Ingredients

For the Peaches:

• 1 (29-ounce) can canned peaches (sliced in juice)
• 1/2 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg

For the Pound Cake Batter:

• 1 cup unsalted butter (softened)
• 1 1/2 cups granulated sugar
• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 1 cup whole milk
• 1 tablespoon vanilla extract
• 4 large eggs

Instructions

1. Prepare the Peaches: Drain the canned peaches. In a bowl, toss them with sugar, cinnamon, and nutmeg. Set aside.
2. Preheat the Oven: Preheat to 350°F (175°C). Grease and flour a bundt pan or 9×5-inch loaf pan.
3. Cream Butter and Sugar: Beat butter and 1 cup of sugar until light and fluffy (about 3–5 minutes).
4. Add Eggs and Vanilla: Beat in eggs one at a time. Stir in vanilla extract.
5. Mix Dry Ingredients: In a separate bowl, whisk flour, baking powder, and salt.
6. Combine Ingredients: Gradually add dry ingredients to wet mixture, alternating with milk. Do not overmix.
7. Assemble Cake: Pour half the batter into the prepared pan. Add half the peach mixture. Repeat with remaining batter and peaches.
8. Optional Swirl: Gently swirl the peaches into the batter using a knife or skewer.
9. Bake: Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean.
10. Cool: Let the cake cool in the pan for 10–15 minutes before transferring to a wire rack to cool completely.

Serving Suggestions

• Serve warm with vanilla ice cream or whipped cream.
• Drizzle with caramel or a light glaze for extra indulgence.

Final Thoughts

This Peach Cobbler Pound Cake offers the best of both worlds—a comforting fruit cobbler and a rich buttery cake. Whether for a special occasion or a simple dessert night, it’s sure to impress.