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
Scale
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.
