Peach Cobbler Pound Cake Recipe is a delectable cake topped with a sweet drizzle. Not only is this cake tasty but it looks stunning.
Peach Cobbler Pound Cake
This recipe combines 2 classic dessert favorites. If you love peach cobbler and pound cake, this is a must try. From the moist cake packed with juicy peaches to the decadent topping, it does not disappoint.
There is so much to love about this effortless recipe. You can make it for potlucks or family dinner to special occasions and more. It is sure to impress and be a crowd favorite.
If you love peaches, try more delicious peach desserts.
For the Cake:
- All Purpose Flour
- Granulated Sugar
- Large Eggs
- Unsalted Butter
- Cream Cheese, softened at room temperature
- Vanilla Extract
- Diced peaches (fresh peaches or canned with the juices drained off)
- Peaches, sliced and drained
- Brown Sugar
- Melted Butter
For the Glaze:
- Confectioners Sugar
- Vanilla Extract
- Milk (You will need to adjust the quantity to desired thickness. )
- Brown Sugar (This is for sprinkling on the cake.)
How to make peach cobbler pound cake:
- Preheat the oven. Set to 300 degrees F. While the oven warms up, grease a large bundt pan generously with cooking spray.
- Combine the butter and sugar with a stand mixer. In a large mixing bowl, cream together the butter, sugar and cream cheese until combined. Then add in the eggs, one at a time, combining after each egg.
- Add the vanilla extract. Combine with the other ingredients thoroughly.
- Gradually add the flour. Add ½ cup at a time as you mix at low speed. Scrape down the sides of the bowl as you mix ensuring that the flour mixture is fully combined together. Finally, add the salt.
- Gently fold the diced peaches into the cake batter. Next, set the batter aside while you prepare the cake topping.
- Melt the butter for the cake. Use a medium size microwave safe bowl to melt the butter. Then mix the melted butter with the brown sugar.
- Add the remaining peach slices. Place the sliced peaches in the bottom of the greased bundt pan. Cover the slices with the brown sugar and melted butter mixture.
- Pour the cake batter on top. Try to pour this as evenly as possible on the cake batter. Gently tap the bundt pan on the counter to eliminate any large air bubbles.
- Bake at 300 degrees F. The cake needs to bake for 60-70 minutes until a toothpick inserted into the middle of the cake comes out clean.
- Allow to cool. Remove the cake from the oven and transfer to a wire rack to cool completely. This should take about 20 to 30 minutes.
How to make the glaze:
While the cake is cooling, prepare the glaze.
- Combine the glaze ingredients. Whisk together the confectioner’s sugar, vanilla extract and milk. Once combined, gradually add the milk to the mixture until the glaze is the consistency that you prefer.
- Invert the cake. Once the cake has cooled completely, invert the cake onto your favorite cake pan. Drizzle the glaze generously on top and slice. Serve and enjoy!
How long to cook a peach cobbler pound cake?
The cake takes about 60 to 70 minutes until a toothpick inserted comes out clean. Oven temperatures vary so the oven to 350 is an option. Just keep a close watch on the cake and adjust the cooking time accordingly.
Can you use canned peaches instead of fresh peaches?
Either option is suitable in this recipe. Obviously, the fresh option will require more preparation and work.
Just use which you prefer. Both will be delicious in the cake. I have used both and the results tasted amazing with either option.
I often use what I already have on hand or if it is peach season. Feel free to use what it is easiest for you.
How to store:
Cover and place in the fridge. It will last up to 4 to 5 days if stored properly.
This cake is not suitable to freeze due to the fruit in the recipe. The excess moisture from the fruit will make the cake soggy as it thaws.
Tips and Tricks:
- Generously coat the bundt pan with cooking spray to you do not have difficulty removing the cake. The nooks and crannies of this style pan can be challenging if not coated properly.
- It is crucial that you do not attempt to invert the cake until it has completely cooled. Attempting to do this too soon, will result in a crumbled cake.
- Ripe peaches produce the most flavorful cake if utilizing fresh fruit. The natural sweetness will enhance the cake ingredients.
- You can ripen the peaches rapidly by placing the fruit inside a paper bag and lightly closing the bag. The oxygen in the bag will ripen the fruit quickly.
- Ensure the cake has properly cooled before slicing. This will ensure it does not crumble and stays intact.
- This recipe is best with room temperature ingredients. The cake batter will combine smoother and result in a creamier texture.
Peach Cobbler Pound Cake
- For the Cake:
- 3 cups All Purpose Flour
- 3 cups Granulated Sugar
- 6 Large Eggs
- 1 1/2 cup Unsalted Butter
- 8 oz Cream Cheese softened at room temperature
- 2 tsp Vanilla Extract
- 1/4 tsp Salt
- 1 cup diced peaches fresh or canned with the juices drained off
- For the Topping:
- 2 peaches sliced (fresh or 8 oz canned sliced peaches with the juices drained)
- 1/2 cup Brown Sugar
- 1/4 cup Melted Butter
- For the Glaze:
- 1 cup Confectioners Sugar
- 1 tsp Vanilla Extract
- 2-3 Tbsp Milk adjust to desired thickness
- 2 Tbsp Brown Sugar for sprinkling on cake
- Preheat the oven to 300 degrees F and grease a large bundt pan generously with cooking spray.
- In a large mixing bowl, cream together the butter, sugar and cream cheese until combined. Then add in the eggs, one at a time, mixing after each egg.
- Then add in the vanilla extract.
- Next gradually add the flour, ½ cup at a time and mix on low speed. Scrape down the sides of the bowl and mix ensuring that the batter is fully mixed together. Then mix in the salt.
- Then gently fold the diced peaches into the cake batter. Set the batter aside while you prepare the cake topping.
- Melt the butter in a small bowl and then mix it with the brown sugar.
- Place the sliced peaches in the bottom of the greased bundt pan. Then cover the slices with the brown sugar and melted butter mixture.
- Pour the cake batter on top making it as even as possible. Gently tap the bundt pan on the work surface to eliminate any large air bubbles.
- Bake at 300 degrees F for 60-70 minutes until a toothpick inserted into the middle of the cake comes out clean.
- Then remove the cake from the oven and transfer it to a wire rack to cool completely (20-30 minutes).
- While the cake is cooling, prepare the glaze. Whisk together the confectioner’s sugar, vanilla extract and milk. Gradually add the milk to the mixture until the glaze is the consistency that you prefer.
- Once the cake has cooled completely, invert the cake onto your favorite cake pan. Drizzle the glaze on top and it’s ready to slice, serve and enjoy!
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