Decadent Peach Cobbler Pound Cake (Printable)
Rich buttery cake with juicy spiced peaches and sweet vanilla glaze
# What You Need:
→ For the Cake
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
→ For the Peach Filling
13 - 1 cup fresh peaches, peeled and thinly sliced
14 - 2 tablespoons brown sugar
15 - 1 teaspoon ground cinnamon
16 - ¼ teaspoon ground nutmeg
→ For the Vanilla Glaze
17 - 1 cup powdered sugar
18 - 2–3 tablespoons milk
19 - ½ teaspoon vanilla extract
# Directions:
01 - Preheat oven to 325°F. Grease and flour a 12-cup bundt pan or tube pan thoroughly to prevent sticking.
02 - In a bowl, toss the sliced peaches for the filling with brown sugar, cinnamon, and nutmeg until evenly coated. Set aside to macerate while preparing the batter.
03 - In a large bowl, beat softened butter and granulated sugar together on medium speed until light and fluffy, approximately 3–4 minutes.
04 - Add eggs one at a time, mixing thoroughly after each addition until fully incorporated. Blend in vanilla and almond extracts until combined.
05 - In a separate bowl, whisk together flour, baking powder, salt, ground cinnamon, and ground nutmeg until evenly distributed.
06 - Gradually add dry ingredients to the butter mixture, alternating with sour cream in three additions. Begin and end with flour mixture. Mix only until just combined to avoid overworking the batter.
07 - Gently fold the diced peaches into the batter using a spatula, being careful not to overmix.
08 - Spoon half of the batter into the prepared pan, spreading evenly. Arrange the reserved peach filling over the batter layer. Top with remaining batter and smooth the surface with an offset spatula.
09 - Bake for 60 to 70 minutes, or until a wooden toothpick inserted in the center emerges clean or with moist crumbs only.
10 - Allow cake to cool in the pan for 20 minutes. Carefully invert onto a wire rack and cool completely before glazing.
11 - Whisk powdered sugar, milk, and vanilla extract in a small bowl until smooth and drizzling consistency is reached. Adjust milk as needed.
12 - Drizzle the vanilla glaze evenly over the completely cooled cake. Slice and serve, optionally with whipped cream or vanilla ice cream.
# Expert Suggestions:
01 -
- The contrast between the dense buttery crumb and the jammy peach center feels like eating two desserts in one bite
- Something magical happens when the peach juices seep into the surrounding cake creating pockets of incredible flavor
02 -
- Room temperature ingredients are not optional here cold eggs will cause the butter to seize and ruin the texture
- The cake might look slightly underbaked at 60 minutes but check with a toothpick rather than judging by color alone
03 -
- Run a thin knife around the edges of the pan immediately after removing from the oven to prevent sticking as it cools
- If using frozen peaches thaw them completely and pat them dry with paper towels to avoid excess moisture