Best Peach Cobbler Pound Cake Recipe

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Best Peach Cobbler Pound Cake Recipe: Do you enjoy peaches? I’ll be teaching you how to bake a delicious peach pound cake in bundt cake style using the peach cobbler pound cake recipe today! A classic that produces the rich flavor of this delightfully dense and moist pound cake with real fresh peaches and cream cheese.

Best Peach Cobbler Pound Cake Recipe

Southern Peach Cobbler Pound Cake with Cream Cheese - Chenée Today

Ingredients

Pound Cake

3 cups unbleached all-purpose flour; add ½ cup for high altitude
2 cups granulated sugar reduced to 1 ½ cups for high altitude; I use all-natural cane sugar
6 large eggs room temperature
1 ½ cups butter, add ¼ teaspoon salt if using unsalted, room temperature
8 ounces cream cheese, room temperature
1 tablespoon bourbon vanilla or use regular vanilla
1 teaspoon baking powder reduce to ¾ teaspoons for high altitude
½-1 teaspoon kosher salt
3 medium peaches peeled, diced, about 1 ½ cups (fresh, or may replace with frozen, thawed)

Cobbler Topping

1 large peach peeled, and cut into ¼ inch slices or thawed frozen peaches
½ cup light brown sugar packed
½-1 teaspoon ground cinnamon optional
¼ cup butter melted

Glaze

1 cup powdered sugar
1 teaspoon bourbon vanilla or regular vanilla
2-3 tablespoons milk or cream

Instructions

Preheat the oven to 325°F (165°C) (or 350°F for high altitudes, or 175°C). Lightly flour and butter a 10-cup bundt pan.
Mix the flour, baking powder, and salt in a medium-sized bowl with a whisk; set aside.

Cream butter and cream cheese in the bowl of a stand mixer on medium-high speed for one minute; scrape sides and add sugar; mix for three minutes, or until light and fluffy.

One egg at a time, add to mixture and beat for 30 seconds after each addition. Add vanilla extract and stir.

Halfway through, scrape down the bowl and reduce mixer speed to the lowest level. Add flour mixture ½ cup at a time. Take care not to overmix; only combine until barely mixed.

Take out the mixer bowl and stir the peaches into the cake mixture. Put aside.

Melt butter, brown sugar, and cinnamon in a small bowl and stir until well blended. Place the peach slices in the bundt pan’s bottom grooves, then top the slices with the brown sugar and butter mixture. Here’s the topping for your cobbler! Mmm!

Smooth out cake batter in bundt pan with a spoon. To settle the batter, tap the bundt pan on the cutting board a few times. Once the oven is ready, bake the cake in the center for 45 to 60 minutes, or until a skewer put into the center comes out clean, or with just a few moist crumbs.

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NOTE

Variations

Use frozen peaches if fresh not in season! They are frozen at their best, thaw first and pat dry. Or if you can only find canned peaches, use peaches in juice (not pie filling), drain, reserving juice for the glaze.

Use other fruit in place of peaches, just use the same quantity — think blueberries, nectarines, apricots, plums, cherries, I could go on!

High Altitude Tips

Increase flour to 3 ½ cups
Reduce sugar to 1 ½ cups
Decrease baking powder to ¾ teaspoon
Increase oven temperature to 350°F (175° C) and bake as directed.

Homemade Bourbon Whipped Cream

In my humble opinion, here’s how to make the perfect whipped cream for this peach cake recipe.
Whip 1 cup of heavy whipping cream with 2 tablespoons of maple syrup
Add ½ – 1 teaspoon of bourbon vanilla extract (or regular bourbon or plain vanilla extract) if desired.
Whip until stiff peaks form.
You can also add a drizzle of caramel sauce or my bourbon caramel sauce– if you want to go over the top! YUM!

Pro Tips

Remember to allow the cake to cool before glazing. Place the cobbler pound cake on a cooling rack for 10 minutes, then invert it onto a wire rack to cool completely. Then you’re ready to pour on the sweet glaze!

For most of the mixing steps above, it is essential not to over-mix the ingredients. Over-mixing will produce a more dense and chewy texture rather than the fluffy and airy desired results. When the ingredients appear well combined, stop mixing and move on to the next step.

Set out your eggs, butter, cream cheese, and peaches an hour or two before baking. Having these ingredients at room temperature will ensure the best results.

I love using Bak-Klene as it’s an oil and flour in one spray and my cakes come out beautiful every time! Or try Baker’s Joy.
Using a high-quality bundt pan, makes all the difference in how bundt cakes bake as well as release. I LOVE my Nordic Ware Bundt Pans!

Nutrition

Serving: 1 slice
Calories: 480 kcal
Carbohydrates: 61g
Protein: 6g
Fat: 24g
Saturated Fat: 14g
Polyunsaturated Fat: 1g
Monounsaturated Fat: 6g
Trans Fat: 1g
Cholesterol: 130 mg
Sodium: 242mg
Potassium: 134 mg
Fiber: 1g
Sugar: 42g
Vitamin A: 951 IU
Vitamin C: 2mg
Calcium: 56 mg
Iron: 2mg

Best Peach Cobbler Pound Cake Recipe

Ingredients

Pound Cake

Cobbler Topping

Glaze

Instructions

ALSO SEE

NOTE

Nutrition

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