Decadent Peach Cobbler Pound Cake (Printable)
Rich buttery pound cake with layers of juicy cinnamon-spiced peaches and sweet vanilla glaze
# What You'll Need:
→ Cake Components
01 - 3 cups all-purpose flour
02 - 2 ½ cups granulated sugar
03 - 1 cup unsalted butter, softened
04 - ½ cup sour cream
05 - 6 large eggs, room temperature
06 - 1 tablespoon vanilla extract
07 - 1 teaspoon almond extract
08 - 1 teaspoon baking powder
09 - ½ teaspoon salt
10 - ½ teaspoon ground cinnamon
11 - ¼ teaspoon ground nutmeg
12 - 2 cups fresh peaches, peeled and diced
→ Peach Filling
13 - 1 cup fresh peaches, peeled and thinly sliced
14 - 2 tablespoons brown sugar
15 - 1 teaspoon ground cinnamon
16 - ¼ teaspoon ground nutmeg
→ Vanilla Glaze
17 - 1 cup powdered sugar
18 - 2-3 tablespoons milk
19 - ½ teaspoon vanilla extract
# How-To Steps:
01 - Preheat oven to 325°F. Grease and flour a 12-cup bundt pan or tube pan thoroughly.
02 - Toss the sliced peaches with brown sugar, cinnamon, and nutmeg in a bowl. Set aside to macerate while preparing the batter.
03 - Beat butter and granulated sugar together in a large bowl until light and fluffy, approximately 3-4 minutes.
04 - Add eggs one at a time, mixing thoroughly after each addition. Blend in vanilla and almond extracts until fully incorporated.
05 - Whisk together flour, baking powder, salt, cinnamon, and nutmeg in a separate bowl until evenly distributed.
06 - Gradually add dry ingredients to the butter mixture, alternating with sour cream. Begin and end with flour mixture, mixing until just combined.
07 - Gently fold diced peaches into the batter using a spatula, being careful not to overmix.
08 - Spread half the batter into the prepared pan. Arrange the reserved peach filling evenly over the batter. Top with remaining batter and smooth the surface.
09 - Bake for 1 hour to 1 hour 10 minutes, until a toothpick inserted in the center emerges clean.
10 - Allow cake to cool in the pan for 20 minutes. Invert onto a wire rack and cool completely before glazing.
11 - Whisk powdered sugar, milk, and vanilla extract in a small bowl until smooth and drizzling consistency is achieved.
12 - Drizzle the prepared glaze evenly over the completely cooled cake. Slice and serve.
# Expert Advice:
01 -
- The texture alone will ruin you for regular pound cake forever with those tender peach pockets throughout
- That cinnamon sugar layer running through the middle creates the most incredible surprise when you cut into it
- The glaze takes two minutes but makes it look like something from a fancy bakery case
02 -
- I learned the hard way that greasing the pan thoroughly is absolutely crucial because those peach pieces love to stick
- The toothpick test should be done in several spots since the peach filling area stays moist longer than the cake parts
- Room temperature ingredients incorporate so much better and prevent that curdled look during mixing
03 -
- Run a thin knife around the edges of the pan immediately after removing from the oven to help release the cake later
- Position your oven rack in the center position so the top does not brown before the center finishes baking