Peach Cobbler Pound Cake Recipe

Peach Cobbler Cake is thin, light, and ideal for summer.The cake is based on a peach cobbler, with a layer of sponge cake on top. It’s made of fresh peaches, fresh vanilla Extract, and a Granulated Sugar and spice cake filling.

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Prep Time 20

Cook Time 1

Cool Time 30

Total Time 1 50

Course Dessert

Cuisine American

Servings Servings

Ingredients

For the Cake:

3 cups All Purpose Flour
3 cups Granulated Sugar
6 Large Eggs
1 1/2 cup Unsalted Butter
8 oz Cream Cheese softened at room temperature
2 teaspoons Vanilla Extract
1/4 teaspoon Salt
1 cup diced peaches fresh or canned with the juices drained off

For the Topping:

2 peaches sliced (fresh or 8 oz can be sliced peaches with the juices drained)
1/2 cup Brown Sugar
1/4 cup Melted Butter

For the Glaze:

1 cup Confectioners Sugar
1 teaspoon Vanilla Extract
2-3 tablespoons Milk adjust to desired thickness
2 tablespoons Brown Sugar for sprinkling on the cake

Instructions

Make sure you grease a large bundt pan generously with cooking spray before you put it into the oven.
Combine butter, sugar, and cream cheese in a large mixing bowl. Next, add one egg at a time, mixing after each egg.
Once the vanilla extract has been added, stir well.
Mix on low speed while gradually adding the flour, ½ cup at a time. Make sure that the batter is thoroughly mixed by scraping down the bowl's sides. After that, add the salt.
Once the peaches are diced, gently fold them into the batter. While preparing the cake topping, set the batter aside.
Mix the brown sugar with the melted butter in a small bowl.
Prepare the bundt pan by greasing it and placing the sliced peaches in the bottom. Spread the brown sugar and butter mixture over the slices.
Pour the cake batter over the top, making sure it is as even as possible.
Remove any large air bubbles from the bundt pan by tapping it gently on the surface.
When a toothpick inserted into the cake comes out clean, bake it for 60-70 minutes at 300 degrees F.
After the cake is removed from the oven, allow it to cool completely on a wire rack for 20-30 minutes.
During the cooling process, prepare the glaze. Add confectioner's sugar, vanilla extract, and milk to a mixing bowl and whisk until smooth. Once the glaze is the consistency you want, add the milk gradually.
The cake can be inverted onto your favorite cake pan once it has cooled completely.
Slice, serve, and enjoy! Drizzle the glaze over the top and you're done!

Keyword Peach Cobbler Pound Cake