Peach Cobbler Pound Cake
My easy peach cobbler pound cake recipe is perfect for any occasion or just to spoil your friends and family! Made with juicy peaches and cream cheese, this pound cake is tender, moist, and buttery with a crunchy cobbler topping and vanilla glaze.
Servings: 12
Calories: 706kcal
Equipment
Ingredients
Cake
- 3 cups all-purpose flour
- 2 ½ cups granulated sugar
- ¼ teaspoon salt
- 1 teaspoon baking powder
- 6 large eggs room temperature
- 1 ½ cups unsalted butter room temperature
- 8 oz cream cheese room temperature
- 1 tablespoon vanilla extract
- 1 ½ cups peaches peeled and diced - fresh or frozen
Cobbler Topping
- 1 cup peaches peeled and sliced into ¼ inch slices - fresh or frozen
- ½ cup light brown sugar packed
- ¼ cup butter melted
- 1 teaspoon cinnamon use a ½ teaspoon if you prefer a lighter cinnamon flavor.
Glaze
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 -3 tablespoon milk
Instructions
Cake
- Preheat the oven to 325 degrees F.
- Grease and flour a 10 cup bundt pan.
- Add the all-purpose flour, salt, and baking powder to a large bowl.
- Whisk to combine the dry ingredients,
- Add the room-temperature butter and cream cheese to the bowl of a stand mixer fitted with the paddle attachment.
- Whip on medium-high speed for 1 minute. Scrape the sides and bottom of the bowl.
- Add the granulated sugar, and whip until light and fluffy, about 3 minutes.
- Add the eggs to the creamed mixture one at a time, beating for about 30 seconds after each addition.*Scrape the sides and bottom of the bowl after each addition.
- Add the vanilla extract and mix to combine.
- Reduce the mixer speed to the lowest setting; add the flour mixture ½ cup at a time to the bowl.Mix just enough to combine after each addition of the dry ingredients.*Scrape the bottom and sides of the bowl after each addition. Do not over-mix the batter.
- Remove the bowl from the mixer and add the diced peaches to the batter. Fold the peaches into the batter and set aside until needed.
Cobbler Topping
- Add the melted butter, brown sugar, and cinnamon to a small bowl and mix until well combined.
- Place the peach slices in the grooves of the bundt pan bottom, then top the peaches with brown sugar butter mixture.
- Carefully spoon the cake batter into the prepared bundt pan, covering the peach slices with the brown sugar mixture. Use a rubber spatula to smooth the top of the batter.
- Tap the bundt pan a few times on the counter to remove any air bubbles from the batter.
- Place the bundt pan on the center rack of the preheated oven, and bake for 45-60 minutes or until a skewer inserted into the center of the cake comes out clean (or just a few moist crumbs).
- Place the baked cake in the pan on a wire rack to cool for 10 minutes.
- After 10 minutes, invert the cake onto the cooling rack to cool completely before glazing.
Glaze
- Add the confectioners’ sugar, 2 tablespoon of milk, and the vanilla extract to a small bowl.
- Stir until you have the desired consistency. Add more milk if needed.
Nutrition
Calories: 706kcal | Carbohydrates: 89g | Protein: 8g | Fat: 36g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 183mg | Sodium: 156mg | Potassium: 191mg | Fiber: 1g | Sugar: 64g | Vitamin A: 1323IU | Vitamin C: 1mg | Calcium: 71mg | Iron: 2mg