Peach Cobbler Pound Cake

Peach Cobbler Pound Cake

Cream cheese and delectable peaches are used to make this simple peach cobbler pound cake. Any person who enjoys peaches will adore this cake. One of my favorite summer treats is this peach cobbler pound cake. Peaches are one of my favorite fruits. Fortunately, we can now eat this delectable cake all year round thanks to tinned goods! When you need some sunshine, peaches, and good vibes in your day, this peach cobbler pound cake is the ideal recipe.

The Secret To A Good Pound Cake

When it comes to preparing a decent pound cake, I want one that is pleasantly moist and has a smooth texture. To make a beautiful cake, start with room temperature ingredients. I’m not typically fussy about temperature, but when it comes to cakes with a butter base, it’s preferable to use room temperature components. If you use cold eggs, milk, or cream cheese after the butter has been creamed, your entire labor may be ruined!

When it comes to creaming butter, make sure to take your time when doing so. You don’t want to overwork the butter, so only cream it for 4-5 minutes — this should make the mixture light and airy. Using full-fat dairy products is another key to making the ultimate pound cake. This will ensure that your cake is moist and slightly dense! Always use full-fat cream cheese, sour cream, or buttermilk — these will add a tang that will properly match the cake’s sugar richness!

Fresh Vs Canned Peaches

Whenever possible, choose ripe, fresh peaches. Although this will require some preparation work, the results will always be superior to canned ones! Compared to canned peaches kept in syrup, fresh peaches have a superior texture and more flavor. I advise peeling fresh peaches before to beginning to make this peach cobbler pound cake.

Like the approach we use for tomatoes, the ideal way to peel a peach is a tried-and-true one:

Your peaches should have a “X” at the bottom of them.
For 30 seconds, submerge them in simmering water.
Put the peaches in a bowl of ice water.
Peel the pit, then do so.
If removing the skin concerns you, you can choose to leave it on instead; just be aware that baking may cause the skin to curl up and start to fall off. It doesn’t matter in terms of flavor, but it might not look very appetizing.

Best Equipment To Use

While you can get by with anything you have in your kitchen, I do recommend utilizing specific culinary items to get the greatest outcomes. Pound cake can be finicky!

Make this peach cobbler in a high-quality bundt or tube cake pan (my favorite is this bundt pan from Nordic Ware).
To fully cream the butter and the remaining ingredients, you will also need a stand mixer or handheld mixer.
A rubber spatula is also useful for folding in the dry ingredients and completely scraping the sides of a bowl.
You may also wish to use a wire rack to help the cake cool faster and more uniformly.
If you want everything to be exact, use a kitchen scale or make sure your flour is perfectly leveled. Too much flour might cause your cake to be dry and thick!

Peach Cobbler Pound Cake

Preparation time: 15 minutes

Cooking time: 65 minutes

Servings: 12

Ingredients

For the topping:

  • 1 peach, sliced
  • 3 tbsp brown sugar
  • ¼ cup butter

For the cake:

  • 3 eggs
  • ¾ cup unsalted butter
  • 4 oz cream cheese, at room temperature
  • 1 tsp vanilla extract
  • 1 cup sugar
  • 1½ cup flour
  • 1 cup chopped peaches

For the glaze:

  • ½ cup powdered sugar
  • 1 tbsp milk
  • ½ tsp vanilla extract

Instructions

1. Preheat the oven to 300°F.
2. Make the cake topping; heat butter and sugar in a microwave-safe dish.
3. Arrange sliced peaches into the bundt pan and pour the butter-sugar mixture over them. Set aside.
4. Make the cake; in a mixing dish, beat sugar and butter until fluffy and light.
5. Add eggs and vanilla and beat with a stand or hand-held mixer until completely mixed.
6. Fold in flour and whisk until just incorporated. Finally, fold in sliced peaches.
7. Transfer the batter to the bundt pan. Bake the cake for 60-65 minutes or until the inserted toothpick comes out clean.
8. Remove the cake from the oven and transfer it to a wire rack to cool fully. Invert the cake onto a cake stand if possible.
9. Make the glaze; mix all the glaze ingredients. Drizzle the glaze over the cake. Let it set, then slice the cake and serve.

Ingredient Substitutions

icing flour You can use all-purpose flour and a little amount of cornstarch if you don’t have cake flour. Simply measure out 2 12 cups of flour and swap out 5 tablespoons for cornstarch. Milk And Cream Cheese For a slightly different flavor and density, swap 8 oz. of full-fat sour cream for the cream cheese and milk.

Modify the fruit. Replace the peaches with apples, blueberries, or any other seasonal fruit that is in season. Peaches should be chopped. You can also use chopped peaches in place of the sliced peaches at the bottom. This will give the upside-down peach cobbler cake a new appearance!

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