Peach Cobbler Pound Cake

Peach Cobbler Pound Cake

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Every recipe has its own story, and my Peach Cobbler Pound Cake is no exception. This delightful dessert holds a special place in my heart, reminiscent of a sunny day spent at my grandmother’s farmhouse.

It was a family gathering like any other, filled with laughter and the sweet aroma of peaches from the nearby orchard. My aunt, a wizard in the kitchen, decided to whip up something magical with those ripe peaches. The result? A mouth-watering Peach Cobbler Pound Cake.

As the cake baked, filling the house with its enticing scent, we shared stories and memories. The first bite was a revelation – moist, peachy, and utterly delicious. It wasn’t just a cake; it was a celebration of family, love, and the simple joys of life.

This Peach Cobbler Pound Cake is more than a recipe – it’s a memory, a moment of togetherness. I’m excited to share it with you, so let’s start baking and create our own sweet moments!

How to prepare the Peach Cobbler Pound Cake

Ingredients:

  • ¼ cup all-purpose flour (divided)
  • ⅓ cup vegetable oil
  • 4 egg whites [or 2 whole eggs]
  • 2 cans (15 oz. each) Del Monte Lite Sliced Cling Peaches
  • ½ tsp. almond extract [or 1 tsp. vanilla extract]
  • 1 pkg (15.25 oz.) yellow cake mix
  • ¼ cup powdered sugar

Directions:

  1. Begin by preheating your oven to a temperature of 325° F. Prepare your 10-inch non-stick bundt pan by first applying a layer of non-stick cooking spray. Then evenly coat the pan with 1/4 cup of all-purpose flour, tapping out any extra flour to avoid a thick layer.
  2. Take one can of the Del Monte Lite Sliced Cling Peaches and drain it completely, discarding the syrup. Arrange these peach slices at the bottom of your pan, creating an even layer.
  3. In a large mixing bowl, use an electric mixer set at medium speed to blend the vegetable oil, egg whites (or whole eggs), and almond (or vanilla) extract together. Incorporate the second can of peaches with its syrup into this mixture and beat for about 30 seconds until you achieve a smooth consistency.
  4. Next, gradually add the yellow cake mix to the bowl. Continue to mix the batter, following the instructions provided on the cake mix package. This will ensure that all ingredients are thoroughly combined.
  5. Carefully pour the cake batter over the arranged peach slices in the prepared bundt pan. Spread the batter gently to create a smooth, even surface.
  6. Place the pan in the preheated oven and bake for approximately 60 to 65 minutes. The cake is ready when a wooden pick or a skewer inserted into the center of the cake comes out clean, indicating it is fully cooked.
  7. Once baked, remove the cake from the oven and place the pan on a wire rack to cool. Allow the cake to cool completely in the pan. This step is crucial for the cake to set properly.
  8. After the cake has cooled, gently loosen the edges of the cake from the pan using a knife or spatula. Carefully invert the cake onto a serving plate. This will reveal the beautifully arranged peach slices on top.
  9. Just before you are ready to serve, sprinkle the top of the cake with ¼ cup of powdered sugar. This not only adds a hint of sweetness but also gives the cake an elegant, finished look.

Frequent Asked Questions:

Can I use whole eggs instead of egg whites in this recipe?

Yes, you can substitute the 4 egg whites with 2 whole eggs. This substitution will not significantly alter the texture or taste of the cake. Whole eggs may provide a slightly richer flavor due to the yolk’s fat content.

How should I arrange the peach slices in the pan?

Drain one can of the Del Monte Lite Sliced Cling Peaches, discarding the syrup. Arrange the peach slices evenly on the bottom of the prepared bundt pan. This creates a beautifully layered peach topping when the cake is inverted after baking.

Is it possible to use vanilla extract instead of almond extract?

Yes, you can use 1 teaspoon of vanilla extract as an alternative to ½ teaspoon of almond extract. Vanilla extract will give a subtly sweet and classic flavor, while almond extract provides a nuttier aroma.

How do I mix the cake batter effectively?

Use an electric mixer on medium speed to beat the oil, egg whites (or whole eggs), almond or vanilla extract, and the remaining can of peaches with syrup. Mix for about 30 seconds or until smooth. Then, add the yellow cake mix and continue to beat according to the package directions to ensure a well-blended batter.

What is the correct baking time and temperature for the cake?

Bake the cake in a preheated oven at 325° F for 60 to 65 minutes. The cake is done when a wooden pick inserted in the center comes out clean. This temperature and timing help achieve a perfectly baked cake with a golden crust.

How should the cake be cooled and removed from the pan?

After baking, place the pan on a wire rack and allow the cake to cool completely. Once cooled, loosen the cake from the sides of the pan and invert it onto a cake plate. This process ensures the cake retains its shape and the peach topping is displayed on top.

When is the best time to dust the cake with powdered sugar?

Dust the cake with powdered sugar just before serving. This adds a touch of sweetness and gives the cake an attractive, finished appearance. Adding the sugar too early can cause it to be absorbed into the cake, especially if the cake is still warm.

Can I use fresh peaches instead of canned peaches?

Yes, fresh peaches can be used as an alternative to canned peaches. Ensure that they are sliced and, if desired, lightly sweetened. The texture and moisture content of fresh peaches may vary, so adjust the baking time as necessary.

What makes Peach Cobbler Pound Cake unique in flavor and texture?

The combination of light and fluffy cake mix with the juicy sweetness of peaches creates a unique taste and texture. The almond or vanilla extract adds a depth of flavor, while the powdered sugar topping provides a delicate sweetness. This cake offers a delightful balance of moist cake and fruity peach flavors.

Peach Cobbler Pound Cake

Peach Cobbler Pound Cake

Savor the taste of summer with our Peach Cobbler Pound Cake, a perfect blend of sweet peaches and rich cake
Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Course Dessert
Cuisine American
Servings 8

Ingredients
  

  • ¼ cup all-purpose flour divided
  • cup vegetable oil
  • 4 egg whites [or 2 whole eggs]
  • 2 can 15oz. each Del Monte Lite Sliced Cling Peaches
  • ½ tsp. almond extract [or 1 tsp. vanilla extract]
  • 1 pkg 15.25 oz. yellow cake mix
  • ¼ cup powdered sugar

Instructions
 

  • Preheat oven to 325° F. Coat a 10-inch non-stick bundt pan with non-stick cooking spray, and dust with 1/4 cup flour, shaking off excess.
  • Drain 1 can of peaches, discarding syrup, arrange slices evenly on bottom of the pan. Set aside.
  • Using an electric mixer on medium speed, beat oil, egg whites, almond extract if desired, and remaining can of peaches with syrup, in a large bowl for about 30 seconds or until smooth. Add cake mix and beat according to package directions
  • Pour batter carefully over peach slices in prepared pan. Bake 60 to 65 minutes or until wooden pick inserted in center of the cake comes out clean. Place pan on a wire rack to cool completely. Loosen cake from sides of pan; invert onto the cake a plate. Dust cake with powdered sugar just before serving
Keyword Family Dessert Ideas, Fruit Cake Recipes, Peach Desserts

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