Today I will show you how to make a peach cobbler pound cake recipe, in bundt cake form! A comforting classic made with real fresh peaches and cream cheese to produce the rich flavor of this perfectly dense and moist pound cake—YUM!
Preheat oven to 325°F (165° C) (350°F for high altitude, (175° C)) and grease and flour well a 10-cup bundt pan.
Using a whisk and a medium bowl, whisk together flour, salt and baking powder, set aside.
In the bowl of a stand mixer cream together butter and cream cheese for 1 minute over medium-high speed; scrape sides and add sugar, mixing until light and fluffy, about 3 minutes.
Add eggs, one at a time, beating about 30 seconds after each addition. Mix in vanilla extract.
Reduce mixer speed to lowest setting adding flour mixture ½ cup at a time, scraping down bowl half way through. Mix until just combined, careful not to over mix.
Remove bowl from mixer and fold peaches into cake batter. Set aside.
In a small bowl mix melted butter, brown sugar and cinnamon until combined. Lay peach slices in the grooves of the bundt pan bottom then sprinkle top of peaches with brown sugar butter mixture. This is your cobbler topping! Mmmm!
Carefully spoon cake batter into bundt pan, smoothing out. Tap bundt pan a few times on cutting board to settle batter. Then bake in center of preheated oven for 45-60 minutes or until skewer inserted into the center of the cake comes out clean (or just a few moist crumbs).
Important * Cool cake on cooling rack for 10 minutes, then invert onto cooling rack to cool completely before glazing.
If using glaze, once cake is cooled, in small bowl combine powdered sugar, milk and vanilla and stir until desired consistency, adding only enough milk to drizzle.
Serve with or without glaze, with whipped cream or vanilla ice cream drizzled with a little caramel sauce for a truly decadent peach dessert.
Video
Notes
VariationsUse frozen peaches if fresh not in season! They are frozen at their best, thaw first and pat dry. Or if you can only find canned peaches, use peaches in juice (not pie filling), drain, reserving juice for the glaze.Use other fruit in place of peaches, just use the same quantity -- think blueberries, nectarines, apricots, plums, cherries, I could go on!High Altitude Tips
Increase flour to 3 ½ cups
Reduce sugar to 1 ½ cups
Decrease baking powder to ¾ teaspoon
Increase oven temperature to 350°F (175° C) and bake as directed.
Homemade Bourbon Whipped CreamIn my humble opinion, here's how to make the perfect whipped cream for this peach cake recipe.
Whip 1 cup of heavy whipping cream with 2 tablespoons of maple syrup
Add ½ - 1 teaspoon of bourbon vanilla extract (or regular bourbon or plain vanilla extract) if desired.
Whip until stiff peaks form.
You can also add a drizzle of caramel sauce or my bourbon caramel sauce– if you want to go over the top! YUM!Pro Tips
Remember to allow the cake to cool before glazing. Place the cobbler pound cake on a cooling rack for 10 minutes, then invert it onto a wire rack to cool completely. Then you're ready to pour on the sweet glaze!
For most of the mixing steps above, it is essential not to over-mix the ingredients. Over-mixing will produce a more dense and chewy texture rather than the fluffy and airy desired results. When the ingredients appear well combined, stop mixing and move on to the next step.
Set out your eggs, butter, cream cheese, and peaches an hour or two before baking. Having these ingredients at room temperature will ensure the best results.
I love using Bak-Klene as it's an oil and flour in one spray and my cakes come out beautiful every time! Or try Baker's Joy.
Using a high-quality bundt pan, makes all the difference in how bundt cakes bake as well as release. I LOVE my Nordic Ware Bundt Pans!