Decadent Peach Cobbler Pound Cake (Printable)
Rich buttery pound cake with juicy peaches, warm spices, and vanilla glaze
# What You'll Need:
→ For the Cake
01 - 3 cups all-purpose flour
02 - 2 ½ cups granulated sugar
03 - 1 cup unsalted butter, softened
04 - ½ cup sour cream
05 - 6 large eggs, room temperature
06 - 1 tablespoon vanilla extract
07 - 1 teaspoon almond extract
08 - 1 teaspoon baking powder
09 - ½ teaspoon salt
10 - ½ teaspoon ground cinnamon
11 - ¼ teaspoon ground nutmeg
12 - 2 cups fresh peaches, peeled and diced
→ For the Peach Filling
13 - 1 cup fresh peaches, peeled and thinly sliced
14 - 2 tablespoons brown sugar
15 - 1 teaspoon ground cinnamon
16 - ¼ teaspoon ground nutmeg
→ For the Vanilla Glaze
17 - 1 cup powdered sugar
18 - 2-3 tablespoons milk
19 - ½ teaspoon vanilla extract
# How to Make It:
01 - Preheat oven to 325°F. Generously grease and flour a 12-cup bundt pan or tube pan, ensuring all surfaces are coated to prevent sticking.
02 - In a medium bowl, combine sliced peaches, brown sugar, cinnamon, and nutmeg. Toss gently to coat peaches evenly. Set aside to allow flavors to meld.
03 - In a large mixing bowl, beat softened butter and granulated sugar together on medium-high speed until light and fluffy, approximately 3-4 minutes. The mixture should appear pale and increased in volume.
04 - Add eggs one at a time, mixing thoroughly after each addition until fully incorporated. Blend in vanilla extract and almond extract until combined.
05 - In a separate bowl, whisk together all-purpose flour, baking powder, salt, ground cinnamon, and ground nutmeg until evenly distributed.
06 - Gradually add dry ingredients to butter mixture in three additions, alternating with sour cream in two additions. Begin and end with dry ingredients. Mix only until just combined to avoid overdeveloping gluten.
07 - Gently fold diced peaches into batter using a spatula, taking care not to overmix.
08 - Spoon half the batter into prepared pan, spreading evenly. Arrange reserved peach filling over batter in an even layer. Top with remaining batter and smooth surface with spatula.
09 - Bake for 1 hour to 1 hour 10 minutes, or until a wooden toothpick inserted in center comes out clean or with few moist crumbs. Cake should be golden brown and pulling slightly from pan edges.
10 - Allow cake to cool in pan for 20 minutes. Carefully invert onto wire rack and remove pan. Let cool completely before glazing.
11 - In a small bowl, whisk powdered sugar, 2 tablespoons milk, and vanilla extract until smooth. Add additional milk if needed to reach desired consistency.
12 - Drizzle vanilla glaze evenly over completely cooled cake. Allow glaze to set for 10-15 minutes before slicing and serving.
# Expert Tips:
01 -
- The combination of dense buttery pound cake and tender baked peaches creates the most incredible texture contrast
- That spiced peach layer running through the middle means every slice has pockets of jammy fruit
02 -
- Room temperature ingredients are non negotiable here cold butter or eggs will give you a dense heavy cake
- Do not be alarmed if the cake takes the full 70 minutes every oven is different and this is a thick batter
03 -
- Toast the bundt pan in the oven while it preheats then butter and flour it while hot this creates an even better nonstick surface
- Let the glazed cake set for at least 30 minutes before slicing or the glaze will run everywhere when you cut it