Peach Cobbler Pound Cake Recipe – Step by Step Guide

Cake

1. Preheat the oven to 325 degrees F.
2. Grease and flour a 10 cup bundt pan.
3. Add the all-purpose flour, salt, and baking powder to a large bowl.
4. Whisk to combine the dry ingredients,
5. Add the room-temperature butter and cream cheese to the bowl of a stand mixer fitted with the paddle attachment.
6. Whip on medium-high speed for 1 minute. Scrape the sides and bottom of the bowl.
7. Add the granulated sugar, and whip until light and fluffy, about 3 minutes.
8. Add the eggs to the creamed mixture one at a time, beating for about 30 seconds after each addition.
9. Scrape the sides and bottom of the bowl after each addition.
10. Add the vanilla extract and mix to combine.
11. Reduce the mixer speed to the lowest setting; add the flour mixture ½ cup at a time to the bowl.
12. Mix just enough to combine after each addition of the dry ingredients.
13. *Scrape the bottom and sides of the bowl after each addition. Do not over-mix the batter.
14. Remove the bowl from the mixer and add the diced peaches to the batter. Fold the peaches into the batter and set aside until needed.

Cobbler Topping

1. Add the melted butter, brown sugar, and cinnamon to a small bowl and mix until well combined.
2. Place the peach slices in the grooves of the bundt pan bottom, then top the peaches with brown sugar butter mixture.
3. Carefully spoon the cake batter into the prepared bundt pan, covering the peach slices with the brown sugar mixture. Use a rubber spatula to smooth the top of the batter.
4. Tap the bundt pan a few times on the counter to remove any air bubbles from the batter.
5. Place the bundt pan on the center rack of the preheated oven, and bake for 45-60 minutes or until a skewer inserted into the center of the cake comes out clean (or just a few moist crumbs).
6. Place the baked cake in the pan on a wire rack to cool for 10 minutes.
7. After 10 minutes, invert the cake onto the cooling rack to cool completely before glazing.

Glaze

1. Add the confectioners’ sugar, 2 tablespoon of milk, and the vanilla extract to a small bowl.
2. Stir until you have the desired consistency.  Add more milk if needed.

FAQ

Q1. Can I bake a pound cake in a regular round cake pan?

Yes, you can, but it won’t turn out as good and may not be fully cooked in the center. My pound cake batter has a lot more moisture than a standard cake batter. Because of the extra moisture, it takes longer to cook and having all of the extra surface from the bundt pan helps it cook more evenly.

Q2. Is it better to use fresh, frozen, or canned peaches for baking?

Fresh, ripe peaches have the best flavor, but frozen peaches are a great alternative when not in peach season. Canned peaches can also be used, but make sure to get them in light syrup or no sugar added. Otherwise, the cake will be too sweet.