Each year when peach season finally arrives, a sense of childlike joy takes over, and I want to bring home as many as possible. If only the peach season lasted a little longer…
When I spotted this recipe for a peach cobbler pound cake, there was no question in my mind that I would be baking one right away. Beautiful peaches can be found at roadside vendors throughout the South. If they smell deliciously pungently of peaches, I know they’re great. I would be in seventh heaven if we had them like this every day of the year.
Fortunately, my loved ones share my passion for peaches and pound cake. The marriage of peach cobbler and pound cake is a match made in heaven; your guests will be raving about it.
Ingredients:
Topping
2 fresh, unpeeled, sliced peaches
Recipe: 1/2 cup brown sugar 1/4 cup melted butter
Batter for a Pound Cake
Unbleached, all-purpose flour, three cups
3 cups of sugar
Approximately 6 Large Eggs, At Room Temperature
One-half a cup, or three sticks Room Temperature Unsalted Butter
8 ounces of softened cream cheese
a single teaspoon of vanilla extract
1/4 teaspoon salt
One cup of chopped ripe peaches, skinned if desired but left on if not
Ingredients
- Topping
- 2 fresh, unpeeled, sliced peaches
- Recipe: 1/2 cup brown sugar 1/4 cup melted butter
- Batter for a Pound Cake
- Unbleached, all-purpose flour, three cups
- 3 cups of sugar
- Approximately 6 Large Eggs, At Room Temperature
- One-half a cup, or three sticks Room Temperature Unsalted Butter
- 8 ounces of softened cream cheese
- a single teaspoon of vanilla extract
- 1/4 teaspoon salt
- One cup of chopped ripe peaches, skinned if desired but left on if not
Instructions
Don't turn on the oven quite yet.
Spray your Bundt pan generously with baking spray or grease it thoroughly with butter, making sure to get all of the interior. Sprinkle with flour, and then tap the flour in so that it covers all the oily spots.
The sugar, butter, and cream cheese should be mixed together in a large basin using a hand mixer.
It's best to add the eggs one at a time and mix them in before adding more.
Mix in the vanilla extract and whip the mixture until smooth.
The flour and salt should be combined in a medium bowl.
Mix the flour and butter together on low speed until the ingredients are barely mixed. It's going to be a tough batter.
Mix the peach chunks in carefully. Check that the dry ingredients haven't left any clumps. Remove from consideration.
Melt the 1/4 cup of butter in the microwave in a small bowl.
Brown sugar and melting butter taste great together.
Put the Cake Together.
Slice the peaches and arrange them in a floral shape, radiating out from the central tube, in the bottom of a Bundt pan that has been oiled.
Spread the brown sugar and butter combo over the pieces.
Spread the cake batter evenly across the top using a spoon.
Put it in an unheated oven.
Bake for 1 hour and 15 minutes to 1 hour and 45 minutes at 300 degrees Fahrenheit, keeping an eye on the cake in the last 15 minutes.
Pull the cake out of the oven when a toothpick inserted into the center comes out clean (or with a few crumbs).
Arrange the dish on a cooling rack.
As soon as the cake has cooled completely, you can invert it onto your preferred serving platter.