Peach Cobbler Pound Cake

5 from 18 votes

Peach Cobbler Pound Cake is a soft and decadent cake that is baked to perfection. This pound cake is layered with peaches and an easy glaze.

Prep Time15

Cook Time1

Let Cool30

Total Time1 45

Course: Dessert

Cuisine: American

Servings:

Cost: $16.16 Recipe, $1.35 per Serving

Preheat the oven to 300°F and generously grease a large Bundt pan with cooking spray.
In a large mixing bowl, cream together 1½ cups unsalted butter, 3 cups granulated sugar, and 8 ounces softened cream cheese until smooth and combined.
Add 6 large eggs, one at a time, mixing well after each addition.
Mix in 2 teaspoons vanilla extract.
Gradually add 3 cups all purpose flour, about ½ cup at a time, mixing on low speed until incorporated.
Add ¼ teaspoon salt and mix until fully combined, scraping down the sides of the bowl as needed.
Gently fold in 1 cup diced peaches. Set aside.
In a small bowl, combine ¼ cup melted butter and ½ cup brown sugar.
Arrange 2 sliced peaches in the bottom of the prepared Bundt pan.
Pour the brown sugar mixture evenly over the peaches.
Carefully spoon the cake batter into the pan and spread it into an even layer.
Gently tap the pan on the counter a few times to remove large air bubbles.
Sprinkle 2 tablespoons brown sugar evenly over the top of the batter.
Bake for 60 to 70 minutes, or until a toothpick inserted in the center comes out clean.
Remove the cake from the oven and cool in the pan for 20 to 30 minutes.
Transfer the cake to a wire rack and allow it to cool completely.
To make the glaze, whisk together 1 cup confectioners sugar, 1 teaspoon vanilla extract, and 2 to 3 tablespoons milk until smooth and the desired consistency is reached.
Invert the cooled cake onto a serving platter.
Drizzle the glaze evenly over the cake.
Slice, serve, and enjoy!

Recipe Tips

Prepare Bundt Cake - For ease of removing the pound cake easily from the bundt pan, spray with cooking spray. Cover the pan completely so your cake doesn't fall apart.
Cool Cake - Make sure to let cake cool completely before trying to remove it from the bundt pan. If cake is removed to soon the cake could crumble.
Peaches - When using fresh peaches, make sure they are ripened. The natural sweetness enhances the flavoring of the cake.
Ingredients - When baking dessert recipes, we recommend using room temperature ingredients. They mix better with the other ingredients.
Freezing Pound Cake - We do not recommend freezing this fruit pound cake. When the cake thaws the fruits tend to be watery, which results in a bad cake. Plus fruits can easily spoil when the cake is thawed.
Large Bowl - When mixing ingredients make sure you are using a large bowl. Pound cakes require a lot of large volume ingredients so they need room to spread and be smooth in consistency. Mix with an electric mixer or a stand mixer.
Baking Pound Cake - When baking pound cakes, they are baked at a lower temperature than regular cakes. Therefore, it will take longer to bake the cake. Be sure to watch and make sure the top is not burning to much. You may need to top with foil if the top starts to darken.
Moist Cake - When slicing the cake, just note that it is a very moist cake so it may look at little wet.

Variations Ideas

Change the Fruit - We love making fruit desserts. You can easily change the fruit in this recipe. Use apple, blueberry, or strawberry to make an amazing fruit dessert.
Peach Glaze - Puree some of the peaches and mix into the glaze to add to the peach flavoring.
Topping - You can easily serving this without the glaze and top the cake with whipped cream or fresh peaches.
Loaf Pans - If you don't have a bundt pan, you can easily make this cake in a loaf pan.
Anytime Dessert - Since you can use fresh peach, canned or frozen peaches you can make this dessert year round. Perfect for your summer BBQ's as well as your holiday dinners.
Cinnamon - Cinnamon and nutmeg is a great addition and adds warm flavors