Peach Cobbler Pound Cake Recipe
Peach Cobbler Pound Cake. A soft, moist tested-til-perfect cream cheese pound cake recipe with DELICIOUS brown sugar peach cobbler topping.
Servings: 12
Ingredients
- 1 ⅓ cup + 1 tbsp salted butter softened
- 1 cup cream cheese softened
- 4 tbsp avocado oil or canola oil; any neutral-tasting oil is fine
- 2 ⅛ cups granulated sugar
- 6 large eggs room temperature
- 2 tsp pure vanilla extract
- 3 cups + 1 tbsp all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp kosher salt
- 1 tsp cinnamon
- ¼ tsp nutmeg
- 2 cups diced peach
For cobbler topping
- ½ cup brown sugar
- ¼ cup melted butter
- 1 ½ cups peach slices
Instructions
- Preheat oven to 325ºF. Prepare a 10 or 12-cup bundt pan by greasing and flouring (see notes).
- Add butter, cream cheese and oil to bowl of standing mixer fitted with the paddle attachment. Beat on medium-high speed until very light and fluffy, about 3 minutes.
- Add sugar and beat another 2 minutes. Reduce speed to medium low and beat in eggs one at a time, scraping down sides of bowl between additions. Beat in vanilla extract.
- In a separate bowl, whisk together flour, baking soda, baking powder powder, salt, cinnamon and nutmeg. With mixer speed on low, gradually add the flour mixture to the butter mixture.
- Increase speed to medium and continue beating *JUST* until batter goes from lumpy to smooth, 15- 20 seconds total, pausing once to scrape down mixer bowl and paddle. Watch closely and do not overmix or you will make the cake tough.
- Gently fold in diced peaches.
For cobbler topping:
- Arrange peach slices in the grooves in bottom of the prepared bundt pan.
- Mix melted butter with brown sugar until smooth. Spoon evenly over the peaches.
- Spoon the cake batter evenly over the top of the cobbler topping. I find it easily done with an ice cream scoop. Smooth out the top of the batter and place in the centre of preheated oven.
- Cover cake with foil after 40-50 mins when it starts to darken and continue baking until it reaches 190ºF, about 60-75 min total.
- Let the cake cool in pan for 5 minutes, then run a knife around the edges, place a wire rack on top, and use oven mitts to flip the whole thing over. If it doesn’t release easily, place a hot towel on top to steam the bottom out.
Video
Notes
How to remove the cake from the pan:
1. Use a good foundation for easy release. Coconut oil or shortening combined with almond flour works best to grease the pan, as they don't have any additives or milk solids. I like almond flour because it won't leave a gummy residue once baked, but use all purpose flour if that's what you have on hand.
2. Cool your cake for 10 minutes in the pan after taking it out of the oven. This allows the cake to release steam and loosen up, making it easier to remove.
3. Use a small, soft spatula to gently loosen the cake from the pan, taking care not to scratch the nonstick surface with a metal knife.
4. Place a wire rack on top of the warm cake in the pan, then confidently flip it over so the cake is on top of the cooling rack. Pat the bottom of the pan a few times, then gently try to lift it off.
5. If the cake doesn't release, lay a hot, damp towel on top for a few more minutes to steam the bottom some more, and then try again. With a little patience and these tricks, you'll be able to get your cake out of the bundt pan perfectly every time!
Make a Peach Cobbler Pound Cake Loaf: To make this recipe as a loaf pound cake, cut the cake ingredients in half. (Do this easily by using the weights mentioned in the metric section of the recipe card.)
- Line a 6-cup (8-1/2 x 4-1/2" or 9 x 5") loaf pan with parchment paper, leaving a 2" overhang.
- Bake for about 60-70 minutes, until internal temperature reaches 190ºF (or tester comes out clean - but thermometer is most reliable for cake perfection). Mine took exactly 65 minutes, but start checking at 60 minutes.
Nutrition
Calories: 445kcal | Carbohydrates: 75g | Protein: 8g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 112mg | Sodium: 455mg | Potassium: 161mg | Fiber: 2g | Sugar: 50g | Vitamin A: 645IU | Vitamin C: 2mg | Calcium: 67mg | Iron: 2mg