Description
Peach Cobbler Pound Cake combines juicy fresh peaches, cinnamon brown sugar, cream cheese, sour cream, and buttery pound cake in one rich Bundt dessert.
Ingredients
Scale
- 4 large fresh peaches, divided
- 1/2 cup brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 cup unsalted butter, melted
- 1 1/2 cups unsalted butter, room temperature
- 8 ounces full-fat cream cheese, room temperature
- 2 1/2 cups granulated sugar
- 1/3 cup sour cream, room temperature
- 1 tablespoon vanilla extract
- 6 large eggs, room temperature
- 3 cups cake flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- Whipped cream, optional
- Caramel sauce, optional
Instructions
- Preheat the oven to 325°F. Spray a 12-cup Bundt pan thoroughly with nonstick baking spray.
- Peel the peaches. Slice one peach into wedges and arrange the slices in the bottom of the prepared Bundt pan. Chop the remaining three peaches into bite-size pieces.
- Stir the brown sugar, cinnamon, and melted butter together in a small bowl. Spoon the mixture over the sliced peaches in the Bundt pan.
- Beat the room-temperature butter in a large mixing bowl on high speed for 2 minutes.
- Add the cream cheese and beat for 1 minute. Add the granulated sugar and beat until light and creamy.
- Mix in the sour cream and vanilla extract until smooth.
- Add the eggs one at a time, beating after each addition and scraping the bowl before adding the next egg.
- Fold in the chopped peaches.
- Add the cake flour, baking powder, and salt. Mix on low speed just until combined. Do not overmix.
- Spoon the batter into the prepared Bundt pan over the peach topping. Tap the pan firmly on the counter several times to release air bubbles.
- Bake for 80 to 90 minutes, or until a toothpick inserted near the center comes out clean.
- Cool the cake in the pan for 1 hour. Invert onto a serving plate and cool completely before slicing.
- Serve with whipped cream and caramel sauce, if desired.
Notes
- Check the cake after 60 minutes. If the top browns too much, loosely tent it with foil.
- Frozen peaches may be used. Thaw them completely and pat them dry before adding them to the cake.
- The batter may be divided between two loaf pans and baked for about 60 to 70 minutes.
- Store leftovers in an airtight container at room temperature for up to 5 days.
- Freeze individual slices tightly wrapped in plastic wrap inside a freezer-safe container for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 653
- Sugar: 48
- Sodium: 272
- Fat: 38
- Saturated Fat: 22
- Unsaturated Fat: 12
- Trans Fat: 1
- Carbohydrates: 72
- Fiber: 2
- Protein: 9
- Cholesterol: 187