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A buttery pound cake with fresh peach cobbler and a vanilla glaze.

Peach cobbler pound cake

Carrie
A sweet and moist pound cake with fresh peach cobbler and a vanilla glaze on top.
Prep Time 20 mins
Cook Time 1 hr 15 mins
Total Time 1 hr 35 mins
Course Dessert
Cuisine American
Servings 10 slices
Calories 746 kcal

Equipment

  • 1 bundt pan
  • Mixing bowls
  • Measuring cups and spoons
  • 1 spatula
  • Electric mixer
  • Baking sheet

Ingredients
  

Pound cake

  • 1 cup unsalted butter room temperature
  • 2 cups granulated sugar
  • 8 oz cream cheese room temperature
  • 5 large eggs
  • 3 cups all-purpose flour
  • teaspoon baking powder
  • 1 teaspoon salt
  • 2 teaspoon vanilla extract
  • 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

Vanilla glaze

  • 1 cup confectioner's sugar
  • 1 teaspoon vanilla extract
  • 3 tablespoon 2% milk

Instructions
 

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.

Vanilla glaze

  • In a small mixing bowl, add the confectioner's, milk, and vanilla extract. Whisk until you reach desired consistency. Drizzle over cooled cake.

Notes

  • 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.

Nutrition

Serving: 10slicesCalories: 746kcalCarbohydrates: 103gProtein: 10gFat: 34gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 178mgSodium: 428mgPotassium: 256mgFiber: 3gSugar: 72gVitamin A: 1449IUVitamin C: 4mgCalcium: 120mgIron: 3mg
Keyword Fresh peaches, pound cake, vanilla glaze
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