There is absolutely nothing wrong with a plain pound cake. They are moist, sweet, and can be paired with just about anything. But sometimes you just need a change, so why not try out this peach cobbler pound cake with peach schnapps.
That’s right, there is peach schnapps in this recipe! You can make this cake alcohol-free, but the peach schnapps makes it extra special and a great adult treat.
This moist peach cobbler pound cake is loaded with warm spices like cinnamon and nutmeg, fluffy egg whites, and has a full layer of sliced peaches right inside. It’s sure to impress your guests when you cut the first slice.
So next time you need a pound cake, turn to this easy peach cobbler pound cake recipe to switch things up.
PEACH COBBLER POUND CAKE INGREDIENTS;
- 1 ½ cups unsalted butter – using unsalted butter helps you to control the amount of salt in your baking. Softened butter works best in this recipe
- 2 cups granulated sugar – 2 cups of sugar is all you need for this entire cake. You want the natural sweetness of the peaches you shine through
- 3 tbsp brown sugar – this helps to create a beautiful sweet layer on the outside of the cake. Light or dark brown sugar will work
- 4 eggs (separate the yolks from the whites) – you need to separate the eggs prior to use, as you will be whipping the egg whites separately
- 1 tsp vanilla extract
- ¾ cups peach schnapps – to make this recipe alcohol free, you can use the remaining peach juice from the can, or a store-bought peach juice
- ¼ cup buttermilk – buttermilk adds richness and a slight tang to this cake
- 3 cups all-purpose flour – use unbleached flour if possible
- 1 tsp baking powder – baking powder helps the cake rise and keep its shape
- ½ tsp salt – salt helps to balance out the flavors in sweet desserts
- 3 ½ tsp cinnamon – the warm flavor of cinnamon pair perfectly with the peaches
- 1 tsp nutmeg – another warm spice that adds extra flavor
- 1, 15 ounces can sliced peaches, drained – if you can’t find canned peaches you can use fresh ones (4-5 peaches).
HOW TO EASILY PEEL PEACHES?
The easiest way to peel peaches is to allow them to soak in a bowl of warm water for about 15 minutes. Remove them from the bowl and take a small spoon and peel away the skin.
FREEZE PEACH COBBLER POUND CAKE;
This pound cake can be made ahead of time and frozen. Allow the cake to completely cool, then wrap tightly in plastic wrap or store in an airtight container and freeze for up to 3-months. Avoid adding any topping or glaze prior to freezing.
COOKING TIPS FOR PEACH COBBLER POUND CAKE:
- When folding in the egg whites, make sure to be very gentle. You want to keep as much air in the egg whites as possible, so your cake comes out fluffy
- All oven temperatures are different. I would suggest starting checking your cake using a toothpick around 60 minutes
- You can create a glaze to go overtop of the cake using the remaining peach juice and a bit of confectioner’ sugar.
STORE AND REHEAT PEACH COBBLER POUND CAKE;
This cake can be stored in an airtight container on the counter at room temperature for 3-4 days.
You can also keep it in the fridge, and it will last for up to 5-days. This cake is best served slightly warm, so to reheat it simply place slices in the microwave for 15-20 minutes.
OTHER RECIPES YOU MIGHT ENJOY
Peach Cobbler Pound Cake
- 1 1/2 cups unsalted butter
- 2 cups sugar
- 3 tablespoons brown sugar
- 4 eggs (separate yolks from whites)
- 1 teaspoon vanilla extract
- 3/4 cup peach schnapps
- 1/4 cup buttermilk
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3 1/2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 15 ounces peaches in heavy syrup (canned sliced, drained.)
- Preheat your oven to 325 degrees.
- In a small bowl, combine ½ tsp cinnamon and the brown sugar together
- Generously butter a 9-inch Bundt pan and sprinkle the sugar mixture to evenly coat the inside of the pan. Set aside
- In a medium bowl, mix the peaches with 2 tsp cinnamon and ½ tsp nutmeg until coated. Set aside
- In a large bowl, whisk together flour, baking powder, salt, and the remaining cinnamon and nutmeg until combined. Set aside
- In a medium bowl using a hand mixer with a beat the egg whites until they reach medium peaks (about 3 minutes). Set aside
- In a large bowl, cream together the butter and granulated sugar at medium speed until light and fluffy (3-4 minutes)
- Add in the egg yolks one at a time, mixing well after each addition
- Add in the peach schnapps and vanilla and mix well
- Slowly add the flour mixture into the wet ingredients and mix until just combined
- Using a spatula, gently fold the egg whites and buttermilk into the batter
- Pour half of the batter into the prepared pan and top with sliced peaches
- Pour the remaining batter over top of the peaches and use a spatula to smooth them out
- Bake in preheated oven for about 90 minutes, or until a toothpick inserted in the center comes out clean
- Remove the pan from the oven and allow it to sit for 10-minutes. Once 10-minutes has passed, place your cooling rack over top of the pan and carefully flip onto the rack. Gently lift the pan and allow the cake to cool