Description
This Peach Cobbler Pound Cake combines the flavors of a classic peach cobbler with the rich, dense texture of a pound cake. Bursting with fresh peaches and a hint of cinnamon, it’s perfect for summer gatherings or as a delightful dessert any time of the year.
Ingredients
Scale
- 4 large peaches, divided
- ½ cup (110 grams) brown sugar
- ½ teaspoon (1 gram) ground cinnamon
- ¼ cup (57 grams) melted butter
- 1 ½ cups (340 grams) unsalted butter, room temperature (3 sticks)
- 8 ounces (226 grams) full-fat cream cheese, room temperature
- 2 ½ cups (500 grams) granulated sugar
- ⅓ cup (80 grams) sour cream, room temperature
- 1 tablespoon (15 ml) vanilla extract
- 6 large eggs, room temperature
- 3 cups (354 grams) cake flour
- 1 teaspoon (4 grams) baking powder
- ½ teaspoon (3 grams) salt
Instructions
- Preheat the oven to 325°F (163°C). Spray a 12-cup Bundt pan with nonstick spray.
- Peel the peaches. Slice one peach into wedges and place them in the bottom of the Bundt pan. Chop the remaining 3 peaches into bite-size cubes.
- In a small bowl, mix the brown sugar and cinnamon with the melted butter. Sprinkle this mixture over the peach slices in the Bundt pan.
- In a large mixing bowl, beat the unsalted butter on high speed for 2 minutes. Add the cream cheese and beat on high for an additional minute. Then, add the granulated sugar and beat on high speed for one more minute. Finally, add the sour cream and vanilla extract, and beat until smooth and creamy.
- Add the eggs, one at a time, beating after each addition until fully incorporated. Scrape the sides of the bowl before adding the next egg.
- Stir in the chopped peaches until evenly distributed.
- In a separate bowl, whisk together the cake flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Avoid overmixing.
- Pour the batter into the prepared Bundt pan. Firmly tap the pan on the counter several times to remove any air bubbles.
- Bake for 80-90 minutes, or until a toothpick inserted into the center comes out clean. Depending on your oven, additional baking time may be necessary.
- Remove the cake from the oven and cool in the pan for 1 hour. Invert the cake onto a plate and cool completely. Serve with whipped cream and caramel sauce, if desired.
Notes
- Make sure to use ripe peaches for the best flavor.
- Allow all dairy ingredients to come to room temperature for better mixing.
- Avoid overmixing to ensure a tender cake.
- Prep Time: 15 mins
- Cook Time: 1 hr 15 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 200mg
- Fat: 23g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 115mg