Peach Cobbler Pound Cake

Peach Cobbler Pound Cake

by

Ingredients

Cake:

  • 2 1/4 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon allspice
  • 1/2 teaspoon nutmeg
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 2 large eggs
  • 1 cup plain Greek yogurt
  • 2 teaspoons vanilla extract
  • 8 ounces cream cheese, cubed

Peach Layer:

  • 2 cans (about 15 ounces each) peaches, drained
  • 4 tablespoons butter
  • 1/2 cup packed brown sugar

Cinnamon Cream Cheese Frosting:

  • 4 ounces cream cheese, softened
  • 4 tablespoons butter, softened
  • 1/2 cup powdered sugar, sifted
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon vanilla extract

Directions:

  1. Prepare the Pan:
  • Preheat your oven to 350°F (175°C).
  • Grease a 10-inch Bundt pan with cooking spray and dust it lightly with flour, tapping out the excess.
  1. Mix Dry Ingredients:
  • In a medium mixing bowl, whisk together the flour, baking powder, salt, cinnamon, allspice, and nutmeg. Set aside.
  1. Cream Butter and Sugar:
  • In a large bowl, using an electric mixer, beat the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
  1. Add Eggs and Vanilla:
  • Incorporate the eggs one at a time, beating well after each addition until the mixture is smooth. Stir in the vanilla extract.
  1. Combine with Dry Ingredients:
  • Gradually add half of the flour mixture to the wet ingredients, mixing on low speed until just combined. Repeat with the remaining flour mixture.
  1. Fold in Cream Cheese:
  • Gently fold the cubed cream cheese into the batter until distributed evenly.
  1. Prepare Peaches:
  • In a large skillet over medium heat, melt 4 tablespoons of butter. Stir in the brown sugar until it dissolves completely.
  • Add the drained peaches and cook, stirring occasionally, until they are well coated with the caramelized sugar. Remove from heat.
  1. Assemble Cake:
  • Spoon the caramelized peaches into the bottom of the prepared Bundt pan.
  • Carefully pour the batter over the peaches, smoothing the top with a spatula.
  1. Bake:
  • Place the pan in the preheated oven and bake for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  1. Cool:
    • Allow the cake to cool in the pan on a wire rack for about 20 minutes, then invert onto a serving plate to cool completely.
  2. Make Frosting:
    • While the cake cools, beat together the softened cream cheese and butter until smooth.
    • Gradually add the powdered sugar, cinnamon, and vanilla extract, beating until creamy.
  3. Decorate Cake:
    • Once the cake is completely cool, spread half of the frosting over the top of the cake.
    • Reserve the remaining frosting to serve on the side or add a second layer once the first has set.

This Peach Cobbler Pound Cake combines rich, moist cake with the sweet tanginess of peaches and a delightful cinnamon cream cheese frosting, making it a perfect treat for any occasion.

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