Name: Peach Cobbler Pound Cake recipe
Ingredients: Peaches: 3 cups, peeled, pitted, and diced (about ¾-inch pieces) – This is roughly 4-5 medium fresh peaches. Alternatively, use canned sliced peaches (about two 15-oz cans), well-drained and diced, or frozen sliced peaches (about 16-20 oz), thawed and well-drained.; Granulated Sugar: ¼ cup (50g) – Adjust slightly based on peach sweetness.; All-Purpose Flour: 1 tablespoon – Helps thicken the peach juices slightly.; Ground Cinnamon: 1 teaspoon; Ground Nutmeg: ¼ teaspoon (optional, but recommended); Lemon Juice: 1 teaspoon (fresh preferred) – Brightens the peach flavor.; All-Purpose Flour: 3 cups (360g) – Spooned and leveled. (Alternatively, use cake flour for a more tender crumb, using the same weight or volume).; Baking Powder: 1 teaspoon – Ensure it’s fresh for proper leavening.; Salt: ½ teaspoon – Balances sweetness and enhances flavors.; Unsalted Butter: 1 ½ cups (3 sticks or 340g), softened to room temperature – Crucial for proper creaming.; Granulated Sugar: 2 ½ cups (500g); Large Eggs: 5 – Must be at room temperature.; Vanilla Extract: 2 teaspoons – Use pure vanilla extract for best flavor.; Sour Cream or Full-Fat Plain Yogurt: 1 cup (240g), at room temperature – Adds significant moisture and tenderness.; Milk: ¼ cup (60ml), at room temperature (whole milk recommended); Powdered Sugar: 1 cup (120g), sifted; Milk or Peach Nectar: 2-4 tablespoons; Vanilla Extract: ½ teaspoon; Room Temperature: Having butter, eggs, sour cream/yogurt, and milk at room temperature is critical for a smooth, properly emulsified batter and a well-textured cake. Take them out of the fridge 30-60 minutes before starting.; Flour Measurement: Spoon flour into your measuring cup and level it off with a straight edge. Do not scoop directly from the bag, as this compacts the flour and results in too much being used, leading to a dry cake.; Peaches: Pat drained canned or thawed frozen peaches very dry with paper towels to avoid adding excess moisture to the batter.

Ingredients

- Peaches: 3 cups, peeled, pitted, and diced (about ¾-inch pieces) – This is roughly 4-5 medium fresh peaches. Alternatively, use canned sliced peaches (about two 15-oz cans), well-drained and diced, or frozen sliced peaches (about 16-20 oz), thawed and well-drained.

- Granulated Sugar: ¼ cup (50g) – Adjust slightly based on peach sweetness.

- All-Purpose Flour: 1 tablespoon – Helps thicken the peach juices slightly.

- Ground Cinnamon: 1 teaspoon

- Ground Nutmeg: ¼ teaspoon (optional, but recommended)

- Lemon Juice: 1 teaspoon (fresh preferred) – Brightens the peach flavor.

For the Pound Cake Batter:

- All-Purpose Flour: 3 cups (360g) – Spooned and leveled. (Alternatively, use cake flour for a more tender crumb, using the same weight or volume).

- Baking Powder: 1 teaspoon – Ensure it’s fresh for proper leavening.

- Salt: ½ teaspoon – Balances sweetness and enhances flavors.

- Unsalted Butter: 1 ½ cups (3 sticks or 340g), softened to room temperature – Crucial for proper creaming.

- Granulated Sugar: 2 ½ cups (500g)

- Large Eggs: 5 – Must be at room temperature.

- Vanilla Extract: 2 teaspoons – Use pure vanilla extract for best flavor.

- Sour Cream or Full-Fat Plain Yogurt: 1 cup (240g), at room temperature – Adds significant moisture and tenderness.

- Milk: ¼ cup (60ml), at room temperature (whole milk recommended)

For the Optional Glaze:

- Powdered Sugar: 1 cup (120g), sifted

- Milk or Peach Nectar: 2-4 tablespoons

- Vanilla Extract: ½ teaspoon

Ingredient Notes:

- Room Temperature: Having butter, eggs, sour cream/yogurt, and milk at room temperature is critical for a smooth, properly emulsified batter and a well-textured cake. Take them out of the fridge 30-60 minutes before starting.

- Flour Measurement: Spoon flour into your measuring cup and level it off with a straight edge. Do not scoop directly from the bag, as this compacts the flour and results in too much being used, leading to a dry cake.

