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Peach Cobbler Pound Cake

Course Dessert
Prep Time 1 hour
Cook Time 1 hour
Servings 14 slices

Ingredients

Streusel (Biscuit Crumble)

  • 1 cup all-purpose flour
  • ⅓ cup granulated sugar
  • ⅓ cup brown sugar
  • ½ tsp cinnamon
  • ¼ tsp nutmeg
  • ½ cup unsalted butter softened

Peaches

  • 2 large peaches
  • ¼ tsp nutmeg
  • ½ tsp cinnamon

Caramel Sauce

  • 1 cup granulated sugar
  • ¼ cup water

Cake Batter

  • 3 cups cake flour or 2¾ cups all-purpose flour + ¼ cup cornstarch
  • 2¼ tsp baking powder
  • ½ tsp salt
  • ½ tsp cinnamon
  • 1½ cups unsalted butter room temperature
  • 2 cups granulated sugar
  • 6 large eggs room temperature
  • 1 tbsp vanilla extract
  • ¾ cup buttermilk

Cream Cheese Glaze

  • ¼ cup cream cheese softened
  • 1 tbsp unsalted butter softened
  • ¼ cup powdered sugar
  • 2-3 tbsp milk
  • ½ tsp vanilla extract

Instructions

Biscuit Crumble

  • Preheat your oven to 350°F.
  • Line a baking sheet with parchment paper.
  • Mix flour, sugars, cinnamon, and nutmeg in a medium bowl.
  • Add softened butter and blend with a fork or your hands until the mixture holds together.
  • Spread the mixture on the baking sheet and bake for about 15 minutes, stirring a couple of times.
  • Remove and cool, breaking into crumbs.

Peaches

  • Peel the peaches (use a peeler or blanch them for easier peeling).
  • Slice one peach for the cake topping and mix with ⅛ tsp nutmeg and ¼ tsp cinnamon.
  • Chop the second peach for the batter and mix with the remaining spices.

Prepare the Pan

  • Butter a 12-cup bundt pan and dust with flour.
  • Lay the peach slices around the bottom of the pan.

Caramel Sauce

  • Combine sugar and water in a small saucepan and heat until the syrup turns light golden brown.
  • Pour the caramel over the peach slices in the pan immediately.

Cake Batter

  • Preheat oven to 350°F.
  • Whisk flour, baking powder, salt, and cinnamon in a bowl.
  • Beat butter with an electric mixer for 2 minutes, then add sugar and beat for 2 more minutes.
  • Add eggs one at a time, mixing well after each.
  • Mix in vanilla extract.
  • Gradually add half of the dry ingredients, then buttermilk, then the rest of the dry ingredients, mixing until just combined.
  • Pour ⅔ of the batter into the pan over the caramel and peaches.
  • Spread the chopped peaches and 1 cup of crumble on top.
  • Add the remaining batter and smooth it out, then sprinkle another cup of crumble on top.
  • Tap the pan to release air bubbles.
  • Bake for about 1 hour, checking with a toothpick for doneness.

Cream Cheese Vanilla Glaze

  • Beat cream cheese and butter until smooth.
  • Add powdered sugar and milk, mixing until smooth.
  • Mix in vanilla extract.
  • Drizzle over the cooled cake.

Notes

Storage

  • Fridge: Store the cake in the fridge wrapped in plastic or in an airtight container for up to 4 days. Bring to room temperature before serving.
  • Freezer: Freeze tightly wrapped in plastic and in a freezer container. Thaw overnight in the fridge and let sit at room temperature for 30 minutes before serving.

Notes

  • Peaches: Use about 1 cup each of sliced and diced peaches. Canned peaches work fine too.
  • Buttermilk Substitute: Add 1 tsp vinegar to milk or use ½ cup sour cream + ¼ cup milk.
  • Cake Flour Substitute: Replace ¼ cup of all-purpose flour with ¼ cup cornstarch.
  • Glaze: Optional but recommended.
  • Gluten-Free: Use gluten-free flour for the crumble and follow a gluten-free cake recipe for the batter.