Peach Cobbler Pound Cake

Peach Cobbler Pound Cake 🍑🍰

Introduction

Indulge in the deliciousness of this Peach Cobbler Pound Cake, where the sweetness of fresh peaches meets the buttery richness of pound cake. This cake combines the classic flavors of peach cobbler with the dense, moist texture of a traditional pound cake, making it a perfect dessert for any occasion. Whether you’re serving it at a summer gathering or enjoying a slice with your afternoon tea, this cake is sure to be a hit!

Ingredients

• Peaches:
  • 4 large peaches, divided
• For the Cobbler Layer:
  • ½ cup (110 grams) brown sugar
  • ½ teaspoon (1 gram) ground cinnamon
  • ¼ cup (57 grams) melted butter
• For the Pound Cake:
  • 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 eggs, room temperature
  • 3 cups (354 grams) cake flour
  • 1 teaspoon (4 grams) baking powder
  • ½ teaspoon (3 grams) salt

Instructions

1. Prepare the Pan:

• Preheat your oven to 325°F (163°C). Spray a 12-cup Bundt pan with nonstick spray to ensure easy removal of the cake later.

2. Prep the Peaches:

• Peel the peaches. Slice one of them into wedges and place the slices at the bottom of the Bundt pan. Chop the remaining three peaches into bite-sized cubes and set aside.

3. Make the Cobbler Layer:

• In a small bowl, mix together the brown sugar, ground cinnamon, and melted butter. Pour this mixture over the peach slices in the Bundt pan, creating a sweet, caramel-like base for the cake.

4. Mix the Cake Batter:

• In a large mixing bowl, beat the room temperature butter on high speed for about 2 minutes until creamy. Add the cream cheese and continue to beat on high for another minute. Then, gradually add in the granulated sugar, beating until the mixture is light and fluffy. Finally, mix in the sour cream and vanilla extract until the batter is smooth.

5. Incorporate the Eggs:

• Add the eggs one at a time, beating well after each addition. Be sure to scrape down the sides of the bowl to ensure all ingredients are fully incorporated.

6. Add the Peaches:

• Gently fold in the chopped peaches, ensuring they are evenly distributed throughout the batter.

7. Combine Dry Ingredients:

• In a separate bowl, whisk together the cake flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can make the cake dense.

8. Bake the Cake:

• Pour the batter into the prepared Bundt pan. Tap the pan firmly on the counter several times to release any trapped air bubbles. Bake in the preheated oven for 80-90 minutes, or until a toothpick inserted into the center of the cake comes out clean.

9. Cool and Serve:

• Once baked, remove the cake from the oven and allow it to cool in the pan for about 1 hour. Invert the cake onto a serving plate and let it cool completely. For an extra touch of indulgence, serve slices of the cake with whipped cream and a drizzle of caramel sauce.

Final Thoughts

This Peach Cobbler Pound Cake is a delightful blend of summer fruit and buttery cake, perfect for any dessert table. Each bite is bursting with the flavors of fresh peaches, making it a true seasonal treat. Enjoy this cake as a dessert after a family dinner or serve it at a summer picnic—it’s sure to impress!

Recipe Details

• Prep Time: 20 minutes
• Cooking Time: 80-90 minutes
• Total Time: ~2 hours
• Servings: 12 slices
• Calories: Approximately 450 kcal per slice

Enjoy your Peach Cobbler Pound Cake! 😋🍑

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