Peach Cobbler Pound Cake Recipe (Easy & Moist)
Ingredients
For the Cake
- 1 cup unsalted butter
- 8 oz cream cheese
- 1⅓ cup granulated sugar
- 4 Large eggs
- 1 tsp vanilla extract
- 2 cup all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- 1 can sliced peaches
For the Cinnamon-Sugar Swirl:
- ¼ cups brown sugar
- 1 tsp ground cinnamon
For the Glaze
- 1 cup powdered sugar
- 2-3 tbsp milk
- ½ tsp vanilla extract
Instructions
- Preheat oven to 325°F (160°C). Grease a bundt pan and lightly dust with flour.
- In a large bowl, beat butter and cream cheese until creamy.
- Add sugar gradually and beat until light and fluffy.
- Mix in eggs one at a time, then stir in vanilla.
- In a separate bowl, whisk flour, baking powder, and salt.
- Gradually add dry ingredients into the wet ingredients. Don’t overmix.
- Fold in chopped peaches gently.
- Pour half the batter into the prepared pan.
- Sprinkle cinnamon-sugar mix, then pour remaining batter on top.
- Bake for 60–70 minutes, or until a toothpick comes out clean.
- Let the cake cool in the pan for 10 minutes, then move to a wire rack.
- In a small bowl, whisk glaze ingredients and drizzle over cooled cake.
Storage Tips
- Room Temperature: Store the cake in an airtight container for up to 2 days.
- Refrigerator: To keep it fresh longer, wrap it well or place it in a container and store in the fridge for up to 5 days.
- Freezer: Wrap the whole cake or individual slices in plastic wrap and foil. Freeze for up to 2 months. Let it thaw at room temperature before serving.
Notes
- You can use fresh or frozen peaches if you prefer.
- Wrap leftovers in plastic wrap and store in an airtight container.
- For an extra treat, serve with whipped cream or vanilla ice cream.