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Peach Cobbler Pound Cake

Delicious Peach Cobbler Pound Cake Recipe to Try finished dish
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This Peach Cobbler Pound Cake combines the rich flavors of a classic pound cake with the sweetness of fresh peaches. It’s a delightful dessert that’s perfect for any occasion, offering a moist texture and a delicious peach topping. Serve it warm or at room temperature for a comforting treat.

Ingredients

Scale
  • 4 large peaches, divided
  • ½ cup brown sugar
  • ¼ cup melted butter
  • 1½ cups unsalted butter, room temperature
  • 8 ounces full-fat cream cheese, room temperature
  • 2½ cups granulated sugar
  • ⅓ cup sour cream, room temperature
  • 1 tablespoon vanilla extract
  • 6 large eggs, room temperature
  • 3 cups cake flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon

Instructions

  1. Preheat your oven to 325°F (163°C). Grease and flour a 12-cup Bundt pan or spray it with nonstick spray.
  2. Peel and slice one peach into wedges. Place these slices at the bottom of the Bundt pan. Chop the remaining 3 peaches into bite-sized pieces.
  3. In a small bowl, mix the brown sugar, cinnamon, and melted butter. Sprinkle this mixture over the peach slices in the pan.
  4. In a large bowl, beat the unsalted butter on high speed for 2 minutes. Add the cream cheese and continue to beat on high for another minute. Then add the granulated sugar and beat for an additional minute. Incorporate the sour cream and vanilla extract, beating until smooth and creamy.
  5. Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.
  6. Gently fold in the chopped peaches. Sift together the cake flour, baking powder, and salt. Gradually mix these dry ingredients into the batter on low speed until just combined. Avoid overmixing.
  7. Pour the batter over the peaches in the Bundt pan. Tap the pan on the counter to release any air bubbles. Bake for 80-90 minutes, or until a toothpick inserted into the center comes out clean.
  8. Allow the cake to cool in the pan for 1 hour before inverting it onto a plate. Cool completely before serving.

Nutrition

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