Description
Peach Cobbler Pound Cake is a delightful dessert that combines the flavors of fresh peaches with a moist pound cake, topped with a sweet vanilla glaze.
Ingredients
- For the Peach Filling
- 2 cups peeled and diced fresh peaches, or drained canned peaches
- 1/4 cup granulated sugar
- 1 tsp ground cinnamon
- 1 tbsp unsalted butter
- 1 tsp lemon juice
- 1 tsp cornstarch
- For the Pound Cake
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 3 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup sour cream, room temperature
- 2 tsp vanilla extract
- 1/2 tsp ground cinnamon
- For the Cinnamon Cobbler Swirl
- 1/3 cup light brown sugar, packed
- 1 tsp ground cinnamon
- 2 tbsp unsalted butter, melted
- 2 tbsp all-purpose flour
- For the Vanilla Glaze
- 1 cup powdered sugar
- 2 tbsp milk or heavy cream
- 1/2 tsp vanilla extract
Instructions
- Prepare the peach filling. In a saucepan over medium heat, combine the diced peaches, granulated sugar, cinnamon, butter, and lemon juice. Cook for 4–6 minutes until the peaches soften and release their juices. Stir the cornstarch with 1 teaspoon of water, add it to the pan, and cook until thickened. Remove from the heat and let cool completely.
- Preheat the oven. Preheat to 325°F. Grease and flour a 10-inch Bundt pan thoroughly, making sure to coat all the grooves.
- Make the cinnamon swirl. In a small bowl, combine the brown sugar, cinnamon, melted butter, and flour. Mix until crumbly and set aside.
- Cream the butter and sugar. In a large mixing bowl, beat the softened butter and granulated sugar for 4–5 minutes until pale and fluffy.
- Add the eggs. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Combine the dry ingredients. In a separate bowl, whisk together the flour, baking powder, salt, and cinnamon.
- Finish the batter. Add the dry ingredients to the butter mixture in three additions, alternating with the sour cream. Begin and end with the flour mixture. Mix on low speed just until combined.
- Layer the cake. Spread about one-third of the batter into the prepared Bundt pan. Add a layer of cooled peach filling, keeping it away from the edges of the pan. Sprinkle with some cinnamon swirl mixture. Repeat the layers, finishing with batter. Gently smooth the top.
- Bake the cake. Bake for 70–85 minutes, or until a long skewer inserted into the cake comes out clean or with a few moist crumbs. If the top browns too quickly, loosely cover it with foil.
- Cool completely. Let the cake rest in the pan for 15–20 minutes, then carefully invert it onto a wire rack. Allow it to cool completely before glazing.
- Prepare the glaze. Whisk the powdered sugar, milk or cream, and vanilla extract until smooth. Add a little more milk for a thinner glaze or more powdered sugar for a thicker consistency.
- Glaze and serve. Drizzle the vanilla glaze over the cooled cake. Slice and serve at room temperature.
Notes
- Drain canned peaches well. Excess liquid can make the cake dense or soggy.
- Cool the filling completely. Warm filling can soften the batter and affect the cake’s structure.
- Use room-temperature ingredients. Butter, eggs, and sour cream blend more evenly.
- Avoid overmixing. Once the flour is added, mix only until combined for a tender pound cake.
- Check for doneness carefully. The peach filling can make a skewer look wet, so test a cake-only section when possible.
- Store the cake covered at room temperature for up to 2 days in a cool environment, or refrigerate for up to 5 days because of the moist fruit filling. Bring slices to room temperature before serving for the best texture.
- Prep Time: 30 minutes
- Cook Time: 85 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg