Description
You’ll love every bite of this Peach Cobbler Pound Cake packed with juicy peaches, cinnamon sugar, and a sweet vanilla glaze.
Ingredients
Scale
- 1/2 cup brown sugar
- 1 tablespoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 cup melted butter
- 2 tablespoons bourbon or rum
- 1 cup unsalted butter softened
- 2 cups granulated sugar
- 8 ounces cream cheese softened
- 5 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 tablespoon vanilla extract
- 1/3 cup milk
- 4 large peaches sliced
- 1 cup confectioners sugar
- 1 teaspoon vanilla extract
- 2 to 3 tablespoons milk for glaze
Instructions
- Preheat oven to 300 degrees Fahrenheit and grease a Bundt pan generously.
- Arrange half of the peach slices in the bottom of the pan.
- Mix brown sugar cinnamon and nutmeg in a bowl then sprinkle half over the peaches.
- Drizzle melted butter and bourbon over the peaches.
- Beat butter and sugar until fluffy then mix in cream cheese.
- Add eggs one at a time mixing well after each addition.
- Mix in flour baking powder salt vanilla extract and milk until combined.
- Spread half the batter over peaches then add remaining peaches and cinnamon mixture.
- Top with remaining batter and smooth evenly.
- Bake for 60 to 70 minutes until a toothpick comes out clean.
- Cool the cake for 10 minutes before turning onto a serving plate.
- Whisk confectioners sugar vanilla extract and milk to make the glaze.
- Drizzle glaze over cooled cake and serve.
Notes
- Use ripe peaches for the best flavor and texture.
- Do not overmix the batter or the cake may become dense.
- Allow the cake to cool slightly before removing from the pan.
- Store leftovers in an airtight container for up to five days.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 739
- Sugar: 70
- Sodium: 361
- Fat: 34
- Saturated Fat: 20
- Unsaturated Fat: 11
- Trans Fat: 1
- Carbohydrates: 101
- Fiber: 3
- Protein: 10
- Cholesterol: 177