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Peach Cobbler Pound Cake

Peach Cobbler Pound Cake
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Indulge in the delightful Peach Cobbler Pound Cake, a harmonious blend of rich, buttery pound cake and sweet, juicy peaches. This dessert is not only perfect for summer gatherings but also an excellent treat for cozy evenings at home. The moist texture of the cake, enhanced by warming spices like cinnamon and topped with creamy frosting, makes it a standout choice for any occasion. Easy to prepare with straightforward steps, this recipe is suitable for bakers of all skill levels. Impress your family and friends with this deliciously flavorful cake that’s sure to become a favorite!

Ingredients

Scale
  • 3 large ripe yet somewhat firm peaches, (1/2-1-inch chop, with or without skins)
  • 1/4 cup flour
  • 2 1/2 cups all-purpose flour (not gluten-free)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 ½ teaspoons cinnamon
  • 1/2 teaspoon salt
  • 1/4 tsp EACH nutmeg, ground cloves
  • 3/4 cup buttermilk (room temperature)
  • 1 tablespoon vanilla extract
  • 1 1/4 cups (20 TBS) unsalted butter (room temperature)
  • 1 1/4 cups packed light brown sugar
  • 1 cup granulated sugar
  • 4 large eggs (room temperature)
  • 2 cups powdered sugar (sifted)
  • 4 oz. cream cheese (room temperature)
  • 2 tablespoons butter (room temperature)
  • 2–3 tablespoons milk
  • Chopped pecans
  • Cinnamon sprinkling

Instructions

  1. Preheat your oven to 350°F (175°C). Grease your loaf pan with butter or cooking spray to prevent sticking.
  2. Wash and chop the peaches into small pieces. If desired, you can leave the skins on for added texture. Toss them with 1/4 cup flour to coat.
  3. In a mixing bowl, combine 2 1/2 cups all-purpose flour, baking powder, baking soda, cinnamon, salt, nutmeg, and ground cloves. Whisk together until well mixed.
  4. In another bowl using a stand mixer or hand mixer, cream together unsalted butter, light brown sugar, and granulated sugar until light and fluffy.
  5. Add eggs one at a time to the creamed mixture. Beat well after each addition. Stir in vanilla extract until combined.
  6. Gradually add dry ingredients to the wet mixture alternately with buttermilk. Start and end with dry ingredients. Mix until just combined; do not overmix.
  7. Gently fold in the floured peach pieces into your batter until evenly distributed.
  8. Pour the batter into your prepared loaf pan. Bake for about 80 minutes or until a toothpick inserted in the center comes out clean. Let cool in the pan for about 10 minutes before transferring it to a wire rack.
  9. While cooling, beat together cream cheese and butter until smooth. Gradually add sifted powdered sugar and milk; mix until creamy. Adjust consistency with more milk if needed.
  10. Once cooled completely, frost your cake generously with cream cheese frosting. Top with chopped pecans and a sprinkle of cinnamon.

Nutrition

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

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