Description
A delightful dessert that combines the classic flavors of peach cobbler with the rich, moist texture of pound cake, perfect for summer gatherings.
Ingredients
Scale
- For the Streusel:
- 1 cup all-purpose flour
- 1/3 cup granulated sugar
- 1/3 cup brown sugar
- 1/2 tsp cinnamon powder
- 1/4 tsp nutmeg powder
- 6 tbsp unsalted butter, softened
- For the Peach Filling:
- 2 large peaches, peeled and sliced
- 1/4 tsp nutmeg powder
- 1/2 tsp cinnamon powder
- 1 cup granulated sugar
- 1/4 cup water
- For the Pound Cake:
- 3 cups cake flour
- 2 1/4 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp cinnamon powder
- 1 1/2 cups unsalted butter, room temperature
- 2 cups granulated sugar
- 6 large eggs, room temperature
- 1 tbsp vanilla extract
- 3/4 cup buttermilk
- For the Optional Cream Cheese Glaze:
- 1/4 cup cream cheese, softened
- 1 tbsp unsalted butter
- 1/4 cup powdered sugar
- 2–3 tbsp milk
- 1/2 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, mix the all-purpose flour, granulated sugar, brown sugar, cinnamon, and nutmeg. Cut in the softened butter until the mixture is crumbly. Spread it on the baking sheet and bake for 15 minutes. Set aside to cool.
- Peel and slice the peaches, tossing them with cinnamon and nutmeg. Set aside.
- For the caramel sauce, combine sugar and water in a saucepan. Cook until the sugar turns amber in color. Pour this over the sliced peaches.
- In a mixing bowl, whisk together the cake flour, baking powder, salt, and cinnamon. In another bowl, beat the room temperature butter until creamy, then add sugar. Add the eggs one at a time, mixing well. Then mix in the vanilla extract, and alternate adding the dry ingredients with buttermilk.
- Grease and flour a bundt pan. Spread the sliced peaches and caramel sauce at the bottom, pour in 2/3 of the cake batter, add chopped peaches along with some streusel, then top with the remaining batter and more streusel.
- Bake in the preheated oven for 1 hour or until a toothpick comes out clean. Let it cool in the pan for 30 minutes before turning it out onto a plate.
- If you want to make the cream cheese glaze, beat the softened cream cheese and butter, then add powdered sugar, milk, and vanilla extract. Drizzle this over the cooled cake.
Notes
Store leftover cake in the fridge for up to 4 days. It can also be frozen for longer storage.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 22g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 110mg
Keywords: peach, cobbler, pound cake, dessert, summer