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5.0 from 54 votes

Peach Cobbler Pound Cake

Peach Cobbler Pound Cake is a soft and decadent cake that is baked to perfection. This pound cake is layered with peaches and an easy glaze.

Prep Time
15 mins
Cook Time
1 hr
Let Cool
30 mins
Total Time
1 hr 45 mins
Servings: 12
Calories: 743 kcal
Course: Dessert
Cuisine: American

Ingredients

  • For the cake:
  • 3 cups all purpose flour
  • 3 cups granulated sugar
  • 6 large eggs
  • 1 1/2 cup unsalted butter
  • 8 oz cream cheese softened at room temperature
  • 2 tsp vanilla extract
  • 1/4 tsp salt
  • 1 cup diced peaches fresh or canned with the juices drained off
  • 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 melted butter
  • 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

    Cup of Yum
  1. Preheat the oven to 300 degrees F and grease a large bundt pan generously with cooking spray.
  2. 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.
  3. Then add in the vanilla extract.
  4. 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.
  5. Then gently fold the diced peaches into the cake batter.  Set the batter aside while you prepare the cake topping.
  6. Melt the butter in a small bowl and then mix it with the brown sugar.
  7. Place the sliced peaches in the bottom of the greased bundt pan.  Then cover the slices with the brown sugar and melted butter mixture.
  8. 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.
  9. Bake at 300 degrees F for 60-70 minutes until a toothpick inserted into the middle of the cake comes out clean.
  10. Then remove the cake from the oven and transfer it to a wire rack to cool completely (20-30 minutes).
  11. 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.
  12. 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

Calories 743kcal (37%) Carbohydrates 100g (33%) Protein 8g (16%) Fat 36g (55%) Saturated Fat 22g (110%) Polyunsaturated Fat 2g Monounsaturated Fat 10g Trans Fat 1g Cholesterol 172mg (57%) Sodium 183mg (8%) Potassium 164mg (5%) Fiber 1g (4%) Sugar 75g (150%) Vitamin A 1327IU (27%) Vitamin C 2mg (2%) Calcium 58mg (6%) Iron 2mg (11%)

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories 743

% 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.