Peach Cobbler Pound Cake

3.50 from 2 votes

This Peach Cobbler Pound Cake is ultra-moist with a buttery, plush crumb and plenty of chunks of fresh peaches in every bite and a crumble topping both outside and inside the cake. It's the perfect summer bake for your bundt pan!

Prep Time20

Cook Time1

Total Time1 20

Course: Dessert

Cuisine: American

Servings: servings

Author: Amy Nash

Ingredients

Crumble

1 1/4 cups (176g) all-purpose flour
1/3 cup (67g) brown sugar
1/3 cup (67g) granulated sugar
1/2 teaspoon ground cinnamon
8 Tablespoons salted butter melted

Peaches

3 pounds fresh peaches peeled, pitted, and sliced (about 2 cups chopped peaches + more for arranging in the pan)
Juice of 1 lemon
1 teaspoon ground cinnamon
1/4 cup brown sugar

Cake

1 1/2 cups salted butter softened
8 ounces cream cheese room temperature
2 1/2 cups (500g) granulated sugar
6 large eggs room temperature
2 teaspoons pure vanilla extract
3 cups (357g) cake flour
1 teaspoon baking powder
1/4 teaspoon salt

Glaze

1 cup (120g) powdered sugar
1-2 Tablespoons milk
1/2 teaspoon pure vanilla extract

Instructions

Crumble

For the crumble topping, mix the flour, brown sugar, granulated sugar, and cinnamon together in a large bowl. Add the melted butter and stir until evenly moistened. Make clumps by squeezing fistfuls of the mixture together before sprinkling it onto baking sheet lined with parchment paper and spreading it out. Bake at 350°F for 15-20 minutes. Break up any larger pieces while still warm, then let cool.
1 1/4 cups (176g) all-purpose flour, 1/3 cup (67g) brown sugar, 1/3 cup (67g) granulated sugar, 1/2 teaspoon ground cinnamon, 8 Tablespoons salted butter

Peaches

Combine the diced peaches with the lemon juice, brown sugar, and cinnamon. Gently toss everything to coat, then let this mixture sit while working on the cake batter. The sugar will draw out some of the natural juices of the peaches and we will use this to help flavor the cake batter a bit later. If using canned or frozen peaches, let them thaw first and drain and discard the juices before adding the other ingredients.
3 pounds fresh peaches, Juice of 1 lemon, 1 teaspoon ground cinnamon, 1/4 cup brown sugar

Cake

Preheat the oven to 325°F. Spray a 10-12 cup bundt pan with baking spray that has flour in it, or brush the pan with softened butter using a pastry brush and dust with flour.
In the bowl of a stand mixer, beat butter and cream cheese on high speed for 2–3 minutes with the whisk or paddle attachment until creamy and smooth. Stop to scrape the bottom and sides of the bowl to ensure they are evenly mixed.
1 1/2 cups salted butter, 8 ounces cream cheese
Gradually add the sugar while the mixer is running and continue to beat the mixture until it is light, fluffy, and pale, about another 1-2 minutes on high speed. Mix in vanilla, then scrape the bottom and sides of the bowl again.
2 teaspoons pure vanilla extract, 2 1/2 cups (500g) granulated sugar
Add the eggs one at a time, mixing on low speed between each addition. Scrape down the bottom and sides of the bowl.
6 large eggs
Add the flour, baking powder, and salt, mixing on low speed just until the batter is starting to come together. It's okay if some streaks of flour still remain. Add the accumulated juices and sugars that have come off the diced peaches and mix that into the batter as well, scraping the bottom and sides of the bowl again.
3 cups (357g) cake flour, 1 teaspoon baking powder, 1/4 teaspoon salt
Gently fold in the chopped peaches. The batter will be thick.
Line the bottom of the prepared bundt pan with enough sliced peaches just to cover.
Pour half of the batter into the prepared pan. Sprinkle with all but 1/2 cup of the crumb topping. Add remaining batter and rap the pan against the counter a couple of times to remove any air bubbles.
Bake for 75–95 minutes in the preheated oven until a skewer comes out completely clean when inserted into the thickest part of the poundcake. Loosely cover the pan with aluminum foil halfway through baking to prevent the top from browning too much, if needed.
Cool in the pan for 10 minutes, then invert the bundt pan onto a cake plate or other serving plate. The cake should come right out, but if not, tap the pan firmly a few times with the butt end of a knife to help loosen it. Let cool completely before adding glaze.

Glaze

To make the glaze, whisk the powdered sugar, milk, and vanilla together in a bowl to get a nice glaze consistency. Drizzle over the cooled cake and sprinkle with the reserved crumble pieces. Let set for 20 minutes before slicing to serve.
1 cup (120g) powdered sugar, 1/2 teaspoon pure vanilla extract, 1-2 Tablespoons milk

Nutrition

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