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Peach Cobbler Pound Cake

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Indulge in the delightful harmony of flavors with this Peach Cobbler Pound Cake. This rich, buttery pound cake is generously studded with fresh peaches and infused with aromatic cinnamon. Topped with a creamy vanilla cream cheese frosting, it’s a slice of summer bliss that’s easy to prepare. Perfect for gatherings or a cozy dessert at home, this cake combines the comforting essence of peach cobbler with the classic texture of pound cake.

Ingredients

Scale
  • 3 large ripe peaches, chopped (with or without skins)
  • 2 ½ cups all-purpose flour
  • ¾ cup buttermilk (room temperature)
  • 1 ¼ cups unsalted butter (room temperature)
  • 1 ¼ cups packed light brown sugar
  • 1 cup granulated sugar
  • 4 large eggs (room temperature)
  • 8 oz. cream cheese (room temperature)
  • 2 cups powdered sugar (sifted)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 ½ teaspoons cinnamon
  • 1/2 teaspoon salt
  • 1/4 tsp EACH nutmeg, ground cloves
  • 1 tablespoon vanilla extract
  • 23 tablespoons milk
  • Chopped pecans
  • Cinnamon sprinkling

Instructions

  1. Preheat your oven to 325°F (160°C) and grease a bundt pan.
  2. In a bowl, toss chopped peaches with flour and set aside.
  3. In another bowl, mix together the all-purpose flour, baking powder, baking soda, cinnamon, salt, nutmeg, and ground cloves.
  4. In a large mixing bowl, cream together the butter, brown sugar, and granulated sugar until fluffy.
  5. Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract and buttermilk.
  6. Gradually add the dry ingredients to the wet mixture until just combined.
  7. Gently fold in the floured peaches.
  8. Pour batter into the prepared bundt pan and bake for about 80 minutes or until a toothpick comes out clean.
  9. Let cool before frosting.
  10. To make the frosting, beat together cream cheese and butter until smooth.
  11. Gradually add sifted powdered sugar and milk until desired consistency is achieved.
  12. Mix in vanilla extract.

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