Imagine biting into a bundt cake, where the tender, moist crumb of a classic pound cake meets the sweet, fruity delight of a peach cobbler. Yep, you heard it right! We’re making Peach Cobbler Pound Cakes, and let me tell you, they are as delicious as they sound. Who can resist the allure of a peach cobbler, with its sweet, syrupy peaches? Combine that with the buttery goodness of a pound cake, and you’ve got a match made in heaven! It’s a unique twist that brings together the best of two beloved desserts. If you’re a peach lover, this one’s for you:)
Table of Contents
Brief History of the Pound Cake
The pound cake has a rich history that dates back to the 1700s. Its name comes from the original recipe – a pound each of flour, sugar, butter, and eggs. Simple, right? Over the years, this classic cake has evolved, with bakers adding their own twists like citrus zest, chocolate, or, in my case, juicy peaches!
Why mini bundt cakes?
Because everything is cuter when it’s mini, of course! But it’s not just about the looks. Making them as mini bundt cakes ensures a perfect cake-to-peach ratio in every bite. Plus, they’re perfect for serving at parties or family gatherings – no slicing required! This is the mini tube pan I used.
Why Love This Recipe
- It’s delish: The combination of the buttery pound cake with the sweet and tangy peaches is simply divine.
- Great for gatherings: These cakes are perfect for any occasion, be it a casual brunch, elegant dinner party, summer bbq or picnic in the park.
- Easy to make: Despite the gourmet taste, this recipe is straightforward and easy to follow using simple ingredients.
Expert Tips for Making a Moist Pound Cake
- Room Temperature Ingredients: Make sure the ingredients, especially the butter and eggs, are room temperature. This helps to achieve a smooth, well-emulsified batter that bakes up moist and tender.
- Don’t Overmix: Once you add the flour, mix just until it’s combined. Overmixing can lead to a tough cake.
- Rest and Cool: Allow your cakes to rest in the pan for about 10 minutes before turning them out to cool completely. This helps the cake set to reduce the risk of breaking.
Overview of Ingredients
See recipe card for exact measurements.
For the Batter:
- Unbleached All-Purpose Flour: This is the foundation of our cake. Unbleached flour is less processed than bleached flour.
- Brown Sugar & Granulated Sugar: The combination of these two sugars gives our cake a deep, rich sweetness with a hint of caramel.
- Large Eggs: Room temperature eggs blend more easily into the batter, creating a light, airy texture.
- Butter: It’s a pound cake, after all! Butter gives our cake its rich, buttery flavor and tender crumb.
- Oil: A little oil in addition to butter helps a achieve a moist cake.
- Sour Cream: This secret ingredient adds moisture and helps give the cake a tender crumb.
- Vanilla Extract & Cinnamon: Adds depth of flavor that complements the sweet peaches. You can also use vanilla bean paste.
- Baking Powder & Baking Soda: These leavening agents help our cake rise and give it a light, fluffy texture.
- Salt: A touch of salt enhances all the other flavors. Don’t leave this out!
- Diced Peaches: Juicy peaches add a burst of summer flavor to every bite.
For the Peach Topping:
- Unsalted Butter & Brown Sugar: These create a sweet, buttery glaze for our peaches.
- Frozen Peaches: Using frozen peaches here ensures we have a consistent, year-round supply. They’re peeled and sliced thin to create a beautiful, flavorful topping. Feel free to use fresh peaches or canned peaches.
- Cinnamon: A sprinkle of cinnamon adds a warm, spicy note.
For the Icing:
- Powdered Sugar: The base of our icing, giving it a sweet, creamy texture.
- Salt: Just like in our cake, a pinch of salt in the icing enhances the other flavors.
- Vanilla: Adds additional aromatic flavor to the icing.
- Heavy Cream: Gives our icing a rich, creamy consistency that drizzles beautifully over the cakes.
How to Make Peach Cobbler Mini Pound Cakes
Allow the frozen peaches to thaw. Then dice into ¼” – ½” pieces.
Preheat oven to 325°F. Grease and flour two mini bundt cake pans, each with six cavities. Set aside.
Make the peach topping: In a saucepan, melt the butter for the peach topping over medium heat. Add the brown sugar, one and a half cups of the peaches and cinnamon. Cook the mixture, stirring occasionally, until the peaches become tender and the mixture is well combined. This process usually takes about 5-7 minutes. Remove from heat and let the mixture cool slightly.
Make the pound cake batter: In a large mixing bowl with an electric mixer or bowl of a stand mixer, cream together the softened butter, oil, brown sugar and granulated sugar until light and fluffy on medium speed.
Add the eggs, one at a time, beating after each addition. Mix in the vanilla extract.
Whisk together the flour, cinnamon, baking powder, baking soda and salt in a separate medium bowl.
Gradually add the dry ingredients to the butter mixture, mixing just until combined.
Add in the sour cream and fold in the rest of the diced peaches.
Bake the cake: Divide the peach topping mixture evenly among the prepared mini bundt cake pans, adding it to the bottom of each cavity.
Spoon the batter evenly over the peach topping in the pans, filling each cavity about 2/3 full.
Bake 25-30 minutes or until a toothpick inserted into the center of a cake comes out clean. The baking time may vary depending on your oven, so keep an eye on them.
Remove the pans from oven and let the cakes cool for about 10 minutes before inverting. After cooking, invert the pans onto a wire rack, cooling completely before glazing.
Make the icing: In a small mixing bowl, whisk together the powdered sugar, salt, vanilla and heavy cream. It should be a smooth, pourable consistency. If it’s too thick, add more cream. If it’s too thin, add more sugar.
Once the cakes are completely cool, drizzle the icing over the top of each one.
Serve and enjoy!
