Today, I’m thrilled to share a recipe that’s not just a dessert but a slice of pure joy – our Peach Cobbler Pound Cake. Bursting with the sweetness of ripe peaches and the richness of a moist pound cake, this delightful creation is bound to become a cherished addition to your dessert repertoire. Let’s dive into the details and discover the art of crafting a Peach Cobbler Pound Cake that will have your family and friends asking for seconds.
Ingredients:
For the Cake:
- All-Purpose Flour (3 cups): A versatile foundation for the cake, ensuring a tender crumb.
- Granulated Sugar (3 cups): Provides sweetness and contributes to the cake’s texture.
- Large Eggs (6): The backbone of the cake, adding richness and structure.
- Unsalted Butter (1 1/2 cups): Enhances the cake’s flavor without overpowering.
- Cream Cheese (8 oz, softened): Adds a velvety texture and subtle tang.
- Vanilla Extract (2 tsp): Infuses the cake with a warm, aromatic flavor.
- Salt (1/4 tsp): Elevates and balances the sweetness.
- Diced Peaches (1 cup, fresh or canned): A juicy burst of peach goodness, bringing a delightful twist.
For the Topping:
- Peaches (2, sliced): Fresh or canned, these add a visually appealing layer.
- Brown Sugar (1/2 cup): Creates a caramelized sweetness.
- Melted Butter (1/4 cup): Lends richness to the topping.
For the Glaze:
- Confectioners Sugar (1 cup): Forms a luscious, sweet drizzle.
- Vanilla Extract (1 tsp): Enhances the glaze with a subtle aroma.
- Milk (2-3 Tbsp, adjust to thickness preference): Achieves the desired glaze consistency.
- Brown Sugar (2 Tbsp, for sprinkling): Adds a final touch of sweetness.
Instructions
- Preheat the Oven: Set to 300 degrees F and generously grease a large bundt pan with cooking spray for easy release.
- Prepare the Cake Batter:
- Cream together butter, sugar, and softened cream cheese until combined.
- Add eggs one at a time, then mix in vanilla extract.
- Gradually add flour, mixing on low speed. Ensure a fully combined and smooth batter.
- Gently fold in the diced peaches, setting the batter aside.
- Prepare the Topping:
- Melt butter in a small bowl and mix with brown sugar.
- Arrange sliced peaches in the greased bundt pan and cover with the brown sugar and melted butter mixture.
- Assemble and Bake:
- Pour the cake batter over the peaches, tapping the pan to eliminate air bubbles.
- Bake at 300 degrees F for 60-70 minutes or until a toothpick comes out clean.
- Allow the cake to cool on a wire rack for 20-30 minutes.
- Prepare the Glaze:
- Whisk together confectioner’s sugar, vanilla extract, and milk until reaching your preferred glaze consistency.
- Final Touch:
- Once the cake has cooled completely, invert it onto your favorite cake pan and drizzle with the glaze.
Helpful Tips:
- For extra freshness, pat the diced peaches dry before folding them into the batter.
- Tap the bundt pan gently to ensure an even distribution of the batter and eliminate air bubbles.
- Experiment with different peach varieties to tailor the flavor to your liking.
- Enjoy a slice of this Peach Cobbler Pound Cake with a dollop of whipped cream for an extra indulgent treat.
Prepare to savor the harmonious blend of flavors in every bite of this Peach Cobbler Pound Cake, a dessert crafted with elegance and nostalgia. Enjoy the sweet moments!
