Description
This Peach Cobbler Pound Cake is a delightful fusion of classic cobbler flavors and rich pound cake texture. Bursting with fresh peaches and a hint of warm cinnamon, the cake is moist, creamy, and perfect for any dessert table. It features a luscious cream cheese and butter base, complemented by a buttery peach topping baked right in a Bundt pan. Serve it with whipped cream and caramel sauce to elevate the indulgence.
Ingredients
Scale
Peach Topping
- 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 and Prep: Preheat your oven to 325°F (163°C). Thoroughly spray a 12-cup Bundt pan with nonstick spray to ensure easy cake release.
- Prepare the Peaches: Peel all the peaches. Slice one peach into wedges and arrange these at the bottom of the Bundt pan. Chop the remaining three peaches into bite-sized cubes for mixing into the batter.
- Mix Peach Topping: In a small bowl, combine the brown sugar, ground cinnamon, and melted butter. Evenly sprinkle this mixture over the peach wedges in the Bundt pan to create a sweet, spiced base.
- Cream Butter and Cheese: In a large mixing bowl, beat the unsalted butter on high speed for 2 minutes until smooth. Add the cream cheese and continue beating on high speed for another minute until fully combined and creamy.
- Add Sugar and Flavorings: Gradually add the granulated sugar while beating on high for one more minute. Then add the sour cream and vanilla extract, beating until the mixture is smooth and creamy.
- Incorporate Eggs: Add eggs one at a time, beating well after each addition to fully incorporate. Scrape down the sides of the bowl between eggs to ensure even mixing.
- Add Chopped Peaches: Gently fold the chopped peach cubes into the batter so they are evenly distributed throughout.
- Combine Dry Ingredients: In a separate bowl, whisk together the cake flour, baking powder, and salt to ensure even leavening.
- Mix Dry and Wet: Gradually add the dry ingredients to the wet batter, mixing on low speed just until combined. Take care not to overmix to avoid a dense cake texture.
- Prepare for Baking: Pour the batter over the peach slices in the Bundt pan. Firmly tap the pan on the countertop several times to remove any air bubbles and help the batter settle evenly.
- Bake: Place the Bundt pan in the oven and bake for 80-90 minutes. Check doneness by inserting a toothpick in the center; it should come out clean or with just a few moist crumbs. Baking time may vary slightly depending on your oven.
- Cool and Serve: Remove the cake from the oven and allow it to cool in the pan for 1 hour. Then invert the cake onto a plate and let it cool completely before serving. Optionally, serve with whipped cream and caramel sauce for an extra decadent touch.
Notes
- Room temperature ingredients help create a smoother batter and better rise.
- To peel peaches easily, blanch them in boiling water for 30 seconds and then plunge into ice water.
- Ensure not to overmix the batter once flour is added to keep the cake light and tender.
- Check the cake’s doneness by using a toothpick; if wet batter sticks, continue baking, checking every 5 minutes.
- Leftover cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- This cake freezes well; wrap tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
