Description
A moist, rich pound cake featuring fresh peaches and a caramelized cobbler topping.
Ingredients
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 6 large eggs, room temperature
- 1½ cups unsalted butter, softened
- 8 oz cream cheese, room temperature
- 1 tbsp vanilla extract
- 1 tsp baking powder
- ½ tsp kosher salt
- 3 medium peaches, diced
- 1 large peach, sliced
- ½ cup brown sugar
- 1 tsp cinnamon
- ¼ cup melted butter
- 1 cup powdered sugar
- 2–3 tbsp milk
Instructions
- Preheat oven to 350°F and grease bundt pan thoroughly
- Whisk together flour, salt, and baking powder
- Cream butter, cream cheese, and sugar until fluffy
- Add eggs one at a time, then vanilla
- Mix in flour mixture until just combined
- Fold in diced peaches
- Layer sliced peaches and brown sugar mixture in pan bottom
- Pour batter over topping and bake 45-60 minutes
- Cool 10 minutes, then invert and cool completely
- Glaze when cool and serve
Notes
Room temperature ingredients are essential for the best texture. Don’t overmix the batter, and always test doneness with a skewer before removing from oven.
- Prep Time: 20 minutes
- Cook Time: 45-60 minutes