Description
A luscious Peach Cobbler Pound Cake that combines the comforting flavors of peach cobbler with moist, rich pound cake. Layered with spiced peaches and a creamy vanilla icing, this dessert is perfect for gatherings and special occasions, offering a delightful balance of sweetness and warmth in every bite.
Ingredients
Peach Cobbler Layer
- 2 peaches, peeled and thinly sliced
- 1/3 cup brown sugar
- 1 tbsp cinnamon
- 1/4 tsp nutmeg
- 2 tbsp rum
- 1/4 cup unsalted butter, melted
Pound Cake Batter
- 1 cup unsalted butter, softened
- 1 cup cream cheese, softened
- 2 cups granulated sugar
- 5 eggs
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp salt
- 1 tbsp vanilla extract
- 1/3 cup milk
Finishing Touches
- Baking spray (for greasing the pan)
- 1 cup powdered sugar
- 2 to 3 tbsp milk
- 1 tsp vanilla extract
- Mint leaves (optional, for garnish)
Instructions
- Prepare Ingredients: Gather all ingredients and preheat the oven to 350°F (175°C) to ensure it’s hot when the cake batter is ready.
- Prepare Peach Layer: Peel and thinly slice the peaches. Lightly grease your baking dish with baking spray. Arrange half of the peach slices evenly on the bottom of the dish.
- Add Spice Mixture: Combine the brown sugar, cinnamon, and nutmeg in a small bowl. Sprinkle half of this mixture evenly over the peaches in the baking dish.
- Drizzle Rum and Butter: Pour the rum and melted butter evenly over the peaches and sugar mixture to infuse flavor and moisture.
- Mix Butter and Cream Cheese: In a large bowl, beat the softened butter and cream cheese on medium-high speed until smooth, stopping to scrape the sides as needed.
- Add Sugar: Add the granulated sugar to the butter and cream cheese mixture and beat until light, fluffy, and well combined.
- Incorporate Eggs: Add the eggs one at a time, beating well after each addition. Continue beating for an additional 30 seconds after each egg to ensure full incorporation.
- Add Milk and Vanilla: Stir in the milk and vanilla extract until combined to create a smooth batter base.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt until evenly mixed.
- Mix Dry and Wet Ingredients: Gradually add the flour mixture to the cream cheese mixture in half-cup increments, mixing on low speed. Scrape the bowl sides halfway through to incorporate all ingredients. Mix just until combined to avoid overmixing.
- Layer Batter and Peaches: Spread half of the batter over the peach layer in the baking dish, smoothing it out evenly.
- Add Remaining Peaches and Spice: Arrange the remaining peach slices over the batter. Sprinkle with the remaining cinnamon-sugar mixture for added flavor and spice.
- Top with Remaining Batter: Spread the remaining batter over the peach layer, smoothing the top with a spatula to create an even surface.
- Bake: Place the baking dish in the preheated oven and bake for 45 to 50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Prepare Icing: While the cake bakes, whisk together the powdered sugar, 2 to 3 tablespoons of milk, and vanilla extract until smooth and creamy to create the vanilla icing.
- Cool Cake: Allow the baked pound cake to rest for 10 minutes. Then carefully invert it onto a wire rack to cool completely. Transfer to your serving plate afterward.
- Finish and Serve: Spoon the vanilla icing over the cooled cake and garnish with fresh mint leaves if desired. Slice and enjoy!
Notes
- Ensure the peaches are sliced thinly for even layering and better baking.
- Do not overmix the batter once the flour is added to keep the cake tender.
- Baking times may vary; start checking at 45 minutes by inserting a toothpick into the center.
- Optional garnish with mint leaves adds a fresh aroma and visual appeal.
- For a boozy kick, adjust the rum amount but avoid excessive liquid to maintain batter consistency.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
