Description
Peach Cobbler Pound Cake is a delightful fusion of two Southern classics: the rich, buttery pound cake and the sweet, juicy peach cobbler. This dessert boasts a moist, tender crumb interlaced with caramelized peaches, offering a comforting and flavorful experience. Its versatility allows for customization with spices, glazes, or nuts, making it suitable for both casual gatherings and special occasions.
Ingredients
Streusel (Biscuit Crumble)
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)
Peaches
2 large peaches, peeled and sliced
1/4 tsp nutmeg powder
1/2 tsp cinnamon powder
Caramel Sauce
1 cup granulated sugar (200 grams)
1/4 cup water (60 ml)
Cake Batter
3 cups cake flour (340 grams)
2 1/4 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon powder
1 1/2 cups 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)
Cream Cheese Glaze
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
Instructions
-
Prepare the Streusel
In a medium bowl, combine the all-purpose flour, granulated sugar, brown sugar, cinnamon powder, and nutmeg powder. Add the softened unsalted butter and mix until the mixture resembles coarse crumbs. Set aside. -
Prepare the Peaches
In a separate bowl, toss the peeled and sliced peaches with nutmeg powder and cinnamon powder. Set aside to allow the flavors to meld. -
Make the Caramel Sauce
In a saucepan over medium heat, combine the granulated sugar and water. Stir until the sugar dissolves, then stop stirring and let it boil until it turns a deep amber color. Remove from heat and let it cool slightly. -
Prepare the Cake Batter
Preheat the oven to 325°F (163°C). Grease a bundt pan with butter.In a large bowl, whisk together the cake flour, baking powder, salt, and cinnamon powder.
In another large bowl, beat the unsalted butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
-
Assemble the Cake
Pour half of the cake batter into the prepared bundt pan. Layer the spiced peaches over the batter, then drizzle with the caramel sauce. Sprinkle half of the streusel over the peaches. Pour the remaining batter over the top and smooth the surface. Sprinkle the remaining streusel over the batter. -
Bake the Cake
Bake for 70–75 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, cover it loosely with aluminum foil. -
Cool the Cake
Allow the cake to cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely. -
Prepare the Cream Cheese Glaze
In a small bowl, beat the softened cream cheese and unsalted butter until smooth. Add the powdered sugar, milk, and vanilla extract, and mix until the glaze reaches a pourable consistency. -
Glaze the Cake
Once the cake has cooled completely, drizzle the cream cheese glaze over the top.
Notes
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Peach Selection: Use ripe but firm peaches to prevent excessive moisture in the cake. Overripe peaches can make the cake soggy.
-
Caramel Sauce: Be cautious when making the caramel sauce, as it can burn quickly once it starts to change color. Remove it from heat promptly to achieve the desired amber hue.
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Streusel Topping: Ensure the streusel is evenly distributed to create a delightful crunch in every bite.
-
Storage: Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- Prep Time: 30 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 1 slice
- Calories: 550
- Sugar: 75g
- Sodium: 114mg
- Fat: 36g
- Saturated Fat: 22g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 100g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 172mg
Keywords: peach cobbler pound cake, southern dessert, peach dessert, bundt cake, fruit cake