Can I use canned or frozen peaches instead of fresh?

Absolutely! In fact, this recipe specifically calls for canned peaches because they offer a consistent moisture level. If you use frozen, make sure to thaw and drain them completely so you don't end up with a soggy mess.

Should I use cake flour or all-purpose flour?

Stick with all-purpose flour for this one. The weight of the peach filling requires the stronger protein structure found in all-purpose flour to prevent the cake from collapsing.

Why did my peaches sink to the bottom?

This usually happens if the peach mixture is too thin or if the cake batter is overmixed and becomes too loose. Adding that half-cup of flour to the peach puree is the best way to keep your swirl exactly where you want it.

How do you keep a pound cake from sticking to the bundt pan?

Use a dedicated baking spray that contains flour, or make a paste of equal parts melted butter, oil, and flour (often called 'cake goop'). Apply it generously to every nook and cranny of the pan.

Peach Cobbler Pound Cake 2: The Best Easy Peach Cake Recipe

Description

This decadent pound cake combines a buttery, velvety crumb with a vibrant, spiced peach swirl for a dessert that bridges the gap between classic cake and rustic cobbler. It is a show-stopping bake that delivers rich flavors and a perfect texture in every single slice.

Ingredients

3.5 cups all-purpose flour
3 cups granulated sugar
1 cup unsalted butter, softened
8 oz cream cheese, softened
6 large eggs, room temperature
1 cup buttermilk
30 oz canned peaches, drained and divided
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
0.5 teaspoon ground nutmeg
1.5 teaspoons baking powder
0.5 teaspoon salt
0.5 cup additional flour (for swirl mixture)

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Instructions

Cream the softened butter and cream cheese together in a stand mixer, then add the sugar and whip for five minutes until light and fluffy.
Whisk together the flour, salt, and baking powder in a separate bowl.
Add the vanilla to the butter mixture, then incorporate the eggs one at a time, mixing for 30 seconds after each addition.
Alternate adding the flour mixture and buttermilk to the batter, beginning and ending with the dry ingredients, being careful not to overmix.
Blend the drained peaches with sugar, cinnamon, and nutmeg, then pulse in the half-cup of flour to create the swirl mixture.
Layer half the cake batter into a prepared bundt pan, dollop with half the peach mixture, swirl gently with a knife, and repeat with the remaining ingredients.
Bake at 325°F (163°C) for approximately 80 minutes, or until a toothpick comes out clean.
Prepare the glaze by melting butter with sugars, then stirring in peaches, vanilla, and spices until thickened; pour over the cooled cake.

Notes

For the best results, ensure all cold ingredients like eggs and buttermilk reach room temperature before mixing to prevent the batter from breaking. Always tap your filled bundt pan firmly against the counter a few times before baking to release trapped air bubbles and ensure an even crumb. If you find the cake is browning too quickly, you can tent the top loosely with aluminum foil for the final 20 minutes of baking.

Prep Time: 30 mins
Cook Time: 1 hour 20 mins
Category: Dessert
Method: Baking
Cuisine: American