Peach Cobbler Pound Cake

Prep:15 minutes

Prepare dinner:1 hr

Complete:1 hr 15 minutes

Delicacies : American

Peach Cobbler Pound Cake is the proper mixture of a candy summer season peach cobbler and a wealthy buttery pound cake. It’s scrumptious with morning espresso, afternoon tea, or ice cream for dessert.

Peach County residents host an annual Peach Pageant the place pageants, parades and events are all devoted to the gorgeous stone fruit. On the primary Saturday morning of the competition, a person by the identify of Wealthy Bennett and his volunteers come collectively to make “The World’s Largest Peach Cobbler”. With 75 gallons of contemporary Georgia Peaches, 150 kilos of self-rising flour, 150 kilos of sugar, 32 gallons of milk and 90 kilos of butter, this cobbler is a colossal endeavor. The end result? An exceptional success.



Cake Components:

• 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 massive eggs
• 1 cup plain Greek yogurt
• 2 tsp. vanilla extract
• 8 oz cream cheese, cubed

Peach Components:

• 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


1. Preheat oven to 350°F. Grease a ten” Bundt pan with cooking spray and mud with flour.
2. In a medium dimension bowl, whisk collectively the flour, baking powder, salt, cinnamon, allspice and nutmeg. Put aside.
3. In a big bowl, beat the butter till creamy. Add the sugar and beat till mild and fluffy.
4. Beat within the eggs, one after the other, mixing properly after every addition. Add within the Greek yogurt and vanilla and proceed to beat on till utterly included and easy.

5. Add in half the flour combination till mixed. Add the remaining flour combination and proceed to beat till easy. Fold the cubed cream cheese into the batter.
6. In a big skillet, soften the butter over medium warmth. Add the brown sugar and whisk till sugar is dissolved and bubbly.
7. Add the peaches and stir till properly coated (about 3-5 minutes). Pour into the ready Bundt pan. Pour the batter over the peaches.
8. Bake for 1 hour, or till a toothpick inserted into the middle comes out clear and cake begins to drag away from the sides.
9. Cool cake in Bundt pan for 15-20 minutes, then invert on a plate.
10. For the frosting, in a medium dimension bowl, beat the cream cheese and butter till easy.
11. Add the sifted powdered sugar and beat till mixed. Add the cinnamon and vanilla and stir to mix.
12. Drizzle half of the frosting over the nice and cozy cake. Enable cake to chill utterly and drizzle remaining frosting excessive.

continued on next page


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