Peach Cobbler Pound Cake

Peach Cobbler Pound Cake

from piesandtacos.com
120 min
14 servings

This Peach Cobbler Pound Cake is tender and buttery, loaded with caramelized peaches, a delicious biscuit crumble.

Ingredients

  • 1 cup all-purpose flour (127 grams)
  • 1/3 cup granulated sugar (66 grams)
  • 1/3 cup brown sugar (73 grams)
  • 1/2 tsp cinnamon powder
  • 1/4 tsp nutmeg powder
  • 6 tbsp unsalted butter (softened (85 grams))
  • 2 large peaches
  • 1/4 tsp nutmeg powder
  • 1/2 tsp cinnamon powder
  • 1 cup granulated sugar (200 grams)
  • 1/4 cup water (60 ml)
  • 3 cups cake flour (340 grams (see notes about using all-purpose flour))
  • 2 1/4 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp cinnamon powder
  • 1 1/2 cup unsalted butter (room temperature (339 grams), plus more for greasing the pan)
  • 2 cups granulated sugar (400 grams)
  • 6 large eggs (room temperature)
  • 1 tbsp vanilla extract
  • 3/4 cup buttermilk (180 ml)
  • 1/4 cup cream cheese (softened (56 grams))
  • 1 tbsp unsalted butter (14 grams)
  • 1/4 cup powdered sugar (31 grams)
  • 2-3 tbsp milk
  • 1/2 tsp vanilla extract

Directions

  1. 1

    Pre-heat the oven to 350ºF.

  2. 2

    First, let’s peel the peaches. You can use a peeler, or you can blanch them and remove the skins.

  3. 3

    Spread butter all over a 12-cup bundt pan, making sure it’s an even layer.

  4. 4

    Add the sugar and water to a small saucepan with a heavy bottom, mix briefly to combine. Place the pan over medium high heat. Let the mixture come to a boil. Lower the heat to medium or medium-low.

  5. 5

    Pre-heat the oven to 350ºF.

  6. 6

    The glaze is optional. I tried with it and without it, and decided it was way too good with it.

  7. 7

    Store the cake in the fridge, covered in plastic wrap, or in an airtight container for up to 4 days. Let it come to room temperature before serving the cake.