Peach Cobbler Pound Cake
User Reviews
5.0
96 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
1 hr 15 mins
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Servings
16
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Calories
467 kcal
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Course
Baked Goods
Peach Cobbler Pound Cake
Report
Prep time: 15 minutesBake time: 75 minutesYield: 12-16 servings
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Ingredients
- 2 cups flour
- 1 teaspoon baking powder
- 8 oz. Cream Cheese (1 block) room temperature
- 1 cup salted butter room temperature
- 2 cups granulated sugar
- 1 Tablespoon vanilla extract
- 5 eggs room temperature
- ⅓ cup sour cream
- 24 oz. fresh or frozen peaches Approx 3 ½ - 4 cups. sliced peaches, or an equivalent amount of fresh peaches (should weigh the same once they’re peeled and sliced.
- ¼ cup salted butter melted
- ½ cup brown sugar
- ½ teaspoon cinnamon
- ¼ teaspoon cloves
Icing
- ¼ cup butter melted
- 2-3 Tablespoons cream
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
Instructions
- Preheat oven to 325º. Lightly grease a 12-cup bundt cake pan with shortening, butter or non-stick cooking spray and set aside.
- In a small mixing bowl, combine all-purpose flour, baking powder, and salt. Whisk well and set aside.
- In a larger mixing bowl (at least 4 quarts), beat cream cheese, 1 cup butter, and sugar together until light and creamy, about 2-3 minutes.
- Add vanilla, and beat in eggs, one at a time, beating between each until fully incorporated. Beat in sour cream until well mixed.
- Stir in dry ingredients just until combined.
- Chop 2 cups of peaches into small pieces (½ - ¾ inch pieces), and add to batter. Slice the remaining peaches into wedges and set aside.
- In a small bowl, melt butter in a microwave (or small saucepan) and stir together with brown sugar, cinnamon, and cloves. Pour the brown sugar and butter mixture into the bottom of the prepared Bundt pan evenly.
- Line remaining peach slices along the bottom of the pan about ½ an inch apart.
- Pour the cake batter into the prepared cake pan (gently so you don't jostle the peach wedges) and spread it out evenly.
- Bake in the center of the oven for 70-75 minutes, until a toothpick inserted into the deepest part comes out clean. Remove from oven and let cool on a wire rack for 6-8 minutes.
- Use a butter knife or icing spatula to loosen sides of cake from pan if needed, and turn over onto a large platter to finish cooling. (*See note below if peaches stick to pan)
Icing
- While the cake cools, make the icing glaze. Combine melted butter, 2 tablespoons of cream, vanilla, and powdered icing sugar. Beat well until the icing reaches a thick, but pourable consistency. Add more cream, a teaspoon at a time if needed, to reach the right consistency.
- Drizzle vanilla glaze over the cooled cake and let set for a few minutes or up to a day. Slice and serve.
Notes
- If using unsalted butter, add ½ teaspoon of salt to the dry ingredients and continue the recipe as written.
- When inverting the cake, the peaches are a little bit prone to stick in the pan instead of coming out with the cake, even using a non-stick Bundt pan. They aren't really stuck, just sitting there, and easy to lift out with a fork and put back on the cake while it cools.
Nutrition Information
Show Details
Calories
467kcal
(23%)
Carbohydrates
57g
(19%)
Protein
5g
(10%)
Fat
25g
(38%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
1g
Monounsaturated Fat
7g
Trans Fat
1g
Cholesterol
116mg
(39%)
Sodium
238mg
(10%)
Potassium
131mg
(4%)
Fiber
1g
(4%)
Sugar
44g
(88%)
Vitamin A
993IU
(20%)
Vitamin C
2mg
(2%)
Calcium
58mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 467 kcal
% Daily Value*
| Calories | 467kcal | 23% |
| Carbohydrates | 57g | 19% |
| Protein | 5g | 10% |
| Fat | 25g | 38% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 116mg | 39% |
| Sodium | 238mg | 10% |
| Potassium | 131mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 44g | 88% |
| Vitamin A | 993IU | 20% |
| Vitamin C | 2mg | 2% |
| Calcium | 58mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
96 reviews
Excellent
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