Peach Cobbler Pound Cake
User Reviews
5
Peach Cobbler Pound Cake
Description
Peach Cobbler Pound Cake integrates room-temperature butter and full-fat cream cheese, beaten until fluffy with sugar, to form a rich base. Eggs are added incrementally for structure, followed by the dry ingredients blended just until combined, resulting in a dense yet tender crumb. Fresh sliced peaches are arranged at the bottom of a prepared bundt pan, topped with a chunky spiced peach puree containing brown sugar, cinnamon, nutmeg, vanilla, and lemon juice, which adds depth and brightness.
The batter is layered over the peaches and puree in thirds, ensuring the fruit and sauce are distributed through the cake. Baking at a moderate temperature yields a golden exterior while allowing the interior to cook evenly. The dense pound cake texture pairs with the sweet, spicy, and fruity topping, offering a taste profile reminiscent of peach cobbler integrated into cake form.
Once slightly cooled, running a knife around the edges aids in unmolding. Though tested primarily in a bundt pan, the recipe can be adapted for loaf pans, though batter quantity and baking times may vary. The freshness of the peaches plays a significant role in flavor, and canned peaches should be drained with some juice reserved for the topping.
Use sliced canned peaches drained with a small amount of juice reserved for the topping sauce.Fresh peaches can replace canned and do not need peeling.Room temperature salted butter is recommended; unsalted butter can be used if preferred.Full-fat cream cheese is suggested for better texture and flavor.Vanilla extract can be substituted with almond extract at half the amount for a different flavor note.Let the cake cool until barely warm before unmolding, running a knife around pan edges to prevent sticking.Peach topping on the cake surface is optional and can be omitted.Recipe works in loaf pans but may require multiple pans to use all batter.Toothpick testing may be unreliable; ensure the cake is fully baked by checking for a firm center.
Ingredients
Topping Ingredients
- ½ oz peach can, about 1 cup, sliced
- 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 butter room temperature, salted
- 6 oz cream cheese room temperature
- 2 cups granulated sugar
- 4 egg 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
- Use sliced canned peaches drained with a small amount of juice reserved for the topping sauce.
- Fresh peaches can replace canned and do not need peeling.
- Room temperature salted butter is recommended; unsalted butter can be substituted.
- Full-fat cream cheese is best for texture and flavor.
- Vanilla extract can be replaced with almond extract at half strength.
- Unmold cake when barely warm, running a knife around the edges to prevent sticking.
- Topping peaches on cake surface optional.
- Can be baked in loaf pans; baking time and quantity may vary.
- Toothpick test may not indicate internal doneness accurately; check by firmness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1serving |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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