Description
This Peach Cobbler Pound Cake combines the luscious flavors of fresh peaches with a rich, buttery pound cake base. Layered with a cinnamon-spiced crumble and topped with a sweet vanilla glaze, this dessert offers a moist, tender crumb and a delightful mix of textures reminiscent of a classic peach cobbler baked into a traditional bundt cake.
Ingredients
Peach Mixture
- 2 cups fresh peaches (peeled and diced – about 4 small peaches)
- 1 tbsp granulated sugar
Cobbler Crumble
- 1/4 cup + 1 tbsp granulated sugar (1 tbsp used with peaches, remaining 1/4 cup used here)
- 1/4 cup packed brown sugar
- 1 tsp cinnamon
- 1/4 tsp salt
- 1 stick unsalted butter (1/2 cup melted)
- 1 cup all purpose flour
Pound Cake Batter
- 2 sticks (1 cup) unsalted butter, softened
- 2 1/4 cups granulated sugar
- 4 eggs, room temperature
- 1 tbsp vanilla extract
- 1/2 cup sour cream
- 1/2 cup whole milk
- 3 cups all purpose flour
- 2 tsp baking powder
- 1 tsp salt
Vanilla Glaze
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 4 tsp milk of choice
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Spray a standard-sized bundt pan evenly with cooking spray to ensure easy release of the cake after baking.
- Macerate Peaches and Prepare Crumble: In a small bowl, mix the peeled and diced peaches with 1 tablespoon of granulated sugar and set aside to macerate. In another bowl, combine 1/4 cup granulated sugar, brown sugar, cinnamon, salt, melted butter, and flour; mix until a thick crumble forms. Keep the crumble and peaches separate for layering.
- Cream Butter and Sugar: In a large mixing bowl, use a hand or stand mixer to beat the softened butter and 2 1/4 cups granulated sugar together until light and fluffy, which should take about 3-5 minutes on medium speed.
- Add Eggs and Flavorings: Add the eggs one at a time to the butter mixture, beating well and scraping down the sides between additions. Then, add the sour cream, whole milk, and vanilla extract on low speed and mix just until combined.
- Incorporate Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Add the dry ingredients to the wet mixture in batches using a flat spatula, folding gently until just combined—make sure to scrape the bottom of the bowl so all ingredients are fully incorporated without overmixing.
- Layer the Cake Batter, Crumble, and Peaches: Pour half of the pound cake batter into the prepared bundt pan. Sprinkle half of the crumble mixture evenly over the batter, then layer with the macerated peaches. Top with the remaining crumble, and carefully spread the remaining pound cake batter over everything.
- Bake the Cake: Place the bundt pan in the oven and bake at 325°F for approximately 70 minutes. The cake should be golden brown and slightly soft to the touch; a toothpick inserted near the center should come out mostly clean. Avoid overbaking to prevent dryness.
- Cool and Remove from Pan: Once baked, remove the cake from the oven and allow it to cool in the pan for at least 30 minutes. Gently invert the pan to release the cake and let it cool completely on a wire rack.
- Prepare and Apply Glaze: Whisk together powdered sugar, vanilla extract, and milk until smooth and pourable. Drizzle the glaze evenly over the cooled cake before serving.
Notes
- Ensure peaches are ripe and sweet for best flavor in the cake.
- Room temperature eggs help achieve a smooth cake batter.
- Do not overmix the batter to keep the cake tender.
- Check the cake a few minutes before the recommended baking time as ovens can vary.
- The glaze can be adjusted in thickness by adding more powdered sugar or milk as desired.
- Store leftover cake covered at room temperature for up to 3 days, or refrigerate for longer freshness.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
