About
You don't have to tell us twice! This Peach Cobbler Pound Cake is worth putting on repeat again and again when it comes time for sweets. Fresh peaches and a brown sugar crumble, a touch of bourbon (yes, please) and moist pound cake... well, all we can say is this sure stacks up to be an all-season or even all-year favorite. Full of peach flavor from the bottom to the top, Peach Cobbler Pound Cake is a bite full of deliciousness in every fork-full! Let's dig in... again!
Ingredients
- For the cake:
- 4 large peaches, cored and sliced
- 1/2 cup Domino Premium Light Brown Sugar
- 1 tablespoon Spice Islands Ground Cinnamon
- 1/4 teaspoon Simply Organic Pure Ground Nutmeg
- 1/4 cup salted butter, melted
- 2 tablespoons bourbon or rum
- 2 sticks unsalted butter, room temperature
- 2 cups Domino Premium Pure Cane Granulated Sugar
- 1 (8-ounce) package cream cheese, room temperature
- 5 large eggs
- 3 cups Amazon Fresh, All Purpose Flour
- 1 teaspoon Clabber Girl Baking Powder
- 1 teaspoon Morton's Sea Salt
- 1 tablespoon Watkins Pure Vanilla Extract
- 1/3 cup milk
- For the vanilla glaze:
- 1 cup Domino Confectioners Sugar
- 1 teaspoon Watkins Pure Vanilla Extract
- 2 tablespoons milk, plus more, to taste
Directions
Step 1 -Preheat the oven to 300 degrees F.
Step 2 -Grease a 10-inch fluted tube pan.
Step 3 -In a single layer, add 1/2 of the peach slices to the bottom of the prepared fluted pan. Set the pan aside.
Step 4 -In a small bowl, add the brown sugar, the cinnamon, and the nutmeg and whisk to combine.
Step 5 -Evenly sprinkle 1/2 of the brown sugar mixture on top of the peach layer in the pan. Set aside the remaining brown sugar mixture.
Step 6 -Evenly pour 1/4 cup of the salted melted butter and the bourbon on top of the brown sugar mixture layer in the pan.
Step 7 -In a large bowl with an electric stand mixer or a hand mixer on high speed, add 2 sticks of the unsalted butter and the granulated sugar and beat until fluffy and light in color, about 3-5 minutes.
Step 8 -Add the cream cheese to the sugar mixture and beat until combined, about 2 minutes.
Step 9 -Add the eggs, 1 at a time, to the cream cheese mixture and beat well between each addition.
Step 10 -Add the flour, the baking powder, and the salt to the cream cheese mixture and beat to combine.
Step 11 -Add 1 tablespoon of the vanilla extract and 1/3 cup of the milk to the cream cheese mixture and with a spatula, scrape down the sides of the bowl, and beat until well-combined into a batter. Be careful not to overmix.
Step 12 -With a spatula, evenly add 1/2 of the batter to the pan.
Step 13 -Evenly add the remaining peach slices to the top of the batter.
Step 14 -Evenly sprinkle the reserved brown sugar mixture on top of the peach layer in the pan.
Step 15 -Evenly spread the remaining batter on top of the brown sugar mixture layer.
Step 16 -Gently tap the pan on a work surface to eliminate any large air bubbles.
Step 17 -Carefully transfer the pan to a baking sheet to avoid any spills during baking.
Step 18 -Bake until a toothpick inserted into the center comes out clean, about 1 hour.
Step 19 -Transfer the baked cake from the oven to a wire rack and let it cool in the pan, about 10-20 minutes.
Step 20 -Transfer the cooled cake to a serving plate and let it cool completely.
Step 21 -When the cake is cool, in a medium bowl, add the confectioners' sugar, the remaining vanilla extract, and 2 tablespoons of the remaining milk and whisk to combine. The glaze mixture should be smooth and pourable. Add the extra milk, a little at a time, if needed to achieve the desired consistency.
Step 22 -With a fork or a spoon, drizzle the icing mixture over the cooled cake.
Step 23 -With a serrated knife, cut the iced cake into serving-sized slices and serve.
