Peach cobbler pound cake
Indulge in this Peach Cobbler Pound Cake, a delightful blend of moist pound cake and juicy peaches. Perfect for summer gatherings, it’s a sweet treat that everyone will love!
Ingredients
For the Biscuit Crumble:
- 1 cup all-purpose flour 127 grams
- 1/3 cup granulated sugar 66 grams
- 1/3 cup brown sugar 73 grams
- 1/2 tsp cinnamon powder
- 1/4 tsp nutmeg powder
- 6 tbsp unsalted butter softened (85 grams)
For the Peaches:
- 2 large peaches
- 1/4 tsp nutmeg powder
- 1/2 tsp cinnamon powder
For the Caramel Sauce:
- 1 cup granulated sugar 200 grams
- 1/4 cup water 60 ml
For the Cake Batter:
- 3 cups cake flour 340 grams (see notes for using all-purpose flour)
- 2 1/4 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp cinnamon powder
- 1 1/2 cups unsalted butter room temperature (339 grams), plus more for greasing the pan
- 2 cups granulated sugar 400 grams
- 6 large eggs room temperature
- 1 tbsp vanilla extract
- 3/4 cup buttermilk 180 ml
For the Cream Cheese Glaze:
- 1/4 cup cream cheese softened (56 grams)
- 1 tbsp unsalted butter 14 grams
- 1/4 cup powdered sugar 31 grams
- 2-3 tbsp milk
- 1/2 tsp vanilla extract
Instructions
Biscuit Crumble:
- Preheat the oven to 350ºF (175ºC) and line a baking sheet with parchment paper.
- In a medium bowl, mix together the flour, granulated sugar, brown sugar, cinnamon, and nutmeg powder.
- Add the softened butter to the mixture and use a fork or your hands to work the butter into the dry ingredients. Continue until the mixture holds together when pinched.
- Transfer the crumble mixture to the prepared pan and bake for about 15 minutes, stirring a couple of times for even crumbling. Remove from the oven when golden brown.
- Use a spatula to break the crumbs apart and set aside to cool.
Peaches:
- Peel the peaches by either blanching them or using a vegetable peeler. To blanch, bring a pot of water to a boil, score the tops of the peaches, and immerse them in the boiling water for 1-2 minutes, then remove and peel.
- Slice one peach into thin slices for the top of the cake and place in a bowl with 1/8 tsp nutmeg powder and 1/4 tsp cinnamon powder.
- Chop the second peach into small pieces (about 1 cup) for the cake batter and toss with the remaining cinnamon and nutmeg powder.
Prepare the Pan:
- Grease a 12-cup bundt pan with butter and dust with flour. Tap to remove excess flour.
- Lay the sliced peaches evenly in the bottom of the bundt pan and set aside.
Caramel Sauce:
- In a small saucepan, combine the sugar and water, stirring briefly to combine.
- Heat the mixture over medium-high heat until it comes to a boil, then lower the heat to medium or medium-low.
- Cook until the caramel turns a light golden brown (about 7-10 minutes), swirling the pan gently to prevent burning. Immediately pour the caramel over the peaches in the bundt pan.
Cake Batter:
- Preheat the oven to 350ºF (175ºC).
- In a large bowl, whisk together the cake flour, baking powder, salt, and cinnamon.
- In a separate bowl, beat the butter with an electric mixer for about 2 minutes. Add the sugar and beat for an additional 2 minutes.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Add half of the dry ingredients to the butter mixture, mixing on low speed until just combined. Add the buttermilk, mixing again until incorporated.
- Add the remaining dry ingredients and fold until smooth, being careful not to overmix.
- Pour 2/3 of the batter into the bundt pan over the caramel and peaches. Smooth the batter with a spatula.
- Sprinkle the diced peaches on top of the batter, followed by 1 cup of the biscuit crumble.
- Gently press down the peaches and crumble, then pour the remaining batter on top, smoothing with a spatula. Top with the remaining 1 cup of biscuit crumble.
- Tap the pan a few times to release air bubbles, then bake for 1 hour, or until a toothpick inserted into the center comes out clean.
- If the cake is browning too quickly, cover with foil.
Cooling:
- Remove the cake from the oven and let it cool in the pan for 30 minutes.
- After the cake has cooled slightly, flip it over onto a plate and remove the bundt pan.
Cream Cheese Glaze:
- Beat the softened cream cheese and butter with a mixer for about 1 minute.
- Add the powdered sugar and milk and beat until smooth. Add the vanilla extract.
- Adjust the consistency with more milk if needed. Keep covered or in a piping bag.
Serve:
- Drizzle the cream cheese glaze over the cake and top with the remaining biscuit crumble.
- Serve and enjoy!
Notes
Storage:
- Store the cake in the fridge, wrapped in plastic wrap or in an airtight container, for up to 4 days. Let it come to room temperature before serving.
- You can freeze the cake wrapped tightly in plastic and placed in a freezer-safe container. Thaw overnight in the fridge and let it sit at room temperature for about 30 minutes before serving.
Notes:
- Peaches: You can substitute fresh peaches with canned peaches (about 1 cup of sliced and 1 cup of diced).
- Buttermilk Substitutes: Add 1 tsp of vinegar to regular milk and let it sit for 2 minutes, or use 1/2 cup sour cream and 1/4 cup milk as an alternative.
- Cake Flour Alternative: If you don’t have cake flour, use 2.75 cups all-purpose flour and add 1/4 cup cornstarch to replicate the texture of cake flour.
- Gluten-Free Option: Use gluten-free flour for the crumble and follow a gluten-free bundt cake recipe for the batter.