PEACH COBBLER POUND CAKE

Imagine the sweet, comforting flavors of a peach cobbler, baked right into a rich and buttery pound cake! This Peach Cobbler Pound Cake takes the essence of a classic Southern dessert and gives it a delightful twist, combining the moist texture of a pound cake with the caramelized, juicy goodness of fresh peaches. This cake is the perfect show-stopping dessert for family gatherings, summer parties, or any occasion where you want to impress.

Let’s dive into the details of creating this stunning, peachy dessert!

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Why This Peach Cobbler Pound Cake Will Become a Family Favorite

• Rich, Buttery Flavor: The combination of butter and cream cheese gives this pound cake a decadent, melt-in-your-mouth texture.
• Juicy Peach Chunks Throughout: Fresh or canned peaches add a burst of flavor in every bite, making the cake moist and flavorful.
• Caramelized Topping: A topping made with peach slices, brown sugar, and melted butter creates a sticky, caramelized layer that’s like a cobbler baked right into the cake.
• Easy Yet Impressive: Although it looks and tastes like a bakery masterpiece, this cake is simple enough to make at home with basic ingredients.

Ingredients Breakdown

For the Cake

• 3 cups All-Purpose Flour: Gives structure and density to this rich cake.
• 3 cups Granulated Sugar: Adds sweetness and contributes to the cake’s crust.
• 6 Large Eggs: Provides structure, binding the ingredients while adding moisture.
• 1 1/2 cup Unsalted Butter: The foundation of that classic pound cake richness.
• 8 oz Cream Cheese, softened: Adds a subtle tang and an extra moist texture.
• 2 tsp Vanilla Extract: Enhances the sweetness and overall flavor.
• 1/4 tsp Salt: Balances the sweetness and brings out the flavors.
• 1 cup diced peaches: These juicy bits add pockets of flavor throughout the cake.

For the Topping

• 2 peaches, sliced: Lays the base of the cobbler-like topping.
• 1/2 cup Brown Sugar: Caramelizes with the peaches for a cobbler-inspired topping.
• 1/4 cup Melted Butter: Adds richness and helps create that sticky, caramelized layer.

For the Glaze

• 1 cup Confectioners Sugar: A sweet, smooth base for the glaze.
• 1 tsp Vanilla Extract: Adds warmth and complements the peaches.
• 2-3 Tbsp Milk: Adjusts the thickness of the glaze to your preference.
• 2 Tbsp Brown Sugar (for sprinkling on the cake): Adds a hint of caramel-like sweetness to the finished cake.

Step-by-Step Instructions

Step 1: Preheat and Prepare the Pan

Start by preheating your oven to 300°F (150°C). Grease a large Bundt pan generously with cooking spray, ensuring all the nooks and crannies are coated. This helps the cake release easily after baking.

Step 2: Cream the Butter, Sugar, and Cream Cheese

In a large mixing bowl, beat together 1 1/2 cups unsalted butter, 3 cups granulated sugar, and 8 oz softened cream cheese until well combined, about 3-4 minutes. This creaming step is crucial, as it creates a light, fluffy texture that will translate to a tender crumb in the cake.

Step 3: Add the Eggs and Vanilla

Next, add 6 large eggs to the butter mixture, one at a time, beating well after each addition. Once the eggs are fully incorporated, add 2 teaspoons of vanilla extract for a hint of warmth and depth of flavor.

Step 4: Incorporate the Dry Ingredients

Gradually add 3 cups all-purpose flour, 1/4 teaspoon salt, and 1 cup diced peaches to the wet ingredients, mixing gently on low speed. Scrape down the sides of the bowl as needed, ensuring all ingredients are well incorporated. Mix until just combined—overmixing can make the cake dense.

Step 5: Prepare the Peach Topping

In a small bowl, mix 1/2 cup brown sugar with 1/4 cup melted butter until it forms a smooth, sugary mixture. Arrange 2 sliced peaches at the bottom of your greased Bundt pan, then pour the brown sugar mixture evenly over the peach slices. This will caramelize as it bakes, creating a beautiful cobbler-like topping when the cake is inverted.

