Description
This Peach Cobbler Pound Cake is a buttery cream cheese pound cake filled with diced peaches, topped with a peach cobbler layer, and finished with a sweet peach glaze.
Ingredients
Scale
- 3 cups all-purpose flour
- 3 cups granulated sugar
- 6 large eggs
- 1½ cups unsalted butter
- 8 ounces cream cheese, softened
- 2 teaspoons vanilla extract
- ⅛ teaspoon salt
- 1 cup diced peaches
- Remaining canned peaches
- ¼ cup peach syrup
- ¼ cup light brown sugar
- ½ teaspoon cinnamon
- 1 teaspoon nutmeg
- 2 cups powdered sugar
- Additional brown sugar for topping
Instructions
- Preheat oven to 325°F and grease a 12-cup Bundt pan.
- Whisk together flour and salt.
- Cream butter and sugar until fluffy.
- Beat in cream cheese until smooth.
- Add eggs one at a time.
- Mix in vanilla extract.
- Gradually add flour mixture on low speed.
- Fold diced peaches into the batter.
- Mix remaining peaches with reserved syrup, brown sugar, cinnamon, and nutmeg.
- Spread peaches in the bottom of the prepared Bundt pan.
- Pour batter evenly over peaches.
- Bake for 1 hour 15 minutes or until a toothpick comes out clean.
- Cool in the pan for 20 minutes before inverting.
- Whisk powdered sugar with reserved peach syrup to make the glaze.
- Spoon glaze over cooled cake.
- Sprinkle lightly with brown sugar before serving.
Notes
- Use room-temperature butter, cream cheese, and eggs.
- Drain peaches well before adding to the batter.
- Do not overmix after adding flour.
- Cool the cake before glazing.
- Store covered at room temperature for up to 3 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 591
- Sugar: 57
- Sodium: 200
- Fat: 26
- Saturated Fat: 16
- Unsaturated Fat: 8
- Trans Fat: 1
- Carbohydrates: 102
- Fiber: 1
- Protein: 10
- Cholesterol: 156