PEACH COBBLER UPSIDE-DOWN POUND CAKE
I wanted a pound cake and the taste of my peach cobbler so this is what I came up with...
Provided by Ericia
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 2h55m
Yield 14
Number Of Ingredients 25
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®).
- Combine peaches, water, white sugar, brown sugar, butter, vodka, cinnamon, vanilla extract, almond extract, and nutmeg in a saucepan over medium heat. Cook down until filling has a cobbler-like texture, about 25 minutes.
- Mix brown sugar and butter for topping together in a bowl and spread evenly in the prepared cake pan. Combine sliced peaches and cinnamon and arrange neatly on top of brown sugar and butter mixture.
- Combine eggs, butter, buttermilk, sour cream, shortening, almond extract, and vanilla extract in a bowl and mix very well.
- Combine flour, sugar, cinnamon, and baking powder in another bowl. Mix into wet ingredients until combined. Pour 1/2 of the batter into the prepared cake pan. Pour filling on top; pour remaining cake batter on top.
- Bake in the preheated oven for 45 minutes. Reduce oven temperature to 325 degrees F (165 degrees C). Continue baking until a toothpick inserted into the center comes out clean, about 1 hour and 15 minutes. Invert onto a cake plate and let cool.
Nutrition Facts : Calories 746.1 calories, Carbohydrate 95.3 g, Cholesterol 153.6 mg, Fat 38.3 g, Fiber 1.2 g, Protein 6.5 g, SaturatedFat 20.5 g, Sodium 278.5 mg, Sugar 73.6 g
PEACH COBBLER POUND CAKE
This summertime-centric pound cake was inspired by peach cobbler with a little coffee cake streusel thrown in. Serve it in slices topped with more fresh peaches and a dollop of brown sugar-whipped cream for a quintessential taste of the season.
Provided by Eddie Jackson
Categories dessert
Time 2h30m
Yield 10 to 12 servings
Number Of Ingredients 25
Steps:
- Preheat the oven to 325 degrees F.
- For the streusel topping: Whisk together the melted butter, brown sugar, granulated sugar, cinnamon and salt in a small bowl until smooth and combined. Stir in the flour until completed moistened and clumping into pea-size pieces. Cover with plastic wrap or a kitchen towel and set aside.
- For the pound cake: Line a 9-by-5-inch loaf pan with parchment, leaving a 2-inch overhang on the longer sides. Spray generously with nonstick cooking spray.
- Beat the butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 4 minutes. Add the eggs, one at a time, until combined, then beat in the vanilla.
- Whisk together the cinnamon, baking powder, baking soda, salt and 1 1/2 cups of the flour in a separate large bowl until combined. With the mixer on medium low, add the flour mixture to the butter mixture in three batches, alternating with the buttermilk; beat until just combined.
- Toss the diced peaches with the remaining 2 tablespoons flour in a small bowl, then gently fold into the batter until evenly distributed throughout.
- Transfer the batter to the prepared loaf pan and sprinkle evenly with the streusel topping. Bake until golden brown and a toothpick inserted in the center comes out clean, 1 hour 15 minutes to 1 hour 30 minutes. Transfer to a wire rack to cool slightly, about 15 minutes. Run a small offset spatula around the edge of the loaf pan, then use the parchment paper overhang to lift the cake out of the pan and onto the wire rack. Let cool completely.
- For the macerated peaches: Toss the sliced peaches with the brown sugar, lemon zest and vanilla in a large bowl until combined. Set aside until the peaches are softened and starting to release their juices, about 30 minutes.
- For the whipped cream: Beat the heavy cream, sour cream and brown sugar in a large bowl with an electric mixer on medium-high speed until soft peaks form, about 2 minutes. Cover and keep cold in the refrigerator until ready to serve.
- Cut the pound cake into 1-inch-thick slices using a serrated knife. Top with some of the macerated peaches and a dollop of whipped cream.
POUND CAKE COBBLER
Since I usually have all the ingredients on hand, this cobbler is as easy as pie to assemble. Often, I'll change the canned filling to another fruit flavor. Try raspberry, peach, apricot or my personal favorite, strawberry.-Heidi Wilcox, Lapeer, Michigan
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Cut cake into 1-in. cubes. Place in a microwave-safe 1-1/2-qt. dish or 9-in. pie plate. In a small bowl, combine the pie filling, water and extract; spoon over cake. , Cover and microwave on high for 2-4 minutes or until heated through. Spoon onto dessert plates; garnish with whipped topping and almonds.
Nutrition Facts : Calories 241 calories, Fat 5g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 27mg sodium, Carbohydrate 46g carbohydrate (38g sugars, Fiber 1g fiber), Protein 1g protein.
POUND CAKE COBBLER
This is a great dessert to make with things that you can store ahead of time in your freezer (well, at least the main ingredients can be). Very easy to make.
Provided by Marney
Categories Dessert
Time 1h20m
Yield 6-10 serving(s)
Number Of Ingredients 10
Steps:
- Slice the pound cake into 1/2 in thick slices.
- Toast in a 350 degree farenheit oven until browned.Trim the edges to square off and place them in the bottom of a 7x11 glass baking dish.
- Combine the fruit with the 2 tablespoons of the flour and sugar.
- Put the fruit mixture on top of the cake.
- To make the crisp topping, combine the 1 cup flour with the brown sugar, salt, cinnamon and butter.
- Sprinkle on top of the fruit. Drizzle with the cream.
- Bake for 45-50 minutes, until the top is crisp.
Nutrition Facts : Calories 587.6, Fat 30.1, SaturatedFat 15.5, Cholesterol 90.2, Sodium 519.7, Carbohydrate 75.7, Fiber 1.2, Sugar 30.8, Protein 5.5
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PEACH COBBLER POUND CAKE RECIPE
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Servings 10Total Time 3 hrs 35 mins
- Prepare the Topping: Stir together flour, sugar, cinnamon, and salt in a small bowl. Add butter. Pinch and smear mixture between your fingers until butter is evenly incorporated and mixture starts to clump together. Cover and chill until ready to use (up to 24 hours).
- Prepare the Cake: Preheat oven to 350°F. Beat together sugar and butter in the bowl of a stand mixer fitted with a paddle attachment on medium until light and creamy, 4 to 6 minutes. With mixer on medium, add eggs, 1 at a time, beating just until incorporated after each addition.
- Whisk together flour, cinnamon, baking powder, and salt in a medium bowl. Add flour mixture to butter mixture in 3 additions, alternating with sour cream, beginning and ending with flour mixture. Beat at low speed just until combined after each addition. Stir in vanilla until just combined. Fold peaches into batter until evenly combined. Spoon batter into a greased (with butter) and floured 9 1/2 x 5 1/2 -inch loaf pan. Smooth top with small offset spatula. Sprinkle evenly with chilled Topping.
- Bake in preheated oven until golden brown and a wooden pick inserted in center comes out clean, 1 hour to 1 hour 10 minutes, tenting with foil after 50 minutes if needed to prevent excess browning. Cool in pan on a wire rack 15 minutes. Remove loaf from pan, and cool completely on a wire rack, about 2 hours.
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