Grammy's Kitchen · Pound Cake · Peach Cobbler Pound Cake
One of 63 pound cake recipes we measured
18 cooks on www.eatingonadime.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 63.
| this recipe | typical | |
|---|---|---|
| fat | 110% | 94% |
| total sugar | 259% | 167% |
| brown sugar share of total sugar | 14% | 0% |
| egg | 83% | 83% |
| leavener | 0% | 1% |
| salt | 0% | 1% |
| liquid | 11% | 34% |
| dairy | 74% | 57% |
| flour strength | 1.0 | 1.0 |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 360 g | 3 cups All Purpose Flour |
| 600 g | 3 cups Granulated Sugar |
| 300 g | 6 Large Eggs |
| 340 g | 1 1/2 cup Unsalted Butter |
| 227 g | 8 oz Cream Cheese (softened at room temperature) |
| 9 g | 2 tsp Vanilla Extract |
| 2 g | 1/4 tsp Salt |
| 1 cup diced peaches (fresh or canned with the juices drained off) | |
| 227 g | 2 peaches (sliced (fresh or 8 oz canned sliced peaches with the juices drained)) |
| 106 g | 1/2 cup Brown Sugar |
| 57 g | 1/4 cup Melted Butter |
| 200 g | 1 cup Confectioners Sugar |
| 4 g | 1 tsp Vanilla Extract |
| 38 g | 2-3 Tbsp Milk (adjust to desired thickness) |
| 27 g | 2 Tbsp Brown Sugar (for sprinkling on cake) |
Method: 20 steps, published by www.eatingonadime.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Everyone loves this cake! I’ve made it three times this summer. I did increase the amount of cut up peaches to 2 cups. It’s taken 1 1/2 hours to bake in a 325’ oven but worth the wait!” — a cook, 5.0★