Peach Cobbler Pound Cake
User Reviews
5
Peach Cobbler Pound Cake
Description
The Peach Cobbler Pound Cake combines a classic pound cake batter with a peach cobbler-style filling and crumb topping. Fresh peeled and diced peaches are tossed lightly with sugar to release juices, then layered between crumbles of butter, flour, sugar, cinnamon, and salt. The bundt cake pan creates an even bake for this heavy batter and filling. Baking at a moderate temperature allows the dense batter to cook fully without burning the crumble topping. The layers meld to form a moist, tender crumb pound cake with pockets of soft peaches and a crisp, cinnamon-scented crust.
This cake offers a contrast of textures between the buttery pound cake, juicy peaches, and crumbly topping. Its richness makes it ideal for serving in thin slices, perhaps accompanied by whipped cream or ice cream. It can be enjoyed as a dessert or a special breakfast treat.
Carefully cooling the cake before slicing ensures the interior sets properly without falling apart, as the peach layer is naturally soft. Note that the center remains softer than a typical pound cake, mimicking peach cobbler consistency. Adjust sugar or cinnamon levels in the crumb topping to taste for balancing sweetness and spice.
Ingredients
Cobbler Filling Ingredients
- 2 cups peach peeled and diced - about 4 small peaches, fresh
- 1/4 cup granulated sugar 1 tablespoon
- 1 butter 1/2 cup melted, unsalted, stick
- 1 cup all-purpose flour
- 1/4 cup brown sugar packed
- 1 tsp cinnamon
- 1/4 tsp salt
Pound Cake Ingredients
- 2 sticks 1 cup unsalted butter, softened
- 2 1/4 cups granulated sugar
- 4 egg room temperature
- 1 tbsp vanilla extract
- 1/2 cup sour cream
- 1/2 cup milk whole
- 3 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp salt
Glaze Ingredients
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 4 tsp milk of choice
Instructions
- Preheat oven to 325F and spray a standard sized bundt pan with spray oil and make sure all areas are evenly coated.
- Mix peaches with 1 tbsp of sugar and set aside to let them macerate. Mix together remaining cobbler filling ingredients until a thick crumble remains. Keep crumble and peaches separate.
- In a separate large bowl use a hand mixer or stand mixer to beat the butter and sugar together until light and fluffy. Add eggs in 1 at a time, scraping the sides between each egg.
- Beat in the sour cream, milk and vanilla on a low speed. Add in the dry ingredients with a flat spatula until just combined - be sure to scrape the bottom to really mix the wet mixture in with the dry.
- Add half of the pound cake mixture into the bottom of the bundt pan. Crumble half of the crumb filling mixture over the batter. Then, add the peaches on top of that. Crumble the second half of the filling over the peaches. Add the remaining half of the pound cake batter to the top.
- Bake at 325F for about 70 minutes. The top should be golden brown and slightly soft to the touch - a toothpick should come out mostly clean. Careful not to overbake or you will be left with dry pound cake!!
- Remove from the oven and allow to cool for at least 30 minutes. Gently flip out of the bundt pan and cool completely.
- Whisk glaze ingredients together and pour over top of the fully cooled pound cake.
Notes
- Ensure the cake is completely cooled before slicing to maintain its shape and texture.
- The center will be soft and crumbly due to the peach cobbler filling, even when fully cooked.
- Slicing thin pieces helps balance the richness of this decadent cake.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16slices
Amount Per Serving
Calories 446 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 446kcal | 22% |
| Carbohydrates | 62g | 21% |
| Protein | 5g | 10% |
| Fat | 20g | 31% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 92mg | 31% |
| Sodium | 352mg | 15% |
| Potassium | 107mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 37g | 74% |
| Vitamin A | 711IU | 14% |
| Vitamin C | 1mg | 1% |
| Calcium | 69mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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