Peach Cobbler Pound Cake Recipes

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PEACH COBBLER UPSIDE-DOWN POUND CAKE



Peach Cobbler Upside-Down Pound Cake image

I wanted a pound cake and the taste of my peach cobbler so this is what I came up with...

Provided by Ericia

Categories     Desserts     Fruit Dessert Recipes     Peach Dessert Recipes

Time 2h55m

Yield 14

Number Of Ingredients 25

3 large fresh peaches - peeled, pitted, and sliced
½ cup water
½ cup white sugar
½ cup brown sugar
4 tablespoons salted butter
2 tablespoons vodka
2 teaspoons ground cinnamon
1 teaspoon vanilla extract
1 teaspoon almond extract
1 teaspoon ground nutmeg
¾ cup brown sugar
¾ cup salted butter, softened
3 large fresh peaches - peeled, pitted, and sliced
1 teaspoon ground cinnamon
6 large eggs
1 cup salted butter, softened
¾ cup buttermilk
½ cup sour cream
½ cup butter-flavored shortening
2 teaspoons almond extract
1 teaspoon vanilla extract
3 cups all-purpose flour
3 cups white sugar
2 teaspoons ground cinnamon
1 teaspoon baking powder

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®).
  • Combine peaches, water, white sugar, brown sugar, butter, vodka, cinnamon, vanilla extract, almond extract, and nutmeg in a saucepan over medium heat. Cook down until filling has a cobbler-like texture, about 25 minutes.
  • Mix brown sugar and butter for topping together in a bowl and spread evenly in the prepared cake pan. Combine sliced peaches and cinnamon and arrange neatly on top of brown sugar and butter mixture.
  • Combine eggs, butter, buttermilk, sour cream, shortening, almond extract, and vanilla extract in a bowl and mix very well.
  • Combine flour, sugar, cinnamon, and baking powder in another bowl. Mix into wet ingredients until combined. Pour 1/2 of the batter into the prepared cake pan. Pour filling on top; pour remaining cake batter on top.
  • Bake in the preheated oven for 45 minutes. Reduce oven temperature to 325 degrees F (165 degrees C). Continue baking until a toothpick inserted into the center comes out clean, about 1 hour and 15 minutes. Invert onto a cake plate and let cool.

Nutrition Facts : Calories 746.1 calories, Carbohydrate 95.3 g, Cholesterol 153.6 mg, Fat 38.3 g, Fiber 1.2 g, Protein 6.5 g, SaturatedFat 20.5 g, Sodium 278.5 mg, Sugar 73.6 g

PEACH COBBLER POUND CAKE



Peach Cobbler Pound Cake image

This summertime-centric pound cake was inspired by peach cobbler with a little coffee cake streusel thrown in. Serve it in slices topped with more fresh peaches and a dollop of brown sugar-whipped cream for a quintessential taste of the season.

Provided by Eddie Jackson

Categories     dessert

Time 2h30m

Yield 10 to 12 servings

Number Of Ingredients 25

4 tablespoons unsalted butter, melted
3 tablespoons light brown sugar
3 tablespoons granulated sugar
1/4 teaspoon ground cinnamon
Pinch of kosher salt
2/3 cup all-purpose flour
Nonstick cooking spray
8 tablespoons (1 stick) unsalted butter, at room temperature
1 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon baking powder
1/4 teaspoon baking soda
Pinch of kosher salt
1 1/2 cups plus 2 tablespoons all-purpose flour (see Cook's Note)
1/2 cup buttermilk
2 firm ripe peaches, peeled and finely diced (about 1 1/2 cups)
2 firm ripe peaches, peeled and thinly sliced (about 2 1/2 cups)
2 tablespoons light brown sugar
1 teaspoon finely grated lemon zest
1/2 teaspoon pure vanilla extract
3/4 cup heavy cream
2 tablespoons sour cream
2 tablespoons light brown sugar

Steps:

  • Preheat the oven to 325 degrees F.
  • For the streusel topping: Whisk together the melted butter, brown sugar, granulated sugar, cinnamon and salt in a small bowl until smooth and combined. Stir in the flour until completed moistened and clumping into pea-size pieces. Cover with plastic wrap or a kitchen towel and set aside.
  • For the pound cake: Line a 9-by-5-inch loaf pan with parchment, leaving a 2-inch overhang on the longer sides. Spray generously with nonstick cooking spray.
  • Beat the butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 4 minutes. Add the eggs, one at a time, until combined, then beat in the vanilla.
  • Whisk together the cinnamon, baking powder, baking soda, salt and 1 1/2 cups of the flour in a separate large bowl until combined. With the mixer on medium low, add the flour mixture to the butter mixture in three batches, alternating with the buttermilk; beat until just combined.
  • Toss the diced peaches with the remaining 2 tablespoons flour in a small bowl, then gently fold into the batter until evenly distributed throughout.
  • Transfer the batter to the prepared loaf pan and sprinkle evenly with the streusel topping. Bake until golden brown and a toothpick inserted in the center comes out clean, 1 hour 15 minutes to 1 hour 30 minutes. Transfer to a wire rack to cool slightly, about 15 minutes. Run a small offset spatula around the edge of the loaf pan, then use the parchment paper overhang to lift the cake out of the pan and onto the wire rack. Let cool completely.
  • For the macerated peaches: Toss the sliced peaches with the brown sugar, lemon zest and vanilla in a large bowl until combined. Set aside until the peaches are softened and starting to release their juices, about 30 minutes.
  • For the whipped cream: Beat the heavy cream, sour cream and brown sugar in a large bowl with an electric mixer on medium-high speed until soft peaks form, about 2 minutes. Cover and keep cold in the refrigerator until ready to serve.
  • Cut the pound cake into 1-inch-thick slices using a serrated knife. Top with some of the macerated peaches and a dollop of whipped cream.

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Top Asked Questions

What is the best way to make a peach pound cake?
A delicious Peach Cobbler Pound Cake that's dense, buttery, and so flavorful. Whisk orange juice, rum, and cornstarch together in a measuring cup and transfer to a saucepan. Add brown sugar, peaches, and vanilla. Bring to a boil, then simmer over medium heat until sauce is thickened and the peaches are tender]
How do you fill a peach cobbler with Peaches?
Cook down until filling has a cobbler-like texture, about 25 minutes. Mix brown sugar and butter for topping together in a bowl and spread evenly in the prepared cake pan. Combine sliced peaches and cinnamon and arrange neatly on top of brown sugar and butter mixture.
How do you bake a peach cake with cream cheese?
Using a slotted spoon, add all of the peaches to the bottom of a prepared bundt pan, leaving the extra juices behind. Then dollop in half the cake batter over the peaches. Pour in the cream cheese mixture in the center.
What is the best way to bake a pound cake?
For the pound cake: Line a 9-by-5-inch loaf pan with parchment, leaving a 2-inch overhang on the longer sides. Spray generously with nonstick cooking spray. Beat the butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 4 minutes.

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