Instructions
1. Prepare the Peach Cobbler Swirl:
In a medium bowl, gently toss the diced peaches with brown sugar, cinnamon, and cornstarch until evenly coated. Set aside while you prepare the cake batter. This allows the peaches to release their juices and the flavors to meld.
2. Make the Cake Batter:
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Preheat your oven to 350°F (175°C). Generously grease and flour a 10-inch Bundt pan or a 10-cup tube pan.
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In a large mixing bowl, using an electric mixer, cream the softened butter and granulated sugar together on medium-high speed for 3-4 minutes, until the mixture is pale, light, and fluffy.
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Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract.
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In a separate bowl, whisk together the flour, baking powder, and salt.
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With the mixer on low speed, add the dry ingredients to the butter mixture in three parts, alternating with the milk in two parts. Mix until just combined after each addition, being careful not to overmix.
3. Assemble the Cake:
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Pour half of the cake batter into the prepared pan and spread it into an even layer.
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Spoon the entire peach mixture and its juices evenly over the batter.
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Carefully pour and spread the remaining batter over the peaches, gently sealing the edges to encase the filling.
4. Bake and Cool:
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Bake for 50-60 minutes, or until a long wooden skewer or toothpick inserted into the center of the cake comes out clean or with just a few moist crumbs attached.
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Let the cake cool in the pan on a wire rack for 15-20 minutes. Then, carefully invert it onto the rack to cool completely before slicing.
5. Serve:
Slice and serve on its own or with a scoop of vanilla ice cream for the full cobbler experience.
Chef’s Notes for Success
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Peach Perfection: For the best flavor, use ripe, fresh peaches when in season. If using canned, ensure they are well-drained to prevent the batter from becoming soggy.
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Room Temperature is Key: Using room-temperature butter, eggs, and milk is crucial for achieving a smooth, emulsified batter that bakes up evenly with a perfect crumb.
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Don’t Overmix: Once you add the flour, mix the batter only until the ingredients are combined. Overmixing develops gluten, which can lead to a tough, dense cake.
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Pan Preparation: For guaranteed easy release, use a non-stick baking spray that includes flour, or grease your pan thoroughly and dust it with a fine layer of flour, tapping out the excess.
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