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Peach Cobbler Pound Cake Recipe

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3.8 from 3 reviews

This Peach Cobbler Pound Cake is a delightful combination of moist, tender pound cake infused with luscious peach filling, cinnamon-spiced streusel, and a sweet peach glaze. Perfect for summer gatherings or any time you crave a fruity, comforting dessert, this cake balances the warmth of spices with the brightness of fresh peaches and a buttery crumb topping.

Ingredients

Peach Filling

  • 3 cups canned peaches (drained and chopped into smaller pieces)
  • 1/3 cup granulated sugar
  • 3/4 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1 tbsp cornstarch
  • 2 tbsp salted butter (melted)

Streusel

  • 1/2 cup all purpose flour
  • 1/4 cup light brown sugar
  • 1/4 cup granulated sugar
  • 1/2 tsp ground cinnamon
  • 1/4 cup unsalted butter (cold and cut in cubes)

Cake

  • 1 1/2 cups unsalted butter (room temperature)
  • 2 1/2 cups granulated sugar
  • 6 large eggs
  • 3 cups cake flour (sifted)
  • 1 tsp salt
  • 1/4 tsp baking soda
  • 1 cup sour cream (room temperature)
  • 1 1/2 tbsp pure vanilla extract

Glaze

  • 1 cup powdered sugar
  • 1 tbsp peach preserves (warmed)
  • 1/2 tsp lemon juice

Instructions

  1. Prepare the Peach Filling: In a medium pot over medium heat, combine the drained and chopped peaches, granulated sugar, ground cinnamon, and ground nutmeg. In a separate small bowl, stir together cornstarch and melted salted butter until a paste forms. Add this paste to the peach mixture and stir until combined; the mixture will start to thicken quickly. Remove from heat and set aside to cool.
  2. Make the Streusel: Preheat your oven to 400°F (200°C). In a small bowl, mix together the all-purpose flour, light brown sugar, granulated sugar, and ground cinnamon. Using a pastry cutter, cut the cold, cubed unsalted butter into the dry mixture until crumbs develop. Spread the crumb mixture evenly on a parchment-lined sheet pan and bake for 9-10 minutes or until golden brown. Remove from oven and cool completely in the refrigerator.
  3. Prepare the Cake Batter: Reduce the oven temperature to 325°F (163°C). Grease a 12-cup bundt pan generously with non-stick baking spray containing flour. In a stand mixer bowl, cream the room temperature unsalted butter and granulated sugar on high speed for 5-7 minutes until light and fluffy. Add eggs one at a time, beating well after each addition and scraping down the sides as needed.
  4. Incorporate Dry Ingredients: Lower the mixer speed to the lowest setting. Gradually add the sifted cake flour in two increments, then add salt and baking soda. Mix gently to avoid overbeating the batter.
  5. Add Sour Cream and Vanilla: Mix in the room temperature sour cream and pure vanilla extract. Scrape down the sides and mix just until combined. Turn off the mixer.
  6. Fold in Peach Filling: Fold about two-thirds of the prepared peach filling into the batter until well combined.
  7. Assemble the Cake: Break apart the cooled streusel and reserve 2/3 cup for garnish. Pour half of the cake batter evenly into the prepared bundt pan. Sprinkle the remaining streusel on top of this batter layer. Dollop the remaining cake batter carefully over the streusel layer, smoothing lightly to cover.
  8. Bake the Cake: Place the bundt pan in the oven and bake for 1 hour and 15 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean. If not, bake for an additional 5-10 minutes and recheck.
  9. Cool the Cake: Remove the cake from the oven and let it cool in the pan on a wire rack for 10 minutes. Then invert the cake onto a serving plate and allow it to cool for about an hour until it is cool to the touch.
  10. Prepare the Glaze: In a bowl, mix the warmed peach preserves with powdered sugar and lemon juice until smooth. If the mixture is too thick, add up to 1/2 teaspoon of water to reach a pourable consistency.
  11. Finish and Serve: Spread the remaining peach filling on top of the cooled cake. Drizzle with the prepared peach glaze and sprinkle with the reserved streusel crumbs. Serve and enjoy!

Notes

  • For best results, ensure the butter and sour cream used in the cake batter are at room temperature.
  • Do not overmix the batter after adding the flour to keep the cake tender.
  • The peach filling can be made with fresh peaches as a substitute for canned peaches when in season.
  • Allow the cake to cool completely before glazing to prevent melting the glaze.
  • Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 4 days.

Find it online: https://cookedbysarah.com/peach-cobbler-pound-cake-recipe/