Peach Cobbler Pound Cake (Print View)
Rich buttery pound cake with juicy peaches, warm spices, and 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 Make:
01 - Preheat oven to 325°F. Thoroughly grease and flour a 12-cup bundt pan or tube pan, ensuring all crevices are coated to prevent sticking.
02 - Combine sliced peaches, brown sugar, cinnamon, and nutmeg in a bowl. Toss gently to coat peaches evenly. Set aside until needed.
03 - Beat softened butter and granulated sugar in a large bowl until pale and fluffy, approximately 3–4 minutes. This creates the cake's tender crumb structure.
04 - Add eggs one at a time, beating thoroughly after each addition. Incorporate vanilla and almond extracts, mixing until fully blended.
05 - Whisk together flour, baking powder, salt, cinnamon, and nutmeg in a separate bowl until uniformly distributed.
06 - Gradually add dry ingredients to butter mixture, alternating with sour cream. Begin and end with flour mixture. Mix only until just combined to avoid tough texture.
07 - Gently fold diced peaches into batter using a spatula, taking care not to overmix.
08 - Spread half the batter evenly in prepared pan. Arrange spiced peach filling over batter in an even layer. Top with remaining batter and smooth surface.
09 - Bake for 1 hour to 1 hour 10 minutes until a wooden skewer inserted in center emerges clean or with few moist crumbs.
10 - Let cake rest in pan for 20 minutes to set structure. Carefully invert onto wire rack and cool completely before glazing.
11 - Whisk powdered sugar, milk, and vanilla extract in small bowl until smooth and pourable. Adjust consistency with additional milk if needed.
12 - Drizzle glaze over completely cooled cake, allowing it to cascade down the sides. Let glaze set briefly before slicing and serving.
# Expert Suggestions:
01 -
- The combination of tender pound cake and juicy peach filling feels like dessert and comfort food merged into one incredible bite
- That vanilla glaze seals in moisture while adding just the right amount of sweetness to balance the warm spices
02 -
- Room temperature ingredients are non-negotiable for this recipe cold butter or eggs will prevent proper aeration
- Overmixing the flour develops gluten, making the cake tough instead of tender
- The cake continues baking as it cools in the pan, so removing it at the right time is crucial
03 -
- Place a baking sheet on the rack below the cake to catch any peach juices that might bubble over
- Brush the warm cake with a simple syrup before glazing to lock in extra moisture