Peach Cobbler Pound Cake: A Delightful Dessert Recipe

If you’re a fan of combining classic desserts into one extraordinary treat, then Peach Cobbler Pound Cake should be on your baking radar. This delightful dessert seamlessly blends the rich, buttery goodness of pound cake with the sweet and fruity charm of peach cobbler. The result? A mouthwatering masterpiece that will leave your taste buds dancing. In this article, we’ll walk you through the steps of making this delectable treat and even share a make-ahead crumb topping to elevate the experience.

Now, let’s dive into the sweet world of Peach Cobbler Pound Cake!

1. Introduction

Peach Cobbler Pound Cake is the perfect dessert to serve on a cozy evening with friends and family. It’s a fusion of two beloved classics, and its taste is nothing short of spectacular. The combination of moist pound cake and the caramelized peach topping is a match made in dessert heaven.

2. Make-Ahead Crumb Topping (Optional)

Before we jump into the main recipe, let’s start by making a delightful crumb topping that will add an extra layer of texture and flavor to your Peach Cobbler Pound Cake. Here’s what you’ll need:

  • 2/3 cup (83 g) all-purpose flour
  • 2/3 cup (133 g) granulated sugar
  • 4 tablespoons (56 g) salted butter, at room temperature

Simply mix these ingredients until they resemble coarse crumbs, spread them onto a parchment-lined baking pan, and bake them at 400°F for 10-15 minutes until golden brown. Set it aside or chill it in the fridge, covered, until you’re ready to use it as a topping for your cake.

3. Cinnamon Cream Cheese Pound Cake Ingredients

Now, let’s gather the ingredients for the luscious Cinnamon Cream Cheese Pound Cake. You’ll need:

  • 2 cups (400 g) granulated sugar
  • 1 cup (227 g) salted butter, at room temperature
  • 8 oz (227 g) full-fat cream cheese, at room temperature
  • 4 large eggs, at room temperature
  • 1 tablespoon (15 ml) pure vanilla extract
  • 1/3 cup (81 g) whole milk, at room temperature
  • 2 1/2 cups (313 g) cake flour, measured by weight using a kitchen scale or with the spoon and level method
  • 1/2 teaspoon (2 g) baking soda
  • 1/2 teaspoon (1 g) ground cinnamon
  • Baking spray

4. Peach Cobbler Upside-Down Topping Ingredients

The delightful peach cobbler topping is the heart of this dessert. Gather these ingredients:

  • 1 cup (154 g) chopped peaches – fresh, canned in juice, or thawed from frozen
  • 3 tablespoons (36 g) brown sugar, packed
  • 1/4 cup (57 g) salted butter, melted
  • 1/4 teaspoon (1 g) ground cinnamon
  • 1/4 teaspoon (1 g) ground nutmeg

5. Glaze Ingredients

To add a finishing touch to your Peach Cobbler Pound Cake, let’s prepare a simple yet delightful glaze. You’ll need:

  • 2 cups (240 g) powdered sugar
  • 2 tablespoons (30 ml) milk
  • 1 teaspoon (5 ml) pure vanilla extract
  • Pinch of salt

6. Instructions

6.1 Prepare Crumb Topping

  • Preheat the oven to 400°F.
  • Mix and press together the flour, granulated sugar, and salted butter until it resembles coarse crumbs.
  • Spread the mixture into a baking pan lined with parchment paper.
  • Bake in the preheated oven for 10-15 minutes until golden brown. Set aside or chill in the fridge, covered, until ready to add to the finished cake.

6.2 Prepare Peach Topping

  • In a bowl, stir together the chopped peaches, brown sugar, melted butter, cinnamon, and nutmeg. Set aside while you prepare the cake batter.

6.3 Prepare Pound Cake Batter

  • In a stand mixer or large bowl with a hand mixer, cream together the butter and cream cheese until creamy.
  • Add the granulated sugar and continue mixing on medium speed until lightened in color and fluffy, about 3-5 minutes.
  • Add the room temperature eggs, one at a time, followed by the vanilla extract, mixing well after each addition.
  • In a separate bowl, whisk together the cake flour, baking soda, and ground cinnamon until well combined.
  • Gently fold in half of the flour mixture with the wet ingredients using a rubber spatula until just combined. Then fold in the room temperature milk, and repeat with the remaining flour mixture, being careful not to overmix.

6.4 Preheat the Oven

  • Preheat the oven to 325°F.
  • Generously spray a Bundt pan with baking spray, ensuring it reaches all the crevices of the pan.

6.5 Bake the Cake

  • Pour the peach topping mixture around the bottom of the pan.
  • Gently spoon the cake batter on top evenly and smooth the top.
  • Bake in the preheated oven for 55-75 minutes, or until a toothpick inserted into the center of the cake comes out clean. Start checking for doneness at 50 minutes.
  • Allow the cake to cool in the pan for one hour, then carefully flip it out onto a serving dish or wire rack to cool completely.

6.6 Cobbler Topping

  • Sprinkle the reserved crumb topping over the cake on top of the peach mixture.

6.7 Vanilla Glaze

  • In a bowl, whisk together the powdered sugar, milk, vanilla extract, and a pinch of salt to make the vanilla glaze. Drizzle it over the cooled cake just before serving.

7. Conclusion

Peach Cobbler Pound Cake is a dessert that marries the best of two worlds. With its decadent cream cheese pound cake, flavorful peach cobbler topping, and the added crunch of crumb topping, it’s a dessert that will impress anyone lucky enough to taste it.

Give this recipe a try, and you’ll have a new favorite dessert to share with your loved ones. The sweet aroma of peaches and cinnamon filling your kitchen will make every moment spent preparing this treat worth it.

8. FAQs

Q1: Can I use frozen peaches for the topping?

Yes, you can use frozen peaches, just be sure to thaw and drain them before using in the recipe.

Q2: Can I make the crumb topping ahead of time?

Absolutely! The make-ahead crumb topping is a convenient addition to this recipe, and you can prepare it in advance and store it in the fridge until you’re ready to use it.

Q3: What’s the best way to store leftover Peach Cobbler Pound Cake?

To keep your cake fresh, store it in an airtight container in the refrigerator for up to 3-4 days.

Q4: Can I substitute cake flour with all-purpose flour?

While cake flour is ideal for a lighter texture, you can use all-purpose flour as a substitute if you don’t have cake flour on hand. However, the texture may be slightly different.

Q5: How can I enhance the peach flavor in the cake?

You can add a teaspoon of peach extract to the cake batter for an extra burst of peach flavor.

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