What makes pound cake more moist?

I typically add a dollop of sour cream or yogurt to my pound cakes, making the cake super moist and decadent. But you want to try to use room-temperature ingredients.

Can I use premade peach filling instead of fresh peaches for the topping?

Yes. I made this pound cake with fresh peach topping and canned peach filling, and it turned out well. I would just add some cinnamon and nutmeg to the peach filling.

Peach Cobbler Pound Cake - Brown Sugar Food Blog

Description

Fresh peaches and cinnamon aromas fill the kitchen when a summer favorite comes out of the oven. Make this Peach Cobbler Pound Cake this summer as a perfect peach dessert.

Ingredients

Scale

PEACH FILLING

2 1/2 c. fresh sliced peaches, peeled
1/2 c. light brown sugar
2 tsp. Cinnamon
1 tsp. Nutmeg
1 tbsp. Bourbon or 2 tsp. Of pure vanilla extract

CAKE FILLING

2 sticks of unsalted butter, room temperature
3 c. sugar
5 eggs, room temperature
2 tsp. Vanilla extract
1 tsp. Baking powder
1/2 tsp. Salt
3 c. all-purpose flour, sifted
1/2 c. sour cream
1 c. heavy cream

GLAZE

2 c. powdered sugar, sifted
4 tbsp. Melted butter
2 tbsp. Milk
2 tsp. Vanilla extract
Pinch of salt

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Instructions

Preheat the oven to 325° Degrees. Spray a bundt cake pan with baking spray and set aside.
Using a medium-sized mixing bowl, add the fresh peaches, light brown sugar, cinnamon, nutmeg, and Bourbon. Toss the ingredients together and set them aside.
In a large bowl, add the butter, use a stand mixer or handheld electric mixer, and beat the butter until creamy. Add the sugar to the butter and mix until light and fluffy, about 3-5 minutes.
Add the eggs one at a time, not adding the next egg until it is mixed into the cake batter. Add the vanilla extract. Whisk together the sifted flour, baking powder, and salt in a separate bowl. Slowly add the dry ingredients with the wet ingredients while also adding the heavy cream. Fold in the sour cream.
Pour the peach topping inside of the bottom of the pan and spread evenly. Next, add the cake batter to the peaches and spread evenly. Place on top of a baking sheet to catch any cake overflow. Bake in the oven for 1 hour or until a toothpick is inserted and comes out clean. When finished, let cool for 20 minutes. Flip onto a serving plate.
To make the glaze, add the powdered sugar, melted butter, milk, vanilla extract, and salt to another medium mixing bowl. Mix until creamy. Once the cake has cooled, drizzle the glaze overtop of the cake. Once the glaze has settled, cut the cake into slices and serve.

Notes

If you do not have access to fresh peaches, you can use canned peaches. Just add the cinnamon and nutmeg to a can of 15 oz peach filling and stir.

Prep Time: 30 minutes
Cook Time: 1 hour
Category: Desserts
Method: Bake
Cuisine: American