Peach Cobbler Pound Cake

This moist and flavorful cake is infused with the taste of fresh peaches, and it’s topped with a delicious peach glaze. Serve this cake for dessert or breakfast, and enjoy every bite!

Prep Time: 20

Cook Time: 1 20

Total Time: 1 40

Servings: 16 people

Equipment

bundt pan with 10-14 cup capacity

Ingredients

Topping Ingredients

¼ cup unsalted butter melted
¼ cup dark brown sugar
1 cup peaches peeled, pitted, sliced

Cake Ingredients

3 cups cake flour
¼ teaspoon baking soda
1 teaspoon salt
1½ cups unsalted butter room temperature
3 cups granulated sugar
6 large eggs room temperature
1 cup sour cream
2 teaspoons vanilla extract
2 cups peaches peeled, pitted, and diced

Peach Glaze

1 cup confectioners' sugar
1½ tablespoons peach juice
1 tablespoon milk
½ cup peach compote optional

Instructions

Peel and Cut Peaches

Bring a large pot of water to a boil (enough to cover the peaches). Reduce to a simmer, and place peaches in the water for 20-30 seconds. Immediately remove the peaches and place them in an ice bath until cool (about one minute). Use your hands to remove the skins gently.
Use a sharp knife to slice and dice the peaches. You need 1 cup of sliced peaches and 2 cups of diced peaches.

Make the Cake

Place a rack in the center of your oven. Preheat the oven to 325° Fahrenheit for 20 minutes before baking your cake. Spray the pan thoroughly with baking spray. Pour melted butter into the cake pan and sprinkle with brown sugar. Then arrange the sliced peaches in a circular pattern along the top of the bottom of the pan.
In a medium bowl, whisk together cake flour, baking soda, and salt. Set aside.
Using a stand mixer with a paddle attachment, cream the butter on medium speed for one minute. Add the granulated sugar, and continue to cream on medium speed for four minutes.
Add eggs one at a time, mixing on low until incorporated. You will need to scrape down the sides of the mixer to ensure that all ingredients are well combined.
With the mixer on low, slowly add the flour mixture. Add in the sour cream and vanilla extract. Scrape down sides and mix until just combined. Remove the mixer from the stand, and fold in diced peaches by hand.
Spread the cake batter into the prepared pan and smooth the top. Bake the cake for 80 minutes. Halfway through the baking time, remove the pan and cover with tented aluminum foil to prevent over-browning. Test for doneness with a toothpick that should come out clean. Allow the cake to cool for 15 minutes on a cooling rack. Invert the cake and allow it to cool to room temperature.
Once cooled, mix the ingredients for the glaze and drizzle over the top of the cake. Top with peach compote, if desired.

Heather's Helpful Hints

Peaches: Frozen, fresh, or canned is okay. If frozen or canned, place peach slices on a paper towel to absorb the moisture.
Over-Browning: This cake takes a long time in the oven, leading to over-browning. I recommend covering with aluminum foil halfway through. My tip is to shape the foil over the cake pan before baking. That way, all you need to do is slip it on!
Fold-In Technique: This simply means carefully mixing or adding an ingredient by gently turning one part over another. You do this with the peaches to ensure you're not over-mixing the batter.
Peach Juice: You can pop a ripe peach in the blender to make peach juice, or you can purchase a small container at the store. You may also have some leftover juices after you slice and dice your peaches and place them in a bowl.

Nutrition

This recipe was found on My Sweet Precision. Thank you for visiting!