Peach Cobbler Pound Cake

5 from 5 votes

Sweet peaches, cream cheese, and cinnamon turn this peach cobbler pound cake into a hybrid dessert that I love serving for celebrations, or even slow weekend coffee dates. I bake a rich vanilla pound cake with fresh juicy peaches tucked inside, and a cobbler-style topping that is finished with a simple glaze. This cake is the definition of the best of both worlds.

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

My #1 Secret Tip for this peach cobbler pound cake recipe is to cut the peaches for the sponge layer into small, even pieces. Large chunks can sink or create wet pockets in the cake. Evenly diced peaches bake more consistently and distribute well in each slice.
Room temperature ingredients: I make sure my butter, eggs, and cream cheese have all come to room temperature before mixing. This helps me achieve a smoother batter and lighter cake when it is baked.
Pat peaches dry: If using canned, thawed, or extra juicy peaches, I blot off excess moisture first to prevent the fruit from steaming and making parts of the cake soggy.
Fold gently: Once I have added the flour, I stir only until everything is just combined. Overworking the batter leads to a dense cake with a tougher texture.
Cover with foil: If I notice the cake is browning too quickly, while the inside is still uncooked, I cover the cake with a loose piece of foil. This allows the cake to continue cooking without taking on more color.
Cool fully: I wait until the cake is completely cold before glazing. Even the slightest bit of warmth can cause the glaze to melt and run off in a way that looks untidy.

Nutrition