Peach Cobbler Pound Cake
This peach cobbler pound cake is made with fresh Pearson Farm Peaches, and brown sugar crumble. In case that wasn’t enough, we covered it with a peach kissed cream cheese glaze. Your family is gonna love this!
What if I can’t find fresh peaches?
If it is peach season, this recipe is a must make! However, when it is not peach season, grab a bag of frozen peaches. Canned peaches just don’t have that punch of flavor that you will want for this dessert. When using fresh peaches we leave the skin on, but the frozen peaches you find in the grocery are skin off, and that works just fine.
How do I store this cake?
Because of the cream cheese in the glaze, you will want to store this cake in the refrigerator. Just pull the cake out 30 minutes ahead of slicing and serving so it is room temprature. This cake will last for a week stored in the refrigerator.
Can I use something else besides the cream cheese glaze on top?
Yes! A dusting of powdered sugar is the perfect topping. Allow the cake to cool, but is still slightly warm, then dust with powdered sugar. After cake completely cools add one more dusting.
- Bundt pan
- 3 cups fresh skin-on peaches diced
- ¼ cup + 2 tablespoons sugar
- 1 stick butter melted
- 1 ½ cup flour
- ¼ cup packed brown sugar
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- 4 ounces cream cheese
- 2 tablespoons butter softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- Reserved peach juice
- 3 tablespoons milk
- Preheat oven to 325F and prepare a bundt pan with baking spray.
- Mix peaches with 2 tablespoons sugar and set aside for about 15 minutes. Mix together remaining crumble ingredients. After the 15 minutes, strain the peaches through a fine mesh strainer to remove the liquid. Reserve the liquid for the glaze.
- Whisk the flour, baking powder and salt in a bowl and set aside.
- Whisk the sour cream, milk and vanilla in a bowl and set aside.
- Use a stand mixer to beat the butter and sugars together until light and fluffy. Add eggs in 1 at a time, scraping the sides between each egg.
- Alternately beat in the dry and wet ingredients, starting and ending with the dry. Scrape the bottom to make sure everything is completely mixed.
- Add half of the cake mixture into the bottom of the bundt pan. Crumble the crumb filling mixture over the batter. Add the peaches on top. Spread the remaining half of the batter to the top. Make sure the peaches are completely covered.
- Bake at 325F for about 50-65 minutes, rotating halfway through. A toothpick should come out mostly clean. Remove from the oven and allow to cool for at least 30 minutes. Gently flip out of the pan and cool completely.
- Mix the glaze with a hand mixer. Mix the glaze ingredients together and pour over top of the fully cooled cake.