Description
Southern charm meets sweet nostalgia in this peach cobbler pound cake, where classic Southern baking traditions blend with summer’s juiciest fruit. Buttery, moist cake layers cradle warm peach preserves, inviting you to savor a slice of comforting countryside bliss.
Ingredients
Scale
Peach Cobbler Pound Cake
Fruits:
- 4 large peaches
Primary Ingredients:
- 1 ½ cups (340 grams / 12 ounces) unsalted butter, room temperature
- 8 ounces (226 grams) full-fat cream cheese, room temperature
- 2 ½ cups (500 grams) granulated sugar
- 6 large eggs, room temperature
- 3 cups (354 grams) cake flour
Additional Ingredients:
- ½ cup (110 grams) brown sugar
- ⅓ cup (80 grams) sour cream, room temperature
- ¼ cup (57 grams) melted butter
- 1 tablespoon (15 milliliters) vanilla extract
- 1 teaspoon (4 grams) baking powder
- ½ teaspoon (1 gram) ground cinnamon
- ½ teaspoon (3 grams) salt
Instructions
- Meticulously coat a 12-cup Bundt pan with nonstick spray and warm the oven to a precise 325°F (163°C) for optimal baking conditions.
- Carefully peel and slice one peach into elegant wedges, strategically arranging them along the bottom of the Bundt pan. Dice the remaining three peaches into uniform bite-sized cubes.
- Craft a luxurious mixture by combining brown sugar, ground cinnamon, and melted butter in a small bowl. Generously drizzle this aromatic blend over the arranged peach wedges.
- Utilize an electric mixer to whip butter into a light, fluffy consistency for two minutes. Incorporate cream cheese and continue beating, then gradually introduce sugar, creating a smooth, creamy base.
- Blend in sour cream and vanilla extract, ensuring a silky texture. Carefully introduce eggs one at a time, thoroughly incorporating each before adding the next, and scraping down the bowl’s sides between additions.
- Gently fold the diced peach cubes into the batter, distributing them evenly throughout the mixture.
- Sift cake flour, baking powder, and salt directly into the wet ingredients. Blend on low speed just until combined, taking care to avoid overmixing which could compromise the cake’s delicate texture.
- Transfer the batter into the prepared Bundt pan, using firm taps against the counter to eliminate potential air pockets. Slide into the preheated oven and bake for 80-90 minutes, monitoring until a toothpick emerges completely clean.
- Allow the cake to rest in the pan for one hour after removing from the oven. Carefully invert onto a serving plate, permitting complete cooling. For an indulgent finish, accompany with a dollop of whipped cream and a drizzle of caramel sauce if desired.
Notes
- Prepare all ingredients at room temperature to ensure smooth mixing and consistent texture.
- Handle peaches gently and pat dry after peeling to prevent excess moisture in the cake batter.
- Use a light hand when mixing dry ingredients to avoid developing tough gluten and maintain a tender crumb.
- Check cake doneness by inserting a toothpick near the center; it should come out with just a few moist crumbs.
- Cool cake completely in the pan to help it retain its shape and prevent breaking when inverted.
- Store wrapped tightly at room temperature for up to 3 days or refrigerate for extended freshness.
- Prep Time: 20 minutes
- Cook Time: 90 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 469
- Sugar: 45 g
- Sodium: 136 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 57 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 114 mg