Peach Cobbler Pound Cake

Prep Time 15

Cook Time 45

Servings

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)

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

Step 1: Start by preheating your oven to 325Â°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.

Natasha