Peach Cobbler Pound Cake
User Reviews
5
-
Prep Time
15 mins
-
Cook Time
1 hr 15 mins
-
Servings
16
-
Calories
467 kcal
-
Course
Baked Goods
Peach Cobbler Pound Cake
Description
This Peach Cobbler Pound Cake starts with a dense batter made from flour, baking powder, room-temperature cream cheese and butter, sugar, eggs, vanilla extract, and sour cream. Chopped peaches are folded into the batter, while the bundt pan is prepared with a melted butter, brown sugar, cinnamon, and clove mixture spread evenly on the bottom. Peach slices are arranged atop that mixture before adding the batter. As the cake bakes, the sugar and butter layer caramelizes and the peaches soften, mimicking a cobbler effect beneath the loaf. Once baked and cooled, a cream cheese icing enhances the cake's richness with a sweet and tangy finish.
The texture of the pound cake is moist and tender from the sour cream and cream cheese, while the spices and peaches add warmth and fruitiness. The bundt pan’s preparation creates a sticky, flavorful crust when inverted. Careful greasing and handling of the pan helps release the cake with the peach topping intact, though the peaches might sometimes stick slightly and can be repositioned after inverting.
This cake makes a satisfying dessert or special breakfast treat. The spices, moist crumb, and fruit complement each other well, and the icing adds an extra creamy layer. It is suitable for occasions where a fruit-flavored, rich cake is desired.
Ingredients
- 2 cups flour
- 1 teaspoon baking powder
- 8 oz. cream cheese room temperature, 1 block
- 1 cup butter room temperature, salted
- 2 cups granulated sugar
- 1 Tablespoon vanilla extract
- 5 egg room temperature
- ⅓ cup sour cream
- 24 oz. peaches Approx 3 ½ - 4 cups. sliced peaches, or an equivalent amount of fresh peaches (should weigh the same once they’re peeled and sliced, fresh or frozen
- ¼ cup butter melted, salted
- ½ cup brown sugar
- ½ teaspoon cinnamon
- ¼ teaspoon cloves
Icing
- ¼ cup butter melted
- 2-3 Tablespoons cream
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
Instructions
- Preheat oven to 325º. Lightly grease a 12-cup bundt cake pan with shortening, butter or non-stick cooking spray and set aside.
- In a small mixing bowl, combine all-purpose flour, baking powder, and salt. Whisk well and set aside.
- In a larger mixing bowl (at least 4 quarts), beat cream cheese, 1 cup butter, and sugar together until light and creamy, about 2-3 minutes.
- Add vanilla, and beat in eggs, one at a time, beating between each until fully incorporated. Beat in sour cream until well mixed.
- Stir in dry ingredients just until combined.
- Chop 2 cups of peaches into small pieces (½ - ¾ inch pieces), and add to batter. Slice the remaining peaches into wedges and set aside.
- In a small bowl, melt butter in a microwave (or small saucepan) and stir together with brown sugar, cinnamon, and cloves. Pour the brown sugar and butter mixture into the bottom of the prepared Bundt pan evenly.
- Line remaining peach slices along the bottom of the pan about ½ an inch apart.
- Pour the cake batter into the prepared cake pan (gently so you don't jostle the peach wedges) and spread it out evenly.
- Bake in the center of the oven for 70-75 minutes, until a toothpick inserted into the deepest part comes out clean. Remove from oven and let cool on a wire rack for 6-8 minutes.
- Use a butter knife or icing spatula to loosen sides of cake from pan if needed, and turn over onto a large platter to finish cooling. (*See note below if peaches stick to pan)
Icing
- While the cake cools, make the icing glaze. Combine melted butter, 2 tablespoons of cream, vanilla, and powdered icing sugar. Beat well until the icing reaches a thick, but pourable consistency. Add more cream, a teaspoon at a time if needed, to reach the right consistency.
- Drizzle vanilla glaze over the cooled cake and let set for a few minutes or up to a day. Slice and serve.
Notes
- If using unsalted butter, add ½ teaspoon salt to the dry ingredients to balance the flavors.
- When removing the cake from the bundt pan, peaches may stick slightly; gently lift them from the pan and place them back on the cake while it cools.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 467 kcal
% Daily Value*
| Calories | 467kcal | 23% |
| Carbohydrates | 57g | 19% |
| Protein | 5g | 10% |
| Fat | 25g | 38% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 116mg | 39% |
| Sodium | 238mg | 10% |
| Potassium | 131mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 44g | 88% |
| Vitamin A | 993IU | 20% |
| Vitamin C | 2mg | 2% |
| Calcium | 58mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
