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Peach Cobbler Pound Cake Recipe

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4.2 from 9 reviews

This Peach Cobbler Pound Cake combines the luscious flavors of sweet peaches, warm cinnamon and nutmeg, and buttery pound cake with a crunchy streusel topping. Packed with a tender crumb and a delightful peach glaze finish, this cake is perfect for dessert lovers seeking a comforting, fruity treat that elegantly blends cobbler and pound cake textures.

  • Author: Chef
  • Prep Time: 45 minutes
  • Cook Time: 2 hours 25 minutes
  • Total Time: 3 hours 10 minutes
  • Yield: 16 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Ingredients

Peach Filling

  • 3 cups canned peaches (drained and chopped into smaller pieces)
  • 1/3 cup granulated sugar
  • 3/4 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1 tbsp cornstarch
  • 2 tbsp salted butter (melted)

Streusel Topping

  • 1/2 cup all purpose flour
  • 1/4 cup light brown sugar
  • 1/4 cup granulated sugar
  • 1/2 tsp ground cinnamon
  • 1/4 cup unsalted butter (cold and cut in cubes)

Cake Batter

  • 1 1/2 cups unsalted butter (room temperature)
  • 2 1/2 cups granulated sugar
  • 6 large eggs
  • 3 cups cake flour (sifted)
  • 1 tsp salt
  • 1/4 tsp baking soda
  • 1 cup sour cream (room temperature)
  • 1 1/2 tbsp pure vanilla extract

Glaze

  • 1 cup powdered sugar
  • 1 tbsp peach preserves (warmed)
  • 1/2 tsp lemon juice
  • 1/2 tsp water (optional, for consistency)

Instructions

  1. Prepare the Peach Filling: In a medium pot over medium heat, combine the chopped peaches, granulated sugar, ground cinnamon, and nutmeg. In a small bowl, stir together cornstarch and melted butter until a paste forms, then add this paste to the pot. Stir continuously until the mixture thickens, then remove from heat and set aside to cool.
  2. Make the Streusel: Preheat the oven to 400°F (204°C). In a small bowl, mix together flour, light brown sugar, granulated sugar, and cinnamon. Using a pastry cutter, cut cold butter cubes into the dry mixture until coarse crumbs form. Spread the crumbs evenly on a parchment-lined sheet pan and bake for 9-10 minutes or until golden brown. Remove from the oven and chill in the fridge to cool.
  3. Prepare the Cake Batter: Lower oven temperature to 325°F (163°C). Generously spray a 12-cup bundt pan with non-stick baking spray that contains flour. In a stand mixer fitted with a paddle attachment, cream the unsalted butter and granulated sugar on high speed for 5-7 minutes until light, smooth, and fluffy.
  4. Add Eggs: Add eggs one at a time to the creamed butter and sugar, mixing well after each addition and scraping down the sides of the bowl to ensure even mixing.
  5. Add Dry Ingredients: On the lowest mixer speed, add the sifted cake flour in two additions, then add salt and baking soda. Mix gently to combine, taking care not to overmix to keep the cake tender.
  6. Incorporate Sour Cream and Vanilla: Add the room temperature sour cream and vanilla extract to the batter. Scrape down the sides and mix just until combined. Turn off the mixer.
  7. Fold in Peach Filling: Gently fold in about two-thirds of the prepared peach filling until evenly distributed throughout the batter.
  8. Assemble the Cake: Retrieve the cooled streusel and break it apart, reserving about 2/3 cup for garnish. Pour half of the cake batter into the prepared bundt pan.* Carefully sprinkle half of the streusel mixture over the batter. Then dollop the remaining batter evenly on top of the streusel layer.
  9. Bake: Bake the cake for approximately 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean. If not done, bake an additional 5-10 minutes and test again.
  10. Cool Cake: Cool the baked cake in the pan on a wire rack for 10 minutes. Then invert the cake onto a serving plate and allow it to cool further for about an hour or until just cool to the touch.
  11. Prepare the Glaze: In a small bowl, mix warmed peach preserves, powdered sugar, and lemon juice until smooth. If the glaze is too thick, add up to 1/2 tsp water to reach a pourable but thick consistency.
  12. Serve: Arrange the remaining peach filling on top of the cooled cake. Drizzle the peach glaze evenly over the top and sprinkle with the reserved streusel. Serve and enjoy the delightful combination of textures and flavors.

Notes

  • Use canned peaches drained well to avoid excess moisture in the filling.
  • Chilling the streusel after baking helps it maintain a crisp texture as a topping.
  • Make sure all room temperature ingredients (butter, sour cream, eggs) are properly warmed for better batter consistency.
  • Check doneness with a toothpick because ovens vary; avoid overbaking to keep the cake moist.
  • This cake is excellent served warm or at room temperature and pairs beautifully with vanilla ice cream or whipped cream.

Find it online: https://cheftinaskitchen.com/peach-cobbler-pound-cake-recipe/