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Peach Cobbler Pound Cake

Peach Cobbler Pound Cake: A Summer Slice of Heaven

This Peach Cobbler Pound Cake combines the rich flavors of traditional pound cake with classic peach cobbler, offering a delightful summer treat.
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Prep Time 30 minutes
Cook Time 1 hour
Cooling Time 30 minutes
Total Time 2 hours
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Batter
  • 2 cups All-Purpose Flour Can substitute with cake flour for a lighter texture.
  • 1 cup Granulated Sugar Brown sugar can be used for a richer flavor.
  • 1/2 cup Brown Sugar Use more granulated sugar if unavailable.
  • 1 teaspoon Cinnamon Powder Freshly grated nutmeg can be used for better flavor.
  • 1/4 teaspoon Nutmeg Powder Freshly grated nutmeg preferred for best taste.
  • 1/2 cup Unsalted Butter Ensure it’s softened, not melted, for proper mixing.
  • 2 large Peaches Can substitute with canned peaches—ensure to adjust quantity.
  • 1 tablespoon Baking Powder
  • 1/2 teaspoon Salt
  • 1 cup Buttermilk Can substitute with regular milk and a splash of vinegar.
  • 6 large Eggs Ensure they are room temperature before use.
  • 1 teaspoon Vanilla Extract
For the Biscuit Crumble
  • 1/2 cup Unsalted Butter Make sure to use softened butter.
  • 1/4 cup Granulated Sugar Mix it well for a uniform crumble.
  • 1/4 cup Brown Sugar Can substitute with extra granulated sugar in a pinch.
For the Optional Glaze
  • 4 oz Cream Cheese Can substitute with mascarpone for a smoother glaze.
  • 1 cup Powdered Sugar Adjust amount to achieve desired consistency.
  • 2 tablespoons Milk Used to adjust the glaze consistency.

Equipment

  • 12-cup bundt pan
  • mixing bowl
  • medium saucepan
  • Baking Sheet

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350ºF (175ºC) and prepare a 12-cup bundt pan by greasing and flouring it.
  2. In a mixing bowl, combine all-purpose flour, granulated sugar, brown sugar, cinnamon, and nutmeg. Cut in the softened butter until crumbly. Bake on a sheet for 15 minutes until golden brown.
  3. Peel and slice one peach and dice the other. Toss them with cinnamon and nutmeg in separate bowls.
  4. In a saucepan, combine sugar and water over medium heat until sugar is dissolved. Stop stirring and cook until light amber. Pour over peach slices in the bundt pan.
  5. Beat softened butter and granulated sugar until light and fluffy. Add eggs one at a time, mixing well. Gradually mix in the flour, baking powder, salt, cinnamon, and buttermilk until just combined.
  6. Pour 2/3 of the batter over the caramel layer, add diced peaches, top with half of the crumble, then pour remaining batter and finish with the rest of the crumble.
  7. Bake for about 60 minutes until a toothpick comes out clean. Let cool in the bundt pan for 20-30 minutes before inverting.
  8. For the glaze, mix cream cheese, butter, powdered sugar, and milk until smooth, and drizzle over the cooled cake if desired.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 90mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 600IUVitamin C: 5mgCalcium: 40mgIron: 1mg

Notes

Always use softened butter for the best texture. Properly prepare your bundt pan to prevent sticking. Layer peaches and crumble evenly for distribution of flavors.

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