Peach Cobbler Pound Cake

Place 3 sticks of the unsalted butter and 8 ounces cream cheese in the bowl of a stand mixer. Place 6 large eggs and 2 cups frozen sliced peaches on the counter. Let everything sit at room temperature until the butter and cream cheese are softened and the peaches are thawed, about 1 1/2 hours.

About 30 minutes before the butter is ready, arrange a rack in the middle of the oven and heat the oven to 325°F. Line a baking sheet with parchment paper or aluminum foil.

Place 1 tablespoon of the unsalted butter in a medium microwave-safe bowl and microwave until melted, 20 to 30 seconds. Add 1 tablespoon of the all-purpose flour and stir until a smooth paste forms. Brush the paste on the inside of a 10-cup Bundt cake pan, making sure to thoroughly coat the tube and all the crevices.

Wipe out the bowl, then add the remaining 1/2 stick (4 tablespoons) unsalted butter. Microwave until melted, 20 to 30 seconds. Add 1/2 cup packed light brown sugar, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon of the kosher salt. Stir to combine. Chop the thawed peaches into 1/2-inch pieces, add to the butter and brown sugar mixture, and stir to combine. Spoon the peach mixture evenly into the bundt pan.

Place the remaining 3 cups all-purpose flour and 1 teaspoon baking powder in a large bowl and whisk to combine.

Add 1 1/2 cups granulated sugar and the remaining 3/4 teaspoon kosher salt to the butter and cream cheese. Beat with the paddle attachment on medium speed until lightened in color and fluffy, scraping down the sides of the bowl with a flexible spatula as needed, 4 to 5 minutes total.

Add the eggs one at a time, beating well after each addition. Add 1/2 cup peach preserves and 1 tablespoon vanilla extract and beat until well combined.

Turn off the mixer. Scrape down the sides and bottom of the bowl. Add the flour mixture, then mix on the lowest speed until the batter is smooth and combined, about 1 minute. Transfer the batter to the pan and spread into an even layer. Place the pan on the baking sheet.

Bake until the top is golden-brown and a toothpick inserted in the center comes out clean, 60 to 65 minutes. Place on a wire rack and let cool for 30 minutes in the pan. Invert the cake onto the rack or serving plate. Let cool completely, at least 2 hours.

Place 1/2 cup powdered sugar, 2 teaspoons water, and 1/8 teaspoon ground cinnamon in a small bowl and whisk with a fork until smooth. Pour the glaze over the cake. Let sit until the glaze is set, at least 15 minutes, before slicing and serving.