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Peach cobbler pound cake on a cake platter.
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5 from 6 votes

Peach Cobbler Pound Cake

Peach Cobbler Pound Cake is a moist pound cake topped with fresh peaches and features ribbons of cinnamon-flavored peach filling.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Servings 16
Author Alexandria Drzazgowski

Equipment

Ingredients

Topping Ingredients

  • ½ 15 oz sliced peaches can, about 1 cup
  • ⅛ tsp ground Nutmeg
  • ¼ tsp ground Cinnamon
  • 2 tbsp Brown sugar
  • ½ tsp Vanilla
  • 1 tsp Lemon juice
  • 2 Peaches

Cake ingredients

  • 1 cup salted butter room temperature
  • 6 oz cream cheese room temperature
  • 2 cups granulated sugar
  • 4 eggs room temperature
  • 2 cups all purpose flour
  • ½ tsp table salt
  • ½ tbsp vanilla extract

Instructions

  • Preheat your oven to 325 degrees Fahrenheit.
  • In a food processor add the juice from the canned sliced peaches, ⅛ tsp nutmeg, ¼ tsp cinnamon, 2 tbsp brown sugar, ½ tsp vanilla, and 1 tsp lemon juice. Blend until well combined.
  • Add ½ can peaches into the food processor and pulse until a chunky sauce is formed. Set aside.
  • In a large bowl, use an electric hand mixer to combine 1 cup butter, 6 oz cream cheese, and 2 cups sugar. Beat for about 2 minutes on medium speed until light and fluffy.
  • Add the 4 eggs into the batter one at a time, beating after each addition.
  • Add the 2 cups flour, ½ tsp salt, and ½ tbsp vanilla into the batter and beat again until combined.
  • Wash the two peaches. Cut each peach into 8 slices.
  • Spray the bottom of the bundt pan with nonstick spray. Then lay the peaches in the bottom of the pan, skin side down.
  • Add about ⅓ of the pureed peach topping mixture to the top of the sliced peaches. Then scoop in ⅓ of the pound cake batter. Repeat this process 2 more times, with a round of peach topping, then a round of cake batter. End with the cake batter being the top layer in the bundt pan.
  • Place the cake in the oven and bake for 1 hour and 30 minutes.
  • Allow the cake to cool slightly on a wire rack, then remove it from the bundt pan. Enjoy!

Notes

Recipe Copyright The Foreign Fork. For educational or personal use only.
  • Canned Peaches: Make sure they are sliced. Drain most of the excess liquid but leave a few tablespoons of the juice.
  • Peaches: Use fresh peaches. You can find them at a grocery store or pick them fresh yourself! They do not need to be peeled.
  • Butter: I use salted butter and leave it out until it is at room temperature. You can leave your butter out overnight. You can use unsalted butter.
  • Cream Cheese: Use a block of cream cheese. I recommend full fat for the best results and texture in the cake.
  • Flour: Make sure to use all purpose flour! I have not tested this recipe with any other kinds of flour.
  • Vanilla extract: You can sub almond extract if you like the taste of that better. I would recommend using half of the amount of extract if using almond.
  • To get the cake out easily, wait until it is still barely warm (but not hot). Run a knife along the edges of the cake to keep it from sticking to the bundt pan. Don’t forget to run the knife around the inner circle of the cake.
  • You don’t have to add the peaches to the top of the cake if you don’t want to
  • This is also delicious when baked into a loaf pan (you will need a few to use up all of the batter)
  • The toothpick trick did not work for me on this cake. At 1 hour and 15 minutes, a toothpick came out clean, but the batter towards the bottom of the pan wasn’t fully cooked.

Nutrition

Serving: 1serving