Peach Cobbler Pound Cake Recipe - Savor the flavors of summer with this irresistible peach cobbler pound cake recipe! Indulge in layers of moist pound cake infused with the sweetness of ripe peaches and hints of warm cinnamon. Whether served warm with a scoop of vanilla ice cream or enjoyed as a delightful treat with your morning coffee, this peach cobbler pound cake is sure to become a family favorite.
Preheat the oven to 325ºF. Spray a 10-cup Bundt cake pan with cooking spray with flour. Set aside.
Cobbler Topping
Combine melted butter, brown sugar, salt, cinnamon, and chopped peaches in a small bowl. Spray a Bundt pan with nonstick cooking spray with flour. Pour peach mixture into the bottom of the pan and set aside.
Pound Cake
Beat softened butter and cream cheese together in the bowl of an electric stand mixer fitted with the paddle attachment until light and fluffy. Add sugar and kosher salt to the butter mixture. Mix at medium speed.
Add eggs one at a time, mixing well after each addition. Add peach preserves and vanilla extract to the batter and mix well. Scrape down the sides of the bowl.
In a large bowl, whisk together all-purpose flour and baking powder. Slowly add flour mixture to the batter and mix just until incorporated. Spoon pound cake batter over the peach mixture.
Place the cake pan on a rimmed baking sheet lined with aluminum foil.
Bake for 60 to 65 minutes, until golden brown and a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs.
Let the cake cool in the pan on top of a cooling rack for at least 30 minutes. Turn the cake over onto a platter and cool completely.
Glaze
In a small bowl, whisk together powdered sugar, cinnamon, and milk. Drizzle the glaze over the cake and enjoy!
Notes:
Please note that all ovens cook differently. Check the cake at the listed time. If the cake is not done, continue to cook until a toothpick or wooden skewer inserted into the center of the cake comes out clean. Cover the cake with aluminum foil if it starts to get too brown.
I use frozen peach slices that have been thawed. Feel free to substitute fresh peaches or canned peaches.
Make sure to cook the cake on a pan. The cobbler topping can bubble up and bubble out of the cake pan. Using a baking pan will keep your oven clean.
Can I freeze Pound Cake? Yes! Bake the cake and cool completely. Wrap the cake tightly in plastic wrap and place in a freezer bag. Store in the freezer for up to 3 months. Thaw overnight in the fridge. And then let the cake sit on the counter for about 30 minutes before serving.
Store the cake in an airtight container in the fridge.