Step 6: Pour and Tap the Batter

Carefully pour the batter over the peach and brown sugar mixture in the Bundt pan. Smooth the top with a spatula, ensuring the batter is evenly distributed. Give the pan a gentle tap on the countertop to release any air bubbles.

Step 7: Bake the Cake

Place the Bundt pan in the preheated oven and bake for 60-70 minutes. The cake is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the top starts to brown too quickly, you can tent it with aluminum foil to prevent over-browning.

Once baked, remove the cake from the oven and let it cool in the pan for 20-30 minutes. Then, carefully invert the cake onto a wire rack to cool completely.

Step 8: Make the Vanilla Glaze

While the cake is cooling, prepare the glaze. In a small bowl, whisk together 1 cup confectioners’ sugar, 1 teaspoon vanilla extract, and 2-3 tablespoons of milk. Adjust the milk to get a smooth, pourable consistency—if it’s too thick, add a little more milk; if it’s too thin, add a bit more sugar.

Step 9: Glaze and Sprinkle with Brown Sugar

Once the cake is completely cool, drizzle the vanilla glaze generously over the top. To finish, sprinkle 2 tablespoons of brown sugar over the glaze for a touch of caramel-like sweetness and texture. The cake is now ready to serve!

Serving and Storing Tips

• Serving Suggestions: This cake is fabulous on its own, but you can take it up a notch by serving each slice with a dollop of whipped cream or a scoop of vanilla ice cream. A sprinkle of cinnamon or nutmeg would add a lovely hint of extra warmth.
• Storing Leftovers: Store any leftovers in an airtight container at room temperature for up to three days. You can also refrigerate the cake if you want it to last longer; it will stay fresh for about a week when stored in the fridge.
• Freezing Option: If you’d like to make the cake ahead of time, it freezes beautifully. Wrap the cooled cake in plastic wrap, then foil, and store in a freezer-safe bag for up to two months. Thaw at room temperature before serving.

Tips and Tricks for the Perfect Peach Cobbler Pound Cake

1. Use Fresh or Canned Peaches: Fresh peaches give a natural sweetness and juiciness, but canned peaches work well too. Just make sure to drain them thoroughly to avoid excess moisture.
2. Room Temperature Ingredients: For the best texture, make sure your butter, cream cheese, and eggs are at room temperature. This helps them blend smoothly and prevents lumps in the batter.
3. Don’t Overmix the Batter: Once you add the flour, mix just until combined. Overmixing can make the cake tough.
4. Generously Grease the Bundt Pan: Bundt cakes can be a little tricky to remove, so be sure to grease every nook and cranny of the pan for easy release.

Customizations for a Personal Twist

• Add a Touch of Spice: Cinnamon, nutmeg, or even a pinch of cardamom can be added to the cake batter for extra warmth and flavor.
• Chopped Nuts: Fold in 1/2 cup of chopped pecans or walnuts for a bit of crunch.
• Lemon Glaze: For a refreshing twist, try adding a little lemon zest to the glaze or swap out the vanilla extract for lemon extract.

Nutrition Information (Per Serving)

• Calories: Approximately 420 kcal
• Fat: 20g
• Carbohydrates: 60g
• Protein: 5g

Peachy Perfection in Every Slice

This Peach Cobbler Pound Cake is a delightful fusion of two beloved Southern desserts, perfect for a summer celebration or just to brighten up a regular day. The caramelized peach topping combined with the moist, buttery pound cake creates an irresistible dessert with every bite. Whether you’re enjoying a slice with your morning coffee or serving it as a grand finale to a meal, this cake is sure to bring a taste of summer sunshine to any occasion.

So, preheat your oven, gather those peaches, and get ready to bake up a sweet treat that’s as beautiful as it is delicious!