This peach cobbler pound cake is amazing, y’all! Everyone loves a good peach cobbler but when you surprise them with this pound cake version they’re going to love it!
PREPARATION TIME:
Prep Time: 35 minutes
Total Time: 3 hours 10 minutes
Cook Time: 1 hour 35 minutes
Ingredients
For the Peach Filling:
- 3 cups canned peaches drained and chopped into smaller pieces
- 1/3 cup granulated sugar
- ¾ tsp ground cinnamon
- ½ tsp ground nutmeg
- 1 tbsp cornstarch
- 2 tbsp salted butter melted
For the Streusel:
- 1/2 cup all purpose flour
- 1/4 cup light brown sugar
- ¼ cup granulated sugar
- 1/2 tsp ground cinnamon
- 1/4 cup unsalted butter cold and cut in cubes
For the Cake:
- 1 1/2 cup unsalted butter room temperature
- 2, ½ cup granulated sugar
- 6 large eggs
- 3 cups cake flour sifted
- 1 tsp salt
- 1/4 tsp baking soda
- 1 cup sour cream room temperature
- 1 1/2 tbsp pure vanilla extract
For the Glaze:
- 1 cup powdered sugar
- 1 tbsp peach preserves
- ½ tsp lemon juice
Instructions
For the Peach Filling:
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Add peaches, sugar, cinnamon, and nutmeg to a medium pot over medium heat.
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Stir together cornstarch and butter until a paste forms then add to the peach filling mixture and stir until combined. It will quickly start to thicken once added to the peach filling. Remove from heat and set aside.
For the Streusel:
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Preheat the oven to 400 F.
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Mix together the flour, sugar and cinnamon in a small bowl until combined. Using a pastry cutter, add in the butter and cut into the mixture until crumbs develop then set aside.
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Add the crumbs to a parchment lined sheet pan and bake for about 9-10 minutes or until golden. Remove and let cool in the fridge.
For the Cake:
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Drop the temperature to 325 F then liberally spray a 12 cup bundt pan with non-stick baking spray that has flour.
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In your stand mixer bowl, add butter and sugar and begin creaming on high speed until smooth, light and fluffy, which takes about 5-7 minutes.
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Next add eggs, one at a time, combining well after each addition and scraping down the sides of your bowl as needed.
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Turn your mixer down to its lowest speed, and slowly add flour into batter in two increments then add salt and baking soda. Be careful not to overbeat.
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Lastly add in sour cream and vanilla extract, scrape down sides and mix until just combined and turn off the mixer.
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Fold in 2/3s of the peach mixture that was set aside until mixed through.
To Bake:
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Take out the streusel, break it apart and reserve ⅔ cup for the garnish. Pour half of the cake batter into the prepared bundt pan then add the remaining streusel on top. Next carefully dollop the remaining cake batter on top of the streusel and bake for 1 hour and 15 minutes. Check that a toothpick inserted in the center of the cake comes out clean. If it doesn’t let it cook another 5-10 minutes then check it again with a toothpick for doneness.
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Cool in a pan on a wire rack for 10 minutes then invert the cake on a serving plate for about an hour or until the cake is cooler to touch.
For the Glaze:
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Mix together warmed peach preserves with powdered sugar and lemon juice until smooth. If still too thick, add in ½ tsp of water until pourable but still thick.
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Arrange remaining peach filling on top of the cake then drizzle with glaze and sprinkle with remaining streusel and serve it up.
Notes:Pick Your Peaches Like You Mean It: If you’re leaning towards fresh peaches, make sure they’re the ripest you can find. You want peaches so sweet and juicy, they make you wanna write a thank-you note to the peach tree.
- Be Gentle with Those Peaches: When you’re adding that peach filling to your cake batter, be gentle. You’ll want to fold it in softly and slowly so the tender peach pieces don’t break. This isn’t a race, y’all!
- Measure Your Flour Right: When it’s time to measure your flour, don’t go packing it down like you’re mad at it – be gentle. Spoon it into your measuring cup and level it off nice and easy. That’s how you keep your peach cobbler bundt cake soft and moist, boo!
- Let the Cake Rest Before Glazing: Give that cake a break after baking so it fully cools down. A completely cooled cake means the glaze will set beautifully on top instead of sliding right off.
Nutrition:
Calories: 554kcal | Carbohydrates: 75g | Protein: 6g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 127mg | Sodium: 211mg | Potassium: 119mg | Fiber: 1g | Sugar: 53g | Vitamin A: 938IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 1mg
