Peach Cobbler Pound Cake Recipe

Peach Cobbler Pound Cake Recipe

Ingredients

For the peach topping:

• 2–3 ripe peaches, peeled and sliced

• 1/4 cup brown sugar

• 1/2 tsp cinnamon

• 1 tbsp butter (melted)

For the cake batter:

• 3 cups all-purpose flour

• 1/2 tsp baking powder

• 1/2 tsp salt

• 1 cup (2 sticks) unsalted butter, softened

• 2 ½ cups granulated sugar

• 5 large eggs

• 1/2 cup sour cream

• 1/4 cup milk

• 1 tsp vanilla extract

• 1 tsp almond extract (optional)

For the glaze:

• 1 cup powdered sugar

• 1–2 tbsp milk or peach juice

• 1/2 tsp vanilla extract

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‍ Instructions

1. Preheat oven to 325°F (165°C). Grease and flour a Bundt cake pan.

2. Prepare peach topping:
   In a bowl, toss sliced peaches with brown sugar, cinnamon, and melted butter.
   Arrange them evenly on the bottom of the prepared Bundt pan.

3. Make cake batter:
   In a medium bowl, mix flour, baking powder, and salt.
   In a large bowl, cream butter and sugar until fluffy (about 4–5 mins).
   Beat in eggs one at a time. Mix in sour cream, milk, vanilla, and almond extract.
   Gradually add dry ingredients to wet, mixing until just combined.

4. Assemble:
   Gently spoon batter over the peach layer in the pan. Smooth the top.

5. Bake:
   Bake for 75–85 minutes or until a toothpick inserted comes out clean.
   Cool in pan for 10–15 minutes, then invert onto a wire rack to cool completely.

6. Drizzle glaze:
   Whisk powdered sugar, vanilla, and milk/juice until smooth. Drizzle over the cooled cake.