Peach Cobbler Pound Cake

This delicious peach cobbler pound cake is sure to be a crowd-pleaser at your next family gathering. Fresh peaches, brown sugar, and cinnamon top this cake with a sweet vanilla glaze drizzle.

Step-by-step instructions!

Follow our easy instructions for success!

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Preheat the oven to 320 degrees F (160 C). Lightly spray the inside of a 12-cup bundt pan with cooking spray to prevent the bottom of the cake from sticking.

Preheat Oven, Mix Sugar, Butter, Cream Cheese:

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Using a stand mixer with the paddle attachment, add the sugar, butter and cream cheese to a large bowl. Cream together on medium speed until smooth, scraping the sides of the bowl as you go.

Slowly pour in one egg at a time, mixing in between each egg on low speed, until combined and smooth. Pour in the vanilla extract and combine. Remove the bowl of your stand mixer and set aside.

Add Eggs and Vanilla:

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In a separate medium bowl, whisk together the flour, salt and baking powder.

Mix Dry Ingredients:

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Next add half of the flour mixture and half of the milk to the butter mixture in the large mixing bowl. Gently fold until just combined.

Gently Fold Flour Mix:

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Fresh, frozen or canned peaches can be used in this recipe. If using canned be sure to use sliced peaching in natural juice and not pie filling.

NOTES

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