Today I’ve got another version of my mom’s infamous pound cake. Maybe one day I’ll post the original recipe! Little disclaimer here – this is not a pretty cake! I’m not even sure it’s really a cake, but I did make it in a cake pan. This is something I decided to make as I was drifting off to sleep last night. Yeah, it’s a little spur of the moment! I still think y’all will love this peach cobbler pound cake as much as I do, even if it’s not so pretty! ; )
P.S. If you’re reading this in email, you’ll have to click on the title and come to the blog for the printable recipe card. It’s the only way to see it! : )
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Peach Cobbler Meets Pound Cake
The process for making this cake is very similar to the spiced pecan pumpkin pound cake recipe I posted this past fall. There are more pictures & instructions in that post if you need them. : )
I have a freezer full of gallon bags of peaches. My grandmother-in-law calls me nearly every summer to go get peaches at the local farmer’s market. Her brothers work there & they let her know when a good deal is available. This morning I laid out a bag to defrost so I could make some dessert. Put them in a strainer to help drain off the excess juice.
I got my batter mixed up & put half into the prepared bundt cake pan. Then I realized I hadn’t stirred in the egg whites! So, I scraped it back out, stirred in the egg whites, & then added half back to the pan.
Look at all the cinnamon in that batter!
Next I added all the peaches & topped that with half of the pecan mixture. So delicious!
Now add the other half of the batter & top with the remaining pecan mixture.
Ok, this was also the point that I decided I needed more of the pecan mixture! I grabbed a handful of pecans (unchopped) & another scoop of brown sugar, mixed it up real quick, & added it to the top.
The recipe will reflect this addition with real measurements! ; ) Now it’s ready to pop in the oven! At about 30 minutes in, I checked it and the top was getting done way faster than the bottom. I covered it with tinfoil to keep the top from burning while the bottom finished cooking.
All Done, But….
When the cake was finally done (y’all it took an hour!) I pulled it out and oh the aroma! Too bad we don’t have smell-o-vision yet!
Look at that peach juice lava pit!
It was looking so delicious! I let it cool for about 10-15 minutes, then dumped it out onto a cake plate.
Hmmm. Somethings missing….
The other half was still in the pan! I originally thought it stuck because of the whole scoop-it-out-I-forgot-the-egg-whites thing. Then I realized it wasn’t stuck, it was just full of peach juice! This kept it from sticking together! I scooped it all out and stuck it on top of the other half.
Not really a cake, but leaning more towards the cobbler side.
It still looks delicious….
And it smells divine…..
It had to be scooped into a bowl….
And man oh man is it de-li-cious! Maybe if the peaches go first then all the cake batter it will be more cake like. I don’t really know! The recipe will reflect exactly how I made it. I’ll let y’all decide if you want to rearrange the order. : )
Hope y’all are having a wonderful Wednesday!
Peach Cobbler Pound Cake
Notes
Try using blueberries or strawberries in place of the peaches!
Ingredients
- 1 1/2 cup self-rising flour
- 3.4 oz box vanilla pudding mix
- 1/2 Tbsp cinnamon
- 3/4 cup white sugar
- 1/2 cup brown sugar
- 1 stick (1/2 c) unsalted butter
- 3 eggs, separated (keep yolks)
- 1 tsp vanilla
- 4 oz greek yogurt (or sour cream)
- 1/2 cup milk (only as necessary)
- 2 cups defrosted, frozen peaches
- coconut oil & flour (or non-stick spray)
Pecan Mix
- 1/2 stick (1/4 c) salted butter, melted
- 1/2 Tbsp cinnamon
- 1/3 cup brown sugar
- 2 cup whole pecans finely chopped (or 1 1/2 cup finely chopped pecans)
Instructions
- Coat pan with coconut oil & flour and set aside. Pre-heat oven to 350 degrees (F).
- Combine flour, pudding mix, & 1/2 Tbsp cinnamon in a bowl and set aside.
- Combine yogurt, vanilla, & egg yolks in a bowl and set aside.
- Combine pecans, melted, salted butter, 1/3 cup brown sugar, & 1/2 Tbsp. cinnamon in a bowl and set aside.
- Whip egg whites until they form soft peaks and set aside.
- Beat unsalted butter and both sugars until creamy.
- Add 1/2 flour mixture and 1/2 yogurt mixture at a time to the bowl and mix until well blended.
- With mixer on medium, stream in milk a little at a time until the right consistency is reached. The batter will be thick, but smooth and all of the milk may not be needed.
- Add the beaten egg whites to cake batter and gently fold in until fully incorporated.
- Add 1/2 the batter to the bundt cake pan then top with all of the peaches. Add 1/2 of the pecan mixture. Add the remaining batter, then the remaining pecan mixture.
- Put it in the oven for 45-60 minutes on the center rack. At about 30 minutes check to see if the bottom is done & how brown the top is. Cover loosely with tinfoil if the top browns before the bottom is finished cooking.
