I LOVE my mom’s peach cobbler. I had been craving it, but then came across this recipe so I gave it a shot. I’m beyond glad I did give this a go, because this pound cake is really nice and light. It’s not heavy and dense like other pound cakes. Using fresh peaches s a must so take advantage of the season and make this, you won’t regret it!

Peach Cobbler Pound Cake
(Adapted from immaculate bites)

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Cinnamon Sugar Mixture
1/2 cup brown sugar
1 tablespoon cinnamon spice
1/4 – 1/2 teaspoon nutmeg
1/4 cup melted butter
2 tablespoons bourbon or rum

For the Cake
8 ounces unsalted butter at room temperature
2 cups granulated sugar
8 ounces cream cheese at room temperature
5 large eggs
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 Tablespoon vanilla extract
1/3 cup milk
4 large peach, cored and sliced

For the Vanilla Glaze
1 cup confectioner’s sugar
1 teaspoon vanilla extract
2-3 tablespoons milk adjust to desired thickness

Preheat the oven to 300°F/150°C. Grease a large Bundt or tube pan generously with cooking spray and set aside. Add half peach slice on the bottom of the pan in a single layer; set aside.

In a small bowl combine brown sugar, cinnamon spice and nutmeg. Sprinkle half the sugar mixture on the peach, followed by melted butter and bourbon. I messed it up and mixed all together except with the peaches. It will look prettier if you mix the peaches in.

Cream together the butter and sugar at high speed in a stand mixture or using a hand mixer until it’s fluffy and starting to look white, about 3-5 minutes.

Then add cream cheese and continue mixing for 2 more minutes. Stir in the eggs, a little at a time, beating the mixture well between each addition.

Mix in flour, baking powder and salt into the batter, followed by vanilla extract and milk. Stir well until everything is fully combined. DO NOT over mix. Scrape down the sides of the mixing bowl.

Spoon over half of the batter on top of the sliced peach, spread it out with a spatula. Then layer the remaining peach on the batter; sprinkle with remaining brown sugar mixture and top with remaining cake batter.

Tap pans on work surface to eliminate any large air bubbles. To be on the safe side place on a baking tray just in case you have any spills.

Bake at 300 until a tester inserted into the center comes out clean, 60 minutes or more. Transfer to a plate and let it cool. While the cake is cooking make the icing.

Whisk together confectioners’ sugar, vanilla extract and milk, adding a few drops more of milk, as needed to make the glaze smooth and pourable.

Drizzle as much as you like over the cake with a fork or spoon. Slice and serve.

Tips & Notes:
How to tell if your cake is done? One of the easiest ways to do so is to use the toothpick method. Take one toothpick and jab it until you reach the middle. Pull it out and check if it comes out clean, it’s all done!
How long should the pound cake cool before cutting? Generally, it takes about 10 minutes of resting time for cakes like this. I let it rest so that it perfectly cooks internally. Cakes often continue cooking even after its baked.
Ripe or unripe peaches? Personally, I find using ripe peaches better for this recipe because its juicier, more flavorful, and easier to handle. Slicing and coring the fruit is also easier when it’s ripe.
Rapidly ripen your peach. All you need for this is a paper bag and your peaches. Place the fruits in the bag and lightly roll the opening and leave it for around 24 hours. The oxygen in the paper bag should ripen up the fruit quickly. NOTE: That once it ripens, you should use these as soon as possible or it might go bad

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