Description
This Peach Cobbler Pound Cake combines the rich, dense texture of traditional pound cake with the sweet, juicy flavor of fresh peaches and warm cinnamon. A luscious butter, cream cheese, and sour cream batter enriched with vanilla and brown sugar-cinnamon peach topping baked to golden perfection in a Bundt pan creates a delightful dessert perfect for any occasion.
Ingredients
Scale
Peach Filling
- 4 large peaches, divided
- ½ cup (110 grams) brown sugar
- ½ teaspoon (1 gram) ground cinnamon
- ¼ cup (57 grams) melted butter
Cake Batter
- 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
- â…“ 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 Oven and Prepare Pan: Preheat your oven to 325°F (163°C). Lightly spray a 12-cup Bundt pan with nonstick spray to ensure easy release of the cake after baking.
- Prepare Peaches: Peel all peaches. Slice one peach into wedges and place them at the bottom of the Bundt pan. Chop the remaining three peaches into bite-sized cubes to be added to the batter later.
- Make Peach Topping: In a small bowl, combine the brown sugar and ground cinnamon with melted butter. Sprinkle this mixture evenly over the peach slices in the Bundt pan to create a sugary, spiced base for the cake.
- Mix Butter and Cream Cheese: In a large mixing bowl, beat the unsalted butter on high speed for 2 minutes until creamy. Add the cream cheese and continue beating on high speed for another minute until fully mixed and smooth.
- Add Sugar, Sour Cream and Vanilla: Add the granulated sugar to the butter and cream cheese mixture and beat on high speed for 1 minute. Then, add the sour cream and vanilla extract and beat until the mixture is smooth and creamy.
- Incorporate Eggs: Add the eggs one at a time, beating well after each addition. Make sure to scrape the sides of the bowl between eggs to keep the batter uniform and avoid lumps.
- Add Chopped Peaches: Gently fold the bite-sized chopped peaches into the batter ensuring they are evenly distributed throughout.
- Combine Dry Ingredients: In a separate bowl, whisk together the cake flour, baking powder, and salt to evenly distribute the leavening and seasoning.
- Mix Dry and Wet Ingredients: Gradually add the dry flour mixture to the wet batter while mixing on low speed. Mix just until combined to avoid overworking the batter which can toughen the cake.
- Pour Batter into Pan: Pour the prepared batter over the peach slices in the Bundt pan. Firmly tap the pan on the counter several times to eliminate any trapped air bubbles.
- Bake the Cake: Bake the cake for 80 to 90 minutes, or until a toothpick inserted into the center comes out clean. Ovens vary, so check doneness toward the end of baking time and allow additional time if necessary.
- Cool and Serve: Remove the cake from the oven and let it cool in the pan for 1 hour. Then invert the cake onto a serving plate and allow it to cool completely before serving. Optionally, serve with whipped cream and caramel sauce to elevate the dessert.
Notes
- Ensure all dairy ingredients and eggs are at room temperature for better batter consistency.
- Do not overmix the batter after adding flour to keep the cake tender.
- If peaches are not in season, frozen peaches can be used but drain well to prevent excess moisture.
- This cake is best served the day it is made but can be stored covered at room temperature for up to 2 days.
- Use a toothpick test to confirm doneness to avoid underbaking or overbaking.
