Peach Cobbler Pound Cake is a homemade Bundt cake with peaches and topped with a delicious glaze and a crumble topping that spruces up any dessert table!
A Beautiful and Delicious Cake
This Peach Cobbler Pound Cake is a showstopper! I’m not gonna lie, this one is A LOT, ha! This is definitely not a recipe for someone who has never baked before or is not a confident baker. It is a totally homemade cake, but the end result is SO worth it. This was extremely (and I mean, extremely, lip smacking, knee slapping good!) I have never heard folks rave so much about a cake I’ve made! It can be a bit of a messy dessert (full disclosure) because of that gorgeous topping but the deliciousness of it outweighs it all!
Frequently Asked Questions:
I think you could use cake mix, but I think it would take two boxes of yellow or French vanilla cake mix so that it comes out nice and big like this one. You can use Homemade Yellow Cake Mix if you have some premade. This cake has cream cheese in it which does make it a bit heavier and thicker.
Please know I have not tested this with a cake mix so cannot give you guidance, you’ll have to do a bit of experimenting yourself.
The cake you certainly can. I personally don’t like to store homemade cakes in the refrigerator though because I think they tend to dry out quickly. However, I am not a food safety expert so go by your knowledge and what you feel comfortable doing here.
If you have made it with the topping added, the peaches will start to slide off the top if you are not serving them immediately. In this case, if you are serving this at a party where you have to wait to slice, then decorate just before serving. Or, I think it would be best to slice the cake with the glaze and brown sugar on it and serve each piece with some of the remaining peach mixture on top.
Yes. Fresh or frozen peaches can be used. If using frozen peaches, thaw and drain them first. You may need to add a little extra liquid while cooking the peach mixture so it thickens properly.
This cake is thick so you need a 12 cup bundt pan. If you have a smaller 10 cup bunch pan, it will overflow with this recipe. I used one similar to this bundt pan (paid affiliate link). I also like this Bundt Pan as it comes with a cake keeper (paid affiliate link) which is great if you’re taking this cake somewhere.
So, I somehow don’t seem to have a problem getting my cake out of the pan. However, after having this site for many years, I have heard my fair share of complaints about bundt cakes and bundt cake pans. So, if you’re worried about getting your cake out, always spray your pan down really, really well with a baking spray that has flour in it. I like this baking spray with flour (paid affiliate link.) It works so much better than going through all the work of buttering and flouring a pan.
This will be hard to store with the topping, but you can keep leftovers at room temperature for up to 1 day, then refrigerate for up to 5 days. Freeze for up to 3 months.
- all-purpose flour – you could use cake flour as well. Full disclosure, I never sift my flour. I give it a good stir with a fork before measuring. Make sure you sue the spoon and level method so you aren’t packing your measuring cup too full. But if you are a master baker and insist on sifting your flour, don’t let me stop you.
- cornstarch
- baking powder and baking soda – y’all, please make sure your leavening agents (baking powder and baking soda) are fresh and not expired. The number one reason for many baked goods don’t turn out or rise is because these have gone off and are no good. They can sit in pantries for years if you don’t bake often and before you know it, they’re not good anymore so do a quick check before getting started.
- cream cheese– softened to room temperature. Don’t forget that I have these Tips to Soften Cream Cheese Quickly if you need them.
- salted butter– melted. I suppose you could use unsalted butter if you really had to.
- vegetable oil
- granulated sugar – I am sure this could be made with a sugar substitute, I just haven’t tried it.
- large eggs – allow the eggs to come to room temperature, this will help them mix into the batter much easier.
- vanilla extract
- whole milk– I have only tested this with whole milk. Also, I don’t typically bake with milk alternatives, so I do not know how this would turn out with a dairy free milk option.
- canned peaches– You can use the kind packed in heavy syrup, like what I used, or the kind in the juice. I think the heavy syrup worked better to help keep the peach mixture thick and syrupy. See my Frequently Asked Questions above for alternatives.
- light brown sugar
- ground cinnamon
- powdered sugar
How To Make Peach Cobbler Pound Cake
Preheat the oven to 350°F, spray a 12 cup bundt pan really well with baking spray (I like the kind with flour in it), and set aside. In a large bowl, stir together the flour, cornstarch, baking powder, and baking soda. Set aside. In the body of a stand mixer with the paddle attachment, stir together the cream cheese, butter, and oil. The mixture will be lumpy.
Add the sugar and mix for 2 minutes, scraping the sides as needed. Add the eggs two at a time, mixing in fully before adding the next. Stir in the vanilla.
Add half of the dry mixture and mix until well combined. Add half of the milk, mix well. Repeat with the remaining flour and milk.
- Scrape the sides and bottom, give it another good stir and set aside. Place the peaches with 1 can of the juice reserved on the side to a large skillet. Add the butter, brown sugar, vanilla, and cinnamon. Stir together 3 Tablespoons of the reserved peach juice with the cornstarch and set aside. Bring the skillet mixture to a simmer over medium heat. Once it starts to bubble, slowly stir in the cornstarch slurry until thickened; you may not need to use it all. Cook for 2 minutes and take off the heat.
Add about half of the cake batter to the bundt pan and smooth it out. Place about ⅔ of the peach mixture on top of the batter.
Add the remaining batter on top. Bake for 75 minutes, until a toothpick inserted into the middle of the bundt cake comes out mostly clean; a few crumbs are okay. You will need to tent the cake with foil at the 60-minute mark to prevent it from browning too much.
Allow to cool for 15 minutes in the pan, then invert the pan over your serving dish. Remove the pan and allow the cake to cool completely. Once cooled, make the glaze by whisking together the powdered sugar, milk and vanilla until smooth. Pour about ⅔ of the glaze on top of the cake.
Sprinkle half of the brown sugar on top. Add the remaining peaches on top.
Add the remaining brown sugar. Drizzle on the remaining glaze.
0 commentaires:
Enregistrer un commentaire