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Peach Cobbler Pound Cake

Peach Cobbler Pound Cake
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Indulge in the delightful flavors of Peach Cobbler Pound Cake, a moist and rich bundt cake that beautifully combines the sweetness of fresh peaches with a buttery pound cake base. This cake is perfect for summer gatherings, birthday parties, or simply as a comforting treat to enjoy at home. With its stunning presentation, inviting aroma, and luscious cream cheese texture, this dessert is sure to impress friends and family alike.

Ingredients

Scale
  • ½ cup (108g) brown sugar
  • 1 tablespoon (8g) cinnamon
  • ¼–½ teaspoon (.5-1g) nutmeg
  • ¼ cup (57g) butter, (melted)
  • 2 tablespoons (30ml) vanilla extract
  • 8 ounces (227g) unsalted butter (at room temperature)
  • 2 cups (400g) granulated sugar
  • 8 ounces (227g) cream cheese (at room temperature)
  • 5 large eggs
  • 3 cups (360g) all-purpose flour
  • 1 teaspoon (4g) baking powder
  • 1 teaspoon (7g) salt
  • ⅓ cup (80ml) milk
  • 4 large peaches, (cored and sliced)
  • 1 cup (120g) confectioner's sugar
  • 2–3 tablespoons (30-45ml) milk, adjust to desired thickness

Instructions

  1. Preheat your oven to 300°F/150°C and grease a large bundt pan generously with cooking spray.
  2. Layer half of the sliced peaches at the bottom of the pan and sprinkle with a mixture of brown sugar, cinnamon, and nutmeg.
  3. In a stand mixer, cream together unsalted butter and granulated sugar at high speed until fluffy and light in color, about 3-5 minutes.
  4. Add cream cheese to the butter-sugar mixture and mix for two more minutes. Then gradually add eggs one at a time, ensuring each egg is well incorporated before adding the next.
  5. Combine flour, baking powder, and salt in another bowl. Gradually add this mixture into your batter along with vanilla extract and milk. Mix gently until just combined—do not overmix!
  6. Spoon half of the batter over the peach slices in the pan. Spread it evenly with a spatula. Layer with remaining peach slices followed by remaining brown sugar mixture before topping with remaining batter.
  7. Tap the pan gently on your work surface to remove air bubbles. Place it on a baking tray for any potential spills. Bake at 300°F/150°C until a tester inserted into the center comes out clean—about 60 minutes or more.
  8. Once baked, transfer the cake onto a plate to cool down completely while you prepare icing.
  9. In a mixing bowl, whisk together confectioners' sugar, vanilla extract, and milk until smooth. Adjust thickness by adding more milk if necessary.
  10. Drizzle as much icing as desired over your cooled cake using a fork or spoon. Slice into pieces to serve!

Nutrition

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