Every year when peach season arrives, I get a rush of childhood enthusiasm and want to bring home as many as I can carry. If only the peach season lasted a little longer…
I bake anything that involves peaches, so when I came across this recipe for a peach cobbler pound cake, there was no question in my mind that I would be making one right away. Peaches in the South are some of the best in the country. When they smell wonderfully pungently of peach, I know they are perfect. If only we could count on them like this every single day of the year, I would be in heaven.
It’s a good thing that my loved ones share my enthusiasm for peaches and pound cake. The marriage of peach cobbler and pound cake is a culinary dream; your guests will be blown away.
Ingredients
Pound Cake Batter
Three cups of unrefined all-purpose flour
Three cups of sugar
6 large eggs – Room Temperature
Half a cup, or 3 sticks Salted Butter – Cold
8 ounces of softened cream cheese
Vanilla extract, 1 teaspoon
Approximately one-half teaspoon of salt
One cup of chopped ripe peaches, skinned if desired but left on if not
Topping
2 washed and sliced fresh peaches – not peeled
To make, combine 1/2 cup brown sugar and 1/4 cup melted butter.
Directions
Don’t turn on the oven just yet.
Make sure to thoroughly coat the inside of your Bundt pan with baking spray or butter. Sprinkle flour over the surface and use your fingers to evenly distribute it so that it covers all the oil.
Mix the sugar, butter, and cream cheese together in a large bowl using a hand mixer.
Put in the eggs one by one, mixing in between.
Mix in the vanilla extract and whip the mixture until smooth.
Mix the flour and salt in a medium bowl.
Reduce the speed of your mixer to low and add the flour to the butter mixture. This batter will be rock solid.
Mix the peach chunks in carefully. Eliminate any clumps of dry ingredients. Place aside.
The 1/4 cup of butter can be melted in the microwave in a small bowl.
Brown sugar and melted butter taste great together.
Gather Ingredients for the Cake
Arrange the peach slices in a fan shape, starting from the center tube of the Bundt pan, and working outwards.
Put the brown sugar and butter on the slices.
Spread the cake batter evenly with a spoon.
Prepare a cold oven for it.
For 1 hour and a half to 1 hour and 45 minutes (baking times vary, so you want to keep an eye on the cake toward the end), preheat oven to 300 degrees Fahrenheit.
Carefully take the cake out of the oven when it has reached the desired color (golden brown) and a toothpick inserted into the center comes out clean (or with a few crumbs).
Place the baking dish on a cooling rack.
Once the cake has cooled completely, invert it onto your serving platter.
Notes
A quality Bundt pan is a must-have tool. An intricately designed one requires extra grease, as I found out. Be thorough and grease every nook and cranny. My favorite brand of Bundt pan is Nordic Ware, and I own several of theirs. Additionally, I have Wilton, which are also fantastic.
• INGREDIENTS SHOULD BE AT ROOM TEMPERATURE: This is a common requirement in recipes. It’s important that the butter, cream cheese, and egg all be at room temperature before being mixed in. You won’t have to worry about lumps in the cake batter because they’ll combine easily.
I used to be the worst about sifting, but once I started doing it regularly, I noticed a huge difference. Acquired the Knowledge!
When it comes to peeling the peaches for this recipe, I like to leave the sliced peaches unpeeled and peel the peaches that will be chopped and folded into the cake. You can choose whether or not to peel them.
The cake must be allowed to cool completely before inverting the pan. Put the cake in the fridge with the top covered in aluminum foil if you plan on serving it the next day. You should wait until it reaches room temperature after you bring it out.