Peach Cobbler Pound Cake
Some time last year (I think it was in the summer), we had the most delicious cake I’ve ever tasted, a peach cobbler pound cake! I’ve been trying to chase that high ever since. So, last Thanksgiving, I decided to try my hand at making it since we had basically all the ingredients because I already planned on making a regular pound cake. After a quick web/Pinterest search, I came up with this recipe.
I’m not big on the blogs that have an entire autobiography before getting to the recipe. So, I’ll save you the five minutes of scrolling lol. The recipe is right below.
Peach Cobbler Pound Cake
Equipment
- 1 mixing bowl set (2 small, 1 medium, and 2 large bowls)
- 1 10 in. Bundt cake pan
- 1 stand mixer or hand mixer
Ingredients
Cake
- 1 1/2 cups unsalted butter room temperature
- 2 cups granulated sugar
- 3 tbsp brown sugar
- 4 eggs yolks separated
- 1 tbsp vanilla extract
- 1/4 cup whole milk
- 3 cup all purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 3 1/2 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1 can (15 oz) sliced peaches in syrup separated from syrup
- 3/4 cup syrup from the peaches
- 1/4 cup whiskey optional
Glaze
- 2 cups sifted powdered sugar
- water, milk, or liqueur*
- 1 tsp vanilla extract or any flavor you want
Instructions
- Geez! That was a lot, but now we can start.
Cake
- Preheat the oven to 325°. In a small bowl, combine the brown sugar and 1/2 tsp of cinnamon.
- Butter the Bundt pan, and coat it with the brown sugar mixture. This will give the outside of your cake the flavor and texture of a cobbler crust.
- In the medium bowl, add the peaches, 2 tsp of cinnamon, and 1/2 tsp of nutmeg. Mix it together, covering the peaches, and save for later.
- In a large bowl, whisk together the flour, baking powder, salt, and the rest of the cinnamon and nutmeg.
- In the second small bowl, beat the egg whites until firm. Now place all these bowls to the side.
- In the second large bowl, mix the butter and granulated sugar at medium speed until creamy and fluffy.
- Beat the egg yolks into the sugar mixture one at a time. Then mix in the vanilla extract and 3/4 cups of the peach syrup. (Alternatively, you can add just 1/2 cup of the syrup and 1/4 cup of the whiskey of your choice.)
- Slowly add the dry mixture into the wet mixture. Once it's mixed well, fold in the milk and egg whites.
- Pour half the batter into the Bundt pan. Then add half the peach mixture. Next, fill the Bundt pan with the rest of the batter.
- Bake for 1 1/2 hour, checking with a toothpick at about an hour. Once the cake is done, remove it from the oven and let it cool in the Bundt pan for 10-20 minutes. Remember that the cake will continue to cook after it's removed from the oven. So don't leave it in longer than the recommended time.
- Once the cake is cool, remove it from the pan and place on a wire rack (a plate will also do) to continue cooling. Finally, place as many of the remaining peach slices that you'd like on top of the cake.
Glaze
- Place the sifted powdered sugar in the now empty and cleaned medium bowl from earlier.
- Whisk in whichever liquid (water, milk, liqueur) you choose, one tbsp at a time, until you reach the desired thickness.
- Whisk in 1 tsp of the extract.
- Take the glaze, and slowly drizzle it over the cake to your preferred liking.
Notes
The Glaze
Here’s the thing, I didn’t have on of the ingredients to make the glaze, the powdered sugar! So, I put regular granulated sugar in the blender to make something similar to powdered sugar. Remember that if you ever find yourself in the same situation!
Well, that’s it! You now have yourself a homemade peach cobbler pound cake! Would you change/substitute anything? What did you use for your glaze? Let me know below!
Denise says:
Hi there it says buttermilk in the instructions but not in the ingredients list
Alyse Nicole says:
Hi, thanks for catching that! Another version I tried used buttermilk, and I forgot to change it there. No buttermilk is needed.
Brenda Hunter says:
Do you mix the egg whites with the sour cream?
Alyse Nicole says:
Hi! The egg whites are beat separately then later folded into the fully combined cake mixture.