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If you’re searching for a dessert that feels like a warm hug in every bite, look no further than this Peach Cobbler Pound Cake with Cinnamon Glaze Recipe. This beauty combines the buttery richness of a classic pound cake with the juicy sweetness of fresh peaches and the cozy hint of cinnamon, all topped off with a luscious, silky glaze. It’s like your favorite summer cobbler met a timeless pound cake and they just clicked. Perfect for sharing with friends or indulging on a quiet afternoon, this recipe brings the sunshine and comfort right to your table.
Ingredients You’ll Need
These ingredients might seem simple, but each one plays a crucial role in balancing texture, flavor, and that irresistible aroma that fills your kitchen when baking this Peach Cobbler Pound Cake with Cinnamon Glaze Recipe.
- ¼ cup butter (melted): Adds richness and helps create that perfect cobbler topping texture.
- ½ cup packed light brown sugar: Brings a deep, caramel-like sweetness that enhances the peaches.
- 2 cups chopped peaches: The star fruit that offers natural juiciness and fresh flavor.
- ½ tsp ground cinnamon: Provides a warm, spicy note that perfectly complements the peaches.
- ¼ tsp kosher salt: Balances the sweetness and amps up all the other flavors.
- 1½ cups unsalted butter (softened): Makes the pound cake incredibly moist and tender.
- 1 (8-oz) package cream cheese (softened): Adds a subtle tang and creamy richness to the cake batter.
- 6 large eggs: Essential for structure and that tender crumb.
- 3 cups all-purpose flour: The backbone for the cake’s dense but soft texture.
- ¾ tsp kosher salt: Helps balance sweetness in the pound cake batter.
- 1 tsp baking powder: Gives the cake a gentle lift without being too airy.
- 1½ cups sugar: Sweetens the cake, ensuring every bite is perfectly indulgent.
- ½ cup peach preserves: Intensifies the peach flavor and adds moistness to the batter.
- 1 Tbsp vanilla extract: Enhances all the flavors with a fragrant warmth.
- ½ cup powdered sugar: For the cinnamon glaze, sweet and smooth.
- 2 tsp milk: Creates the perfect consistency for drizzling the glaze.
- â…› tsp ground cinnamon: Adds a subtle kick to the glaze, tying the whole dessert together.
How to Make Peach Cobbler Pound Cake with Cinnamon Glaze Recipe
Step 1: Prepare the Oven and Pan
Preheat your oven to 325ºF and generously spray a 10-cup Bundt cake pan with cooking spray mixed with flour. This simple prep step ensures your cake will release beautifully after baking, showcasing its rich golden crust.
Step 2: Make the Cobbler Topping
In a small bowl, combine the melted butter, brown sugar, salt, cinnamon, and chopped peaches. This mixture becomes the sweet, tender bottom layer of the cake once baked. Pour it into your prepared Bundt pan and set it aside. You’re already halfway to that dreamy peach cobbler effect!
Step 3: Whip Up the Pound Cake Batter
In the bowl of a stand mixer fitted with a paddle attachment, beat the softened butter and cream cheese together until the mixture is light and fluffy. This creamy base is what gives the cake that luscious texture. Then add the sugar and kosher salt, continuing to blend at medium speed. Your batter is starting to come alive!
Step 4: Add Eggs and Flavorings
One by one, add the eggs to the batter, mixing well after each addition to keep everything smooth and emulsified. Stir in the peach preserves and vanilla extract next. These ingredients amplify the peach flavor and bring an aromatic richness that’s truly irresistible. Don’t forget to scrape down the sides of the bowl to keep the batter consistent.
Step 5: Incorporate the Dry Ingredients
Whisk together the all-purpose flour and baking powder in a separate large bowl. Slowly add this dry mix into the wet batter, mixing just until everything is combined to avoid overworking the flour. This careful mixing ensures your pound cake stays dense but tender — just the way it should be.
Step 6: Assemble and Bake
Spoon the prepared pound cake batter on top of the peach mixture in your Bundt pan, spreading it evenly. Place the pan on a rimmed baking sheet lined with aluminum foil to catch any drips. Bake for 60 to 65 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs. The aroma wafting through your kitchen will be pure comfort!
Step 7: Cool and Glaze
Allow the cake to cool in the pan on a cooling rack for at least 30 minutes before unmolding onto a platter. Let it cool completely so it sets perfectly. While resting, whisk together powdered sugar, cinnamon, and milk to make the glaze. Drizzle it elegantly over the cooled cake, adding that final touch of sweetness and spice that makes this Peach Cobbler Pound Cake with Cinnamon Glaze Recipe so mouthwatering.
How to Serve Peach Cobbler Pound Cake with Cinnamon Glaze Recipe
Garnishes
Fresh peach slices or a sprinkle of toasted pecans on top add a lovely texture contrast and a hint of freshness that complements the rich cake. A dollop of whipped cream or a scoop of vanilla ice cream can elevate each serving, turning this dessert into a lavish treat that’s sure to impress.
Side Dishes
This cake shines beautifully on its own, but pairing it with light sides such as a crisp green salad or a refreshing fruit salad provides a nice balance. For an afternoon tea or brunch, consider serving alongside delicate finger sandwiches or a pot of fragrant chamomile tea to round out the experience.
Creative Ways to Present
Slice the pound cake into generous wedges and serve on rustic wooden boards for a charming, homey vibe. Or, for a more elegant occasion, plate individual slices with a drizzle of extra cinnamon glaze, a sprig of mint, and a few edible flowers. This Peach Cobbler Pound Cake with Cinnamon Glaze Recipe never fails to be a showstopper, no matter how you present it.
