This delightful cake combines the flavors of a classic peach cobbler with a moist and buttery pound cake. The result is a delicious and decadent dessert.
Ingredients:
For the Peaches:
| Ingredient | Quantity |
|---|---|
| Canned Peaches (sliced in juice) | 1 (29-ounce) can |
| Granulated Sugar | 1/2 cup |
| Ground Cinnamon | 1 teaspoon |
| Ground Nutmeg | 1/4 teaspoon |
For the Pound Cake Batter:
| Ingredient | Quantity |
|---|---|
| Unsalted Butter (softened) | 1 cup |
| Granulated Sugar | 1 1/2 cups |
| All-Purpose Flour | 2 cups |
| Baking Powder | 1 1/2 teaspoons |
| Kosher Salt | 1/2 teaspoon |
| Whole Milk | 1 cup |
| Vanilla Extract | 1 tablespoon |
Instructions:
- Prepare Peaches: Drain peaches and toss in a mixture of sugar, cinnamon, and nutmeg.
- Preheat oven: Preheat oven to 350°F (175°C). Grease or line a bundt pan or 9×5 inch loaf pan.
- Cream butter and sugar: Cream together butter and 1 cup of granulated sugar until light and fluffy.
- Add wet ingredients: Beat in eggs one at a time, then add vanilla.
- Combine dry ingredients: Whisk together flour, baking powder, and salt.
- Alternate dry and wet: Gradually add dry ingredients to wet ingredients, alternating with milk.
- Assemble cake: Pour half of batter into prepared pan. Layer with half of the spiced peaches. Repeat with remaining batter and peaches.
- Swirl (optional): Gently swirl peaches into batter for a marbled effect.
- Bake: Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let cake cool in pan for 10-15 minutes before transferring to a wire rack to cool completely.
Enjoy!