The BEST Peach Cobbler Pound Cake Recipe {Stays Moist FOR DAYS!!!}
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- Опубліковано 14 жов 2024
- No Southerner could deny a slice of peach cobbler pound cake come the summertime! This dreamy dessert combines the flavors of dense, buttery pound cake with bright and tangy peach cobbler! With the addition of a lemon cream cheese glaze, this cake is officially the ultimate Southern summer cake!
It's perfect for brunches, potluck parties, and everything in between! You can use fresh or frozen peaches, whichever you have on hand is fine! I tend to go the frozen peach route (terrible -- I know) because it cuts down on your prep time by about 15-20 minutes. However, if you have fresh peaches on hand, this cake is the perfect way to use them up!
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You can print out the recipe here:
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Here's what you'll need:
For the Cake:
1 (16-ounce) bag frozen peaches, thawed or 6-8 fresh, ripe peaches
3 cups cake flour
1 1/4 teaspoon fine sea salt
4 large eggs, plus 2 yolks
1/4 cup milk
2 teaspoons pure vanilla extract
1 1/2 cup room temperature, unsalted butter (plus extra for greasing)
6 ounces room temperature cream cheese
3 cups granulated sugar
Zest of a lemon
For the Cream Cheese Lemon Glaze:
2 tablespoons room temperature cream cheese
2 tablespoons room temperature, unsalted butter
1 1/4 cup powdered sugar
1 tablespoon fresh lemon juice
1/4 teaspoon pure vanilla extract
HOW TO MAKE PEACH COBBLER POUND CAKE:
If using frozen peaches, chop the peaches into a 1/2" dice and set them aside in a colander over a bowl to drain. If using fresh peaches, peel, dice, and set aside.
Place a rack in the center of the oven and preheat the oven to 300°F. Generously grease a 12-cup bundt pan with butter and dust with flour. Knock out any of the excess flour and set aside until ready to use.
In a medium-sized mixing bowl, combine the flour and salt and set aside.
In a large measuring pitcher, whisk together the eggs, egg yolks, milk, and vanilla extract. Set aside.
Add the butter and the cream cheese to the bowl of stand mixer fitted with a paddle attachment. If you do not have a stand mixer, use a large mixing bowl and a handheld mixer. Mix on medium-high speed until the two are well-blended, about 1 minute. Gradually add the sugar and mix for about 3-4 minutes more, until the mixture appears light and fluffy. Reduce the speed to low and slowly stream in the egg-milk mixture. Scrape down the sides of the bowl and mix once more.
Add the dry ingredients in 3 additions, mixing on low. Scrape down the sides of the bowl and mix once more. Add the diced peaches and lemon zest and mix on low until the peaches are evenly distributed throughout the batter.
Add the batter to the bundt pan and bake for 40 minutes. Rotate the pan and continue baking for an additional 45 minutes more. Transfer the cake to a cooling rack and allow it to set for 15 minutes. Remove the cake from the pan and allow it to cool completely, about 2 hours.
If making the glaze, add the butter and cream cheese to a clean, medium-sized mixing bowl. Mix on medium-high speed until blended. Then, add the powdered sugar, lemon juice, and vanilla and mix until liquified.
Drizzle the top of the cake generously with the glaze and allow it to set 1-2 hours more. Slice and serve!
Store the cake refrigerated until ready to serve!
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The Anthony Kitchen is all about incredible food made with real ingredients, that delivers the most flavor in the most efficient way possible! Quality, flavor, ease, and YOUR SUCCESS in the kitchen matter to me. If you have a question, please ask away. I'm here to help and I check the comments regularly!
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Gotta make this cake one day next month!
It's seriously SO good!
I will wait for the next recipes
thank you!
You said 45 mins twice to bake. I think you meant just 45 mins. Made it. Love it. Added baking powder. Kids loved it.
Oops! Sorry! Way to go, though!
Can you let me know asap whether you missed adding Baking Powder or is the recipe without baking powder…your cake looks awesome but i want to be sure before making it….and also, can I refrigerate this overnight to take to our son’s house for supper?
In this recipe, eggs are the leavener 😘 No baking powder/chemical leavening needed! And you can absolutely make in advance and refrigerate!
@@TheAnthonyKitchen Thank you my dear! You are a Cooking Treasure….will make…Blessings to you as you teach us all some unforgettable recipes…..
Dear Anthony Kitchen, I am pleased to report that your Peach Cobbler Cake turned out amazing! I added 1 tsp. Baking Powder to the Flour/Salt mixture….otherwise followed your recipe to the tea…. I cooled the Cake to warm and Iced it with your Icing recipe …Brought it over to a family event, and everyone commented on the taste and the texture…..One last question my dear is: Is the Cake supposed to be dense and velvety? It is not a sponge cake texture..but a more closed crumb cake….it actually resembles a pound cake texture. Will make this one again and again….So easy peasy too! Mille Grazie for your great recipe. Will follow you for sure…..Blessings!