Ingredients
Method
For the Peach Filling:
- Combine peaches, sugar, cinnamon, and nutmeg in a medium pot over medium heat.
- Stir cornstarch and butter together to form a paste, add it to the peach filling, and stir until thickened; remove from heat and set aside.
For the Streusel:
- Preheat the oven to 400°F.
- Mix flour, sugar, and cinnamon in a small bowl, then cut in the butter with a pastry cutter until crumbs form and set aside.
- Spread the crumbs on a parchment-lined sheet pan, bake for 9–10 minutes until golden, and then cool in the refrigerator.
For the Cake:
- Reduce the oven temperature to 325°F and liberally coat a 12-cup Bundt pan with floured non-stick baking spray.
- Cream the butter and sugar in a stand mixer on high speed for 5–7 minutes until smooth, light, and fluffy.
- Add eggs one at a time, mixing well and scraping down the sides of the bowl after each addition.
- Reduce the mixer speed to low, gradually add flour in two increments, then add salt and baking soda without overmixing.
- Add sour cream and vanilla extract, scrape the bowl, and mix until just combined before turning off the mixer.
- Fold in two-thirds of the reserved peach filling until thoroughly incorporated.
To Bake:
- Break up the streusel, reserve 2/3 cup for garnish, and layer half the batter, the remaining streusel, and the rest of the batter in the pan; bake for 75 minutes or until a toothpick comes out clean.
- Cool the cake in the pan on a wire rack for 10 minutes, then invert onto a serving plate and let cool for approximately one hour.
For the Glaze:
- Whisk together warmed peach preserves, powdered sugar, and lemon juice until smooth, adding water as needed to achieve a thick but pourable consistency.
- Top the cake with the remaining peach filling, drizzle with glaze, sprinkle with the reserved streusel, and serve.
Nutrition
Notes
- Pick Your Peaches Like You Mean It: If you’re leaning towards fresh peaches, make sure they’re the ripest you can find. You want peaches so sweet and juicy, they make you wanna write a thank-you note to the peach tree.
- Be Gentle with Those Peaches: When you’re adding that peach filling to your cake batter, be gentle. You’ll want to fold it in softly and slowly so the tender peach pieces don’t break. This isn’t a race, y’all!
- Measure Your Flour Right: When it’s time to measure your flour, don’t go packing it down like you’re mad at it – be gentle. Spoon it into your measuring cup and level it off nice and easy. That’s how you keep your peach cobbler bundt cake soft and moist, boo!
- Let the Cake Rest Before Glazing: Give that cake a break after baking so it fully cools down. A completely cooled cake means the glaze will set beautifully on top instead of sliding right off.