Can I use canned or frozen peaches instead of fresh?

Yes. Our testing showed that canned peaches, when drained thoroughly, provide the most consistent moisture levels. If using frozen peaches, thaw them completely and pat them dry with a paper towel before puréeing to prevent the batter from becoming too thin.

Should I use cake flour or all-purpose flour?

For the Peach Cobbler Pound Cake 2, all-purpose flour is required. The higher protein content is necessary to provide the structural support needed to hold the heavy peach filling. Cake flour will result in a cake that is too fragile to support the swirls.

Why did my peaches sink to the bottom?

Peaches sink when the filling is significantly denser than the cake batter or if the batter is over-aerated. Ensure you add the 1/2 cup of flour to the peach filling as instructed; this adjusts the specific gravity of the filling to match the batter.

How do you keep a pound cake from sticking to the bundt pan?

Use a specialized baking spray that contains flour, or brush the pan with a 'cake goop' mixture of equal parts melted shortening, oil, and flour. Ensure every crevice of the pan is coated, but avoid leaving large pools of oil.

Peach Cobbler Pound Cake 2: Best Peach Pound Cake Recipe

Description

This meticulously engineered pound cake features a stable, velvety cream cheese crumb swirled with a concentrated peach filling. Through scientific testing, this recipe ensures a perfectly moist texture and consistent rise that elevates the classic cobbler flavor profile.

Ingredients

3.5 cups All-Purpose Flour
1 cup Unsalted Butter, softened
8 oz Cream Cheese, softened
1 cup Buttermilk
6 Large Eggs
15 oz Canned Peaches, drained
3 cups Granulated Sugar
Brown sugar (for filling)
White sugar (for filling)
Vanilla extract
Cinnamon
Nutmeg
1/2 cup Flour (for filling)
Salt
Baking powder

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Instructions

Preheat your oven to 325°F (163°C) and prepare a large Bundt pan with baking spray.
Cream the softened butter and cream cheese for 5 minutes, then add granulated sugar and mix for another 3 minutes.
Reduce speed to low and add eggs one at a time, incorporating each for 30 seconds before adding the next.
Sift dry ingredients and incorporate into the batter by alternating with the buttermilk, beginning and ending with the flour mixture.
Blend drained peaches with sugars, spices, vanilla, and the additional flour until smooth to create the filling.
Pour half the batter into the prepared pan, follow with half the peach mixture, swirl gently with a knife, and repeat with remaining components.
Bake for 1 hour and 20 minutes, or until an internal temperature of 205°F-210°F is reached.
Cool in the pan for 15 minutes, then invert onto a wire rack to cool completely before glazing.

Notes

For the best results, ensure all dairy and egg components are at room temperature before you begin mixing to prevent the batter from curdling. Measuring your flour by weight rather than volume is highly recommended for achieving the precise crumb structure intended by this recipe. If your home environment is chilly, gently warm your eggs in a bowl of tepid water before incorporating them into the butter mixture.

Prep Time: 30 mins
Cook Time: 1 hour 20 mins
Category: Dessert
Method: Baking
Cuisine: American