- Peaches: Pat drained canned or thawed frozen peaches very dry with paper towels to avoid adding excess moisture to the batter.

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Instructions

1. Prepare the Peaches:
  - - In a medium bowl, gently toss the diced peaches with ¼ cup granulated sugar, 1 tablespoon flour, ground cinnamon, optional nutmeg, and lemon juice.
  - - Set aside while you prepare the cake batter. This allows the peaches to macerate slightly and release some juices, which the flour will help manage.

1. Prepare the Pan and Oven:
  - - Preheat your oven to 325°F (160°C).
  - - Generously grease and flour a 10- or 12-cup Bundt pan or a tube pan. Ensure every nook and cranny is coated to prevent sticking. Alternatively, use a baking spray that contains flour. This step is crucial for pound cakes.

1. Combine Dry Ingredients:
  - - In a large bowl, whisk together the 3 cups of all-purpose flour, baking powder, and salt. Whisking aerates the flour and distributes the leavening and salt evenly. Set aside.

1. Cream Butter and Sugar:
  - - In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a hand mixer, beat the softened unsalted butter on medium speed until creamy, about 1-2 minutes.
  - - Gradually add the 2 ½ cups of granulated sugar, beating on medium-high speed for a full 5-7 minutes. The mixture should become very pale, light, and fluffy. Do not skimp on this step; it incorporates air which helps the cake rise and creates a tender texture. Scrape down the sides and bottom of the bowl periodically.

1. Add Eggs:
  - - With the mixer on medium-low speed, add the room temperature eggs one at a time, beating well after each addition until fully incorporated. Scrape down the bowl after adding the last egg.

1. Add Vanilla:
  - - Beat in the vanilla extract until just combined.

1. Alternate Wet and Dry Ingredients:
  - - Combine the room temperature sour cream (or yogurt) and milk in a small bowl or liquid measuring cup.
  - - With the mixer on low speed, add the dry ingredients in three additions, alternating with the sour cream/milk mixture in two additions. Begin and end with the dry ingredients.
  - - Example: Add ⅓ of dry ingredients, mix until just combined. Add ½ of sour cream/milk mixture, mix until just combined. Add another ⅓ of dry ingredients, mix. Add remaining sour cream/milk mixture, mix. Add final ⅓ of dry ingredients.
  - - Crucially: Mix only until each addition is incorporated. Do not overmix! Overmixing develops gluten and leads to a tough cake. Stop as soon as the last streaks of flour disappear. You can finish folding gently with a spatula.

1. Incorporate the Peaches:
  - - Drain any excess liquid from the prepared peaches (a little syrupy coating is fine).
  - - Gently fold the prepared peaches into the batter using a large rubber spatula. Try to distribute them evenly without deflating the batter too much.

1. Fill the Pan:
  - - Carefully spoon the batter into the prepared Bundt or tube pan. Spread it evenly with the spatula. Gently tap the pan on the counter a couple of times to release any large air bubbles.

1. Bake:
  - - Place the pan in the preheated oven on the center rack.
  - - Bake for 70-90 minutes (1 hour 10 minutes to 1 hour 30 minutes). Baking time varies significantly based on oven and pan type/color.
  - - Start checking for doneness around the 70-minute mark. The cake is done when:
      - It’s golden brown on top.
      - A long wooden skewer or cake tester inserted into the center (avoiding peaches) comes out clean or with a few moist crumbs attached (no wet batter).
      - The cake begins to pull away slightly from the sides of the pan.

1. Cooling Process (Very Important!):
  - - Let the cake cool in the pan on a wire rack for exactly 15-20 minutes. Do not leave it longer, or it might stick or get soggy.
  - - Carefully invert the cake onto the wire rack. If you greased and floured the pan well, it should release easily. If it hesitates, you can gently tap the bottom or run a thin offset spatula around the edges carefully.
  - - Let the cake cool completely on the wire rack before glazing or slicing. This can take 2-3 hours. Cooling fully allows the crumb to set properly.

1. Prepare and Apply Optional Glaze:
  - - Once the cake is completely cool, whisk together the sifted powdered sugar, vanilla extract, and 2 tablespoons of milk or peach nectar in a small bowl.
  - - Add more liquid, one teaspoon at a time, until you reach the desired drizzling consistency.
  - - Drizzle the glaze over the top of the cooled cake, letting it drip down the sides. Let the glaze set before slicing and serving.

Nutrition

Serving Size: one normal portion
Calories: 450 - 550