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Peach Cobbler Pound Cake Recipe

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4.1 from 71 reviews

This Peach Cobbler Pound Cake combines the rich, buttery texture of a classic pound cake with the juicy sweetness of fresh peaches baked inside. Moist cream cheese and sour cream add creaminess, while a cinnamon-spiced brown sugar topping gives it a delightful peach cobbler flair. Baked slowly in a Bundt pan, this dessert is perfect for summer gatherings or a comforting treat paired with whipped cream and caramel sauce.

Ingredients

Peach Topping

  • 4 large peaches, divided
  • ½ cup (110 grams) brown sugar
  • ½ teaspoon (1 gram) ground cinnamon
  • ¼ cup (57 grams) melted butter

Cake Batter

  • 1 ½ cups (340 grams) unsalted butter, room temperature (3 sticks)
  • 8 ounces (226 grams) full fat cream cheese, room temperature
  • 2 ½ cups (500 grams) granulated sugar
  • ⅓ cup (80 grams) sour cream, room temperature
  • 1 tablespoon (15 ml) vanilla extract
  • 6 large eggs, room temperature
  • 3 cups (354 grams) cake flour
  • 1 teaspoon (4 grams) baking powder
  • ½ teaspoon (3 grams) salt

Instructions

  1. Prep Oven and Pan: Preheat the oven to 325°F (163°C). Spray a 12-cup Bundt pan generously with nonstick spray to ensure easy cake release.
  2. Prepare Peaches: Peel all peaches. Slice one peach into wedges and arrange them in an even layer at the bottom of the Bundt pan. Chop the remaining three peaches into bite-size cubes for the batter.
  3. Make Brown Sugar Cinnamon Topping: In a small bowl, mix together the brown sugar, ground cinnamon, and melted butter until combined. Sprinkle this mixture evenly over the peach wedges in the Bundt pan.
  4. Beat Butter and Cream Cheese: In a large mixing bowl, beat the room temperature butter on high speed for 2 minutes until fluffy. Add cream cheese and continue beating on high speed for an additional minute, ensuring a smooth mixture.
  5. Add Sugar and Wet Ingredients: Add granulated sugar to the butter mixture and beat on high speed for 1 minute. Then add sour cream and vanilla extract and beat on high until the batter is smooth and creamy.
  6. Incorporate Eggs: Add the eggs one at a time, beating well after each addition to fully incorporate before adding the next. Scrape down the sides of the bowl periodically to ensure even mixing.
  7. Fold in Chopped Peaches: Gently stir in the bite-sized chopped peaches with a spatula.
  8. Add Dry Ingredients: In a separate bowl, whisk together the cake flour, baking powder, and salt. Gradually add the dry ingredients to the wet peach batter and mix on low speed just until combined; avoid overmixing to keep the cake tender.
  9. Fill Bundt Pan and Bake: Pour the batter over the peach wedges in the Bundt pan. Tap the pan firmly on the counter several times to release any trapped air bubbles. Bake for 80 to 90 minutes, or until a toothpick inserted in the center comes out clean. Bake times may vary based on your oven.
  10. Cool and Serve: Remove from oven and let the cake cool in the pan on a wire rack for 1 hour. After cooling, invert the cake onto a serving plate and let it cool completely before slicing. For best presentation, serve with whipped cream and a drizzle of caramel sauce if desired.

Notes

  • Monitor the cake after the first hour; if it begins to brown excessively, tent it loosely with aluminum foil to prevent over-browning.
  • You can also bake the batter in a 12-cup tube pan or divide it into two loaf pans. When using loaf pans, reduce baking time to 60-70 minutes.
  • If using frozen peaches, thaw them completely and pat dry before adding to prevent excess moisture in the batter.
  • Store the cake in an airtight container at room temperature for up to 5 days.
  • Individual slices can be wrapped in plastic wrap and stored in a freezer-safe container for up to 3 months.

Find it online: https://deliciousyum.com/peach-cobbler-pound-cake-recipe/