Description
This Peach Cobbler Pound Cake is a heavenly blend of juicy peaches, buttery pound cake, and sweet vanilla glaze. A Southern-inspired dessert that’s perfect for summer gatherings or a cozy treat year-round. Keyword: Peach Cobbler Pound Cake
Ingredients
For the Peach Layer:
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2 cups sliced peaches (fresh or well-drained canned/frozen)
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1/2 cup light brown sugar
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1 tsp cinnamon
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2 tbsp unsalted butter
For the Pound Cake:
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1 1/2 cups (3 sticks) unsalted butter, softened
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2 1/2 cups granulated sugar
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6 large eggs
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8 oz cream cheese, softened
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1 tbsp vanilla extract
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3 cups all-purpose flour, sifted
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1/2 tsp salt
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1 tsp baking powder (optional, for a slightly lighter texture)
Optional Glaze:
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1 cup powdered sugar
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2-3 tbsp milk or peach juice
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1/2 tsp vanilla extract
Instructions
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Prepare the Peach Layer:
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In a skillet over medium heat, melt butter.
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Add sliced peaches, brown sugar, and cinnamon.
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Cook for 5–7 minutes until peaches are tender and syrupy. Set aside to cool.
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Make the Pound Cake Batter:
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Preheat oven to 325°F (163°C). Grease and flour a 12-cup Bundt pan.
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Cream butter and sugar together until light and fluffy.
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Add eggs one at a time, beating well after each.
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Beat in cream cheese and vanilla until smooth.
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Mix in sifted flour, salt, and baking powder until just combined.
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Assemble and Bake:
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Spoon half of the cake batter into the prepared pan.
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Evenly distribute the cooled peach mixture over the batter.
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Add remaining cake batter on top.
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Bake for 1 hour 15 minutes or until a toothpick inserted comes out clean.
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Cool and Glaze:
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Let the cake cool in the pan for 20 minutes, then invert onto a wire rack.
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Allow to cool completely (about 1 hour).
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Drizzle with glaze made from powdered sugar, milk or peach juice, and vanilla.
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Notes
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Fresh peaches work best for flavor and texture.
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Don’t skip sifting the flour for a finer crumb.
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Cake improves in flavor after a day—great for make-ahead baking.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
