Decadent Peach Cobbler Pound Cake (Printable)
Rich buttery pound cake with layers of juicy spiced peaches and sweet vanilla glaze.
# What You 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:
01 - Preheat oven to 325°F. Generously grease and flour a 12-cup bundt pan or tube pan, ensuring all crevices are coated to prevent sticking.
02 - In a medium bowl, combine the sliced peaches, brown sugar, cinnamon, and nutmeg. Toss gently to coat the peaches evenly. Set aside to macerate while preparing the batter.
03 - In a large mixing bowl, beat the softened butter and granulated sugar together on medium-high speed until light, fluffy, and pale in color, approximately 3-4 minutes.
04 - Add eggs one at a time, beating well after each addition until fully incorporated. Mix in the vanilla and almond extracts until combined.
05 - In a separate bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg until evenly distributed.
06 - Gradually add the dry ingredients to the butter mixture, alternating with the sour cream. Begin and end with the flour mixture, mixing on low speed until just combined. Do not overmix.
07 - Gently fold the diced peaches into the batter using a spatula, taking care not to overmix.
08 - Spoon half of the batter into the prepared pan, spreading evenly. Layer the reserved peach filling over the batter. Top with the remaining batter and smooth the surface with an offset spatula.
09 - Bake for 1 hour to 1 hour and 10 minutes, or until a wooden toothpick inserted into the center comes out clean or with just a few moist crumbs.
10 - Allow the cake to cool in the pan for 20 minutes. Carefully invert onto a wire cooling rack and let cool completely before glazing.
11 - Whisk together the powdered sugar, 2 tablespoons of milk, and vanilla extract in a small bowl until smooth. Add additional milk, 1 teaspoon at a time, until desired drizzling consistency is reached.
12 - Drizzle the vanilla glaze over the completely cooled cake. Allow glaze to set for 10-15 minutes before slicing and serving.
# Expert Tips:
01 -
- The texture is absolutely ridiculous, tender pound cake meeting jammy spiced peaches in every bite
- People will literally gasp when you slice into that beautiful swirled ring
- That vanilla glaze transforms the whole thing into something you'd pay twelve dollars for at a bakery
02 -
- The cake is done when it pulls away slightly from the pan edges and springs back when touched
- Cooling completely before glazing prevents that beautiful white drizzle from melting right off
- Fresh peaches are worth seeking out, but frozen work if thawed and patted very dry
03 -
- Room temperature ingredients blend together seamlessly, preventing a curdled-looking batter
- Don't open the oven door during the first 45 minutes or the cake might collapse