Decadent Peach Cobbler Pound Cake (Printable)
Rich buttery pound cake layered with spiced peaches and vanilla glaze
# What You'll Need:
→ For the Cake
01 - 3 cups all-purpose flour
02 - 2 ½ cups granulated sugar
03 - 1 cup unsalted butter, softened
04 - ½ cup sour cream
05 - 6 large eggs, room temperature
06 - 1 tablespoon vanilla extract
07 - 1 teaspoon almond extract
08 - 1 teaspoon baking powder
09 - ½ teaspoon salt
10 - ½ teaspoon ground cinnamon
11 - ¼ teaspoon ground nutmeg
12 - 2 cups fresh peaches, peeled and diced
→ For the Peach Filling
13 - 1 cup fresh peaches, peeled and thinly sliced
14 - 2 tablespoons brown sugar
15 - 1 teaspoon ground cinnamon
16 - ¼ teaspoon ground nutmeg
→ For the Vanilla Glaze
17 - 1 cup powdered sugar
18 - 2–3 tablespoons milk
19 - ½ teaspoon vanilla extract
# Directions:
01 - Preheat oven to 325°F. Grease and flour a 12-cup bundt pan or tube pan thoroughly.
02 - Toss the sliced peaches for the filling with brown sugar, cinnamon, and nutmeg in a bowl. Set aside.
03 - In a large bowl, beat butter and sugar together until light and fluffy, approximately 3–4 minutes.
04 - Add eggs one at a time, mixing well after each addition. Blend in vanilla and almond extracts.
05 - In a separate bowl, whisk together flour, baking powder, salt, cinnamon, and nutmeg until well combined.
06 - Gradually add dry ingredients to the butter mixture, alternating with sour cream, beginning and ending with flour. Mix until just combined.
07 - Gently fold diced peaches into the batter until evenly distributed.
08 - Spoon half of the batter into the prepared pan. Layer the reserved peach filling on top. Spoon in remaining batter and smooth the top evenly.
09 - Bake for 1 hour to 1 hour 10 minutes, or until a toothpick inserted in the center comes out clean.
10 - Cool in the pan for 20 minutes, then carefully invert onto a wire rack to cool completely.
11 - Whisk powdered sugar, milk, and vanilla in a small bowl until smooth and drizzle-consistency.
12 - Drizzle the vanilla glaze over the completely cooled cake before serving.
# Expert Tips:
01 -
- The combination of tender pound cake and juicy peach layers creates the most incredible texture contrast
- That vanilla glaze seeps into every crack, making each slice impossibly moist without being soggy
- The almond extract subtly amplifies the peach flavor in ways vanilla alone never could
02 -
- Room temperature ingredients combine more easily; cold butter creates tiny lumps that show up in the finished cake
- Overmixing after adding flour makes the cake tough; stop the mixer as soon as you see the last flour streaks disappear
- The cake is done when a toothpick comes out clean but still slightly moist; overbaking makes it dry and dense
03 -
- Use a pastry brush to get flour into every crevice of the bundt pan
- Let the glaze set for 10 minutes before slicing to get clean cuts