Go Back
–+ servings
Southern Peach Cobbler Pound Cake

Southern Peach Cobbler Pound Cake

A delightful Southern Peach Cobbler Pound Cake that combines rich flavors of cream cheese and fresh peaches, perfect for gatherings.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Cooling Time 20 minutes
Total Time 2 hours 10 minutes
Servings: 12 slices
Course: DESSERT RECIPES
Cuisine: Southern
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Batter
  • 2 cups All-purpose flour
  • 2 cups Granulated sugar
  • 1 cup Salted butter (room temperature)
  • 8 oz Cream cheese (room temperature)
  • 4 large Eggs (room temperature)
  • 1 tsp Pure vanilla extract
  • 1 cup Whole milk (room temperature)
  • 1 cup Cake flour
  • 1 tsp Baking soda
  • 1 tsp Ground cinnamon
  • 2 cups Chopped peaches
For the Topping
  • 1 cup Brown sugar (packed)
  • 1/2 cup Salted butter (melted)
  • 1 tsp Ground cinnamon
  • 1/4 tsp Ground nutmeg
For the Glaze
  • 1 cup Powdered sugar
  • 2 tbsp Milk
  • 1 tsp Pure vanilla extract
  • a pinch Salt

Equipment

  • Bundt pan
  • Mixing bowl
  • Whisk
  • Spatula
  • Oven

Method
 

Preparation
  1. Preheat your oven to 350°F and prepare a bundt pan or a 9x13 inch baking dish by greasing it gently.
  2. Beat together the cream cheese and salted butter in a mixing bowl until smooth and creamy.
  3. Add the granulated sugar gradually, continuing to beat until light and fluffy.
  4. Incorporate the eggs one at a time, mixing well after each addition.
  5. Stir in the vanilla extract and whole milk until well combined.
  6. Combine the cake flour, baking soda, ground cinnamon, and pinch of salt in a separate bowl.
  7. Gradually add the dry mixture to the wet mixture, mixing until just combined.
  8. Fold in the chopped peaches gently.
  9. Pour the batter into the prepared baking pan and spread it evenly.
  10. Mix the brown sugar, melted butter, ground cinnamon, and ground nutmeg in a small bowl.
  11. Sprinkle the mixture generously over the top of the batter.
  12. Bake in the preheated oven for about 75-90 minutes, or until a toothpick comes out clean.
  13. Cool the cake completely in the pan for about 15-20 minutes before transferring it to a wire rack.
  14. Frost the cooled cake with a glaze made from powdered sugar, milk, and vanilla extract.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 4gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 60mgSodium: 200mgPotassium: 200mgFiber: 1gSugar: 35gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for best results. Avoid over-mixing to maintain tenderness.

Tried this recipe?

Let us know how it was!