Decadent Peach Cobbler Pound Cake (Printable Version)

Rich buttery pound cake with juicy peaches, warm spices, and sweet vanilla glaze. Perfect for summer gatherings.

# Ingredient List:

→ Cake Components

01 - 3 cups all-purpose flour
02 - 2 ½ cups granulated sugar
03 - 1 cup unsalted butter, softened
04 - ½ cup sour cream
05 - 6 large eggs, room temperature
06 - 1 tablespoon vanilla extract
07 - 1 teaspoon almond extract
08 - 1 teaspoon baking powder
09 - ½ teaspoon salt
10 - ½ teaspoon ground cinnamon
11 - ¼ teaspoon ground nutmeg
12 - 2 cups fresh peaches, peeled and diced (about 4 medium)

→ Peach Filling

13 - 1 cup fresh peaches, peeled and thinly sliced (about 2 medium)
14 - 2 tablespoons brown sugar
15 - 1 teaspoon ground cinnamon
16 - ¼ teaspoon ground nutmeg

→ Vanilla Glaze

17 - 1 cup powdered sugar
18 - 2-3 tablespoons milk
19 - ½ teaspoon vanilla extract

# Step-by-Step Instructions:

01 - Preheat oven to 325°F. Generously grease and flour a 12-cup bundt pan or tube pan, ensuring all crevices are coated for easy release.
02 - Toss sliced peaches with brown sugar, cinnamon, and nutmeg in a bowl until evenly coated. Set aside to macerate while preparing batter.
03 - Beat softened butter and granulated sugar in a large bowl until pale and fluffy, approximately 3-4 minutes. Scrape down bowl sides as needed.
04 - Add eggs one at a time, mixing thoroughly after each addition. Incorporate vanilla and almond extracts until fully blended.
05 - Whisk together flour, baking powder, salt, cinnamon, and nutmeg in a separate bowl until uniformly distributed.
06 - Gradually add dry ingredients to butter mixture, alternating with sour cream. Begin and end with flour mixture, mixing until just combined. Avoid overmixing.
07 - Gently fold diced peaches into batter using a spatula, maintaining light texture.
08 - Spoon half the batter into prepared pan. Spread reserved peach filling over batter layer. Top with remaining batter and smooth surface with spatula.
09 - Bake for 1 hour to 1 hour 10 minutes until toothpick inserted in center emerges clean or with minimal moist crumbs.
10 - Let cake cool in pan for 20 minutes. Carefully invert onto wire rack and cool completely before glazing.
11 - Whisk powdered sugar, milk, and vanilla extract in small bowl until smooth and drizzling consistency. Adjust milk as needed.
12 - Drizzle glaze evenly over completely cooled cake. Allow glaze to set briefly before slicing and serving.

# Tips from hearthlykitchen:

01 -
  • Buttery pound cake meets juicy peach cobbler in every single bite, creating the best of both worlds without having to choose
  • The vanilla glaze transforms this from a simple cake into something that looks like it came from a fancy bakery but tastes like home
  • Leftovers (if they last) actually get better overnight as the peach juices soak into the cake
02 -
  • Room temperature ingredients are not optional here. Cold ingredients cause the batter to seize and create a dense, tough cake instead of a tender one.
  • The cake is done when a toothpick comes out with moist crumbs, not completely dry. Overbaking makes the peach pieces rubbery and the cake dry.
  • Cooling for exactly 20 minutes in the pan is crucial. Less and it might break apart, more and it can stick to the pan despite the preparation.
03 -
  • Tap the filled pan firmly on the counter twice before baking to release any air bubbles and ensure the batter settles into all the pan's crevices
  • If using frozen peaches, thaw them completely and pat them dry with paper towels to prevent excess moisture in the batter
  • Add a teaspoon of peach schnapps to the glaze for an adult version that makes the fruit flavor even more pronounced

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