Description
This Peach Cobbler Pound Cake combines buttery pound cake with juicy caramelized peaches and a cinnamon glaze. Perfect for holidays, potlucks, or casual baking days.
Ingredients
Cobbler Topping:
¼ cup melted butter
½ cup packed light brown sugar
2 cups chopped peaches (frozen, thawed; can use fresh or canned)
½ tsp ground cinnamon
¼ tsp kosher salt
Pound Cake:
1½ cups unsalted butter, softened
1 (8-oz) package cream cheese, softened
6 large eggs
3 cups all-purpose flour
¾ tsp kosher salt
1 tsp baking powder
1½ cups sugar
½ cup peach preserves
1 Tbsp vanilla extract
Glaze:
½ cup powdered sugar
2 tsp milk
⅛ tsp ground cinnamon
Instructions
1. Preheat oven to 325ºF. Spray Bundt pan with baking spray with flour.
2. Mix melted butter, brown sugar, cinnamon, salt, and peaches. Pour into the bottom of the prepared pan.
3. In a stand mixer, beat butter and cream cheese until fluffy. Add sugar and salt; mix well.
4. Add eggs one at a time, mixing well after each addition. Mix in peach preserves and vanilla.
5. In another bowl, whisk flour and baking powder. Gradually add to the wet mixture and mix until just combined.
6. Spoon batter over the peach mixture in the pan. Smooth the top.
7. Place pan on a foil-lined baking sheet.
8. Bake for 60–65 minutes, or until a toothpick inserted comes out clean.
9. Let the cake cool in the pan for 30 minutes. Then invert onto a platter and cool completely.
10. Mix powdered sugar, milk, and cinnamon. Drizzle glaze over the cooled cake.
Notes
Use room temperature butter, cream cheese, and eggs for best texture.
Place a rimmed baking sheet under the Bundt pan while baking to catch overflow.
Store cake in an airtight container in the fridge for up to 5 days.
Freeze whole or sliced cake for up to 3 months. Thaw overnight and bring to room temperature before serving.
Serve with vanilla ice cream, whipped cream, or caramel drizzle.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Peach Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 31g
- Sodium: 210mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 115mg