Peach Cobbler Pound Cake
User Reviews
5.0
15 reviews
Excellent
Peach Cobbler Pound Cake
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Make a delicious pound cake with a peach cobbler filling!
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Ingredients
Cobbler Filling Ingredients
- 2 cups fresh peaches peeled and diced - about 4 small peaches
- 1/4 cup + 1 tbsp granulated sugar
- 1 stick unsalted butter 1/2 cup melted
- 1 cup all purpose flour
- 1/4 cup packed brown sugar
- 1 tsp cinnamon
- 1/4 tsp salt
Pound Cake Ingredients
- 2 sticks 1 cup unsalted butter, softened
- 2 1/4 cups granulated sugar
- 4 eggs - room temperature
- 1 tbsp vanilla extract
- 1/2 cup sour cream
- 1/2 cup whole milk
- 3 cups all purpose flour
- 2 tsp baking powder
- 1 tsp salt
Glaze Ingredients
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 4 tsp milk of choice
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Instructions
- Preheat oven to 325F and spray a standard sized bundt pan with spray oil and make sure all areas are evenly coated.
- Mix peaches with 1 tbsp of sugar and set aside to let them macerate. Mix together remaining cobbler filling ingredients until a thick crumble remains. Keep crumble and peaches separate.
- In a separate large bowl use a hand mixer or stand mixer to beat the butter and sugar together until light and fluffy. Add eggs in 1 at a time, scraping the sides between each egg.
- Beat in the sour cream, milk and vanilla on a low speed. Add in the dry ingredients with a flat spatula until just combined - be sure to scrape the bottom to really mix the wet mixture in with the dry.
- Add half of the pound cake mixture into the bottom of the bundt pan. Crumble half of the crumb filling mixture over the batter. Then, add the peaches on top of that. Crumble the second half of the filling over the peaches. Add the remaining half of the pound cake batter to the top.
- Bake at 325F for about 70 minutes. The top should be golden brown and slightly soft to the touch - a toothpick should come out mostly clean. Careful not to overbake or you will be left with dry pound cake!!
- Remove from the oven and allow to cool for at least 30 minutes. Gently flip out of the bundt pan and cool completely.
- Whisk glaze ingredients together and pour over top of the fully cooled pound cake.
Notes
- ** cool cake COMPLETELY before slicing
- The center is supposed to be like a peach cobbler so it will be soft and crumbly even if the pound cake is fully cooked.
- This is a very rich and decadent cake so I like to slice into thin slices.
Nutrition Information
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Serving
1slice
Calories
446kcal
(22%)
Carbohydrates
62g
(21%)
Protein
5g
(10%)
Fat
20g
(31%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
1g
Cholesterol
92mg
(31%)
Sodium
352mg
(15%)
Potassium
107mg
(3%)
Fiber
1g
(4%)
Sugar
37g
(74%)
Vitamin A
711IU
(14%)
Vitamin C
1mg
(1%)
Calcium
69mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 16slices
Amount Per Serving
Calories 446 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 446kcal | 22% |
| Carbohydrates | 62g | 21% |
| Protein | 5g | 10% |
| Fat | 20g | 31% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 92mg | 31% |
| Sodium | 352mg | 15% |
| Potassium | 107mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 37g | 74% |
| Vitamin A | 711IU | 14% |
| Vitamin C | 1mg | 1% |
| Calcium | 69mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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