How To Make Peach Cobbler Pound Cake
Indulge yourself in this moist peach cobbler pound cake that's made with layers of juicy peaches and a drizzle of vanilla glaze.
Cinnamon Sugar Mixture and Cake:
Preheat the oven to 300 degrees F. Grease a large Bundt or tube pan generously with cooking spray and set aside. Add ½ peach slice on the bottom of the pan in a single layer; set aside.
In a small bowl combine brown sugar, cinnamon spice, and nutmeg. Sprinkle ½ of the sugar mixture on the peach, followed by a ¼ cup of melted butter, and bourbon. Cream together the remaining butter and sugar at High speed in a stand mixer or using a hand mixer for about 3 to 5 minutes until it’s fluffy and starting to look white.
Then add cream cheese and continue mixing for 2 more minutes. Stir in the eggs, a little at a time, beating the mixture well between each addition.
Mix in flour, baking powder, and salt into the batter, followed by vanilla extract and milk. Stir well until everything is fully combined. Do not over mix. Scrape down the sides of the mixing bowl.
Spoon over ½ of the batter on top of the sliced peach, spread it out with a spatula. Then layer the remaining peach on the batter; sprinkle with remaining brown sugar mixture and top with remaining cake batter.
Tap pans on a work surface to eliminate any large air bubbles. To be on the safe side, place it on a baking tray just in case it spills.
Bake for 60 minutes or until a tester inserted into the center comes out clean. Transfer to a plate and let it cool. While the cake is cooking, make the icing.
- Whisk together confectioners' sugar, vanilla extract and milk, adding a few drops more of milk, as needed to make the glaze smooth and pourable.
Drizzle as much as possible over the cake with a fork or spoon. Slice and serve. Enjoy!
Have your own special recipe to share? Submit Your Recipe Today!
Breads & Doughs
Dip, Sauce & Condiment