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Fruit Dessert - Peach Cobbler Pound Cake
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Peach Cobbler Pound Cake

Enjoy the tasty goodness of a Peach Cobbler in a soft and chunky pound cake baked to decadent perfection. You’ll surely love every bite of this Bundt cake from the tasty base up to the sweet beautiful drizzle. Take a slice or two of this amazing dessert made with real peaches, we won’t judge you.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 10
Calories 739kcal
Author Imma

Ingredients

Cinnamon Sugar Mixture

  • ½ cup (108g) brown sugar
  • 1 tablespoon (8g) cinnamon
  • ¼-½ teaspoon (.5-1g) nutmeg
  • ¼ cup (57g) butter, melted
  • 2 tablespoons (30ml) bourbon or rum

For the Cake

  • 8 ounces (227g) unsalted butter at room temperature
  • 2 cups (400g) granulated sugar
  • 8 ounces (227g) cream cheese at room temperature
  • 5 large eggs
  • 3 cups (360g) all-purpose flour
  • 1 teaspoon (4g) baking powder
  • 1 teaspoon (7g) salt
  • 1 tablespoon (15ml) vanilla extract
  • cup (80ml) milk
  • 4 large peaches, cored and sliced

For the Vanilla Glaze

  • 1 cup (120g) confectioner's sugar
  • 1 teaspoon (5ml) vanilla extract
  • 2-3 tablespoons (30-45ml) milk adjust to desired thickness

Instructions

  • Preheat the oven to 300°F/150°C. Grease a large Bundt or tube pan generously with cooking spray and set aside. Place half of the peach slices on the bottom of the pan in a single layer; set aside.
  • In a small bowl, combine brown sugar, cinnamon, and nutmeg. Sprinkle half the sugar mixture on the peach, followed by melted butter and bourbon. Cream the butter and sugar at high speed in a stand mixer or using a hand mixer until it’s fluffy and looks white, 3-5 minutes.
  • Then add cream cheese and continue mixing for two more minutes. Stir in the eggs, a little at a time, beating the mixture well between each addition.
  • Mix flour, baking powder, and salt into the batter, followed by vanilla extract and milk. Stir well until everything is thoroughly combined. DO NOT overmix. Scrape down the sides of the mixing bowl.
  • Spoon half of the batter over the peach slices and spread it out with a spatula. Then layer the remaining peaches on the batter; sprinkle with the remaining brown sugar mixture, and top with the remaining cake batter.
  • Tap pans on the work surface to eliminate large air bubbles. To be on the safe side, place it on a baking tray just in case you have any spills.
  • Bake at 300℉/150℃ until a tester inserted into the center comes out clean, 60 minutes or more. Transfer to a plate and let it cool. While the cake is baking, make the icing.
  • Whisk together confectioners' sugar, vanilla extract, and milk, adding a few drops more milk as needed to make the glaze smooth and pourable.
  • Drizzle as much as you like over the cake with a fork or spoon. Slice and serve.

Notes

  1. How to tell if your cake is done? One of the easiest ways is to use the toothpick method. Take one toothpick and jab it until you reach the middle. Pull it out and check if it comes out clean. If it does, it's done!
  2. How long should the pound cake cool before cutting? Generally, it takes about 10 minutes of resting time for cakes like this. I let it rest so that it perfectly cooks internally. Cakes often continue cooking even after its baked.
  3. Ripe or unripe peaches? Personally, I find using ripe peaches better for this recipe because it's juicier, more flavorful, and easier to handle. Slicing and coring the fruit is also easier when it's ripe.
  4. Speed up the ripening. All you need for this is a paper bag and your peaches. Place the fruit in the bag, lightly roll down the opening, and leave it for around 24 hours. The trapped oxygen in the paper bag should ripen up the fruit quickly. NOTE: Once peaches ripen, you should use them as soon as possible.
  5. Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition

Serving: 1slice | Calories: 739kcal | Carbohydrates: 101g | Protein: 10g | Fat: 34g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 177mg | Sodium: 361mg | Potassium: 276mg | Fiber: 3g | Sugar: 70g | Vitamin A: 1400IU | Vitamin C: 3mg | Calcium: 100mg | Iron: 3mg