work beautifully when in season; adjust sugar based on sweetnessPan preparation – Proper greasing prevents sticking, especially in bundt pans with intricate designsServe warm with a scoop of vanilla ice cream or whipped creamDust with powdered sugar for elegant presentationDrizzle with caramel sauce or peach glazePair with hot coffee or sweet teaTop with fresh whipped cream and a sprinkle of cinnamonApple Cobbler Pound Cake: Substitute apples for peaches and add extra cinnamonBerry Version: Use mixed berries and reduce spicesCream Cheese Swirl: Add sweetened cream cheese layers for extra richnessStreusel Topping: Sprinkle cinnamon streusel over the top before bakingBrown Butter Enhancement: Brown the butter for deeper, nuttier flavor1 (29-ounce) can sliced peaches in juice½ cup granulated sugar1 teaspoon ground cinnamon¼ teaspoon ground nutmeg1 cup unsalted butter, softened1½ cups granulated sugar4 large eggs2 cups all-purpose flour1½ teaspoons baking powder½ teaspoon kosher salt1 cup whole milk1 tablespoon vanilla extractEgg note: Original recipe didn’t list eggs, but pound cakes require them—use 4 large eggsPan size matters: Bundt pans create prettier presentation; loaf pans work but may need adjusted timeFresh peach option: Use 3 cups fresh peeled sliced peaches when in seasonSugar adjustment: Reduce sugar on peaches if using very sweet fruitSpice variations: Add cardamom, ginger, or allspice for complex flavorGluten-free option: Use 1:1 gluten-free flour blendDairy-free version: Substitute plant-based butter and milkRoom temperature: Cover and store up to 2 days in cool conditionsRefrigeration: Store airtight container up to 5 daysFreezing: Wrap tightly in plastic then foil; freeze up to 3 monthsThawing: Overnight in refrigerator or room temperature 2-3 hoursReheating: Microwave 15-20 seconds or oven at 300°F for 5-7 minutesBest served: Room temperature or slightly warm for optimal flavorDust with powdered sugar through decorative stencilServe with vanilla bean ice cream or whipped creamDrizzle with peach glaze or caramel sauceGarnish with fresh mint leavesAdd fresh peach slices for presentationServe with bourbon whipped cream for adultsPresent on cake stand for special occasionsPair with sweet tea or coffeeButter: Can use salted butter and reduce added saltWhole milk: Buttermilk, 2% milk, or half-and-half workCanned peaches: Fresh, frozen (thawed), or jarred peachesWhite sugar: Can use part brown sugar for deeper flavorAll-purpose flour: Cake flour for lighter texture (use 2¼ cups)Vanilla extract: Almond extract, peach extract, or vanilla bean paste
Peach Cobbler Pound Cake
