Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Peach-Cobbler-Pound-Cake-Recipe

Peach Cobbler Pound Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Peach Cobbler Pound Cake is a delightful treat combining fresh peaches with a rich, moist cake. It’s a simple recipe that guarantees a delicious dessert for family gatherings or a cozy evening at home, making it an ideal choice for any occasion.

  • Total Time: 1 hour 30 minutes
  • Yield: 16 servings 1x

Ingredients

Scale
  • cooking spray to grease the bundt pan
  • ½ cup (105g) firmly packed brown sugar
  • 1 tablespoon (8g) cinnamon
  • ¼–½ teaspoon (.5-1g) nutmeg
  • ¼ cup (60g) melted butter
  • 4 large peaches, peeled, cored, and sliced
  • 2 tablespoons (30ml) bourbon or rum
  • 8 ounces (225g) unsalted butter at room temperature
  • 8 ounces (225g) cream cheese at room temperature
  • 2 cups (400g) granulated sugar
  • 5 large eggs
  • 3 cups (360g) all-purpose flour
  • 1 teaspoon (4g) baking powder
  • 1 teaspoon (6g) salt
  • 1 tablespoon (15ml) vanilla extract
  • ⅓ cup (80ml) milk
  • 1 cup (120g) confectioner's sugar
  • 1 teaspoon (5ml) vanilla extract
  • 2–3 tablespoons (30-45ml) milk (adjust amount for the desired thickness)

Instructions

  1. Preheat the oven to 300°F (150°C) or 350°F (180°C) if your oven runs cool. Grease a large 12-inch Bundt or tube pan with cooking spray and set aside.
  2. In a small bowl, combine brown sugar, cinnamon, and nutmeg.
  3. Pour melted butter and bourbon or rum into the bottom of the pan. Place half of the peach slices on top and sprinkle with half the cinnamon sugar mixture. Set aside.
  4. In a stand or hand mixer, cream together butter, cream cheese, and granulated sugar on high speed until fluffy, about 3-5 minutes.
  5. Add eggs one at a time, beating until well combined.
  6. Incorporate flour, baking powder, and salt into the batter, then mix in milk and vanilla extract until smooth, scraping the bowl if needed.
  7. Spread half of the batter in the pan over the peaches, then layer on the rest of the peaches and most of the remaining brown sugar mixture before topping with the rest of the batter.
  8. Tap the pan to remove large air bubbles. Bake for about one hour at 300°F (150°C) until a tester comes out clean.
  9. Let the cake rest in the pan for 10 minutes before transferring it to a plate to cool for about 3 hours.
  10. Prepare the glaze by mixing confectioner's sugar, vanilla extract, and milk until the desired consistency is achieved. Adjust with more milk or sugar as needed.
  11. Drizzle the glaze over the cooled cake, slice, and serve.

Last Step:

Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.

Notes

For best flavor, use ripe peaches that are in season.
You can substitute the bourbon or rum with vanilla extract for a non-alcoholic version.
Ensure the cream cheese and butter are at room temperature for easier mixing.

  • Author: jeremy
  • Prep Time: 15 minutes
  • Cook Time: 75 minutes
  • Category: Dessert
  • Method: Bake
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 320
  • Sugar: 24g
  • Sodium: 270mg
  • Fat: 16g
  • Saturated Fat: 10g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 42g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 75mg

Find it online: https://www.cookingrecipestasty.com/peach-cobbler-pound-cake/