Pound Cake Cobbler Recipes

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POUND CAKE COBBLER



Pound Cake Cobbler image

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

1 frozen pound cake (10-3/4 ounces), thawed
1 can (21 ounces) cherry or blueberry pie filling
1/3 cup water
1/2 teaspoon almond extract
Whipped topping
2 tablespoons sliced almonds, toasted

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.

PEACH COBBLER POUND CAKE



Peach Cobbler Pound Cake image

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

4 tablespoons unsalted butter, melted
3 tablespoons light brown sugar
3 tablespoons granulated sugar
1/4 teaspoon ground cinnamon
Pinch of kosher salt
2/3 cup all-purpose flour
Nonstick cooking spray
8 tablespoons (1 stick) unsalted butter, at room temperature
1 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon baking powder
1/4 teaspoon baking soda
Pinch of kosher salt
1 1/2 cups plus 2 tablespoons all-purpose flour (see Cook's Note)
1/2 cup buttermilk
2 firm ripe peaches, peeled and finely diced (about 1 1/2 cups)
2 firm ripe peaches, peeled and thinly sliced (about 2 1/2 cups)
2 tablespoons light brown sugar
1 teaspoon finely grated lemon zest
1/2 teaspoon pure vanilla extract
3/4 cup heavy cream
2 tablespoons sour cream
2 tablespoons light brown sugar

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



Pound Cake Cobbler image

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

1 frozen pound cake (such as Sara Lee)
1 cup flour
3/4 cup firmly packed light brown sugar
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup cold butter, cut into small pieces
4 cups frozen fruit, I like mixed berries (such as any variety of berries or peaches)
2 tablespoons flour
2 tablespoons sugar
6 tablespoons heavy cream

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

PEACH COBBLER UPSIDE-DOWN POUND CAKE



Peach Cobbler Upside-Down Pound Cake image

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

3 large fresh peaches - peeled, pitted, and sliced
½ cup water
½ cup white sugar
½ cup brown sugar
4 tablespoons salted butter
2 tablespoons vodka
2 teaspoons ground cinnamon
1 teaspoon vanilla extract
1 teaspoon almond extract
1 teaspoon ground nutmeg
¾ cup brown sugar
¾ cup salted butter, softened
3 large fresh peaches - peeled, pitted, and sliced
1 teaspoon ground cinnamon
6 large eggs
1 cup salted butter, softened
¾ cup buttermilk
½ cup sour cream
½ cup butter-flavored shortening
2 teaspoons almond extract
1 teaspoon vanilla extract
3 cups all-purpose flour
3 cups white sugar
2 teaspoons ground cinnamon
1 teaspoon baking powder

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

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