Peach Cobbler Pound Cake – a title that simply oozes nostalgia and tantalizing flavors. This is a delightful dessert where the freshness of summer peaches meets the comfort of a traditional pound cake. Rich, buttery, and brimming with the warmth of bourbon vanilla, it’s truly a must-try recipe.
My Peach Cobbler Pound Cake Story: As a passionate baker, I’ve always been one to experiment in my kitchen, blending flavors and textures in new and exciting ways. This Peach Cobbler Pound Cake is one such delicious creation that stemmed from my desire to bring the heartwarming comfort of a cobbler and the traditional charm of a pound cake together. I remember the first time I made it; my family’s reaction was nothing short of sheer delight. My husband’s eyes twinkled with joy, and my child, messy-faced and happy, asked for a second slice, and I knew I had a winner on my hands.
What Makes This Peach Cobbler Pound Cake Recipe Unique?
This recipe beautifully unites two classic desserts, taking you on a culinary journey with each bite. The succulent peaches add a touch of freshness, balancing the richness of the cream cheese and butter, while the bourbon vanilla lends an unexpected twist. The light crunch of the cobbler topping gives way to a moist, fluffy pound cake below, creating an unforgettable texture experience.
What You Need To Make This Peach Cobbler Pound Cake?
Unbleached all-purpose flour: For a delicate crumb opt for all-purpose flour in your cake recipe. To ensure consistency, at altitudes add an extra half cup of flour.
Granulated sugar: When it comes to sugar I prefer using all-natural cane sugar for its caramel flavor. However, if you’re baking at altitudes it’s best to reduce the amount to 1 1/2 cups.
Large eggs: To achieve a texture in your cake batter make sure to use room-temperature eggs. They blend more smoothly than eggs.
Butter: When using butter make sure it’s at room temperature so that it can easily cream with the sugar. If you’re using butter consider adding an additional quarter teaspoon of salt to balance the flavors.
Cream cheese: Cream cheese also works best when it’s at room temperature. It adds a tangy flavor that elevates the taste of the cake.
Bourbon vanilla: For a warm depth of flavor I recommend using bourbon vanilla. However regular vanilla will work fine if bourbon vanilla is not available.
Baking powder: Baking powder is essential for helping the cake rise properly. If you’re baking at altitudes reduce the amount to three-fourths of a teaspoon in order to avoid an airy or dry cake.
Peaches: Fresh peaches are the choice for this recipe as they bring sweetness and a vibrant flavor. However, if peaches are, out of season using frozen peaches can be a substitute. Make sure you remember to defrost them before using them.
Steps To Make Peach Cobbler Pound Cake Recipe:
Step 1: Start by preheating your oven to 325°F and preparing your bundt pan. In a bowl whisk together the ingredients. Flour, salt, and baking powder. Then using a stand mixer create a fluffy mixture of butter and cream cheese. You’ll know it’s ready when it looks light and airy! Add in the eggs one, at a time. Don’t forget to include a dash of vanilla extract.
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Step 2: Lower the speed of the mixer. Gradually incorporate the ingredients into the mixture being careful not to overmix. Now comes the exciting part. Fold in those peaches letting them infuse their juiciness into the batter. This is what makes your pound cake special!
Step 3: Let’s not overlook the cobbler topping. In a bowl combine melted butter, brown sugar, and cinnamon until it forms a smooth mixture. Arrange slices of peach, on the bottom of the bundt pan. Sprinkle over the sugar-butter mixture.
Step 4: Spoon the batter into the bundt pan. Give it a tap to settle evenly. Bake it in the center of your oven until it passes the skewer test. You want to see a skewer or just a few moist crumbs. Allow your cake to cool for a while before flipping it over to cool completely.
Step 5: After the cake has cooled you can drizzle the glaze, over it if you prefer, and voila! You now have a Peach Cobbler Pound Cake that will leave a lasting impression, on anyone who tries it.
Pro tip:
To make sure your cake has a light, fluffy texture, don’t overmix the batter once you’ve added the flour. Overmixing can develop gluten, leading to a tougher cake. And remember, use fresh, ripe peaches for the best flavor!
Frequently Asked Questions:
Can I use canned peaches?
Yes, absolutely! Canned peaches can be used. Make sure to drain them before incorporating them into your recipe.
What can I substitute for bourbon vanilla?
If you don’t happen to have bourbon vanilla, on hand regular vanilla extract will work well as a suitable replacement.
How long will the Peach Cobbler Pound Cake stay fresh?
When stored correctly in a container or appropriately covered the Peach Cobbler Pound Cake will stay fresh for 2 to 3 days, at room temperature.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Peach Cobbler Pound Cake
Ingredients
For the Cake:
- 3 cups of all-purpose flour without bleach add an extra ½ cup if you're at a high elevation
- 2 cups of cane sugar purely natural (reduce to 1 1/2 cups for high-elevation baking)
- 6 big eggs all warmed to room temperature
- 1 ½ cups of butter softened (include ¼ tsp salt if butter is unsalted)
- 8 ounces of room-temperature cream cheese
- 1 tablespoon of aromatic bourbon vanilla or you can use the traditional variety
- 1 teaspoon of baking powder for high altitude, cut down to ¾ tsp
- 3 medium-sized peaches both peeled and chopped (about 1 ½ cups total; both freshly picked and thawed from frozen work)
For the Cobbler Topping:
- 1 large peach both peeled and sliced into ¼ inch pieces (thawed from frozen if necessary)
- 1/2 cup of tightly packed light brown sugar
- ½-1 teaspoon of ground cinnamon to taste optional
- 1/4 cup of butter melted down
For the Glaze:
- 1 cup of finely powdered sugar
- 1 teaspoon of bourbon vanilla or the usual type
- 2-3 tablespoons of either milk or cream
Instructions
- Step 1: Start by preheating your oven to 325°F and preparing your bundt pan. In a bowl whisk together the ingredients. Flour, salt, and baking powder. Then using a stand mixer create a fluffy mixture of butter and cream cheese. You'll know it's ready when it looks light and airy! Add in the eggs one, at a time. Don't forget to include a dash of vanilla extract.
- Step 2: Lower the speed of the mixer. Gradually incorporate the ingredients into the mixture being careful not to overmix. Now comes the exciting part. Fold in those peaches letting them infuse their juiciness into the batter. This is what makes your pound cake special!
- Step 3: Let's not overlook the cobbler topping. In a bowl combine melted butter, brown sugar, and cinnamon until it forms a smooth mixture. Arrange slices of peach, on the bottom of the bundt pan. Sprinkle over the sugar-butter mixture.
- Step 4: Spoon the batter into the bundt pan. Give it a tap to settle evenly. Bake it in the center of your oven until it passes the skewer test. You want to see a skewer or just a few moist crumbs. Allow your cake to cool for a while before flipping it over to cool completely.
- Step 5: After the cake has cooled you can drizzle the glaze, over it if you prefer, and voila! You now have a Peach Cobbler Pound Cake that will leave a lasting impression, on anyone who tries it.
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
