Peach Cobbler Pound Cake
Featuring a warm, sweet, juicy peach topping, Peach Cobbler Pound Cake showcases the season's best fruit, although it can also be made with frozen fruit year-round. A spiced streusel runs through the center of the vanilla pound cake underneath the topping, creating layer upon layer of deliciousness.
Equipment
Ingredients
Peach Cobbler Topping
- 6 tablespoon melted unsalted butter
- ½ cup light brown sugar (lightly packed)
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cardamom
- 1-2 tablespoon bourbon (optional)
- 2 cups peeled fresh peaches, coarsely chopped
Streusel Filling
- ½ cup all purpose flour
- ½ cup light brown sugar (lightly packed)
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cardamom
- ½ teaspoon salt
- 4 tablespoon melted unsalted butter
Pound Cake
- 2¾ cups all purpose flour
- 1½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, room temperature
- ¼ cup vegetable oil
- 1¼ cups granulated sugar
- 4 large eggs, room temperature
- 1 cup sour cream
- ½ cup peach preserves
- 2 teaspoon pure vanilla extract
Glaze
- ¾ cup confectioner's sugar
- 1 tablespoon very soft unsalted butter
- 1-2 tablespoon milk
- ½ teaspoon pure vanilla extract
Instructions
Peach Cobbler Topping
- Preheat your oven to 350 °F. Spray a 12-cup Bundt pan with non-stick baking spray. In a medium bow, mix melted butter, brown sugar, cinnamon, cardamom, bourbon and peaches. Spoon the peach cobbler topping into the bottom of the sprayed Bundt pan, spreading evenly.
Streusel Filling
- In a medium bowl, mix flour, sugar, cinnamon, cardamom and salt. Pour melted butter over the mixture and stir to blend. Streusel should be crumbly and have the texture of wet sand.
Pound Cake
- In a medium bowl, whisk flour, baking powder, baking soda and salt.
- In the bowl of an electric mixer, beat butter, oil and sugar for 3-4 minutes or until light and fluffy. Beat in eggs, one at a time. Beat in sour cream, peach preserves, and vanilla. On low speed, beat in flour mixture in three additions, beating until just combined.
- Top the peach cobbler topping in the Bundt pan with half of the cake batter, spreading in an even layer. Sprinkle the streusel filling over the cake batter and then top it with the remaining batter, smoothing the top.
- Bake the cake 55 to 65 minute or until puffed, golden, and a tester inserted into the center comes out clean. Let the cake cool in the pan for 20 minutes, and then carefully invert it onto a cake plate or wire rack.
Glaze
- In a small bowl, whisk confectioner's sugar butter, 1 tablespoon milk and vanilla. Whisk in more milk, if needed, until the glaze it thick but of drizzling consistency. Using a small spoon or the tines of a fork, drizzle the glaze over the warm cake. Serve warm or room temperature (but I think it tastes amazing warm!) with a scoop of vanilla ice cream.
Video
Notes
- Thawed peaches can be used in place of fresh peaches if they are hard to find or out of season. Simply thaw the peaches and then coarsely chop them, as you would the fresh ones.
- I think that this cake is best served warm, but it is also great at room temperature. To rewarm a slice, you can heat it in the microwave for 15-20 seconds or heat it in a 300F oven, covered with foil so that it doesn't dry out, for 15 minutes.
- Leftover cake will keep, covered and refrigerated, for up to 4 days.
Nutrition
Calories: 488kcal | Carbohydrates: 59g | Protein: 5g | Fat: 26g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 366mg | Potassium: 120mg | Fiber: 1g | Sugar: 36g | Vitamin A: 793IU | Vitamin C: 2mg | Calcium: 69mg | Iron: 2mg
Did You Make This Recipe?Please leave a comment below or pin it to your Pinterest account!