Decadent Peach Cobbler Pound Cake (Print version)
Rich buttery pound cake with juicy peaches, warm spices, and sweet vanilla glaze. Perfect summer dessert.
# Ingredient List:
→ Cake Base
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 It:
01 - Preheat oven to 325°F. Grease and flour a 12-cup bundt pan or tube pan thoroughly.
02 - In a bowl, toss the sliced peaches for the filling with brown sugar, cinnamon, and nutmeg until evenly coated. Set aside.
03 - In a large bowl, beat butter and sugar together until light and fluffy, approximately 3-4 minutes.
04 - Add eggs one at a time, mixing well after each addition. Beat in vanilla and almond extracts until fully incorporated.
05 - In a separate bowl, whisk together flour, baking powder, salt, cinnamon, and nutmeg until well blended.
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 - Spoon half of the batter into the prepared pan. Spread 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, or until a toothpick inserted in the center comes out clean.
10 - Allow cake to cool in the pan for 20 minutes, then carefully invert onto a wire rack to cool completely.
11 - Whisk powdered sugar, milk, and vanilla extract in a small bowl until smooth and drizzle-consistency.
12 - Drizzle the vanilla glaze over the completely cooled cake before slicing and serving.
# Expert Advice:
01 -
- It captures everything wonderful about peach cobbler but in an impressive sliceable cake that feeds a crowd
- The combination of almond and vanilla extracts gives it a bakery style depth you just cannot get from either alone
02 -
- Overmixing after adding flour is the number one way to ruin the texture, so stop as soon as you see the last streaks of flour disappear
- The cake continues baking while it cools in the pan, so removing it at the right moment is crucial for that moist, tender crumb
03 -
- Room temperature ingredients are not optional here, they are essential for proper emulsification and that velvety texture
- Letting the glaze sit for 5 minutes before drizzling gives it time to thicken slightly so it beautifully coats rather than runs off