Description
This Unbelievably Delicious Peach Cobbler Pound Cake combines the rich, buttery texture of pound cake with the sweet, juicy flavor of fresh peaches. Topped with a luscious peach and brown sugar butter topping, and finished with a smooth vanilla glaze, this dessert is perfect for any occasion, delivering classic Southern charm in every bite.
Ingredients
Scale
Topping
- 1 ripe peach, peeled, sliced
- ½ cup brown sugar
- ½ cup melted butter
Cake
- 1 ½ cups butter, softened
- 1 ¼ cup sugar
- 1 ¼ cup light brown sugar
- 1 cup cream cheese, softened
- 6 eggs
- 1 Tablespoon vanilla extract
- 3 cups flour
- ¼ teaspoon salt
- 2 ripe peaches, peeled and chopped
Glaze
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 pinch salt
- 2 Tablespoons whole milk
Instructions
- Prepare Topping: Preheat your oven to 300 degrees F and spray a large bundt pan with baking spray. Place the sliced peach in the bottom of the pan. Mix the brown sugar and melted butter together, then pour this mixture evenly over the sliced peaches. Set aside while making the cake batter.
- Mix Batter Base: Using an electric or stand mixer with a paddle attachment, beat the softened butter, sugar, light brown sugar, and cream cheese together until very light and fluffy. Scrape down the sides of the bowl frequently to ensure even mixing and incorporate air for a light texture.
- Add Eggs: Add the eggs one at a time to the batter, mixing well and scraping down the bowl after each addition to maintain a smooth and aerated mixture.
- Incorporate Vanilla and Dry Ingredients: Mix in the vanilla extract thoroughly. Then, add the flour in ½ cup increments, mixing after each addition until fully blended. Stir in the salt once all the flour is incorporated.
- Fold in Peaches: Use a spatula to gently fold the chopped peaches into the batter, distributing them evenly without deflating the mixture.
- Assemble Cake: Pour the prepared batter over the peach and brown sugar topping in the bundt pan, spreading it evenly.
- Bake: Place the bundt pan in the preheated oven and bake at 300 degrees F for 70 minutes. Test doneness by inserting a toothpick into the center; it should come out clean when the cake is fully cooked.
- Cool and Invert: Allow the cake to cool in the pan for 30 minutes. Then, carefully invert it onto a serving plate so the peach topping is on top.
- Prepare Glaze: In a small bowl, combine powdered sugar, vanilla extract, a pinch of salt, and whole milk. Mix until smooth and drizzle over the cooled cake.
- Serve: Slice the cake and enjoy its delicious peach cobbler flavor with the rich pound cake texture and sweet glaze.
Notes
- Storage: Store leftover peach cobbler pound cake at room temperature for 2-3 days wrapped tightly in plastic wrap or an airtight container.
- For longer freshness, refrigerate the cake for up to 1 week, noting that the texture may become slightly drier but still tasty.
- Freeze leftovers for up to 3 months by wrapping the cake in plastic wrap followed by aluminum foil. Thaw at room temperature or warm in the oven at 300°F for about 1 hour before serving.
