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southern peach cobbler pound cake with brown sugar swirl 955312013 q1

Southern Peach Cobbler Pound Cake with Brown Sugar Swirl

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Enjoy this moist peach cobbler pound cake with cream cheese and a cinnamon glaze. A perfect southern peach cake dessert for summer.
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Prep Time 35 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours 5 minutes
Servings: 1
Course: Cakes and Cheesecakes, Dessert
Cuisine: American
Calories: 475
Ingredients Method Nutrition Notes

Ingredients
  

POUND CAKE:
  • 8 oz. pkg. cream cheese softened
  • 1 1/2 cups unsalted butter softened (3 sticks)
  • 3 cups Swans Down cake flour you can use regular flour if you are out of cake flour, but cake flour makes a nicer consistency
  • 3 cups granulated sugar
  • 6 large eggs
  • 1 1/2 tsp. vanilla extract
  • 4 cups peaches peeled and finely diced
CINNAMON ICING:
  • 1 cup powdered sugar
  • 1 tsp. vanilla extract
  • 1 tsp. cinnamon
  • 1-2 tbsp. heavy whipping cream half-and-half or evaporated milk
POUND CAKE:
  • 8 oz. pkg. cream cheese softened
  • 1 1/2 cups unsalted butter softened (3 sticks)
  • 3 cups Swans Down cake flour you can use regular flour if you are out of cake flour, but cake flour makes a nicer consistency
  • 3 cups granulated sugar
  • 6 large eggs
  • 1 1/2 tsp. vanilla extract
  • 4 cups peaches peeled and finely diced
CINNAMON ICING:
  • 1 cup powdered sugar
  • 1 tsp. vanilla extract
  • 1 tsp. cinnamon
  • 1-2 tbsp. heavy whipping cream half-and-half or evaporated milk

Method
 

Peaches 'n Cream Pound Cake
  1. Cream the butter and cream cheese in a large mixing bowl using an electric mixer.
  2. Add the granulated sugar, eggs, and vanilla, then mix again with the electric mixer.
  3. Stir in the cake flour and peaches until thoroughly combined.
  4. Generously grease and flour a 12-inch Bundt pan.
  5. Spoon the cake batter into the prepared pan.
  6. Bake at 350° for approximately 1 hour and 15 to 30 minutes.
  7. Test for doneness by inserting a knife or bamboo skewer to the bottom of the pan; continue baking if it does not come out clean.
  8. Allow the cake to cool completely before removing it from the pan.
  9. Invert the cake onto a serving plate.
  10. Drizzle the cinnamon icing over the top of the cake.
  11. Let the icing set for about 15 minutes before cutting the cake or wrapping it in plastic wrap.
Cinnamon Icing
  1. Whisk the ingredients together to combine.
  2. Drizzle the mixture over the cooled cake.

Nutrition

Calories: 475kcalCarbohydrates: 67gProtein: 8gFat: 20gSaturated Fat: 12gCholesterol: 118mgSodium: 135mgFiber: 1gSugar: 49g

Notes

NOTE: It is critical that you do not underbake the cake. If you do the cake will come out in clumps.
 
NOTE: You must use the largest bundt pan available. Even still the cake will rise considerably while baking. I recommend using a narrow rubber spatula to go between the cake and the bundt pan so that it makes the cake come out easier. You may have to use a knife to separate the cake from the center tube in order to enable the cake to come out of the pan easier.
 
NOTE: My oven runs slow. I'm never able to get this cake done in less than 1 1/2 hours. But you should start checking at about 1 hour 15 minutes. If a knife inserted to the very bottom of the cake comes out completely clean, then the cake is done.
 
NOTE: Allow icing to set 15 minutes before cutting cake.
 
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