Peach Cobbler Pound Cake
User Reviews
5
Peach Cobbler Pound Cake
Description
The Peach Cobbler Pound Cake brings together the dense, rich texture of a butter and cream cheese pound cake with the juicy sweetness of fresh or canned peaches. The recipe begins by creaming butter, sugar, and cream cheese, which creates a smooth, velvety base for the batter. Eggs and vanilla add flavor and structure, while gradual addition of flour and salt perfect the texture. Folding in diced peaches adds bursts of fruity moisture inside the cake.
Before baking, sliced peaches combined with brown sugar and melted butter line the bottom of the bundt pan. The cake batter is poured on top, allowing the peaches to soften and caramelize during the hour-plus bake at 300°F. This slow baking ensures the cake cooks evenly without drying, producing a tender crumb with a moist peach layer at the bottom that becomes the top when inverted.
A vanilla glaze adds a sweet finishing touch, complemented by a sprinkle of brown sugar for texture. This cake suits occasions where a rich, fruity dessert is welcome and makes use of seasonal peaches or pantry staples like canned peaches. It pairs well with coffee or tea and can be sliced for sharing.
Ingredients
- For the cake:
- 3 cups all-purpose flour
- 3 cups granulated sugar
- 6 egg large
- 1 1/2 cup butter unsalted
- 8 oz cream cheese softened at room temperature
- 2 tsp vanilla extract
- 1/4 tsp salt
- 1 cup peach fresh or canned with the juices drained off, diced
- For the topping:
- 2 peaches sliced (fresh or 8 oz canned sliced peaches with the juices drained)
- 1/2 cup brown sugar
- 1/4 cup butter melted
- FOR THE GLAZE:
- 1 cup confectioners sugar
- 1 tsp vanilla extract
- 2-3 Tbsp milk adjust to desired thickness
- 2 Tbsp brown sugar for sprinkling on cake
Instructions
- Preheat the oven to 300 degrees F and grease a large bundt pan generously with cooking spray.
- In a large mixing bowl, cream together the butter, sugar and cream cheese until combined. Then add in the eggs, one at a time, mixing after each egg.
- Then add in the vanilla extract.
- Next gradually add the flour, 1/2 cup at a time and mix on low speed. Scrape down the sides of the bowl and mix ensuring that the batter is fully mixed together. Then mix in the salt.
- Then gently fold the diced peaches into the cake batter. Set the batter aside while you prepare the cake topping.
- Melt the butter in a small bowl and then mix it with the brown sugar.
- Place the sliced peaches in the bottom of the greased bundt pan. Then cover the slices with the brown sugar and melted butter mixture.
- Pour the cake batter on top making it as even as possible. Gently tap the bundt pan on the work surface to eliminate any large air bubbles.
- Bake at 300 degrees F for 60-70 minutes until a toothpick inserted into the middle of the cake comes out clean.
- Then remove the cake from the oven and transfer it to a wire rack to cool completely (20-30 minutes).
- While the cake is cooling, prepare the glaze. Whisk together the confectioner’s sugar, vanilla extract and milk. Gradually add the milk to the mixture until the glaze is the consistency that you prefer.
- Once the cake has cooled completely, invert the cake onto your favorite cake pan. Drizzle the glaze on top and it’s ready to slice, serve and enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 743 kcal
% Daily Value*
| Calories | 743kcal | 37% |
| Carbohydrates | 100g | 33% |
| Protein | 8g | 16% |
| Fat | 36g | 55% |
| Saturated Fat | 22g | 110% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 172mg | 57% |
| Sodium | 183mg | 8% |
| Potassium | 164mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 75g | 150% |
| Vitamin A | 1327IU | 27% |
| Vitamin C | 2mg | 2% |
| Calcium | 58mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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