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Peach Cobbler Pound Cake Recipe

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4.1 from 3 reviews

Peach Cobbler Pound Cake combines the rich, dense texture of a traditional pound cake with the sweet, juicy flavor of fresh peaches and a touch of cinnamon. This velvety bundt cake features chunks of peaches baked into the batter and topped with caramelized brown sugar and cinnamon peach slices, delivering all the comforting tastes of a peach cobbler in a moist, elegant cake perfect for any occasion.

Ingredients

Peaches and Topping

  • 4 large peaches, divided
  • ½ cup (110 grams) brown sugar
  • ½ teaspoon (1 gram) ground cinnamon
  • ¼ cup (57 grams) melted butter

Cake Batter

  • 1 ½ cups (340 grams) unsalted butter, room temperature (3 sticks)
  • 8 ounces (226 grams) full fat cream cheese, room temperature
  • 2 ½ cups (500 grams) granulated sugar
  • ⅓ cup (80 grams) sour cream, room temperature
  • 1 tablespoon (15 ml) vanilla extract
  • 6 large eggs, room temperature
  • 3 cups (354 grams) cake flour
  • 1 teaspoon (4 grams) baking powder
  • ½ teaspoon (3 grams) salt

Instructions

  1. Preheat and Prepare Pan: Preheat the oven to 325°F (163°C). Spray a 12-cup Bundt pan generously with nonstick spray to ensure easy release after baking.
  2. Prepare Peaches: Peel all 4 peaches. Slice one peach into wedges and arrange them in the bottom of the Bundt pan. Chop the remaining three peaches into bite-sized cubes to be mixed into the batter.
  3. Make Topping Mixture: In a small bowl, combine the brown sugar, ground cinnamon, and melted butter. Sprinkle this mixture evenly over the peach wedges placed in the Bundt pan to create a caramelized topping during baking.
  4. Cream Butter and Cheese: In a large mixing bowl, beat the softened unsalted butter on high speed for 2 minutes until creamy. Add the cream cheese and continue beating on high speed for an additional minute until smooth and fluffy.
  5. Add Sugar, Sour Cream, and Vanilla: Add the granulated sugar to the butter and cream cheese mixture and beat on high speed for 1 minute. Then add the sour cream and vanilla extract, beating until the batter is smooth and creamy.
  6. Incorporate Eggs: Add the six large eggs one at a time, beating after each addition until fully incorporated. Scrape down the sides of the bowl as needed to ensure an even mix.
  7. Mix in Chopped Peaches: Gently fold the chopped peach cubes into the batter, distributing them evenly.
  8. Add Dry Ingredients: Sift together the cake flour, baking powder, and salt. Add this dry mixture to the wet batter and mix on low speed just until combined to avoid overmixing and ensure a tender crumb.
  9. Transfer and Bake: Pour the batter over the peach wedges in the Bundt pan. Firmly tap the pan onto the countertop several times to release any air bubbles. Bake in the preheated oven for 80-90 minutes, or until a toothpick inserted into the thickest part of the cake comes out clean. Baking times may vary slightly depending on your oven.
  10. Cool the Cake: Remove the Bundt pan from the oven and allow the cake to cool inside the pan for 1 hour. Then carefully invert the cake onto a serving plate and cool completely before serving.
  11. Serving Suggestions: Serve slices of the peach cobbler pound cake plain, or with whipped cream and caramel sauce for an extra indulgent treat.

Notes

  • If the cake starts to brown too quickly during baking, loosely cover it with aluminum foil to prevent burning.
  • This batter can be baked in a 12-cup tube pan or divided evenly into two loaf pans and baked for 60-70 minutes.
  • If using frozen peaches, thaw them completely and pat dry to avoid excess moisture in the batter.
  • Store the pound cake in an airtight container at room temperature for up to 5 days.
  • Individual slices can be wrapped in plastic wrap and stored in a freezer-safe container for up to 3 months.

Find it online: https://flavorspath.com/peach-cobbler-pound-cake-recipe/