Dessertscarlsbadcravings
Peach Cobbler Pound Cake
Peach Cobbler Pound Cake is guaranteed to disappear in a flash! It’s made of rich, buttery, tender, brown sugar pound cake studded with loads of fresh peaches, laced with cinnamon and sugar and crowned with silky, rich and tangy cream cheese vanilla frosting. It's peaches and cream heaven! This peach cake may look and taste impressive, but it’s a simple mix and bake recipe! Tips and tricks, Step-by-Step Photos and Video, How to Make Ahead, How to Freeze all included in the post.
👥 12 Servings⏱️ Prep & Cook: 2h⏳ Prep: 40 min🔥 Cook: 1h 20m👤 Jen📖 carlsbadcravings
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- bowl
- mixing bowl
- whisk
- measuring cup
- knife
📝 Preparation Steps
1
FOR THE CAKE
2
Grease pan: Preheat oven to 325 degrees F. Generously and thoroughly grease and flour a 12-14 cup Bundt pan (I also sugar the pan.) Please see Notes.
3
Prepare the peaches: Add the chopped peaches to a medium bowl and toss with 1/4 cup of flour. This will help prevent the peaches from sinking to the bottom of the cake; set aside.
4
Prep dry and wet ingredients: In a medium mixing bowl, whisk together the flour, baking powder, baking soda salt, cinnamon, nutmeg and cloves. Set aside. In a liquid measuring cup, whisk buttermilk with 1 tablespoon vanilla; set aside.
baking powder1 teaspoon
5
Make batter: Add butter and sugars to a stand mixer fitted with the paddle attachment and beat on medium-high speed for least ⏱️ 3-4 minutes (no less!), until light and fluffy, scraping down sides occasionally. Reduce speed to medium and add eggs, one at a time, beating just until the yellow disappears after each egg.
cup buttermilk or sour milk, (room temperature (see notes)**)3/4butter, (room temperature)2 tablespoonslarge eggs, (room temperature)4
6
Reduce speed to low and gradually add the flour mixture in thirds, alternately with buttermilk mixture in between each third. Beat just until combined with a few flour streaks remaining, then give the batter a stir by hand, incorporating any flour on the bottom of the bowl; don't overmix. Set aside.
7
Layer the peaches: Place a few clumps of the cake batter around the bottom of the pan, and spread into an even layer (about 1/4 of the batter). Top with 1/3 of the peaches. Repeat layering batter and peaches, finishing with the batter (4 total layers of batter, 3 total layers of peaches). Smooth the final batter layer into an even layer, covering all the peaches. Drop the pan on the counter a few times to get rid of any air bubbles.
8
Bake: Bake at 325 degrees F until a wooden pick inserted near the center of cake comes out with a few crumbs, ⏱️ 65- 80 minutes. (Time will vary each time depending on the moisture of the peaches. Don't open the door before ⏱️ 65 minutes or your cake can fall.)
9
Cool: Place the cake on a wire rack and let cool for ⏱️ 15 minutes, then run a knife around the edges of the cake, and shake a few times to loosen. Invert the cake onto a the wire rack to cool completely before adding the frosting in the next step. You can also tightly wrap the cooled cake in plastic wrap and store in the refrigerator and add the frosting later.
10
FOR THE CREAM CHEESE VANILLA FROSTING
11
In a large mixing bowl, using a hand held mixer, beat cream cheese, butter, powdered sugar, vanilla and 2 tablespoons milk until smooth. Add an additional 1 tablespoon milk if needed to thin. Transfer the frosting to a large freezer bag, snip the corner and pipe onto to the cake.
cup buttermilk or sour milk, (room temperature (see notes)**)3/4butter, (room temperature)2 tablespoonspowdered sugar, (sifted)2 cups
12
Garnish the top of the cake with chopped pecans and a dusting of ground cinnamon if desired.
Chopped pecans
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