Peach Cobbler Pound Cake
User Reviews
4.0
3 reviews
Good
Peach Cobbler Pound Cake
Report
This Peach Cobbler Pound Cake is ultra-moist with a buttery, plush crumb and plenty of chunks of fresh peaches in every bite and a crumble topping both outside and inside the cake. It's the perfect summer bake for your bundt pan!
Share:
Ingredients
Crumble
- 1 1/4 cups (176g) all-purpose flour
- 1/3 cup (67g) brown sugar
- 1/3 cup (67g) granulated sugar
- 1/2 teaspoon ground cinnamon
- 8 Tablespoons salted butter melted
Peaches
- 3 pounds fresh peaches peeled, pitted, and sliced (about 2 cups chopped peaches + more for arranging in the pan)
- Juice of 1 lemon
- 1 teaspoon ground cinnamon
- 1/4 cup brown sugar
Cake
- 1 1/2 cups salted butter softened
- 8 ounces cream cheese room temperature
- 2 1/2 cups (500g) granulated sugar
- 6 large eggs room temperature
- 2 teaspoons pure vanilla extract
- 3 cups (357g) cake flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Glaze
- 1 cup (120g) powdered sugar
- 1-2 Tablespoons milk
- 1/2 teaspoon pure vanilla extract
Instructions
Crumble
- For the crumble topping, mix the flour, brown sugar, granulated sugar, and cinnamon together in a large bowl. Add the melted butter and stir until evenly moistened. Make clumps by squeezing fistfuls of the mixture together before sprinkling it onto baking sheet lined with parchment paper and spreading it out. Bake at 350°F for 15-20 minutes. Break up any larger pieces while still warm, then let cool.
Peaches
- Combine the diced peaches with the lemon juice, brown sugar, and cinnamon. Gently toss everything to coat, then let this mixture sit while working on the cake batter. The sugar will draw out some of the natural juices of the peaches and we will use this to help flavor the cake batter a bit later. If using canned or frozen peaches, let them thaw first and drain and discard the juices before adding the other ingredients.
Cake
- Preheat the oven to 325°F. Spray a 10-12 cup bundt pan with baking spray that has flour in it, or brush the pan with softened butter using a pastry brush and dust with flour.
- In the bowl of a stand mixer, beat butter and cream cheese on high speed for 2–3 minutes with the whisk or paddle attachment until creamy and smooth. Stop to scrape the bottom and sides of the bowl to ensure they are evenly mixed.
- Gradually add the sugar while the mixer is running and continue to beat the mixture until it is light, fluffy, and pale, about another 1-2 minutes on high speed. Mix in vanilla, then scrape the bottom and sides of the bowl again.
- Add the eggs one at a time, mixing on low speed between each addition. Scrape down the bottom and sides of the bowl.
- Add the flour, baking powder, and salt, mixing on low speed just until the batter is starting to come together. It's okay if some streaks of flour still remain. Add the accumulated juices and sugars that have come off the diced peaches and mix that into the batter as well, scraping the bottom and sides of the bowl again.
- Gently fold in the chopped peaches. The batter will be thick.
- Line the bottom of the prepared bundt pan with enough sliced peaches just to cover.
- Pour half of the batter into the prepared pan. Sprinkle with all but 1/2 cup of the crumb topping. Add remaining batter and rap the pan against the counter a couple of times to remove any air bubbles.
- Bake for 75–95 minutes in the preheated oven until a skewer comes out completely clean when inserted into the thickest part of the poundcake. Loosely cover the pan with aluminum foil halfway through baking to prevent the top from browning too much, if needed.
- Cool in the pan for 10 minutes, then invert the bundt pan onto a cake plate or other serving plate. The cake should come right out, but if not, tap the pan firmly a few times with the butt end of a knife to help loosen it. Let cool completely before adding glaze.
Glaze
- To make the glaze, whisk the powdered sugar, milk, and vanilla together in a bowl to get a nice glaze consistency. Drizzle over the cooled cake and sprinkle with the reserved crumble pieces. Let set for 20 minutes before slicing to serve.
Nutrition Information
Show Details
Calories
631kcal
(32%)
Carbohydrates
85g
(28%)
Protein
8g
(16%)
Fat
30g
(46%)
Saturated Fat
18g
(90%)
Polyunsaturated Fat
2g
Monounsaturated Fat
8g
Trans Fat
1g
Cholesterol
137mg
(46%)
Sodium
328mg
(14%)
Potassium
201mg
(6%)
Fiber
2g
(8%)
Sugar
58g
(116%)
Vitamin A
1266IU
(25%)
Vitamin C
3mg
(3%)
Calcium
63mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16servings
Amount Per Serving
Calories 631 kcal
% Daily Value*
| Calories | 631kcal | 32% |
| Carbohydrates | 85g | 28% |
| Protein | 8g | 16% |
| Fat | 30g | 46% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 137mg | 46% |
| Sodium | 328mg | 14% |
| Potassium | 201mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 58g | 116% |
| Vitamin A | 1266IU | 25% |
| Vitamin C | 3mg | 3% |
| Calcium | 63mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.0
3 reviews
Good
Other Recipes
You'll Also Love
