Peach Cobbler Pound Cake

Peach Cobbler Pound Cake is a great dessert with fresh peaches and it’s perfect for summer gatehrings!

I love fruits and peaches is one of my favorites, I make also Peach Cake with Cinnamon and Pecans, Shortcut Carrot Cake, Easiest Pineapple Cake and more! See my Cakes section for all of the goodness!

This peach cake is moist and tender thanks to cream cheese! It bakes very well! YUMMY.

Ingredients For Peach Cobbler Pound Cake

• Cake:

2 ¼ cups all-purpose flour

1 tablespoon baking powder

½ tsp salt

2 tsp cinnamon

½ tsp allspice

½ tsp nutmeg

1 cup butter, softened

1 ¼ cup white sugar

2 eggs

1 cup Greek yogurt

2 tsp vanilla extract

8 oz cream cheese, cut into cubes

• Caramelized Peaches:

2 tins of sliced peaches

4 tablespoons butter

½ cup brown sugar

• Cream Cheese Icing:

4 oz cream cheese, softened

4 tablespoons butter, softened

1 ½ cups powdered sugar

½ teaspoons cinnamon

¼ teaspoons vanilla extract

Ingredients Used To Make Peach Cobbler Pound Cake (PICTURE)

How To Make Peach Cobbler Pound Cake:

Make cake batter:

Step 1. Preheat oven to 350°F. Grease a 10-inch Bundt pan and dust with flour to cover all the sides.

Step 2. Whisk flour, baking powder, salt, cinnamon, allspice and nutmeg in a medium bowl.

Step 3. In a large bowl, add butter and beat until creamy. Add the sugar to the butter and continue to beat until light and fluffy. One at a time, beat in the eggs until well combined. Add in yogurt and vanilla and beat until all the ingredients are incorporated and the mixture is smooth.

Step 4. Fold in half of the flour and mix until combined, then fold in the other half of the flour. Mix until batter has no lumps. Gently fold in the cubes of cream cheese into the batter.

Make caramelized peaches:

Step 5. Melt 4 tablespoons of butter in a large skillet over medium heat. Whisk in the brown sugar until it dissolves and mixture starts to bubble.

Step 6. Add peaches to the pan and gently stir for 4 minutes, fully coating peaches in caramel. Pour the peach mixture into the bottom of the greased Bundt pan.

Then pour the mixture to the bundt pan,

Step 7. Spread the cake batter over the peaches. Bake for 1 hour, or until a toothpick is inserted and comes out clean. Cool the cake in Bundt pan for a minimum of 20 minutes, then invert onto a plate.

It should look like this:

Make icing:

Step 8. In a medium bowl, beat the cream cheese and butter until smooth. Sift in the powdered sugar and beat until combined. Add the cinnamon and vanilla and mix together.

Step 9. Drizzle icing over the top of the cooled cake and serve.

Have you made this cake? Tell us how it went in the comment down below!

PIN this easy recipe for later:

Peach Cobbler Pound Cake

Prep Time: 26 minutes

Cook Time: 1 hour 4 minutes

Additional Time: 20 minutes

Total Time: 1 hour 50 minutes

Servings: 10

4.50 from 4 votes

Review Recipe

Ingredients 

Cake:

• 2 ¼ cups all-purpose flour
• 1 tablespoon baking powder
• ½ tsp salt
• 2 tsp cinnamon
• ½ tsp allspice
• ½ tsp nutmeg
• 1 cup butter, softened
• 1 ¼ cup white sugar
• 2 eggs
• 1 cup Greek yogurt
• 2 tsp vanilla extract
• 8 oz cream cheese, cut into cubes

Caramelized Peaches:

• 2 tins of sliced peaches
• 4 tablespoons butter
• ½ cup brown sugar

Cream Cheese Icing:

• 4 oz cream cheese, softened
• 4 tablespoons butter, softened
• 1 ½ cups powdered sugar
• ½ teaspoons cinnamon
• ¼ teaspoons vanilla extract

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Instructions

Make cake batter:

• Preheat oven to 350°F. Grease a 10-inch Bundt pan and dust with flour to cover all the sides.
• Whisk flour, baking powder, salt, cinnamon, allspice and nutmeg in a medium bowl.
• In a large bowl, add butter and beat until creamy. Add the sugar to the butter and continue to beat until light and fluffy. One at a time, beat in the eggs until well combined. Add in yogurt and vanilla and beat until all the ingredients are incorporated and the mixture is smooth.
• Fold in half of the flour and mix until combined, then fold in the other half of the flour. Mix until batter has no lumps. Gently fold in the cubes of cream cheese into the batter.

Make caramelized peaches:

• Melt 4 tablespoons of butter in a large skillet over medium heat. Whisk in the brown sugar until it dissolves and mixture starts to bubble.
• Add peaches to the pan and gently stir for 4 minutes, fully coating peaches in caramel. Pour the peach mixture into the bottom of the greased Bundt pan.
• Spread the cake batter over the peaches. Bake for 1 hour, or until a toothpick is inserted and comes out clean. Cool the cake in Bundt pan for a minimum of 20 minutes, then invert onto a plate.

Make icing:

• In a medium bowl, beat the cream cheese and butter until smooth. Sift in the powdered sugar and beat until combined. Add the cinnamon and vanilla and mix together.
• Drizzle icing over the top of the cooled cake and serve.

Nutrition

Serving: 1slice | Calories: 702kcal | Carbohydrates: 77g | Protein: 9g | Fat: 41g | Saturated Fat: 25g | Polyunsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 146mg | Sodium: 615mg | Fiber: 1g | Sugar: 54g

Author: Marta