Peach Cobbler Pound Cake With Cream Cheese
Rich and full of flavor, this peach cobbler pound cake with cream cheese is an indulgent treat. This delectable dessert combines the moistness of pound cake with the classic flavors of a warm peach cobbler. The burst of fruity sweetness from the peaches is complemented by the moist, buttery cake, resulting in a truly tantalizing taste that will keep one's taste buds begging for more. With every bite of this delightful creation, you'll experience a medley of textures and tastes sure to please the palate. It's the perfect finale for any special occasion!
Ingredients
Cream Cheese Pound Cake
- 1½ cups unsalted butter room temperature
- 2 tablespoon avocado oil
- 8 ounces cream cheese room temperature
- 2 teaspoon vanilla extract
- 2¾ cups granulated sugar
- 6 large eggs room temperature
- ¼ teaspoon salt
- 3 cups cake flour
- ½ teaspoon ground cinnamon
- 1½ cups diced peaches fresh or canned
Peach Cobbler Topping
- 2 medium peaches thinly sliced
- ¼ cup butter melted
- ½ cup light brown sugar
- ½ teaspoon ground cinnamon
Vanilla Glaze
- 1 cup confectioner's sugar
- 1 teaspoon vanilla extract
- 2-3 tablespoon milk
Instructions
- Preheat the oven to 325 degrees Fahrenheit (163 degrees Celsius). Thoroughly grease and flour a 12-cup bundt pan.
- In the bowl of a stand mixer, combine the butter, oil, vanilla, and cream cheese and beat on high until well combined (2-3 minutes).1½ cups unsalted butter, 2 tablespoon avocado oil, 2 teaspoon vanilla extract, 8 ounces cream cheese
- Slowly add the granulated sugar to the bowl and beat on high until very light and fluffy (about 6-8 minutes).2¾ cups granulated sugar
- Add the eggs one at a time, beating well after each addition. Scrape down the sides of the mixing bowl as needed.6 large eggs
- Turn the mixer down to low and add the flour slowly. Once combined, add the cinnamon and salt to the bowl and beat on low speed until just combined.3 cups cake flour, ½ teaspoon ground cinnamon, ¼ teaspoon salt
- Fold in the diced peaches until they are evenly distributed throughout the batter then set the bowl of batter aside.1½ cups diced peaches
- Layer the sliced peaches in the bottom of the bundt pan.2 medium peaches
- Prepare the topping by combining the brown sugar, butter, and cinnamon in a small bowl. Stir until everything is well combined then pour the mixture over the sliced peaches in the bundt pan.¼ cup butter, ½ cup light brown sugar, ½ teaspoon ground cinnamon
- Gently pour the cake batter into the bundt pan, making sure to evenly distribute it over the peaches and topping. Make sure that you fill your pan no more than ¾ full.
- Place the cake in the preheated oven and bake for 55-70 minutes or until a toothpick inserted into the center of the cake comes out clean. Cook time may vary, so begin checking for doneness at the 50-minute mark.
- Once the cake is done baking, let it cool in the pan for 10-15 minutes before turning it out onto a wire cooling rack.
- While the cake cools, prepare the glaze by combining the confectioner's sugar, milk, and vanilla extract in a medium-sized bowl. Whisk until smooth.1 cup confectioner's sugar, 2-3 tablespoon milk, 1 teaspoon vanilla extract
- Drizzle the glaze over the cooled cake, then slice and serve. Enjoy!
Nutrition
Calories: 606kcalCarbohydrates: 80gProtein: 8gFat: 33gSaturated Fat: 19gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 157mgSodium: 161mgPotassium: 147mgFiber: 1gSugar: 51gVitamin A: 1170IUVitamin C: 2mgCalcium: 51mgIron: 1mg
* Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content may vary based on brands of ingredients used, measuring methods, portion sizes, and more.
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