Make Ahead and Storage
Storing Leftovers
Once cooled completely, wrap the cake tightly in plastic wrap or store it in an airtight container to keep it moist and fresh. It will stay delicious in the refrigerator for up to 4 days, making it perfect for enjoying throughout the week or sharing with friends.
Freezing
If you want to save this cake for later, slice it into portions and wrap each piece individually in plastic wrap followed by foil. Freeze for up to 3 months. When you’re ready to indulge, just thaw the slices in the fridge overnight for a ready-made treat that tastes freshly baked.
Reheating
To bring back that fresh-from-the-oven feeling, warm slices in a microwave for about 15 to 20 seconds or pop them in a toaster oven at low heat until gently warmed through. This little step revives the cake’s buttery softness and makes the cinnamon glaze shine even more.
FAQs
Can I use frozen peaches for this Peach Cobbler Pound Cake with Cinnamon Glaze Recipe?
Absolutely! Just make sure to thaw and drain the peaches well before using so the cake batter doesn’t get too watery. Frozen peaches work great when fresh ones aren’t in season.
Is it possible to make this recipe dairy-free?
While the classic recipe relies on butter and cream cheese, you can try substituting with dairy-free alternatives like vegan butter and cream cheese. Keep in mind, the flavor and texture might shift slightly but you’ll still get a delicious cake.
What can I substitute if I don’t have peach preserves?
If peach preserves aren’t available, apricot or apricot preserves make a wonderful substitute thanks to their similar sweet and fruity profile. You could also use extra fresh peaches mashed slightly, but it may change the texture a bit.
Can I make this cake in a loaf pan instead of a Bundt pan?
Yes, you can! Just keep in mind the baking time might vary. Start checking for doneness around 50 minutes and adjust as needed until a toothpick comes out clean. The loaf shape will be a bit different but just as delicious.
How thick should I make the cinnamon glaze?
The glaze should be thin enough to drizzle easily but thick enough to coat the cake without running off completely. If it’s too runny, add a bit more powdered sugar; if too thick, stir in a tiny splash more milk until it reaches the perfect consistency.
Final Thoughts
There’s something truly special about this Peach Cobbler Pound Cake with Cinnamon Glaze Recipe that makes it feel like a gift to share with those you love. It’s effortless yet elegant, sweet but balanced, and bursting with comforting, familiar flavors. Baking this cake will not only fill your home with an incredible aroma but will also warm your heart with every bite. I can’t wait for you to try it and make it your own favorite go-to dessert.
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Peach Cobbler Pound Cake with Cinnamon Glaze Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 1 hour 20 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Peach Cobbler Pound Cake combines the rich, dense texture of a classic pound cake with the fruity, sweet flavors of fresh peaches and a cinnamon-scented cobbler topping. Finished with a simple cinnamon glaze, this cake is perfect for dessert or a special occasion treat.
Ingredients
Cobbler Topping
- ¼ cup butter (melted)
- ½ cup packed light brown sugar
- 2 cups chopped peaches
- ½ tsp ground cinnamon
- ¼ tsp kosher salt
Pound Cake
- 1½ cups unsalted butter (softened)
- 1 (8-oz) package cream cheese (softened)
- 6 large eggs
- 3 cups all-purpose flour
- ¾ tsp kosher salt
- 1 tsp baking powder
- 1½ cups sugar
- ½ cup peach preserves
- 1 Tbsp vanilla extract
Glaze
- ½ cup powdered sugar
- 2 tsp milk
- â…› tsp ground cinnamon
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325ºF (163ºC). Spray a 10-cup Bundt cake pan with cooking spray that contains flour to prevent sticking. Set aside.
- Make Cobbler Topping: In a small bowl, combine melted butter, light brown sugar, salt, ground cinnamon, and chopped peaches. Pour this mixture evenly into the bottom of the prepared Bundt pan.
- Prepare Pound Cake Batter: Using an electric stand mixer fitted with the paddle attachment, beat the softened unsalted butter and cream cheese together until the mixture is light and fluffy. Add sugar and kosher salt, mixing on medium speed until well combined.
- Add Eggs and Flavorings: Add the eggs one at a time, beating well after each addition. Mix in the peach preserves and vanilla extract, ensuring even distribution. Scrape down the sides of the bowl to incorporate all ingredients.
- Combine Dry Ingredients: In a separate large bowl, whisk together all-purpose flour and baking powder. Gradually add this flour mixture to the wet batter, mixing just until combined to avoid overmixing.
- Assemble and Bake: Spoon the prepared pound cake batter over the peach cobbler topping in the Bundt pan. Place the Bundt pan on a rimmed baking sheet lined with aluminum foil to catch any drips. Bake in the preheated oven for 60 to 65 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool the Cake: Allow the cake to cool in the pan placed on a cooling rack for at least 30 minutes. Once cooled slightly, invert the cake onto a serving platter and let it cool completely.
- Prepare and Drizzle Glaze: In a small bowl, whisk together powdered sugar, milk, and ground cinnamon until smooth. Drizzle the glaze evenly over the cooled cake and serve.
Notes
- Spraying the Bundt pan with a cooking spray that contains flour helps ensure the cake releases easily after baking.
- Using fresh, ripe peaches will enhance the flavor of the topping, but frozen peaches can be used if thawed and drained.
- Do not overmix the batter once the flour is added to keep the pound cake tender.
- Let the cake cool sufficiently before glazing to prevent the glaze from melting off.
- If desired, you can substitute peach preserves with apricot preserves for a slightly different flavor.
