Description
This Peach Cobbler Pound Cake combines the sweetness of ripe peaches with creamy butter and cheese for a delectable dessert. Perfect for gatherings or a cozy night in!
Ingredients
Scale
- 1 ripe peach, peeled, sliced
- 2 ripe peaches, peeled and chopped
- ½ cup brown sugar
- ½ cup melted butter
- 1 ½ cups butter, softened
- 1 ¼ cup sugar
- 1 ¼ cup light brown sugar
- 1 cup cream cheese, softened
- 6 eggs
- 1 Tablespoon vanilla extract
- 3 cups flour
- ¼ teaspoon salt
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 pinch salt
- 2 Tablespoons whole milk
Instructions
- Preheat the oven to 300°F and spray a large bundt pan with baking spray.
- Place sliced peaches at the bottom of the bundt pan. Mix brown sugar and melted butter, then pour over peaches. Set aside.
- In a mixing bowl, beat softened butter, sugar, brown sugar, and cream cheese until light and fluffy.
- Gradually add eggs, mixing and scraping the bowl after each addition. Stir in vanilla extract.
- Gradually incorporate flour, adding in ½ cup increments and mixing each time. Stir in salt.
- Fold in diced peaches gently with a spatula before pouring batter into the bundt pan over the peaches.
- Bake for 70 minutes or until a toothpick comes out clean.
- Let the cake cool for 30 minutes in the pan before flipping onto a serving plate.
- For the glaze, mix powdered sugar, vanilla, salt, and milk together, then drizzle over the cooled cake.
Notes
Ensure the butter and cream cheese are softened for easier mixing.
You can substitute other fruits if desired for a different flavor profile.
Store leftover cake in an airtight container to maintain freshness.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg