Peach Cobbler Pound Cake (Print-Friendly Format)
Indulge in this peach-packed pound cake with creamy frosting and hints of cinnamon.
# Required Ingredients:
→ Peaches
01 -
3 large ripe yet somewhat firm peaches, chopped into 1/2-1 inch pieces, skins optional
02 -
1/4 cup flour
→ Cake
03 -
2 1/2 cups all-purpose flour
04 -
1 teaspoon baking powder
05 -
1/2 teaspoon baking soda
06 -
1 1/2 teaspoons cinnamon
07 -
1/2 teaspoon salt
08 -
1/4 teaspoon nutmeg
09 -
1/4 teaspoon ground cloves
10 -
3/4 cup buttermilk or sour milk, at room temperature
11 -
1 tablespoon vanilla extract
12 -
1 1/4 cups unsalted butter, room temperature
13 -
1 1/4 cups packed light brown sugar
14 -
1 cup granulated sugar
15 -
4 large eggs, room temperature
→ Cream Cheese Vanilla Frosting
16 -
2 cups powdered sugar, sifted
17 -
4 oz cream cheese, room temperature
18 -
2 tablespoons butter, room temperature
19 -
2-3 tablespoons milk
20 -
1 teaspoon vanilla extract
→ Garnish (Optional)
21 -
Chopped pecans
22 -
Cinnamon for sprinkling
# How to Make It:
01 -
Preheat oven to 325°F. Generously grease and flour a 12-14 cup Bundt pan. Optionally, sugar the pan for added texture.
02 -
In a medium bowl, toss the chopped peaches with 1/4 cup flour to prevent sinking. Set aside.
03 -
In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ground cloves. Set aside.
04 -
In a liquid measuring cup, whisk together buttermilk and vanilla extract. Set aside.
05 -
Using a stand mixer with the paddle attachment, cream the butter, light brown sugar, and granulated sugar on medium-high speed for 3-4 minutes until light and fluffy. Reduce speed to medium, adding eggs one at a time, beating each until fully incorporated.
06 -
On low speed, gradually add the dry ingredient mixture in thirds, alternating with the buttermilk mixture. Mix until just combined, then stir by hand to ensure the batter is fully incorporated.
07 -
Spread 1/4 of the batter evenly in the Bundt pan, then add 1/3 of the peaches. Repeat layers, finishing with batter on top. Tap pan on the counter to release air bubbles.
08 -
Bake at 325°F for 65-80 minutes until a wooden skewer inserted in the center comes out with a few crumbs. Avoid opening the oven before 65 minutes.
09 -
Allow the cake to cool in the pan on a wire rack for 15 minutes. Loosen edges with a knife, then invert onto a wire rack to cool completely.
10 -
In a large bowl, beat cream cheese, butter, sifted powdered sugar, vanilla extract, and 2 tablespoons milk until smooth. Add an additional tablespoon of milk if needed for desired consistency.
11 -
Pipe or spread frosting over the cooled cake. Garnish with chopped pecans and cinnamon, if desired.
# Additional Information:
01 -
Let eggs and dairy come to room temperature before starting for best texture.
02 -
Do not pack flour into measuring cups to avoid a dense cake.
03 -
Cool cake completely before frosting to prevent melting.