Well......I'm back! I have been on about a 2 week hiatus from blogging and one week of it was spent on the beaches of Hilton Head South Carolina! Not gonna lie, the break was great! However, I am back to the grind of daily life and making desserts again. So let me introduce you all to my fresh peach cobbler pound cake.
A buttery pound cake filled with layers of fresh peaches and then drizzled with a creamy vanilla glaze. Pass a slice over please!
After a week spent in the sun and the south, and all of the signs I saw for fresh peaches, made me think if this sweet dessert. I had a craving for a pound cake and why not add those oh so sweet fresh peaches! Yummy! Please also enjoy my copycat Paula Deen peach cobbler!
- All-purpose flour
- Granulated sugar
- Brown sugar
- Unsalted butter
- Cream cheese
- Confectioner's sugar
- Fresh peaches
- Vanilla extract
Why you will love this pound cake
- So moist and buttery
- Filled with the freshest peaches on the market making the flavor amazing
- Made within a bundt pan
- topped off with the creamiest vanilla glaze
Step by step instructions
Prepare the pan, peaches, and cinnamon/sugar mixture: Preheat oven to 325 degrees F. Grease a standard bundt pan with shortening or baker's joy. Core and slice your peaches and set aside. If your peaches are not as ripe, you can blanch them before peeling the skin off. Watch this video on how to blanch them.
In a small mixing bowl, whisk the brown sugar and cinnamon together. Melt butter in microwave and add the mixture.
Make the pound cake: Layer the bottom of the bundt pan with the sliced peaches and add half of the cinnamon/sugar mixture on top.
In another mixing bowl, cream together the butter and granulated sugar until light in color and fluffy, about 3 minutes. Add in cream cheese and mix until well combined. Stir in eggs one at a time, beating well after each addition.
Next, mix in flour, salt, baking powder, vanilla extract, and milk. Stir until everything is JUST combined. Don't over mix.
Layer bundt pan with batter: Add half of the cake batter on top of the sliced peaches already in the pan. Add the rest of the cinnamon/sugar mixture and then add remaining cake batter. Tap bundt pan on counter to release any additional air bubbles.
Bake cake: Place the cake on a baking sheet (in case of mess) and put in preheated oven for at least 75 minutes. Oven temps vary, so bake times will differ. Place knife or cake tester into center of cake and if it comes out clean, it is done. Transfer cake and invert onto a plate. Let it cool while you make the glaze.
Make vanilla glaze and serve: In a small bowl, whisk together the confectioner's sugar, vanilla, and milk until you reach desired consistency. Drizzle over cooled cake. Slice and enjoy!
Variations and substitutions
- Use a loaf pan to change up the size of the cake. Less batter may be used as a bundt pan is still larger and you may have enough for a couple of loafs
- Add in different fruits such as blueberries, strawberries, or raspberries
- Different glaze flavors can be used or enjoy the cake without a glaze
- Add in different nuts to enhance flavor
Fresh is always best, but canned or frozen peaches will also work for this recipe.
By adding dairy to the cake, you create a finer crumb in the cake and tenderizes the gluten in the flour.
Peach cobbler pound cake
- 1 bundt pan
- Mixing bowls
- Measuring cups and spoons
- 1 spatula
- Electric mixer
- Baking sheet
- 1 cup unsalted butter room temperature
- 2 cups granulated sugar
- 8 oz cream cheese room temperature
- 5 large eggs
- 3 cups all-purpose flour
- 1½ teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoon vanilla extract
- ⅓ cup 2% milk
- 5 large peaches fresh, cored and sliced
Cinnamon sugar mixture
- ½ cup brown sugar
- 1 tablespoon ground cinnamon
- ¼ cup unsalted butter melted
- 1 cup confectioner's sugar
- 1 teaspoon vanilla extract
- 3 tablespoon 2% milk
For the pound cake
- Preheat the oven to 325°. Grease a standard bundt pan with shortening or non stick spray. Set aside. Slice and core fresh peaches.
- Add half of the peaches on the bottom of the pan in one single layer and set aside. In a small bowl, add the brown sugar and cinnamon. Sprinkle half of this mixture on the peaches at the bottom of the prepared bundt pan followed by the melted butter. Set aside.
- In another mixing bowl, cream together the butter and sugar on high until batter is light and fluffy, about 3 minutes. Next, add in the cream cheese and mix for 2 more minutes. Fold in eggs, beating the mixture well after each addition.
- Add in the flour, salt, and baking powder into the batter and mix well. Stir in the vanilla extract and mix everything until just combined. Don't over mix.
- Spoon half the batter on top of the sliced peaches in the prepared pan. Add and layer the rest of the sliced peaches and cinnamon sugar mixture on top of the batter and then top with remaining cake batter.
- Place cake pan on baking sheet and bake for 1 hour 15 minutes or until knife inserted comes out clean. Transfer to a plate and invert cake. Let it cool.
- In a small mixing bowl, add the confectioner's, milk, and vanilla extract. Whisk until you reach desired consistency. Drizzle over cooled cake.
- Store each piece individually wrapped in plastic wrap for 4-5 days in the fridge. Freezing cakes with fresh fruit don't do well because the fruit becomes watery.
Summer fruit desserts
- Amazing strawberry mango cheesecake
- The best lemon filled donuts
- Easy white chocolate raspberry pie
- Delicious blueberry fried pies
Fun fact of the day!
If you plant an apple seed, it is almost guaranteed to grown a tree of a different type of apple.