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Peach Cobbler Pound Cake

Carly
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Peach Cobbler Pound Cake: A Decadent Twist on a Classic

Peach Cobbler Pound Cake

Imagine the comforting warmth of a peach cobbler, transformed into a moist and tender pound cake. This delightful dessert marries the familiar flavors of summer with the elegance of a classic cake. The result is a show-stopping treat that will leave your guests craving for more.

This peach cobbler pound cake is a delightful fusion of two beloved desserts, offering a unique and irresistible taste experience. The tender, buttery pound cake is infused with the sweet and juicy flavor of fresh peaches, while the golden brown topping adds a delightful crunch. It's a perfect dessert for any occasion, from casual gatherings to special celebrations.

Ingredients

For the Cake:

  • 3 cups all-purpose flour
  • 3 cups granulated sugar
  • 6 large eggs
  • 1 ½ cups unsalted butter, softened
  • 8 ounces cream cheese, softened
  • 2 teaspoons vanilla extract
  • ¼ teaspoon salt
  • 1 cup diced fresh peaches (or drained canned peaches)

For the Topping:

  • 2 sliced fresh peaches (or 8 ounces drained canned peaches)
  • ½ cup packed light brown sugar
  • ¼ cup melted butter

For the Glaze:

  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2-3 tablespoons milk (adjust to desired consistency)
  • 2 tablespoons brown sugar for sprinkling

Instructions

Preparing the Cake:

  1. Preheat oven: Begin by preheating your oven to 300°F (150°C) and generously greasing a large bundt pan with cooking spray.
  2. Creaming wet ingredients: In a spacious mixing bowl, beat together the softened butter, granulated sugar, and cream cheese until light and fluffy. Gradually add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  3. Combining dry and wet ingredients: Gradually incorporate the flour into the wet mixture, mixing on low speed until just combined. Be careful not to overmix. Fold in the salt.
  4. Preparing the peach filling: Gently fold the diced peaches into the cake batter. Set aside while preparing the topping.

Creating the Topping:

  1. Combining topping ingredients: In a small bowl, whisk together the melted butter and brown sugar until well combined.

Assembling and Baking:

  1. Layering the cake: Arrange the sliced peaches in the bottom of the prepared bundt pan. Pour the brown sugar and butter mixture evenly over the peaches. Carefully pour the cake batter over the topping, smoothing the top.
  2. Baking the cake: Place the bundt pan in the preheated oven and bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
  3. Cooling: Allow the cake to cool completely in the pan on a wire rack before inverting onto a serving plate.

Making the Glaze:

  1. Whisking the glaze: In a small bowl, whisk together the powdered sugar, vanilla extract, and milk until you reach your desired consistency.

Glazing and Serving:

  1. Drizzling the glaze: Once the cake is completely cool, drizzle the glaze evenly over the top. Sprinkle with brown sugar for added texture.
  2. Serving: Slice and serve the peach cobbler pound cake with a scoop of vanilla ice cream or whipped cream, if desired.

Tips for Success

  • For a more intense peach flavor, increase the amount of diced peaches in the cake batter.
  • If fresh peaches are not available, canned peaches can be used as a substitute. However, be sure to drain them well to remove excess syrup.
  • To prevent the cake from sticking to the pan, be sure to grease the bundt pan generously.
  • For a richer flavor, use unsalted butter and high-quality cream cheese.
  • Allow the cake to cool completely before glazing to prevent the glaze from melting.
  • Store leftover cake in an airtight container at room temperature for up to two days.

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