The Perfect Peach Bundt Cake
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4.9
72 reviews
Excellent
The Perfect Peach Bundt Cake
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Today I will show you how to make a peach cobbler pound cake recipe, in bundt cake form! A comforting classic made with real fresh peaches and cream cheese to produce the rich flavor of this perfectly dense and moist pound cake—YUM!
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Ingredients
Pound Cake
- 3 cups unbleached all-purpose flour add ½ cup for high altitude
- 2 cups granulated sugar reduce to 1 1/2 cups for high altitude, I use all-natural cane sugar
- 6 large eggs room temperature
- 1 ½ cups butter add ¼ teaspoon salt if using unsalted, room temp
- 8 ounces cream cheese room temperature
- 1 tablespoon bourbon vanilla or use regular vanilla
- 1 teaspoon baking powder reduce to ¾ teaspoons for high altitude
- ½-1 teaspoon kosher salt
- 3 medium peaches peeled, diced, about 1 ½ cups (fresh, or may replace with frozen, thawed)
Cobbler Topping
- 1 large peach peeled, and cut into ¼ inch slices or thawed frozen peaches
- 1/2 cup light brown sugar packed
- ½-1 teaspoon ground cinnamon optional
- 1/4 cup butter melted
Glaze
- 1 cup powdered sugar
- 1 teaspoon bourbon vanilla or regular vanilla
- 2-3 tablespoons milk or cream
Instructions
- Preheat oven to 350°F (175° C)) and grease and flour well a 10-cup bundt pan.
- Using a whisk and a medium bowl, whisk together flour, salt and baking powder, set aside.
- In the bowl of a stand mixer cream together butter and cream cheese for 1 minute over medium-high speed; scrape sides and add sugar, mixing until light and fluffy, about 3 minutes.
- Add eggs, one at a time, beating about 30 seconds after each addition. Mix in vanilla extract.
- Reduce mixer speed to lowest setting adding flour mixture ½ cup at a time, scraping down bowl half way through. Mix until just combined, careful not to over mix.
- Remove bowl from mixer and fold peaches into cake batter. Set aside.
- In a small bowl mix melted butter, brown sugar and cinnamon until combined. Lay peach slices in the grooves of the bundt pan bottom then sprinkle top of peaches with brown sugar butter mixture. This is your cobbler topping! Mmmm!
- Carefully spoon cake batter into bundt pan, smoothing out. Tap bundt pan a few times on cutting board to settle batter. Then bake in center of preheated oven for 45-60* minutes or until skewer inserted into the center of the cake comes out clean (or just a few moist crumbs).
- Important * Cool cake on cooling rack for 10 minutes, then invert onto cooling rack to cool completely before glazing.
- If using glaze, once cake is cooled, in small bowl combine powdered sugar, milk and vanilla and stir until desired consistency, adding only enough milk to drizzle.
- Serve with or without glaze, with whipped cream or vanilla ice cream drizzled with a little caramel sauce for a truly decadent peach dessert.
Notes
- *If using a stoneware bundt pan or heavy cast iron bundt pan the cake will take longer to bake. All ovens heat differently, check your oven for accurate temperature using an oven thermometer -- it's important that your oven is fully preheated (I generally preheat for 30 minutes or more).
- bundt pan
- bundt pan
- oven thermometer
- Variations
- If fresh peaches are out of season, use frozen ones! They are frozen at their best, thawed first, and pat dry. Or, if you can only find canned peaches, use peaches in juice (not pie filling), drain, and reserve the juice for the glaze.
- Use other fruit in place of peaches, just use the same quantity -- think blueberries, nectarines, apricots, plums, cherries, I could go on!
- High Altitude Tips
- Homemade Bourbon Whipped Cream
- In my humble opinion, here's how to make the perfect whipped cream for this peach cake recipe.
- vanilla extract
- You can also add a drizzle of caramel sauce or my bourbon caramel sauce– if you want to go over the top! YUM!
- Pro Tips
- cooling rack
- wire rack
- bundt pan
- Increase flour to 3 ½ cups
- Reduce sugar to 1 ½ cups
- Decrease baking powder to ¾ teaspoon
- Bake at 350°F (175° C) as directed.
- Whip 1 cup of heavy whipping cream with 2 tablespoons of maple syrup
- Add ½ - 1 teaspoon of bourbon vanilla extract (or regular bourbon or plain vanilla extract) if desired.
- Whip until stiff peaks form.
- Remember to allow the cake to cool before glazing. Place the cobbler pound cake on a cooling rack for 10 minutes, then invert it onto a wire rack to cool completely. Then you're ready to pour on the sweet glaze!
- For most of the mixing steps above, it is essential not to over-mix the ingredients. Over-mixing will produce a more dense and chewy texture rather than the fluffy and airy desired results. When the ingredients appear well combined, stop mixing and move on to the next step.
- Set out your eggs, butter, cream cheese, and peaches an hour or two before baking. Having these ingredients at room temperature will ensure the best results.
- I love using Bak-Klene as it's an oil and flour in one spray and my cakes come out beautiful every time! Or try Baker's Joy.
- Using a high-quality bundt pan, makes all the difference in how bundt cakes bake as well as release. I LOVE my Nordic Ware Bundt Pans!
Nutrition Information
Show Details
Serving
1slice
Calories
480kcal
(24%)
Carbohydrates
61g
(20%)
Protein
6g
(12%)
Fat
24g
(37%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Trans Fat
1g
Cholesterol
130mg
(43%)
Sodium
242mg
(10%)
Potassium
134mg
(4%)
Fiber
1g
(4%)
Sugar
42g
(84%)
Vitamin A
951IU
(19%)
Vitamin C
2mg
(2%)
Calcium
56mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 16servings
Amount Per Serving
Calories 480 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 480kcal | 24% |
| Carbohydrates | 61g | 20% |
| Protein | 6g | 12% |
| Fat | 24g | 37% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 130mg | 43% |
| Sodium | 242mg | 10% |
| Potassium | 134mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 42g | 84% |
| Vitamin A | 951IU | 19% |
| Vitamin C | 2mg | 2% |
| Calcium | 56mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
72 reviews
Excellent
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