When peach season rolls around every year, a child-like excitement takes over and I want to haul home as much as I can. If peach season could only be a little longer…
I make everything possible with the peaches and when I found this peach cobbler pound cake, not a doubt crossed my mind that I was making one, immediately! In the South we have glorious peaches at roadside stands. I know they are perfect when they have a beautifully pungent peach smell. I wish we could get them like this all year long – I would be in heaven!
Luckily, my family loves peaches as much as I do, and pound cake is the best. Combining peach cobbler and pound cake is a dream – you will not be disappointed, and the compliments will come rolling in!
Ingredients
Pound Cake Batter
3 cups all-purpose unbleached flour
3 cups sugar
6 large eggs – Room Temperature
3 sticks (½ cups) unsalted butter – Room Temperature
8 oz. cream cheese – Room Temperature
1 tsp. of vanilla extract
1/2 tsp. salt
1 cup chopped ripe peaches – peeled unless you prefer the peel on
Topping
2 washed and sliced fresh peaches – not peeled
½ cup brown sugar
¼ cup melted butter
Directions
Do not pre-heat oven yet.
Prepare your Bundt pan by spraying it well with baking spray or grease with butter taking care to get all areas on the inside of the pan. Dust with flour and tap around to coat all the greased areas.
In a large bowl cream together the sugar, butter, and cream cheese with a hand mixer.
Add eggs one at a time – incorporating each one before adding the next.
Add the vanilla and beat the ingredients together well.
In a medium bowl whisk the flour and salt together.
Blend the flour into the butter mixture on low only until just combined. The batter will be stiff.
Gently fold in the chopped peaches. Make sure there are no spots of dry ingredients. Set aside.
In a small bowl, melt the ¼ cup of butter in the microwave.
Mix the brown sugar in with the melted butter and set aside.
Assemble the Cake
Place the slices of peaches in the bottom of the greased Bundt pan in a flower pattern, fanning out from the center tube.
Cover the slices with the brown sugar and butter mixture
Spoon the cake batter on top making it as even as possible.
Place it into a cold oven
Turn oven on to 300°F. and bake for 1 hour and a half to 1 hour and 45 minutes – baking times can vary so you want to keep an eye on the cake toward the end.
When the cake is golden brown, and a toothpick inserted into center part of cake comes out clean (or has a few crumbs), carefully remove it from the oven.
Set the pan on a wire rack to cool.
Only invert the cake on your favorite cake plate once it’s completely cool.
Notes
• PAN: A good Bundt pan is important. I learned that if you have one with an intricate design, you must grease it very well. Take the time to make sure each crevice is greased well. Most of my Bundt pans are Nordic Ware and I love them. I also have Wilton and those are great too.
• ROOM TEMPERATURE INGREDIENTS: We always see recipes that call for ingredients to be room temperature. There is a valid reason for the butter cream cheese, and egg to be room temperature before incorporating them. They will blend easily, and this results in a smooth cake batter, not a clumpy one.
• SIFTING: I used to be the worst about skipping sifting until I realized the distinct improvement when I sifted. Lesson learned!
• PEELING THE PEACHES: I prefer to leave the sliced peaches unpeeled and for the chopped peaches that are folded into the cake, I like to peel those. Feel free to peel or not peel based on your preference!
• COOL THE CAKE: Make sure you let the cake cool completely before inverting the pan. If you will serve the cake the next day, wrap the top in aluminum foil and place it in the fridge. When you bring it out, let it get to room temperature before inverting.