Peach Cobbler Pound Cake
User Reviews
5.0
18 reviews
Excellent
Peach Cobbler Pound Cake
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Peach Cobbler Pound Cake is a moist pound cake topped with fresh peaches and features ribbons of cinnamon-flavored peach filling.
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Ingredients
Topping Ingredients
- ½ oz sliced peaches can, about 1 cup
- ⅛ tsp ground nutmeg
- ¼ tsp ground cinnamon
- 2 tbsp brown sugar
- ½ tsp vanilla
- 1 tsp lemon juice
- 2 peaches
Cake ingredients
- 1 cup salted butter room temperature
- 6 oz cream cheese room temperature
- 2 cups granulated sugar
- 4 eggs room temperature
- 2 cups all purpose flour
- ½ tsp table salt
- ½ tbsp vanilla extract
Instructions
- Preheat your oven to 325 degrees Fahrenheit.
- In a food processor add the juice from the canned sliced peaches, ⅛ tsp nutmeg, ¼ tsp cinnamon, 2 tbsp brown sugar, ½ tsp vanilla, and 1 tsp lemon juice. Blend until well combined.
- Add ½ can peaches into the food processor and pulse until a chunky sauce is formed. Set aside.
- In a large bowl, use an electric hand mixer to combine 1 cup butter, 6 oz cream cheese, and 2 cups sugar. Beat for about 2 minutes on medium speed until light and fluffy.
- Add the 4 eggs into the batter one at a time, beating after each addition.
- Add the 2 cups flour, ½ tsp salt, and ½ tbsp vanilla into the batter and beat again until combined.
- Wash the two peaches. Cut each peach into 8 slices.
- Spray the bottom of the bundt pan with nonstick spray. Then lay the peaches in the bottom of the pan, skin side down.
- Add about ⅓ of the pureed peach topping mixture to the top of the sliced peaches. Then scoop in ⅓ of the pound cake batter. Repeat this process 2 more times, with a round of peach topping, then a round of cake batter. End with the cake batter being the top layer in the bundt pan.
- Place the cake in the oven and bake for 1 hour and 30 minutes.
- Allow the cake to cool slightly on a wire rack, then remove it from the bundt pan. Enjoy!
Notes
- Recipe Copyright The Foreign Fork. For educational or personal use only.
- Canned Peaches: Make sure they are sliced. Drain most of the excess liquid but leave a few tablespoons of the juice.
- Peaches: Use fresh peaches. You can find them at a grocery store or pick them fresh yourself! They do not need to be peeled.
- Butter: I use salted butter and leave it out until it is at room temperature. You can leave your butter out overnight. You can use unsalted butter.
- Cream Cheese: Use a block of cream cheese. I recommend full fat for the best results and texture in the cake.
- Flour: Make sure to use all purpose flour! I have not tested this recipe with any other kinds of flour.
- Vanilla extract: You can sub almond extract if you like the taste of that better. I would recommend using half of the amount of extract if using almond.
- To get the cake out easily, wait until it is still barely warm (but not hot). Run a knife along the edges of the cake to keep it from sticking to the bundt pan. Don’t forget to run the knife around the inner circle of the cake.
- You don’t have to add the peaches to the top of the cake if you don’t want to
- This is also delicious when baked into a loaf pan (you will need a few to use up all of the batter)
- The toothpick trick did not work for me on this cake. At 1 hour and 15 minutes, a toothpick came out clean, but the batter towards the bottom of the pan wasn’t fully cooked.
Nutrition Information
Show Details
Serving
1serving
Nutrition Facts
Serving: 16Serving
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1serving |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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