Peach Cobbler Pound Cake
Ingredients
Cinnamon Sugar Mixture
-
½
cup
brown sugar
-
1
tablespoon
cinnamon
-
¼-½
teaspoon
nutmeg
-
¼
cup
butter, melted
-
2
tablespoons
bourbon or rum
For the Cake
-
8
ounces
unsalted butter, at room temperature
-
2
cups
granulated sugar
-
8
ounces
cream cheese, at room temperature
-
5
large
eggs
-
3
cups
all-purpose flour
-
1
teaspoon
baking powder
-
1
teaspoon
salt
-
1
tablespoon
vanilla extract
-
⅓
cup
milk
-
4
large
peaches, cored and sliced
For the Vanilla Glaze
-
1
cup
confectioner's sugar
-
1
teaspoon
vanilla extract
-
2-3
tablespoons
milk
Instructions
- Preheat the oven to 300°F (150°C) and grease a Bundt or tube pan.
- Place half of the peach slices in the bottom of the pan and set aside.
- In a small bowl, combine brown sugar, cinnamon, and nutmeg, then sprinkle half on the peaches followed by melted butter and bourbon.
- Cream the butter and sugar until fluffy, then add cream cheese and mix for two minutes.
- Add eggs one at a time, mixing well after each addition.
- Combine flour, baking powder, and salt, then mix into the batter along with vanilla and milk, being careful not to overmix.
- Spoon half of the batter over the peaches, layer the remaining peaches, sprinkle with the rest of the sugar mixture, and top with the remaining batter.
- Tap the pan to remove air bubbles and bake until a tester comes out clean, about 60 minutes.
- Let the cake cool, then whisk together the glaze ingredients and drizzle over the cake before serving.
Nutrition Facts (estimated)
Servings
10
Calories
739
Total fat
34g
Total carbohydrates
101g
Total protein
10g
Sodium
361mg
Cholesterol
177mg
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