Peach Cobbler Pound Cake
This is an easy peach cobbler pound cake, made with cream cheese and delicious peaches. It is a perfect cake for any peach lover.
Peaches are one of my favorite fruits, and this peach cobbler pound cake is one of my favorite summer desserts. Luckily, with canned foods, we can now enjoy this delicious cake even in the winter season!
This peach cobbler pound cake is just the absolute perfect recipe when you need some sunshine, peaches, and positive vibes in your day.
The Secret To A Good Pound Cake
When it comes to making a good pound cake, the most perfect one for me is a pleasantly moist pound cake with a smooth texture.
To get a perfect cake, you have to start with room temperature ingredients. I am not usually so sensitive about temperature, but it is best to use room temperature ingredients when it comes to cakes with a butter base.
Once your butter is all creamed, the entire work may be ruined if you use cold eggs, milk, or cream cheese!
Speaking about creaming butter, be sure to take your time when creaming butter and sugar. You don’t want to overdo it, so only cream butter for around 4-5 minutes — this should make the mixture light and airy.
Another secret to the perfect pound cake is to use full-fat dairy products. This will ensure you have moist and slightly dense cake!
Always choose full-fat cream cheese, sour cream, or buttermilk — these will give a bit of tang that perfectly complements the sugar content in the cake!
Fresh Vs Canned Peaches
When possible, always go with fresh, ripe peaches. This will involve some preparation time, but they will always be better than the canned ones!
Fresh peaches are blessed with a better texture and loads of flavor compared to canned peaches stored in syrup. For this peach cobbler pound cake, I recommend that you peel fresh peaches before you start making your cake.
The best method for peeling peaches is classic, just like the one we use with tomatoes:
- Make an “X” sign at the bottom of your peaches.
- Submerge them in simmering water for 30 seconds.
- Transfer the peaches into an ice-water bath.
- Peel and remove the pit.
You can also leave the skin on if it bothers you to remove it — just know that the skin may curl up and start to fall off when baking. While it is not an issue when it comes to flavor, it may not look very appealing.
Best Equipment To Use
While it’s perfectly possible to scrape by with whatever you have in your kitchen, I do recommend using certain kitchen items to ensure the best results. Pound cake can be particular!
- I recommend making this peach cobbler in a high-quality bundt or tube cake pan (my favorite is this bundt pan from Nordic Ware).
- You will also need a stand mixer or handheld mixer to properly cream your butter and the rest of the ingredients.
- I also recommend a rubber spatula for folding in the dry ingredients and thoroughly scraping the sides of a bowl.
- You may also want a wire rack to help the cake cool more quickly and evenly.
- If you want all things accurate, use a kitchen scale or ensure you are leveling your flour properly. Too much flour can make your cake dry and too dense!
Peach Cobbler Pound Cake
Preparation time: 15 minutes
Cooking time: 65 minutes
Servings: 12
Ingredients
For the topping:
- 1 peach, sliced
- 3 tbsp brown sugar
- ¼ cup butter
For the cake:
- 3 eggs
- ¾ cup unsalted butter
- 4 oz cream cheese, at room temperature
- 1 tsp vanilla extract
- 1 cup sugar
- 1½ cup flour
- 1 cup chopped peaches
For the glaze:
- ½ cup powdered sugar
- 1 tbsp milk
- ½ tsp vanilla extract
Instructions
1. Preheat the oven to 300°F.
2. Make the cake topping; melt butter and sugar in a microwave-safe dish.
3. Arrange sliced peaches into the bundt pan and pour the butter-sugar mixture over them. Set aside.
4. Make the cake; in a mixing bowl, cream sugar and butter until fluffy and pale.
5. Add eggs and vanilla and beat with a stand or hand-held mixer until well incorporated.
6. Fold in flour and stir until just combined. Finally, fold in chopped peaches.
7. Transfer the batter to the bundt pan. Bake the cake for 60-65 minutes or until the inserted toothpick comes out clean.
8. Remove the cake from the oven and transfer it to a wire rack to cool completely. Invert the cake onto a cake stand if possible.
9. Make the glaze; combine all the glaze ingredients. Drizzle the glaze over the cake. Let it set, then slice the cake and serve.
Ingredient Substitutions
- Cake Flour. If you don’t have cake flour, you can use all-purpose flour and some cornstarch. Just measure 2½ cups of the flour and replace 5 tbsp of it with cornstarch.
- Cream Cheese And Milk. Replace cream cheese and milk with 8 oz full-fat sour cream for a slightly different flavor and density.
- Change The Fruit. Swap out the peaches for blueberries, apples, or whatever is seasonally available.
- Use Chopped Peaches. Instead of arranging sliced peaches in the bottom, you can also use chopped peaches instead. This will give a different look to this upside-down peach cobbler cake!
Peach Cobbler Pound Cake
This peach cobbler pound cake is just the absolute perfect recipe when you need some sunshine, peaches, and positive vibes in your day.
Ingredients
For the topping:
- 1 peach, sliced
- 3 tbsp brown sugar
- ¼ cup butter
For the cake:
- 3 eggs
- ¾ cup unsalted butter
- 4 oz cream cheese, at room temperature
- 1 tsp vanilla extract
- 1 cup sugar
- 1½ cup flour
- 1 cup chopped peaches
For the glaze:
- ½ cup powdered sugar
- 1 tbsp milk
- ½ tsp vanilla extract
Instructions
1. Preheat the oven to 300°F.
2. Make the cake topping; melt butter and sugar in a microwave-safe dish.
3. Arrange sliced peaches into the bundt pan and pour the butter-sugar mixture over them. Set aside.
4. Make the cake; in a mixing bowl, cream sugar and butter until fluffy and pale.
5. Add eggs and vanilla and beat with a stand or hand-held mixer until well incorporated.
6. Fold in flour and stir until just combined. Finally, fold in chopped peaches.
7. Transfer the batter to the bundt pan. Bake the cake for 60-65 minutes or until the inserted toothpick comes out clean.
8. Remove the cake from the oven and transfer it to a wire rack to cool completely. Invert the cake onto a cake stand if possible.
9. Make the glaze; combine all the glaze ingredients. Drizzle the glaze over the cake. Let it set, then slice the cake and serve.
Notes
- Cake Flour. If you don't have cake flour, you can use all-purpose flour and some cornstarch. Just measure 2½ cups of the flour and replace 5 tbsp of it with cornstarch.
- Cream Cheese And Milk. Replace cream cheese and milk with 8 oz full-fat sour cream for a slightly different flavor and density.
- Change The Fruit. Swap out the peaches for blueberries, apples, or whatever is seasonally available.
- Use Chopped Peaches. Instead of arranging sliced peaches in the bottom, you can also use chopped peaches instead. This will give a different look to this upside-down peach cobbler cake!
