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Peach Cobbler Pound Cake

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Peach Cobbler Pound Cake is a delightful dessert that combines the rich flavors of pound cake with the sweetness of peaches and a crunchy streusel topping.

  • Author: Ghalina
  • Prep Time: 30 minutes
  • Cook Time: 70 minutes
  • Total Time: 1 hour 40 minutes
  • Yield: 12 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale
  • Streusel (Biscuit crumble):
    • 1 cup all-purpose flour (127 grams)
    • 1/3 cup granulated sugar (66 grams)
    • 1/3 cup brown sugar (73 grams)
    • 1/2 tsp cinnamon powder
    • 1/4 tsp nutmeg powder
    • 6 tbsp unsalted butter, softened (85 grams)
  • Peaches:
    • 2 large peaches
    • 1/4 tsp nutmeg powder
    • 1/2 tsp cinnamon powder
  • Caramel Sauce:
    • 1 cup granulated sugar (200 grams)
    • 1/4 cup water (60 ml)
  • Cake Batter:
    • 3 cups cake flour (340 grams)
    • 2 1/4 tsp baking powder
    • 1/2 tsp salt
    • 1/2 tsp cinnamon powder
    • 1 1/2 cup unsalted butter, room temperature (339 grams), plus more for greasing the pan
    • 2 cups granulated sugar (400 grams)
    • 6 large eggs, room temperature
    • 1 tbsp vanilla extract
    • 3/4 cup buttermilk (180 ml)
  • Cream Cheese Glaze:
    • 1/4 cup cream cheese, softened (56 grams)
    • 1 tbsp unsalted butter (14 grams)
    • 1/4 cup powdered sugar (31 grams)
    • 2–3 tbsp milk
    • 1/2 tsp vanilla extract

Instructions

  1. Preheat the oven to 350°F (175°C) and grease a bundt pan.
  2. In a bowl, mix all the streusel ingredients until crumbly and set aside.
  3. Peel and slice the peaches, then toss them with nutmeg and cinnamon.
  4. In a saucepan, combine sugar and water for the caramel sauce, cook until golden brown, then set aside.
  5. In a large bowl, whisk together cake flour, baking powder, salt, and cinnamon.
  6. In another bowl, cream the butter and sugar until light and fluffy, then add eggs one at a time, mixing well after each addition.
  7. Add vanilla extract and buttermilk to the butter mixture, then gradually add the dry ingredients, mixing until just combined.
  8. Pour half of the batter into the prepared bundt pan, layer with half of the peaches, then sprinkle with half of the streusel. Repeat with the remaining batter, peaches, and streusel.
  9. Bake for 60-70 minutes or until a toothpick comes out clean. Let cool in the pan for 15 minutes before transferring to a wire rack.
  10. For the cream cheese glaze, beat together cream cheese, butter, powdered sugar, milk, and vanilla until smooth. Drizzle over the cooled cake.

Notes

  • For a lighter texture, you can substitute cake flour with all-purpose flour.
  • Ensure the butter is at room temperature for better mixing.
  • Adjust the amount of milk in the glaze for desired consistency.

Nutrition

Find it online: https://recipeshungry.com/peach-cobbler-pound-cake-recipe-delicious-dessert/