Peach Cobbler Pound Cake
Peach Cobbler Pound Cake
Ingredients
For the Peach Filling
- 4 cups peaches, fresh or frozen, peeled and sliced (2 cups for bottom, 2 cups diced for middle)
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 tablespoon cornstarch
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 tablespoon lemon juice
- 2 tablespoons butter, melted
For the Pound Cake Batter
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, 2 sticks, softened
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 cup sour cream, room temperature
For the Crumble Topping
- 1 cup all-purpose flour
- 1/2 cup brown sugar, packed
- 1/2 cup old-fashioned oats
- 1/2 teaspoon cinnamon
- 1/2 cup unsalted butter, 1 stick, cold and cut into small pieces
For the Glaze
- 1 1/2 cups powdered sugar
- 2 tablespoons milk, or more, as needed
- 1/2 teaspoon vanilla extract
- as needed non-stick baking spray
Instructions
- 1
Preheat oven to 325°F. Generously grease and flour a 10-12 cup bundt pan with non-stick baking spray, ensuring all crevices are coated. Set aside.
⏱️ 5 min•🌡️ 325
- 2
Prepare the Peach Filling: In a medium bowl, combine 2 cups of sliced peaches (reserving 2 cups of diced peaches for later), granulated sugar, brown sugar, cornstarch, cinnamon, nutmeg, and lemon juice. Toss gently to coat. Stir in the melted butter. Set aside.
⏱️ 10 min
- 3
Prepare the Crumble Topping: In a separate medium bowl, whisk together flour, brown sugar, oats, and cinnamon. Cut in the cold butter with a pastry blender or your fingertips until the mixture resembles coarse crumbs. Set aside.
⏱️ 10 min
- 4
Prepare the Pound Cake Batter: In a large bowl, whisk together flour, baking powder, and salt. Set aside. In another large bowl, using an electric mixer, cream together softened butter and granulated sugar until light and fluffy, about 3-5 minutes.
⏱️ 10 min
- 5
Add eggs one at a time to the butter mixture, beating well after each addition. Stir in the vanilla extract. Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
⏱️ 10 min
- 6
Assemble the Cake: Spoon the prepared sliced peach filling (from Step 2) evenly into the bottom of the prepared bundt pan, arranging it around the central tube.
⏱️ 5 min
- 7
Spoon about half of the pound cake batter over the peaches, gently spreading it to cover the peaches completely. It's okay if some peach peeks through.
⏱️ 5 min
- 8
Sprinkle the reserved 2 cups of diced peaches over the first layer of cake batter. Then, sprinkle about half of the crumble topping over the diced peaches.
⏱️ 5 min
- 9
Carefully spoon the remaining pound cake batter over the peaches and crumble, gently spreading it to cover the filling. Finish by sprinkling the remaining crumble topping evenly over the top surface of the cake batter.
⏱️ 5 min
- 10
Bake for 60-75 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. If the top browns too quickly, you can loosely tent it with foil.
⏱️ 75 min•🌡️ 325
- 11
Let the cake cool in the bundt pan on a wire rack for 15-20 minutes. This is crucial for easy release. After cooling, place a serving plate or board over the bundt pan and carefully invert the cake to release it. Allow the cake to cool completely on the wire rack before glazing, about 45 minutes to 1 hour.
⏱️ 60 min
- 12
Prepare the Glaze: In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth. Add more milk a teaspoon at a time if needed to reach a pourable consistency.
⏱️ 5 min
- 13
Once the cake is completely cool, drizzle the glaze over the top. Slice and serve, optionally with an extra sprinkle of crumble topping on each slice.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Peach Cobbler Pound Cake
For the Peach Filling
- 4 cups peaches, fresh or frozen, peeled and sliced (2 cups for bottom, 2 cups diced for middle)
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 tablespoon cornstarch
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 tablespoon lemon juice
- 2 tablespoons butter, melted
For the Pound Cake Batter
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, 2 sticks, softened
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 cup sour cream, room temperature
For the Crumble Topping
- 1 cup all-purpose flour
- 1/2 cup brown sugar, packed
- 1/2 cup old-fashioned oats
- 1/2 teaspoon cinnamon
- 1/2 cup unsalted butter, 1 stick, cold and cut into small pieces
For the Glaze
- 1 1/2 cups powdered sugar
- 2 tablespoons milk, or more, as needed
- 1/2 teaspoon vanilla extract
- as needed non-stick baking spray
Instructions
- 1
Preheat oven to 325°F. Generously grease and flour a 10-12 cup bundt pan with non-stick baking spray, ensuring all crevices are coated. Set aside.
⏱️ 5 min•🌡️ 325 - 2
Prepare the Peach Filling: In a medium bowl, combine 2 cups of sliced peaches (reserving 2 cups of diced peaches for later), granulated sugar, brown sugar, cornstarch, cinnamon, nutmeg, and lemon juice. Toss gently to coat. Stir in the melted butter. Set aside.
⏱️ 10 min - 3
Prepare the Crumble Topping: In a separate medium bowl, whisk together flour, brown sugar, oats, and cinnamon. Cut in the cold butter with a pastry blender or your fingertips until the mixture resembles coarse crumbs. Set aside.
⏱️ 10 min - 4
Prepare the Pound Cake Batter: In a large bowl, whisk together flour, baking powder, and salt. Set aside. In another large bowl, using an electric mixer, cream together softened butter and granulated sugar until light and fluffy, about 3-5 minutes.
⏱️ 10 min - 5
Add eggs one at a time to the butter mixture, beating well after each addition. Stir in the vanilla extract. Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
⏱️ 10 min - 6
Assemble the Cake: Spoon the prepared sliced peach filling (from Step 2) evenly into the bottom of the prepared bundt pan, arranging it around the central tube.
⏱️ 5 min - 7
Spoon about half of the pound cake batter over the peaches, gently spreading it to cover the peaches completely. It's okay if some peach peeks through.
⏱️ 5 min - 8
Sprinkle the reserved 2 cups of diced peaches over the first layer of cake batter. Then, sprinkle about half of the crumble topping over the diced peaches.
⏱️ 5 min - 9
Carefully spoon the remaining pound cake batter over the peaches and crumble, gently spreading it to cover the filling. Finish by sprinkling the remaining crumble topping evenly over the top surface of the cake batter.
⏱️ 5 min - 10
Bake for 60-75 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. If the top browns too quickly, you can loosely tent it with foil.
⏱️ 75 min•🌡️ 325 - 11
Let the cake cool in the bundt pan on a wire rack for 15-20 minutes. This is crucial for easy release. After cooling, place a serving plate or board over the bundt pan and carefully invert the cake to release it. Allow the cake to cool completely on the wire rack before glazing, about 45 minutes to 1 hour.
⏱️ 60 min - 12
Prepare the Glaze: In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth. Add more milk a teaspoon at a time if needed to reach a pourable consistency.
⏱️ 5 min - 13
Once the cake is completely cool, drizzle the glaze over the top. Slice and serve, optionally with an extra sprinkle of crumble topping on each slice.
⏱️ 5 min