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Peach Cobbler Pound Cake

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Peach Cobbler Pound Cake is a delightful dessert that blends rich, buttery pound cake with sweet peaches, a delicious biscuit crumble topping, and a decadent cream cheese glaze. The warm spices of cinnamon and nutmeg add comforting fall flavors, while the caramelized peaches bring out a fruity sweetness. Perfect for any occasion, this cake combines tenderness, crunch, and that irresistible peachy goodness.

  • Author: Julia
  • Prep Time: 30 minutes
  • Cook Time: 60-70 minutes
  • Total Time: 1 hour 40 minutes
  • Yield: 10-12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

For the Streusel (Biscuit Crumble):

1 cup all-purpose flour (127 grams)

1/3 cup granulated sugar (66 grams)

1/3 cup brown sugar (73 grams)

1/2 tsp cinnamon powder

1/4 tsp nutmeg powder

1/2 cup unsalted butter, softened (113 grams)

For the Peaches:

2 large peaches, peeled and chopped

1/4 tsp nutmeg powder

1/2 tsp cinnamon powder

For the Caramel Sauce:

1 cup granulated sugar (200 grams)

1/4 cup water (60 ml)

For the Cake Batter:

3 cups cake flour (340 grams)

2 1/4 tsp baking powder

1/2 tsp salt

1/2 tsp cinnamon powder

1 1/2 cups unsalted butter, room temperature (339 grams), plus more for greasing the pan

2 cups granulated sugar (400 grams)

6 large eggs, room temperature

1 tbsp vanilla extract

3/4 cup buttermilk (180 ml)

For the Cream Cheese Glaze:

1/4 cup cream cheese, softened (56 grams)

1 tbsp unsalted butter (14 grams)

1/4 cup powdered sugar (31 grams)

2–3 tbsp milk

Instructions

For the Streusel (Biscuit Crumble): Combine flour, granulated sugar, brown sugar, cinnamon, and nutmeg in a bowl. Add softened butter and mix until crumbly. Set aside.

For the Peaches: Peel, chop, and toss peaches with cinnamon and nutmeg.

For the Caramel Sauce: In a saucepan, heat granulated sugar and water until the sugar dissolves. Boil until the mixture turns golden brown. Set aside.

For the Cake Batter: Preheat the oven to 350°F (175°C) and grease and flour a bundt pan. Whisk together cake flour, baking powder, salt, and cinnamon. Cream butter and sugar until fluffy. Add eggs one at a time, then vanilla. Gradually add dry ingredients, alternating with buttermilk. Fold in the peaches.

Assembling the Cake: Pour half the batter into the bundt pan, then sprinkle half the streusel topping. Add the remaining batter and top with the rest of the streusel. Bake for 60-70 minutes or until a toothpick comes out clean.

For the Cream Cheese Glaze: Whisk together cream cheese, butter, powdered sugar, and milk until smooth. Add more milk for desired consistency.

Serving: Let the cake cool, then drizzle with cream cheese glaze before serving.

Notes

Nuts: Add chopped pecans or walnuts to the streusel for extra crunch.

Different Fruits: Use other fruits like berries, apples, or pears for a twist on the flavor.

Frosting: If you prefer a simpler topping, swap the cream cheese glaze with a powdered sugar glaze.

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