- Peach Cobbler Pound Cake is the ultimate power couple of desserts, combining homemade peach pound cake with fruity peach cobbler.
PREPARATION TIME:
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Time for Cake to Cool: 1 hour
- Total Time: 2 hours 10 minutes
Ingredients
CAKE INGREDIENTS
- 1 15-oz can canned sliced peaches, packed in juice (drained, but save the juice) Place the peaches in a strainer over a bowl to collect the juice. You will need ½ cup of the juice for the batter.
- ¾ cup butter (slice the butter into 5 pieces) this is a stick and a half of butter (12 tablespoons)
- ¾ cup oil (I use canola oil)
- 3 teaspoons Mexican vanilla bean paste or vanilla extract
- 3 eggs room temperature eggs preferred
- 3 cups all-purpose flour
- 2 cups sugar
- 1 teaspoon salt
- 1 teaspoon baking soda
- ½ teaspoon cinnamon
- ½ cup milk room temperature milk preferred
- ½ cup reserved peach juice
TOPPING AND SAUCE INGREDIENTS
- 1 15-oz canned sliced peaches, packed in juice (drained and blotted dry with a paper towel) you’ll need about 15 peach slices
- ½ cup butter 1 stick of butter
- 1 cup light brown sugar (packed in measuring cup)
- ¼ cup milk room temperature milk preferred
- ½ teaspoon cinnamon
GLAZE INGREDIENTS
- 1 cup powdered sugar
- ½ teaspoon Mexican vanilla bean paste or vanilla extract
- 1-2 tablespoons milk (1 plus ½ tablespoons works great for me)
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Instructions
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Preheat oven to 350F. Spray a tube pan with Baker’s Joy (or another flour-oil non-stick spray). Set aside.
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Pour both cans of peaches into a strainer or colander over a bowl to collect the juice. Let them sit in the strainer until needed.
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In a large microwave-safe mixing bowl, add the butter chunks. Place in the microwave for 30 seconds to soften the butter. Stir. Add 10 more seconds if the butter isn’t quite softened. No need to completely melt the butter; you just want to soften it to a creamy texture.
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In another large bowl, add the flour, sugar, salt, baking soda, and cinnamon. Blend with a whisk.
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To the bowl with the butter, add the oil, vanilla bean paste, and eggs. Blend with an electric mixer on low speed for 30 seconds. Note, you may have small pieces of butter floating around in the batter after you’ve mixed it. This is perfectly fine!
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Add about 2 cups of the flour mixture at a time to the liquid mixture. Blending slightly on low speed between each addition just until the flour mixture is blended in (about 5-10 seconds). After all the flour mixture has been incorporated, scrap down sides of bowl with a spatula, then mix on medium speed for 30 seconds. Tip – avoid overmixing as this could cause the cake to be dry.
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Now add the milk and ½ cup peach juice. Blend on low speed for 1 minute.
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Remove 2 cups of the batter and set aside. Pour remaining batter into prepared tube pan (be sure to scrape out all of the batter from the bowl into the pan) and smooth out evenly with a spoon or spatula.
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In a single layer, evenly place about 12 peach slices around the top of the batter. Similar to a clock face, 1 peach slice at every hour position.
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Evenly spread the 2 cups reserved batter on top of the peaches. I like to dollop the batter on top of the peaches, then spread out with a spoon making sure the peach slices are covered and the batter is evenly spread all the way to the edges and center of the cake pan. See photo ??? for example.
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Bake for about 45-55 minutes or until a toothpick inserted into the middle of the cake comes out clean with no batter stuck to it. Since not all ovens are the same, check on the doneness after 40 minutes and every 5 minutes after that. The cake should be firm with crisp-browned edges and no jiggly center. When done, remove the cake from the oven and set the pan on a cake rack.
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Let the cake cool for 15 minutes, then invert the cake onto a rimmed cake platter. Tip – you’ll need a rimmed cake platter because the glaze will run down the sides of the cake.
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While the cake is still hot, evenly spread a layer of peach slices, in a single layer, on top of the cake. Similar to a clock face, 1 peach slice at every hour position. Tip – blot the peaches with a paper towel – this helps the sauce to stick to the peaches better).
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Make the topping sauce by adding the butter to a small sauce pan. Over medium heat, melt the butter, then add the brown sugar, milk, and cinnamon. Stir with a whisk to combine. Raise the heat to medium-high and bring to a simmer, stirring often. Let simmer for 3 minutes. The texture should somewhat resemble syrup. Remove from heat, stir again, then spoon sauce over and in-between the peaches, letting it run down the sides and middle. Note, you may not need to use up all the sauce if it looks like it will overflow the cake platter. Let the cake completely cool before adding the glaze.
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For the glaze, place the powdered sugar in a small bowl. Add 1 tablespoon of milk and the vanilla bean paste to the powdered sugar and blend with a whisk. Add another ½ tablespoon of milk, if needed, until it reaches the consistency of honey.
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Drizzle the glaze over the peaches, in between the peaches, and down the sides of the cake.
Notes
- Tube pan vs Bundt Pan – I’ve made this cake using both a tube pan and a Bundt pan. The tube pan seems to work much better for a couple of reasons: the top of the cake is flat, allowing the peaches a steady surface to lay flat on, and the two glazes have more time to really sink into the cake providing more flavor and moisture. So I highly recommend using it instead of a Bundt pan. If you choose to use a Bundt pan, please keep a close eye on the cook time so the cake won’t dry out.
The milk and peach juice must be added as directed, after you’ve mixed in the flour mixture! Do not change the sequence of steps or the cake will be dry!
Room temperature ingredients are preferred. This includes the eggs, milk, flour (if you store flour in the refrigerator), etc.
Don’t boil the brown sugar topping or you’ll end up with the consistency of a praline. Only a simmer is needed.
I know there are a lot of steps to making this cake, but it’s really an easy recipe! I only wanted to jot down every minute detail to ensure complete success for everyone.
Store the finished cake in an airtight container for 2-3 days.
If you have any questions about this cake, please don’t hesitate to email me: anne@mykitchenserenity.com
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Nutrition
- Calories: 706kcal | Carbohydrates: 94g | Protein: 6g | Fat: 35g | Saturated Fat: 14g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 474mg | Potassium: 192mg | Fiber: 2g | Sugar: 69g | Vitamin A: 909IU | Vitamin C: 3mg | Calcium: 57mg | Iron: 2mg
