Peach Cobbler Pound Cake
User Reviews
5
36 reviews
Excellent
Peach Cobbler Pound Cake
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Peach Cobbler Pound Cake is a bundt cake featuring diced canned peaches coated in a brown sugar and spice mixture folded into a batter of mascarpone, butter, sugar, and buttermilk. The cake batter incorporates cake flour and baking powder for a tender crumb. The recipe includes a salted honey caramel sauce and flambéed fresh peaches topped with brown sugar and rum. These elements add extra sweetness and a touch of warmth. The cake pairs rich dairy with the brightness of peaches and warming spices for a complex dessert.
Description
This bundt cake recipe combines diced canned peaches tossed with brown sugar, cinnamon, ginger, and ground cloves to emulate a peach cobbler flavor integrated into the pound cake. The batter is enriched with mascarpone and butter, whipped with sugar and eggs, and includes buttermilk and vanilla for moisture and flavor. Cake flour and baking powder ensure a soft, fine crumb structure.
After baking at a moderate temperature, the cake is served with a salted honey caramel sauce made from sugar, honey, butter, cream, vanilla, and kosher salt, which provides a sweet and smooth contrast. Additionally, flambéed fresh peaches cooked with butter, brown sugar, and a dash of dark rum add a warm, caramelized fruit topping that enhances the peach theme.
The dessert combines moist, tender cake with fruity sweetness and a buttery caramel drizzle, making it suitable for special occasions. It highlights the interplay of creaminess from mascarpone, warmth from spices and rum, and fresh fruit freshness.
For best results, store the cake wrapped at room temperature for up to two days to maintain softness, avoiding refrigeration which hardens the butter within. The flambéed peaches and caramel sauce can be refrigerated separately and reheated before serving. Fresh peaches may substitute the canned ones after peeling and dicing.
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Ingredients
Peach Cobbler Pound Cake
- 1 sliced peaches 15 oz can, in 100% juice, drained and diced
- ½ cup brown sugar
- ½ tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp cloves ground
- 1/2 cup butter unsalted, melted, 1 stick
- 8 ounces mascarpone cheese room temperature
- 24 tbsp unsalted butter room temperature
- 2 ½ cups granulated sugar
- ⅓ cup buttermilk room temperature
- 1 tablespoon vanilla extract
- 6 egg room temperature, large
- 3 cups cake flour
- 1 teaspoon baking powder aluminum-free
- ½ teaspoon salt
Salted Honey Caramel
- 1/2 cup granulated sugar
- 1/2 cup honey
- 1/4 cup water
- 6 tbsp butter cut into 1 tbsp pieces, unsalted
- 1/2 cup heavy cream
- 1 tsp vanilla extract
- 1/2 tsp kosher salt
Flambé Peaches
- 2 peach ripened, large; fresh
- 3 tbsp butter unsalted
- 3 tbsp brown sugar
- Pinch kosher salt
- 1/4 cup dark rum bourbon, or brandy
Instructions
- Make the Peach Cobbler Pound Cake
- Preheat your oven to 325 degrees F.
- Prepare the inside of your bundt pan by greasing it with baking spray or thoroughly coating it in magic cake release.
- In a measuring cup, mix the brown sugar, melted butter, and spices. Pour half of the mixture over the diced peaches in a separate bowl, stir to coat the peaches, and set aside. Keep the other half of the brown sugar mixture to swirl into the cake batter.
- In a large mixing bowl with an electric mixer or in the bowl of a stand mixer with the paddle attachment, beat the butter and mascarpone cheese on high speed for 3 minutes.
- Add the sugar and beat on high speed for one more minute. Then pour in the buttermilk and vanilla extract and beat on high speed until smooth and creamy.
- Scrape the sides of the bowl, then add one egg at a time to the wet ingredients, making sure each egg is well incorporated before the next addition.
- In a large bowl, sift together the cake flour, baking powder, and salt. Add the dry ingredients to the mixer and stir on low speed until the dry ingredients are ALMOST fully incorporated. DO NOT OVERMIX the batter.
- Using a rubber baking spatula, gently fold in the diced peach mixture from step 3 until the flour is fully incorporated into the batter (no more dry flour to be seen).
- Pour the pound cake batter into the prepared Bundt pan. Pour the rest of the melted butter and brown sugar mixture over the top of the batter. Use a butter knife to dip and swirl the mixture through the cake batter.
- Lift and tap the pan onto the counter several times to pop any air bubbles within the batter. Bake for 80-90 minutes, or until a cake tester inserted comes out with only a few crumbs and no wet batter.
- Remove from the oven and cool in the pan for 2 hours. Gently flip and wiggle the cake out of the pan onto a wire rack to cool completely.
- Make the Salted Honey Caramel while the Cake is Baking
- Add the sugar, honey, and water to a 3-quart heavy bottomed saucepan over medium heat and cook for 4 minutes as the sugar dissolves, turns clear, and starts to bubble. Do not stir, if anything, swirl the pan gently and carefully to move any clumps.
- Continue swirling occasionally and cook until the sugar mixture turns a deep amber color (this can take anywhere from 10-12 minutes). Do not leave the kitchen, it can burn in an instant!
- Carefully add the butter pats, one at a time, and whisk until completely melted. IT WILL BUBBLE UP, DON'T PANIC JUST WHISK.
- Remove the pan from the heat and slowly pour in the heavy cream, whisking until all of the cream has been incorporated. IT WILL BUBBLE UP, DON'T PANIC JUST WHISK.
- Once the caramel has calmed down and the cream is fully incorporated, whisk in the vanilla extract and salt.
- Set aside to cool in the pan for 15 minutes, then pour into a heat-safe container until ready to use. It will thicken as it cools.
- Flambé Peaches - Make Right Before Serving
- In a cast iron skillet, melt the butter and brown sugar over medium heat.
- Place the peach slices in one layer in the melted sugar mixture. Let cook for 1-2 minutes on each side.
- Turn the heat OFF, then stir in the liquor.
- Serve the Peach Cobbler Pound Cake
- When ready to serve, drizzle the caramel over the cake.
- Next, spoon the boozy peaches over the top of the bundt cake.
- CAREFULLY light the bourbon with a long neck lighter or culinary torch. Keep hands away from fire.
- For sparks, sprinkle cinnamon from high above over the flame. Remember SAFETY FIRST.
Notes
- Store the peach pound cake wrapped at room temperature for up to 2 days; refrigeration is not recommended as it hardens the butter.
- Keep flambéed peaches and extra caramel refrigerated separately, and reheat before serving.
- The cake can be made without the caramel or flambé components for a simpler dessert.
- Fresh peaches can replace canned if peeled and diced properly.
Nutrition Information
Show Details
Serving
1g
Calories
630kcal
(32%)
Carbohydrates
78g
(26%)
Protein
6g
(12%)
Fat
32g
(49%)
Saturated Fat
19g
(95%)
Polyunsaturated Fat
10g
(59%)
Trans Fat
1g
(50%)
Cholesterol
152mg
(51%)
Sodium
392mg
(16%)
Fiber
1g
(4%)
Sugar
59g
(118%)
Nutrition Facts
Serving: 16slices
Amount Per Serving
Calories 630 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 630kcal | 32% |
| Carbohydrates | 78g | 26% |
| Protein | 6g | 12% |
| Fat | 32g | 49% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 10g | 59% |
| Trans Fat | 1g | 50% |
| Cholesterol | 152mg | 51% |
| Sodium | 392mg | 16% |
| Fiber | 1g | 4% |
| Sugar | 59g | 118% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
36 reviews
Excellent
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