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Peach Cobbler Pound Cake with Salted Honey Caramel and Flambéed Bourbon Peaches Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 33 reviews

  • Author: Ava
  • Total Time: 2 hours 30 minutes
  • Yield: 16 servings

Description

This Peach Cobbler Pound Cake combines the rich, dense texture of a classic pound cake with the fruity sweetness of peach cobbler. It features diced peaches swirled into a buttery cake batter, topped with a brown sugar and spice swirl, and is finished with flambéed fresh peaches and a luscious salted honey caramel sauce. Perfect for an impressive dessert that balances richness, warmth from spices, and fresh fruit flavors.

Ingredients

Peach Cobbler Pound Cake:

  • 1 15 oz can sliced peaches in 100% juice, drained well and diced
  • ½ cup brown sugar
  • ½ tsp ground cinnamon
  • ½ tsp ground ginger
  • ¼ tsp ground cloves
  • ½ cup (1 stick) unsalted butter, melted
  • 8 ounces mascarpone cheese (room temperature)
  • 24 tbsp (3 sticks) unsalted butter, room temperature
  • 2 ½ cups granulated sugar
  • ⅓ cup buttermilk (room temperature)
  • 1 tablespoon vanilla extract
  • 6 large eggs (room temperature)
  • 3 cups (354g) cake flour
  • 1 teaspoon aluminum-free baking powder
  • ½ teaspoon salt

Salted Honey Caramel:

  • ½ cup granulated sugar
  • ½ cup honey
  • ¼ cup water
  • 6 tbsp unsalted butter (cut into 1 tbsp pieces)
  • ½ cup heavy cream
  • 1 teaspoon vanilla extract
  • ½ tsp kosher salt

Flambéed Peaches:

  • 2 large fresh peaches (ripened), sliced
  • 3 tbsp unsalted butter
  • 3 tbsp brown sugar
  • Pinch of kosher salt
  • ¼ cup dark rum (bourbon or brandy)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 325°F. Grease the inside of a bundt pan thoroughly with baking spray or magic cake release to ensure the cake releases easily after baking.
  2. Make Brown Sugar-Spice Mixture: In a measuring cup, combine brown sugar, melted butter, ground cinnamon, ground ginger, and ground cloves. Pour half over the diced peaches, toss to coat, and set aside. Reserve the other half for swirling into the cake batter.
  3. Cream Butter and Mascarpone: Using an electric mixer with a paddle attachment, beat the room temperature butter and mascarpone cheese on high speed for 3 minutes until light and fluffy.
  4. Add Sugar and Liquids: Beat in the granulated sugar on high speed for 1 minute. Add buttermilk and vanilla extract and beat until smooth and creamy.
  5. Incorporate Eggs: Scrape the bowl sides and add eggs one at a time, ensuring each is fully mixed before adding the next.
  6. Mix Dry Ingredients: Sift together cake flour, baking powder, and salt in a large bowl.
  7. Combine Dry and Wet: Add dry ingredients to the mixer on low speed and mix until just almost incorporated. Avoid overmixing to keep cake tender.
  8. Fold in Diced Peaches: Using a rubber spatula, gently fold the diced, spiced peach mixture into the batter until fully combined with no dry flour visible.
  9. Prepare for Baking: Pour batter into greased bundt pan. Pour the reserved brown sugar and butter mixture on top and swirl gently into the batter using a butter knife.
  10. Bake Cake: Tap pan on counter several times to release air bubbles. Bake for 80-90 minutes or until a cake tester comes out with just a few crumbs and no wet batter.
  11. Cool Cake: Remove from oven and let cool in pan for 2 hours. Carefully invert and remove cake onto a wire rack to cool completely.
  12. Make Salted Honey Caramel: While cake bakes, combine sugar, honey, and water in a heavy-bottomed 3-quart saucepan over medium heat. Cook for 4 minutes until sugar dissolves and bubbles. Do not stir; gently swirl pan occasionally. Continue cooking until deep amber color forms (10-12 minutes). Carefully whisk in butter pieces one at a time; the mixture will bubble up. Remove pan from heat, slowly whisk in heavy cream (will bubble), then stir in vanilla extract and salt. Let cool 15 minutes, then transfer to a heat-safe container.
  13. Flambé the Peaches: Just before serving, melt butter and brown sugar in a cast iron skillet over medium heat. Add peach slices in one layer and cook 1-2 minutes per side. Turn off heat, stir in liquor (rum, bourbon, or brandy).
  14. Serve: Drizzle caramel sauce over the cooled cake. Spoon buttery, boozy peaches atop the cake. Carefully ignite the liquor with a long-neck lighter or culinary torch. For flair, sprinkle cinnamon over the flame from a height, keeping safety precautions in mind.

Notes

  • Use room temperature ingredients to ensure proper emulsification and smooth batter.
  • Do not overmix batter to keep the pound cake tender and light.
  • When making caramel, watch closely as it goes from perfect to burned quickly.
  • For flambé, always keep a fire extinguisher or damp towel nearby for safety.
  • The cake is rich; serving with fresh whipped cream can balance flavors nicely.
  • Can substitute bourbon or brandy for rum in flambé step according to preference.
  • Ensure bundt pan is well greased to avoid cake sticking.
  • Prep Time: 30 minutes
  • Cook Time: 90 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/peach-cobbler-pound-cake-with-salted-honey-caramel-and-flambeed-bourbon-peaches-recipe/