![]() ![]() Pour the cinnamon butter mixture and arrange the peach slices on top of the butter mixture.Ĭarefully, top the peaches with the cake batter and smooth the top out with a spatula.īake in a 180c (350f) oven for about an hour or until a toothpick inserted into the cake comes out clean.Īllow the cake to cool to room temperature before flipping the cake. In a small mixing bowl, add the melted butter, brown sugar, cinnamon, and nutmeg, and mix until combined. Mix with a whisk until combined.Īdd ½ of the flour mixture and mix until almost combined.Īdd the rest of the flour mixture and the buttermilk and mix until just combined and there are no lumps of flour visible. In a medium sized bowl, add the flour and baking powder. In a big mixing bowl, add the room temperature butter, sugar, vanilla extract, kosher salt, and mix with an electric hand mixer until it's creamy.Īdd the room temperature eggs, and mix until combined.Īdd the sour cream, oil, peach puree, and mix well. ![]() Butter the bundt cake pan with room temperature butter and flour to prevent the cake from sticking to the pan. We also used canned peaches and they work great as well!īutter- melt the butter in the microwave for 30 seconds or until it's melted.īrown sugar- adds a delicious caramel flavor and texture.Ĭinnamon and nutmeg- add fall flavors and smells amazing! Instructions Peaches- fresh peaches are best for this recipe. Kosher salt- you will need about ½ teaspoon of kosher salt for this recipe. Simply mix a cup of milk with a tablespoon of vinegar or lemon juice and let it sit for at least 10 minutes. You can make your own buttermilk if you don’t have one on hand. Any percent of fat will work for this recipe.īuttermilk– gives the cake extra moisture. Sour cream or greek yogurt- you can use either greek yogurt or sour cream. Granulated sugar– we like to use granulated sugar, also the most common sugar used in baking. Make sure that your baking powder is not expired. cake flour will work great as well.īaking powder– baking powder allows the cake to rise. canola oil will work great for this recipe.įlour– we used all-purpose flour for this recipe. Vegetable oil – we used vegetable oil for this recipe. You will need the canned peaches for the puree. They are pre-sweetened which makes this recipe easier! It is important that you drain all the excess liquids from the peaches. Make sure that your eggs are at room temperature.Ĭanned peaches- you will want to use either canned peaches in syrup or juice. Margarine has a weird taste and can ruin the flavor of this cake.Įggs- you will need eggs for this recipe. Only butter will work for this recipe, no margarine, and no coconut oil. Is delicious and extremely easy to make.īefore you start to make this peach cobbler cake recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.įull measurements are in the recipe card below.īutter- use unsalted butter for this recipe.It is an upside down cake which means that it's already decorated.Is topped with a buttery cinnamon peach topping.This cake is made with peach puree which makes this cake extra moist and flavorful.We love making cinnamony desserts all year round! If you do as well, try our apple upside down cake, peach crisp with canned peaches, lotus biscoff donuts, and moist honey cake. It has a buttery cinnamon peach topping, and is made with peach puree inside the cake batter! This peach cobbler pound cake is extra soft and moist, is made with all the flavors that peach cobbler has. ![]()
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