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Peach Cobbler Pound Cake

Delicious Peach Cobbler Pound Cake That Melts in Your Mouth

This Peach Cobbler Pound Cake combines comforting flavors with a moist texture for a delightful dessert experience.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Cooling Time 1 hour
Total Time 2 hours 50 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Batter
  • 2 cups Fresh Peaches Substitute with thawed frozen peaches or well-drained canned peaches if fresh are unavailable.
  • 1 cup Unsalted Butter Use at room temperature for best results.
  • 8 oz Cream Cheese Can be substituted with additional butter but will affect texture.
  • 1 cup Granulated Sugar Not adjustable without changing the outcome significantly.
  • 1/2 cup Brown Sugar No direct substitution necessary, but white sugar can be used in a pinch.
  • 1/2 cup Sour Cream Full-fat Greek yogurt can be a suitable substitute.
  • 1 tbsp Vanilla Extract Almond extract can replace vanilla for a different note.
  • 3 Eggs Ensure they are at room temperature for even mixing.
  • 3 cups Cake Flour For a substitute, use all-purpose flour with 2 tablespoons removed per cup.
  • 1 tbsp Baking Powder Ensure it’s fresh for proper rise.
  • 1/2 tsp Salt Enhances flavor and balances sweetness.
For the Topping
  • 1/2 cup Brown Sugar Used to caramelize the peaches.
  • 1 tsp Ground Cinnamon Enhances the peach flavor; can be omitted or substituted with nutmeg.
  • 1 cup Fresh Peaches Slice into wedges for the pan base; chop the rest for the batter.

Equipment

  • 12-cup bundt pan
  • mixing bowls
  • Electric mixer
  • sifter

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (163°C) and coat the Bundt pan with nonstick spray.
  2. Wash and slice one peach into wedges for the pan base and chop the remaining peaches.
  3. Mix brown sugar and cinnamon with melted butter and sprinkle over peach wedges.
  4. Cream the butter and cream cheese, adding sugar and vanilla until smooth.
  5. Mix in eggs one at a time, then fold in the chopped peaches.
  6. Sift in cake flour, baking powder, and salt, stirring gently until combined.
  7. Pour batter into prepared Bundt pan and bake for 80-90 minutes.
  8. Let the cake cool in the pan for about 1 hour before inverting onto a plate.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 50gProtein: 3gFat: 14gSaturated Fat: 8gCholesterol: 80mgSodium: 230mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 500IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

For best flavor, serve with vanilla ice cream or a drizzle of caramel sauce. Store in an airtight container for up to 5 days or freeze for longer storage.

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