Peach Cobbler Pound Cake

This recipe combines pound cake with cobbler with fresh peaches for a simple yet impressive dessert.

Prep Time:15

Cook Time:1 10

Total Time:1 25

Servings: slices

Preheat the oven to 325°F. Generously grease a 10-inch bundt pan with butter. Set aside.
Add the diced peaches and ¼ cup of the flour to a large mixing bowl. Toss until the peaches are coated. Set aside.
Add ¼ cup of sugar and the cinnamon to a small bowl. Mix until combined. Pour this mixture into the greased bundt pan and toss it until all the sides are well coated. Pour out any extra mixture that didn’t stick.
Cream together the butter and the remaining 2 cups of the sugar in a large mixing bowl until light and fluffy. Mix in the vanilla. Then mix in one egg at a time while beating in-between additions.
Add the remaining 2¾ cups of flour to a separate mixing bowl along with the baking powder and salt. Mix until well combined and then slowly add this mixture to the wet ingredients while stirring well to combine.
Fold in the peaches, pour the batter into the prepared bundt pan, and then bake for 70 minutes or until an inserted toothpick comes out dry from the center.
Remove from oven and let cool. After 20 minutes, invert to remove the cake and allow to finish cooling completely. Dust with confectioners’ sugar. Serve and enjoy!

Use canned or frozen peaches when fresh ones are out of season.
Peeling the peaches is optional. The easiest way to peel firm peaches is to use a vegetable peeler. If they're riper just cut an X into the base of each one, plunge them into boiling water for 30 seconds and then plunge them into ice water. You'll find the skin comes off easily when they cool.
Other soft fruits will work in place of the peaches, such as strawberries, plums, or blueberries perhaps. You can use one variety or mix and match.