Peach Cobbler Pound Cake
Combining peach cobbler and peach pound cake, this recipe offers a tasty way to enjoy the tastiest fruit of summer.
Servings: 16 Slices
Calories: 428kcal
Ingredients
Peach Pound Cake
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 cup salted butter softened
- 2 cups white sugar
- 4 whole eggs
- 1 cup buttermilk
- 1 tablespoon vanilla extract
- 2 cups diced fresh peaches
Peach Cobbler Topping Layer
- 1/2 cup brown sugar
- 1/4 cup salted butter melted
- 2 cups peach slices
- 1 teaspoon cinnamon
Vanilla Glaze
- 1 1/2 cups powdered sugar
- 1 tablespoon corn syrup
- 1/2 teaspoon vanilla
- 2 tablespoons of milk
Instructions
Peach Pound Cake Batter
- Preheat the oven to 325°F.
- Prepare a Bundt pan by greasing with shortening, then coating with sugar or almond flour.
- Combine the flour, baking powder, and baking soda in a small bowl.3 cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda
- In a large mixing bowl, cream butter and sugar until light and fluffy. About 3 minutes.1 cup salted butter, 2 cups white sugar
- Add eggs, one at a time, mixing well in between each addition.4 whole eggs
- Add vanilla and mix again.1/2 teaspoon vanilla
- Add 1 cup of flour the flour mixture and mix just until incorporated.
- Add 1/2 cup of the buttermilk and mix well.1 cup buttermilk
- Add one more cup of flour, mix well.
- Add remaining ½ cup of buttermilk, mix well.
- Add the last cup of flour and mix until there is no flour visible.
- Scrape the bottom of the bowl to make sure there is nothing stuck to the bottom.
- Mix one last time.
- Fold in the diced peaches. Set the cake batter aside.2 cups diced fresh peaches
Peach Topping Layer
- Place the sliced peaches into the grooves of the Bundt pan with the pointed ends up.2 cups peach slices
- Combine the melted butter, brown sugar, and cinnamon in a small bowl and gently pour over the peaches trying not to move the peaches.1/2 cup brown sugar, 1/4 cup salted butter, 1 teaspoon cinnamon
Finish Assembling the Cake
- Spoon the cake batter over the peaches, again trying not to disturb the peach slices.
- Place into the preheated oven.
- Bake for 60 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Remove from the oven and allow to cool for 15 minutes.
- Give it a good jiggle to loosen all parts.
- Invert pan onto a wire cooling rack, remove cake from the pan, allow to cool completely before covering with glaze or icing.
Glaze
- Add all of the ingredients to a small bowl and stir until well combined. Drizzle over the cooled cake.1 tablespoon vanilla extract, 1 1/2 cups powdered sugar, 1 tablespoon corn syrup, 2 tablespoons of milk
Nutrition
Serving: 1Slice | Calories: 428kcal | Carbohydrates: 67g | Protein: 5g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 189mg | Potassium: 151mg | Fiber: 1g | Sugar: 48g | Vitamin A: 656IU | Vitamin C: 2mg | Calcium: 52mg | Iron: 2mg
