Step-by-Step Instructions
Step 1: Prepare the Peach Base
Preheat your oven to 325°F (163°C).
Grease and flour a bundt pan.
In a bowl, mix the peaches, brown sugar, melted butter, and cinnamon.
Spread this mixture evenly at the bottom of the bundt pan—this will create that signature cobbler-style layer.
Step 2: Make the Pound Cake Batter
In a large mixing bowl, cream together butter, oil, and sugar until light and fluffy.
Beat in the eggs, one at a time.
Add vanilla, then mix in sour cream.
In a separate bowl, whisk together flour, baking powder, and salt.
Gradually add the dry mixture to the wet ingredients, alternating with milk, mixing until smooth.
Step 3: Assemble & Bake
Pour the batter over the peach layer in the bundt pan.
Smooth the top with a spatula.
Bake for 70–80 minutes, or until a toothpick comes out clean.
Let the cake cool in the pan for 15 minutes, then carefully flip onto a serving plate to reveal the caramelized peach topping.
Step 4: Add the Finishing Touch
Drizzle with a simple vanilla glaze for extra sweetness, or serve warm with a scoop of vanilla ice cream for that authentic cobbler feel.
Tips for Success
Fresh peaches give the best flavor, but canned peaches work well in off-season. Just drain them thoroughly.
Don’t rush the bake—pound cake is dense, so low and slow baking ensures it cooks evenly.
Spice it up: Add a pinch of nutmeg or cardamom for a cozy, aromatic twist.
