Description
Peach Cobbler Pound Cake is a delightful fusion of classic peach cobbler and rich pound cake, creating a dessert that’s both comforting and indulgent. With its tender crumb, sweet peaches, and creamy frosting, this cake is perfect for family gatherings, summer picnics, or simply as a sweet treat at home. Easy to prepare, it appeals to bakers of all skill levels while offering an impressive presentation that will wow your guests. The luscious cream cheese frosting paired with warm spices elevates the flavor profile, making every slice a delicious experience.
Ingredients
Scale
- 3 large ripe peaches (1/2-1-inch chop, with or without skins)
- 1/4 cup flour
- 2 1/2 cups all-purpose flour (not gluten free)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 ½ teaspoons cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 3/4 cup buttermilk (room temperature)
- 1 tablespoon vanilla extract
- 1 1/4 cups unsalted butter (room temperature)
- 1 1/4 cups packed light brown sugar
- 1 cup granulated sugar
- 4 large eggs (room temperature)
- 2 cups powdered sugar (sifted)
- 4 oz. cream cheese (room temperature)
- 2 tablespoons butter (room temperature)
- 2–3 tablespoons milk
- 1 teaspoon vanilla extract
- Chopped pecans for garnish
- Cinnamon for sprinkling
Instructions
- Preheat your oven to 325°F (163°C) and grease a 9×13 inch baking pan.
- In a bowl, toss the chopped peaches with 1/4 cup flour. Set aside to allow them to absorb some of the flour.
- In another bowl, combine the remaining flour, baking powder, baking soda, cinnamon, salt, nutmeg, and ground cloves. Whisk until well blended.
- Using an electric mixer, beat together the unsalted butter, light brown sugar, and granulated sugar until light and fluffy.
- Add the eggs one at a time to the butter mixture while mixing on low speed. Then mix in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture alternately with buttermilk until just combined. Be careful not to overmix.
- Gently fold in the floured peaches into the batter until evenly distributed.
- Pour the batter into your prepared baking pan. Bake for about 80 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 15 minutes before transferring it to a cooling rack.
- In a mixing bowl, combine cream cheese and butter until smooth. Gradually add powdered sugar while mixing on low speed. Add milk and vanilla extract until you reach your desired consistency.
- Once cooled completely, frost your Peach Cobbler Pound Cake generously with cream cheese frosting. Garnish with chopped pecans and a sprinkle of cinnamon if desired.
- Prep Time: 20 minutes
- Cook Time: 80 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (80g)
- Calories: 350
- Sugar: 35g
- Sodium: 210mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 95mg