Peach Cobbler Pound Cake
A dense, buttery pound cake topped with a caramelized cinnamon-peach layer.
Ingredients
- Topping: 4 large peaches 1 wedged, 3 cubed, ½ cup brown sugar, ½ tsp cinnamon, ¼ cup melted butter.
- Batter: 1 ½ cups unsalted butter 8 oz cream cheese, 2 ½ cups granulated sugar, ⅓ cup sour cream, 1 tbsp vanilla extract, 6 large eggs, 3 cups cake flour, 1 tsp baking powder, ½ tsp salt.
Instructions
- Preheat the oven and prepare a Bundt pan with nonstick baking spray.
- Arrange peach wedges in the pan and top with a mixture of brown sugar, cinnamon, and melted butter.
- Cream the softened butter, cream cheese, and granulated sugar until the mixture is pale and fluffy.
- Incorporate the eggs one at a time, followed by the vanilla extract and sour cream.
- Fold in the chopped peaches and the sifted dry ingredients until just combined.
- Pour the batter into the pan and bake until a tester comes out clean.
- Rest the cake in the pan for one hour before inverting onto a plate.
- Serve at room temperature or slightly warm for the best flavor.
Notes
Ensure all refrigerated items reach room temperature before mixing to prevent the batter from curdling. Use a floured baking spray for the Bundt pan to ensure the fruit topping does not stick to the design.