Description

Peach cobbler pound cake is a delightful dessert that combines the flavors of peach cobbler and pound cake into one moist, sweet treat.

Ingredients

Peach Filling:
3 cups canned peaches, drained and chopped
1/3 cup granulated sugar
3/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 tablespoon cornstarch
2 tablespoons salted butter, melted

Streusel:
1/2 cup all-purpose flour
1/4 cup light brown sugar
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
1/4 cup unsalted butter, cold and cubed

Cake:
1 1/2 cups unsalted butter, room temperature
2 1/2 cups granulated sugar
6 large eggs
3 cups cake flour, sifted
1 teaspoon salt
1/4 teaspoon baking soda
1 cup sour cream, room temperature
1 1/2 tablespoons pure vanilla extract

Glaze:
1 cup powdered sugar
1 tablespoon peach preserves
1/2 teaspoon lemon juice

Instructions

For the Peach Filling:

Add peaches, sugar, cinnamon, and nutmeg to a medium pot over medium heat.

Stir together cornstarch and butter until a paste forms then add to the peach filling mixture and stir until combined. It will quickly start to thicken once added to the peach filling. Remove from heat and set aside.

For the Streusel:

Preheat the oven to 400 F.

Mix together the flour, sugar and cinnamon in a small bowl until combined. Using a pastry cutter, add in the butter and cut into the mixture until crumbs develop then set aside.

Add the crumbs to a parchment lined sheet pan and bake for about 9-10 minutes or until golden. Remove and let cool in the fridge.

For the Cake:

Drop the temperature to 325 F then liberally spray a 12 cup bundt pan with non-stick baking spray that has flour.

In your stand mixer bowl, add butter and sugar and begin creaming on high speed until smooth, light and fluffy, which takes about 5-7 minutes.

Next add eggs, one at a time, combining well after each addition and scraping down the sides of your bowl as needed.

Turn your mixer down to its lowest speed, and slowly add flour into batter in two increments then add salt and baking soda. Be careful not to overbeat.

Lastly add in sour cream and vanilla extract, scrape down sides and mix until just combined and turn off the mixer.

Fold in 2/3s of the peach mixture that was set aside until mixed through.

To Bake:

Take out the streusel, break it apart and reserve ⅔ cup for the garnish. Pour half of the cake batter into the prepared bundt pan then add the remaining streusel on top. Next carefully dollop the remaining cake batter on top of the streusel and bake for 1 hour and 15 minutes. Check that a toothpick inserted in the center of the cake comes out clean. If it doesn’t let it cook another 5-10 minutes then check it again with a toothpick for doneness.

Cool in a pan on a wire rack for 10 minutes then invert the cake on a serving plate for about an hour or until the cake is cooler to touch.

For the Glaze:

Mix together warmed peach preserves with powdered sugar and lemon juice until smooth. If still too thick, add in ½ tsp of water until pourable but still thick.

Arrange remaining peach filling on top of the cake then drizzle with glaze and sprinkle with remaining streusel and serve it up.

Notes

Use ripe peaches for the best flavor.
Store leftovers in an airtight container.
This cake can be served warm or at room temperature.

Prep Time: 20 minutes
Cook Time: 1 hour
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 25g
Sodium: 150mg
Fat: 15g
Saturated Fat: 9g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 1g
Protein: 4g
Cholesterol: 80mg

Keywords: Peach cobbler pound cake, dessert, cake, peaches, baking