Peach Cobbler Pound Cake
Recipe by:Peach Cobbler Pound Cake has all the flavors of a peach cobbler baked into a velvety bundt cake. Chunks of fresh peaches are mixed into the rich cobbler flavored pound cake, and each slice is topped with additional caramelized brown sugar and cinnamon peach slices.
Ingredients
- 4 large (4 large ) peaches divided
- ½ cup (110 grams) brown sugar
- ½ teaspoon (1 grams) ground cinnamon
- ¼ cup (57 grams) melted butter
- 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 (6 large) eggs room temperature
- 3 cups (354 grams) cake flour
- 1 teaspoon (4 grams) baking powder
- ½ teaspoon (3 grams) salt
Instructions
- Preheat the oven to 325°F (163°C). Spray a 12-cup Bundt pan with nonstick spray.
- Peel the peaches. Slice one peach into wedges and place them in the bottom of the Bundt pan. Chop the remaining 3 peaches into bite-size cubes.4 large peaches
- Mix the brown sugar and cinnamon in a small bowl with melted butter. Sprinkle over the peach in the Bundt pan.½ cup brown sugar, ½ teaspoon ground cinnamon, ¼ cup melted butter
- In a large mixing bowl, beat the butter on high speed for 2 minutes. Add the cream cheese and beat on high for an additional minute. Then add the sugar and beat on high speed for one more minute. Finally, add in the sour cream and vanilla extract and beat on high speed until smooth and creamy.1 ½ cups unsalted butter, 8 ounces full fat cream cheese, 2 ½ cups granulated sugar, ⅓ cup sour cream, 1 tablespoon vanilla extract
- Add the eggs, one at a time, beating after each addition until the egg is fully incorporated. Scrape the sides of the bowl before adding the next egg.6 large eggs
- Stir in the chopped peaches.
- Add the cake flour, baking powder, and salt and mix on low speed until the dry ingredients are just mixed in. DO NOT OVERMIX.3 cups cake flour, 1 teaspoon baking powder, ½ teaspoon salt
- Pour the batter into the prepared Bundt pan. Firmly tap the pan onto the counter several times to remove any air bubbles. Then bake for 80-90 minutes, or until a toothpick inserted comes out clean. (Depending on your oven it may take additional time.)
- Remove from the oven and cool in the pan for 1 hour. Invert onto a plate and cool completely. Serve with whipped cream and caramel sauce, if desired.
Notes
Check the pound cake after 1 hour. If it is starting to brown too much you can cover it loosely with aluminum foil.
The batter can be divided into two loaf pans and baked for 60-70 minutes if desired.
If using frozen peaches, thaw completely and pat dry before adding to the batter.
Storage:
- Store in an airtight container at room temperature for up to 5 days.
- Individual slices can be wrapped with plastic wrap and stored in a freezer-safe container for up to 3 months.
Equipment
Nutrition
Calories: 653kcal | Carbohydrates: 72g | Protein: 9g | Fat: 38g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 187mg | Sodium: 272mg | Potassium: 181mg | Fiber: 2g | Sugar: 48g | Vitamin A: 1447IU | Vitamin C: 2mg | Calcium: 75mg | Iron: 1mg
The nutritional facts provided are only estimates. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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