Peach Cobbler Pound Cake

5 from 5 votes

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. This is the perfect dessert for a picnic date, Easter celebration, or paired with your morning coffee!

Prep Time20

Cook Time55

Total Time1 15

Course: Baking, Dessert

Cuisine: American

Diet: Vegetarian

Servings: slices

Calories: 353kcal

Author: Anjali Shah

Equipment

Ingredients

For The Cake Batter

2 cups sugar
1 cup butter room temperature
8 oz cream cheese room temperature
5 eggs
1 tsp vanilla extract
3 cups all-purpose flour
¼ tsp salt
1 tsp baking powder
¼ cup milk
4 large peaches peeled and diced

Cobbler Topping

½ cup brown sugar
¼ cup butter melted
1 tsp cinnamon
1 cup peach slices

Glaze

½ cup powdered sugar
½-1 tbsp milk

Instructions

Preheat the oven to 320 degrees F / 160 C. Lightly spray the inside of a bundt cake tin with cooking spray / olive oil spray to prevent the cake from sticking.
Using a stand mixer with the paddle attachment, add the sugar, butter and cream cheese to a bowl and cream together until smooth. Alternatively use an electric hand mixer and cream together until smooth.
Slowly pour in one egg at a time, mixing in between each egg, until combined and smooth.
Pour in the vanilla extract and combine. Remove the bowl from the stand mixer and set aside.
In a separate bowl whisk together the flour, salt and baking powder.
Next add half of the flour mixture and half of the milk to the butter mixture. Gently fold until just combined.
Add remaining flour, milk and diced peaches. Fold until combined, do not over mix the batter.
In a small bowl mix together the brown sugar and ground cinnamon.
Arrange the sliced peaches around the bottom of the bundt tin.
Sprinkle the brown sugar mixture, evenly pour over the melted butter.
Dollop the cake batter into the tin making sure not to disturb the peach and sugar layer.
Smooth off the top of cake and bake in the oven for 55-65 minutes or until an inserted skwer comes out clean. After 30 minutes of cooking check if the cake is beginning to brown, if so cover with a sheet of foil to prevent the cake from burning.
Allow the cake to cool in the tin for 10 minutes before turning out onto a wire cooling rack to cool completely.
When cake is cold mix the powdered sugar and milk in a small bowl until smooth.
Drizzle the glaze over the cake and allow to set before slicing and serving.

Video

https://youtu.be/iDyuU8WyF1I

Notes

Ensure the cake is completely cold before topping with glaze. A warm cake will melt the glaze!
Remember not to over mix the batter as this will result in a chewy and dense textured cake.
Always allow the cake to cool for 10 minutes int he tin before turning out onto a wire rack.
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.
It’s best to have all ingredients at room temperature before starting your cake, I’d advice taking the butter, cream cheese and eggs out at least 30-40 minutes before starting to bake.
Cake can be stored in the fridge in an airtight container for up to 5 days.
Covering the cake with foil midway through cooking will prevent the cake from burning.

Nutrition