Decadent Peach Cobbler Pound Cake (Printable)

Buttery pound cake with juicy 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

# Steps:

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, cream butter and sugar together until light and fluffy, about 3-4 minutes.
04 - Add eggs one at a time, mixing well after each addition. Mix in vanilla and almond extracts.
05 - In a separate bowl, whisk together flour, baking powder, salt, cinnamon, and nutmeg.
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 in diced peaches until evenly distributed throughout the batter.
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.
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 invert onto a wire rack to cool completely.
11 - Whisk powdered sugar, milk, and vanilla in a small bowl until smooth. Drizzle over the cooled cake before serving.

# Expert Tips:

01 -
  • The combination of tender pound cake and juicy peach filling feels like two desserts in one
  • That vanilla glaze transforms everything into something bakery-worthy
02 -
  • Cold butter will not cream properly and your cake will be dense
  • Overmixing after adding flour develops gluten and makes the cake tough
03 -
  • Use a pastry brush to get butter into every crevice of your bundt pan
  • Let the glaze set for about 15 minutes before slicing for clean edges

Return