Peach Cobbler Pound Cake

Peach Cobbler Pound Cake is the perfect combination of a sweet summer peach cobbler and a rich buttery pound cake. It’s delicious with morning coffee, afternoon tea, or ice cream for dessert.

Each year, in the hot and sunny state of Georgia, the month of August brings a statewide celebration. You see, Georgia is well-known for being The Peach State” and August is National Peach Month. Local restaurants, bars and shops commemorate the occasion by creating specialty cocktails, cobblers, and souvenirs. But the real peach enthusiasts? Well, they work a little harder.

Peach County residents host an annual Peach Festival where pageants, parades, and parties are all dedicated to the beautiful stone fruit. On the first Saturday morning of the festival, a man by the name of Rich Bennett and his volunteers come together to make The World’s Largest Peach Cobbler”. With 75 gallons of fresh Georgia Peaches, 150 pounds of self-rising flour, 150 pounds of sugar, 32 gallons of milk, and 90 pounds of butter, this cobbler is a colossal undertaking. The result? A phenomenal success.

Why You’ll Love This Recipe

This Peach Cobbler Pound Cake perfectly captures the essence of summer with its juicy peaches and warm spices. It’s incredibly versatile, making it ideal for any time of day, whether you’re enjoying it with your morning coffee, afternoon tea, or as a delightful dessert with a scoop of ice cream.

Kitchen Equipment You’ll Need

• 10” Bundt pan
• Medium mixing bowl
• Large mixing bowl
• Whisk
• Electric mixer
• Large skillet
• Cooling rack

Ingredients

Cake Ingredients:

• 2 ¼ cups all-purpose flour
• 1 Tbsp. baking powder
• ½ tsp. salt
• 1 ½ tsp. cinnamon
• ½ tsp. allspice
• ½ tsp. nutmeg
• 1 cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 2 large eggs
• 1 cup plain Greek yogurt
• 2 tsp. vanilla extract
• 8 oz cream cheese, cubed

Peach Ingredients:

• 2 cans of peaches
• 4 Tbsp. butter
• ½ cup packed brown sugar

Cinnamon Cream Cheese Frosting:

• 4 oz cream cheese, softened
• 4 Tbsp. butter, softened
• 1 ½ cups powdered sugar, sifted
• ½ tsp. cinnamon
• ¼ tsp. vanilla

Step-by-Step Instructions

1. Preheat oven to 350°F. Grease a 10” Bundt pan with cooking spray and dust with flour.
2. In a medium-sized bowl, whisk together the flour, baking powder, salt, cinnamon, allspice, and nutmeg. Set aside.
3. In a large bowl, beat the butter until creamy. Add the sugar and beat until light and fluffy.
4. Beat in the eggs, one at a time, mixing well after each addition. Add in the Greek yogurt and vanilla, and continue to beat until completely incorporated and smooth.
5. Add in half the flour mixture until combined. Add the remaining flour mixture and continue to beat until smooth. Fold the cubed cream cheese into the batter.
6. In a large skillet, melt the butter over medium heat. Add the brown sugar and whisk until sugar is dissolved and bubbly.
7. Add the peaches and stir until well coated (about 3-5 minutes). Pour into the prepared Bundt pan. Pour the batter over the peaches.
8. Bake for 1 hour, or until a toothpick inserted into the center comes out clean and cake begins to pull away from the edges.
9. Cool cake in Bundt pan for 15-20 minutes, then invert on a plate.
10. For the frosting, in a medium-sized bowl, beat the cream cheese and butter until smooth.
11. Add the sifted powdered sugar and beat until combined. Add the cinnamon and vanilla and stir to combine.
12. Drizzle half of the frosting over the warm cake. Allow the cake to cool completely and drizzle the remaining frosting over the top.

Tips for Success

• Ensure all ingredients are at room temperature before starting for a smoother batter.
• Don’t overmix the batter once the flour is added to avoid a dense cake.
• Use the best quality peaches you can find, as they are the star of this recipe.

Additional Tips and Variations

• For a more intense peach flavor, try using fresh peaches when they are in season.
• Add a pinch of cardamom to the cake batter for a unique twist.
• If you prefer a less sweet frosting, reduce the amount of powdered sugar.

Nutritional Highlights (Per Serving)

This Peach Cobbler Pound Cake is a decadent treat, so enjoy it in moderation. Each serving is approximately:

• Calories: 450
• Fat: 25g
• Carbohydrates: 55g
• Protein: 6g
• Sugar: 40g

Frequently Asked Questions (FAQ)

Can I use fresh peaches instead of canned?

Yes, fresh peaches can be used when they are in season. Simply peel and slice them before adding to the skillet.

How should I store leftovers?

Store any leftover cake in an airtight container in the refrigerator for up to 5 days. Let it come to room temperature before serving for the best texture.

Can I freeze this cake?

Yes, you can freeze the unfrosted cake for up to 3 months. Wrap it tightly in plastic wrap and aluminum foil before freezing. Thaw in the refrigerator overnight before frosting and serving.

Conclusion

Peach Cobbler Pound Cake is a delightful fusion of flavors that captures the sweetness of summer in every bite. Whether you’re a peach enthusiast or just love a good dessert, this cake is sure to impress. Give it a try and let us know how it turns out! Share your experiences and any variations you tried in the comments below. Happy baking!