Peach Cobbler Pound Cake is the perfect combination of a sweet summer peach cobbler and a rich buttery brownie.
There’s nothing quite like ripe, juicy peaches in summer.
Except maybe a cobbler made of them.
Or even better, a peach cobbler cake a pound!
Seriously, this cake is just so amazing. With texture that melts in your mouth and fresh, sweet peach slices in every bite, it’s great!
Close-up of a cross section of peach cobbler pound bun on a white plate
What’s in a peach cobbler pound cake ?
All-purpose flour (Cup4Cup gluten-free flour works well too!)
Yes, you can. It is a good option if time pressures you. Other than that, I suggest using them if you want to do this when peaches are not in season. Make sure the frozen peaches are thawed and drained from canned peaches before adding them to the recipe.
° 1 stick (12 cups) unsalted butter
° 1 1/2 cup granulated sugar (divided)
° 2 cups all-purpose flour
° 1 1/2 teaspoons baking powder
° 1/2 teaspoon kosher salt
° 1 cup whole milk
° 1 tablespoon of pure vanilla extract
° 1 (29 ounce) peaches can be sliced in juice
° 1 teaspoon ground cinnamon
° 1/4 teaspoon ground nutmeg
Preheat oven to 350 degrees Fahrenheit. Butter a 9 x 13 baking dish (or 2-8 x 8 baking dishes). Sit apart .
Placing butter in amicrowave mixing bowl. Heat Butter in Microwave until it dissolved .
Add 1 cup of sugar, flour, baking powder, and salt and mix. Adding milk also vanilla, & beat To combined. Pour mixture to prepared baking plate .
Pour the peaches over the mixture, and put them in the evening around the skillet. Keep the juice out of the box.