Peach Cobbler Cream Cheese Pound Cake recipe

Image of Peach Cobbler Cream Cheese Pound Cake

4.78 from 18 votes

Peach Cobbler Cream Cheese Pound Cake recipe

This Peach Cobbler Cream Cheese Pound Cake is made with diced peaches in the batter with a peach cobbler base and a delicious glaze.

Prep Time15

Cook Time1 15

Course: Dessert

Cuisine: American

Keyword: peach cobbler cream cheese pound cake, peach cobbler pound cake, pound cake

Servings: people

Calories: 591kcal

Author: Ashley Frederick

Ingredients

For the cake:
3 c all-purpose flour
3 c granulated sugar
6 large whole eggs
1 ½ c unsalted butter (3 sticks)
8 oz. cream cheese - room temperature
2 tsps vanilla
⅛ teaspoon salt
1 c diced peaches (juice drained) 2 15 oz. cans needed
For the cake topping:
Remaining peaches from above
¼ c peach juice
¼ c light brown sugar
½ teaspoon cinnamon
1 teaspoon nutmeg
For the glaze:
¼ c remaining peach syrup
2 c powdered sugar
Light brown sugar for sprinkling over the cake

US Customary - Metric

Instructions

Steps to make the cake:
Preheat your oven to 325 degrees F. Combine the flour and salt and sit it to the side.
Using a hand or stand mixer, cream the butter and sugar together until light and fluffy (approximately 5 minutes). Add the cream cheese and mix until combined.
Next, add the eggs to the bowl one at a time, mixing until combined after each addition.
Add the vanilla extract and mix.
Then, add the flour mixture ½ c to 1 c at a time on low speed until combined.
Using a spoon or spatula, scrape down the sides of the bowl and mix ensuring that the batter is fully mixed together.
Fold the 1 c of diced peaches into the batter. Sit the batter to the side while preparing the topping.
Steps to make the topping:
Drain the syrup from the remaining peaches into a bowl. Add cinnamon, brown sugar, and nutmeg to the bowl and mix. Return the peaches to the bowl and mix.
Spray a 12-cup bundt pan with baking spray.
Spoon the peaches and about ¼ c of the juice into the bottom of the bundt pan spreading evenly. Keep the remaining liquid to prepare the glaze.
Spoon the batter into the bundt pan as evenly as possible.
Bake the cake for 1 hour and 15 minutes.
The cake is done once an inserted toothpick comes out clean.
Remove the cake from the oven and allow it to cool for about 20 minutes before removing it from the pan.
For the glaze:
Add powdered sugar to a large bowl and add about ¼ c of the remaining peach juice mixture and whisk together. Once combined, spoon your desired amount of glaze over the cake.
Serve and enjoy!

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