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
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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:
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
FAQs:
Can I use whole eggs instead of egg whites in this Peach Cobbler Pound Cake recipe?
Yes, you can substitute the four egg whites with two whole eggs in this recipe. This adjustment won’t significantly affect the texture or density of the cake. Using whole eggs introduces additional fat from the yolks, which can make the cake slightly richer.
What are the steps to ensure the cake does not stick to the bundt pan?
Firstly, make sure to use a non-stick spray generously on your bundt pan. Secondly, coat the pan evenly with all-purpose flour, tapping out any excess to prevent a thick layer that might affect the cake’s surface. Finally, allow the cake to cool completely in the pan before attempting to remove it, which helps in releasing the cake smoothly without sticking.
How do I know when the Peach Cobbler Pound Cake is fully baked?
Check the doneness of your cake by inserting a wooden pick or a skewer into the center of the cake. If it comes out clean, the cake is fully baked. Additionally, the cake should appear evenly browned and pull away from the edges of the pan slightly, indicating it is ready to be removed from the oven.
Is it necessary to use powdered sugar on the Peach Cobbler Pound Cake?
While the powdered sugar is not necessary for the structural integrity of the cake, it adds a light sweetness and provides a visually appealing finish. Thus, sprinkling powdered sugar on top of the cake before serving enhances both its flavor and presentation.
Can I use different types of fruit for this recipe?
Yes, while this recipe uses canned peaches, you can easily substitute them with other canned or fresh fruits. Just ensure that similar to peaches, the alternative fruit is not overly moist, as excessive moisture could affect the cake’s texture. Good substitutes include pears, apricots, or mixed berries.
Peach Cobbler Pound Cake
Ingredients
- ¼ cup all-purpose flour divided
- ⅓ 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
