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5.0 from 96 votes

Peach Cobbler Pound Cake

Prep time: 15 minutesBake time: 75 minutesYield: 12-16 servings

Prep Time
15 mins
Cook Time
1 hr 15 mins
Servings: 16
Calories: 467 kcal
Course: Baked Goods
Cuisine: American , Canadian

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

    Cup of Yum
  1. Preheat oven to 325º. Lightly grease a 12-cup bundt cake pan with shortening, butter or non-stick cooking spray and set aside.
  2. In a small mixing bowl, combine all-purpose flour, baking powder, and salt. Whisk well and set aside.
  3. 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.
  4. Add vanilla, and beat in eggs, one at a time, beating between each until fully incorporated. Beat in sour cream until well mixed.
  5. Stir in dry ingredients just until combined.
  6. 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.
  7. 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.
  8. Line remaining peach slices along the bottom of the pan about ½ an inch apart.
  9. Pour the cake batter into the prepared cake pan (gently so you don't jostle the peach wedges) and spread it out evenly.
  10. 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.
  11. 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
  1. 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.
  2. 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

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

% 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.