This delicious Peach Cobbler Pound Cake is a moist pound cake topped with fresh peaches and features ribbons of cinnamon-flavored peach filling running through the center of the cake.
HOW TO CORE PEACHES - Look for an indented line down the center of the peach. Use a paring knife to cut on this line all the way around the peach.Use your hands to lightly twist the two peach halves so that they separate. One of the halves will have the pit - remove. Cut each half into quarters, so that the slices can fit in the bottom of a bundt pan.
PREPARE THE PEACH PUREE - You want to create a chunky sauce.
MAKE THE BATTER
- Use a mixer to combine the ingredients and have a smooth batter.
ADD THE FRESH PEACH TOPPING - Place the fresh peaches that you cut up into the ribs of the bundt cake pan.
LAYER THE INGREDIENTS - Layer the batter and the peach puree into the bundt cake pan a little at a time.
BAKE - Bake for 1 hour and 30 minutes until the sides are golden brown.
I find that this cake is sweet enough to be served as is without any glaze or frosting. If you want a topping, make a vanilla glaze using powdered sugar!
Most peaches grown in Georgia are ready to pick any time between Mid-May to the beginning of August. In other areas, peach season extends between April and October.