Suggested Recipe Variations
While this delicious Peach Cobbler Pound Cake is a delight on its own, there’s always room for creativity! Here are a few variations you can try:
- Different Fruits: If peaches aren’t your thing or aren’t in season, try substituting with a different type of fruit. Apples, pears, pineapples or berries would work wonderfully in this recipe.
- Spice It Up: Add a dash of nutmeg or cardamom to the batter for an extra layer of warmth and complexity.
- Add Nuts: For a bit of crunch, consider adding chopped pecans or walnuts to the batter or as a garnish on top.
- Cream Cheese Icing: If you’re a fan of cream cheese icing, it would pair beautifully with this cake. Check out my whipped cream cheese recipe.
- Make It Vegan: Substitute the butter with coconut oil, the eggs with flax eggs or apple sauce, and the sour cream with a non-dairy yogurt to make a vegan version of this cake.
How to Store Leftovers
If you’re lucky enough to have leftovers of these delicious mini bundt cakes, here’s how to store them:
- Room Temperature: Store the cakes in an airtight container at room temperature for up to 2 days.
- Refrigerator: If you need to store them for longer, they can be kept in the fridge for up to a week. Just make sure to bring them to room temperature before serving for the best flavor and texture.
- Freezer: For longer storage, you can easily freeze these cakes. Wrap each cake individually in plastic wrap. They can be stored in the freezer for up to 3 months. To serve, thaw in the refrigerator overnight and then bring to room temperature.
Peach Cobbler Pound Cake FAQs
Can I use canned peaches instead of fresh or frozen peaches?
Yes, you can use canned peaches. Just make sure to drain them well before using.
Can I make this recipe in a regular bundt cake pan instead of mini bundt cakes?
Absolutely! You’ll just need to adjust the baking time. A full-sized bundt cake will typically take about 50-60 minutes to bake.
Can I use a different type of flour?
This recipe calls for unbleached all-purpose flour for the best texture. However, you can substitute with cake flour for a lighter crumb. I wouldn’t recommend using whole wheat flour as it can make the cake too dense.
What can I use instead of sour cream?
If you don’t have sour cream, you can substitute with plain Greek yogurt or buttermilk.
How do I know when the pound cake is done?
The cake is done when it’s golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs.
Why is my pound cake dense or heavy?
Overmixing the batter after adding the flour can lead to a dense cake. Be sure to mix until just combined.
Can I freeze the pound cake?
Yes, these cakes freeze very well. Wrap each cake individually and store in a freezer-safe bag or container. They can be frozen for up to 3 months.
What can I serve with the peach cobbler pound cake?
These cakes are delicious on their own, but you can also serve them with a scoop of vanilla ice cream or a dollop of whipped cream for some extra deliciousness.
And there you have it, a delightful Peach Cobbler Pound Cake recipe that’ll impress everyone at your next gathering. Remember, the kitchen is a place for creativity and fun, so don’t hesitate to put your own spin on this recipe. And of course, I’d absolutely love to see your beautiful creations. Tag me online with your photos if you make these yummy mini cakes! Happy baking!
More yummy desserts
- Oreo Chocolate Chip Cookie Cheesecake Bars
- No Bake Biscoff Icebox Cake
- Brown Butter Toffee Chocolate Chips Cookies
Mini Peach Cobbler Pound Cakes
For the Peach Topping:
- 1/2 cup unsalted butter
- 1/2 cup packed brown sugar
- 1 1/2 cups frozen peaches
- 1/2 tsp cinnamon
For the Batter:
- 1 cup brown sugar
- 1.5 cups granulated sugar
- 1 cup butter, softened
- 1/2 cup oil
- 4 eggs, room temperature
- 2 tsp vanilla extract
- 3 cups unbleached all-purpose flour, spooned and leveled
- 1 tsp cinnamon
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 8 oz sour cream
- 1 cup frozen peaches
For the Icing:
- 1 cup powdered sugar
- 1/2 tsp salt
- 1 tsp vanilla
- 1/4 cup heavy cream
- Allow the frozen peaches to thaw. Then dice into ¼” – ½” pieces.
- Preheat oven to 325°F. Grease and flour two mini bundt cake pans, each with six cavities. Set aside.
- Make the peach topping: In a saucepan, melt the butter for the peach topping over medium heat. Add the brown sugar, one and a half cups of the peaches and cinnamon. Cook the mixture, stirring occasionally, until the peaches become tender and the mixture is well combined. This process usually takes about 5-7 minutes. Remove from heat and let the mixture cool slightly.
- Make the cake batter: In a large mixing bowl, cream together the softened butter, oil, brown sugar and granulated sugar until light and fluffy using a hand mixer or stand mixer.
- Add the eggs, one at a time, beating after each addition. Mix in the vanilla extract.
- Whisk together the flour, cinnamon, baking powder, baking soda and salt in a separate bowl.
- Gradually add the dry ingredient mixture to the butter mixture, mixing just until combined.
- Add in the sour cream and fold in the rest of the diced peaches.
- Bake the cake: Divide the peach topping mixture evenly among the prepared mini bundt cake pans, adding it to the bottom of each cavity.
- Spoon the batter evenly over the peach topping in the pans, filling each cavity about 2/3 full.
- Bake 25-30 minutes or until a toothpick inserted into the center of a cake comes out clean. The baking time may vary depending on your oven, so keep an eye on them.
- Remove the pans from oven and let the cakes cool for about 10 minutes before inverting. After cooking, invert the pans onto a cooling rack, cooling completely before glazing.
- Make the icing: In a small bowl, whisk together the powdered sugar, salt, vanilla and heavy cream. It should be a smooth, pourable consistency. If it’s too thick, add more cream. If it’s too thin, add more sugar.
- Once the cakes are completely cool, drizzle the icing over the top of each one.
- Serve and enjoy!