Peach Cobbler Pound Cake.

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Peach Cobbler Pound Cake is the perfect combination of a sweet summer peach cobbler and a rich buttery pound cake. It’s delicious with morning coffee, afternoon tea, or ice cream for dessert.

An Introduction to Peach Cobbler Pound Cake

Each year, in the hot and sunny state of Georgia, the month of August brings a statewide celebration. Georgia is well-known for being “The Peach State,” and August is National Peach Month. Local restaurants, bars, and shops commemorate the occasion by creating specialty cocktails, cobblers, and souvenirs. But the real peach enthusiasts? Well, they work a little harder.

Peach County residents host an annual Peach Festival where pageants, parades, and parties are all dedicated to the beautiful stone fruit. On the first Saturday morning of the festival, a man named Rich Bennett and his volunteers come together to make “The World’s Largest Peach Cobbler.” Using 75 gallons of fresh Georgia Peaches, 150 pounds of self-rising flour, 150 pounds of sugar, 32 gallons of milk, and 90 pounds of butter, this cobbler is a colossal undertaking. The result? A phenomenal success.

Why You’ll Love This Recipe

This Peach Cobbler Pound Cake brings the essence of summer into every bite. It combines the juicy sweetness of peaches with the rich texture of pound cake, creating a dessert that feels both indulgent and comforting. Perfect for any time of the day, whether paired with your morning coffee, served as an afternoon treat, or enjoyed as an evening dessert.

Kitchen Equipment You’ll Need

• 10” Bundt pan
• Cooking spray
• Mixing bowls (medium and large)
• Whisk
• Electric mixer
• Spatula
• Large skillet
• Toothpick
• Cooling rack

Ingredients

Cake Ingredients:

• 2 ¼ cups all-purpose flour
• 1 Tbsp. baking powder
• ½ tsp. salt
• 1 ½ tsp. cinnamon
• ½ tsp. allspice
• ½ tsp. nutmeg
• 1 cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 2 large eggs
• 1 cup plain Greek yogurt
• 2 tsp. vanilla extract
• 8 oz cream cheese, cubed

Peach Ingredients:

• 2 cans of peaches
• 4 Tbsp. butter
• ½ cup packed brown sugar

Cinnamon Cream Cheese Frosting:

• 4 oz cream cheese, softened
• 4 Tbsp. butter, softened
• 1 ½ cups powdered sugar, sifted
• ½ tsp. cinnamon
• ¼ tsp. vanilla

Step-by-Step Instructions

1. Preheat oven to 350°F. Grease a 10” Bundt pan with cooking spray and dust with flour.
2. In a medium-sized bowl, whisk together the flour, baking powder, salt, cinnamon, allspice, and nutmeg. Set aside.
3. In a large bowl, beat the butter until creamy. Add the sugar and beat until light and fluffy.
4. Beat in the eggs, one at a time, mixing well after each addition. Add in the Greek yogurt and vanilla, and continue to beat until completely incorporated and smooth.
5. Add in half the flour mixture until combined. Add the remaining flour mixture and continue to beat until smooth. Fold the cubed cream cheese into the batter.
6. In a large skillet, melt the butter over medium heat. Add the brown sugar and whisk until sugar is dissolved and bubbly.
7. Add the peaches and stir until well coated (about 3-5 minutes). Pour into the prepared Bundt pan. Pour the batter over the peaches.
8. Bake for 1 hour, or until a toothpick inserted into the center comes out clean and the cake begins to pull away from the edges.
9. Cool cake in Bundt pan for 15-20 minutes, then invert onto a plate.
10. For the frosting, in a medium-sized bowl, beat the cream cheese and butter until smooth.
11. Add the sifted powdered sugar and beat until combined. Add the cinnamon and vanilla and stir to combine.
12. Drizzle half of the frosting over the warm cake. Allow the cake to cool completely and drizzle the remaining frosting over the top.

Tips for Success

• Ensure all ingredients are at room temperature before mixing for the best texture.
• Be careful not to overmix the batter once the flour is added to keep the cake tender.
• Check the cake a few minutes before the recommended bake time, as oven temperatures can vary.

Additional Tips and Variations

• For a fresher taste, use fresh peaches if they are in season. Simply peel, pit, and slice them before using.
• Try adding a pinch of ginger to the spice mix for an extra warm flavor.
• Serve with a scoop of vanilla ice cream for an extra indulgent dessert.

Nutritional Highlights (Per Serving)

While specific values will vary based on portion size, this Peach Cobbler Pound Cake offers a delightful balance of carbohydrates, fats, and proteins. Enjoy it as a treat within a balanced diet.

Frequently Asked Questions (FAQ)

Can I use fresh peaches instead of canned?

Yes, fresh peaches can be used. Just ensure they are ripe and juicy for the best flavor.

How should I store leftover cake?

Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Can I freeze the cake?

Yes, this cake freezes well. Wrap it tightly in plastic wrap and foil before freezing for up to 3 months. Thaw overnight in the refrigerator before serving.

Conclusion

This Peach Cobbler Pound Cake is a delightful and flavorful treat that captures the essence of summer. Whether you’re a peach enthusiast or simply love a good cake, this recipe is sure to satisfy. Give it a try and share your experiences with friends and family. We’d love to hear how it turned out for you!

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