Peach Cobbler Pound Cake
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5.0
54 reviews
Excellent
Peach Cobbler Pound Cake
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My delicious peach cobbler pound cake recipe with flambéed peaches is a show stopper! Sweet peaches, warm spices, and brown sugar swirl around in rich buttery pound cake, then topped with a salted honey caramel. Then, to take it completely over the top? Flambé peaches, set them on fire with a little bourbon!
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Ingredients
Peach Cobbler Pound Cake
- 1 15 oz can sliced peaches in 100% juice, drained well and diced
- ½ cup brown sugar
- ½ tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1/2 cup 1 stick unsalted butter, melted
- 8 ounces mascarpone cheese room temperature
- 24 tbsp 3 sticks unsalted butter, room temperature
- 2 ½ cups granulated sugar
- ⅓ cup buttermilk room temperature
- 1 tablespoon vanilla extract
- 6 large eggs room temperature
- 3 cups 354g cake flour
- 1 teaspoon aluminum-free baking powder
- ½ teaspoon salt
Salted Honey Caramel
- 1/2 cup granulated sugar
- 1/2 cup honey
- 1/4 cup water
- 6 tbsp unsalted butter cut into 1 tbsp pieces
- 1/2 cup heavy cream
- 1 tsp vanilla extract
- 1/2 tsp kosher salt
Flambé Peaches
- 2 large fresh peaches ripened
- 3 tbsp unsalted butter
- 3 tbsp brown sugar
- Pinch of 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
- For the best results, wrap the peach pound cake in plastic wrap and keep at room temperature for up to 2 days. I do NOT recommend keeping the pound cake in the fridge. What does butter do when it's cold? Harden up! As long as your home is not sweltering hot, it'll be fine on your countertop. Just move the uneaten flambéed peaches and extra caramel to the fridge.
- Hey, you can just make the cake! If caramel and flambe is just too extra for you, the cake is easy to make and beautiful on its own.
- If you don't want to use canned peaches, peel 3 large fresh peaches and dice them.
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
Trans Fat
1g
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
5.0
54 reviews
Excellent
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