Why does my pound cake sink in the middle?

The most common causes of sinking in the center of a pound cake are overmixing the batter after adding the flour which develops too much gluten, using too little flour which provides insufficient structure, underbaking which leaves the center set on the outside but raw in the center, or opening the oven door too frequently during baking. Always check for doneness with a toothpick rather than visual cues alone and keep the oven door closed for the full baking period.

Can I use frozen peaches?

Yes. Thaw frozen peaches most completely and drain and blot most thoroughly with paper towels before slicing and folding into the batter. Excess moisture from insufficiently drained frozen peaches makes the batter too wet and can cause uneven baking and the most frustrating center sinking. Fresh ripe summer peaches produce the most vibrant and the most deeply authentic peach flavor.

How do I prevent the cake from sticking to the bundt pan?

Grease the bundt pan most generously with butter or shortening — not cooking spray alone — and flour it most completely, tapping out the excess. Every single crevice and detail of the bundt pattern must be the most thoroughly coated. Alternatively, use a baking spray that contains flour in the formula for the most foolproof and the most effortless release.

Peach Cobbler Pound Cake Easy Moist Bundt Cinnamon Peach Recipe

Description

The most easy moist Peach Cobbler Pound Cake made by preheating oven to 350°F greasing and flouring 10-inch bundt pan creaming 1 cup room temperature butter and 2 cups sugar 3 to 5 minutes until light and fluffy adding 4 eggs one at a time beating thoroughly then vanilla whisking 3 cups flour baking powder salt 1 tsp cinnamon and optional nutmeg separately alternating dry and 1 cup whole milk beginning and ending with flour mixing just until combined gently folding in 2 cups sliced fresh or canned drained peaches pouring into pan baking 60 to 70 minutes until toothpick clean cooling in pan 15 minutes inverting onto rack cooling completely and dusting with powdered sugar. A completely perfect summer peach cobbler pound cake recipe.

Ingredients

Scale

1 cup 2 sticks Unsalted Butter softened to room temperature

2 cups Granulated Sugar

4 large Eggs

1 tsp Pure Vanilla Extract

3 cups All-Purpose Flour

1 tsp Baking Powder

1/2 tsp Salt

1 tsp Ground Cinnamon

1/4 tsp Ground Nutmeg optional

1 cup Whole Milk

2 cups Fresh or Canned Peaches peeled and sliced drained if canned

Powdered Sugar for dusting optional

Instructions

1. Preheat oven to 350°F 175°C. Grease and flour 10-inch bundt or tube pan thoroughly.

2. Beat room temperature butter and sugar 3 to 5 minutes until light and fluffy.

3. Add eggs one at a time beating thoroughly after each. Mix in vanilla.

4. Whisk flour, baking powder, salt, cinnamon, and optional nutmeg in separate bowl.

5. Alternately add flour mixture and milk to butter mixture beginning and ending with flour. Mix just until combined. Do not overmix.

6. Gently fold in sliced peaches with spatula keeping pieces intact.

7. Pour into prepared pan spreading evenly.

8. Bake 60 to 70 minutes until toothpick comes out clean.

9. Cool in pan 15 minutes. Invert onto wire rack. Cool completely.

10. Dust with powdered sugar before serving if desired.

Prep Time: 20 minutes
Cook Time: 70 minutes
Category: Dessert, Cake, Summer
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 385
Sugar: 28g
Sodium: 155mg
Fat: 17g
Saturated Fat: 10g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 54g
Fiber: 2g
Protein: 6g
Cholesterol: 105mg

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