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a piece of Peach Cobbler Cake

Peach Cobbler Cake

This peach cobbler cake recipe is a moist and flavorful dessert - a scrumptious mixture of peach cobbler and pound cake. The sweet and juicy peaches with cinnamon sugar mixture create delicious flavor throughout the cake. The cake is then topped with a vanilla glaze drizzle once cooled from baking. Enjoy a slice of this cake as is or with a scoop of vanilla ice cream or whipped cream.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Baking, Breakfast, Dessert
Cuisine American
Servings 10 servings

Ingredients
  

Cinnamon Sugar Mixture

  • ½ cup brown sugar
  • 1 tablespoon cinnamon spice
  • ¼ - ½ teaspoon nutmeg
  • ¼ cup melted butter
  • 1 teaspoon vanilla

For the Cake

  • 8 ounces unsalted butter at room temperature
  • 2 cups granulated sugar
  • 8 ounces cream cheese at room temperature
  • 5 pieces large eggs
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 Tablespoon vanilla extract
  • ⅓ cup milk
  • 4 large peach, cored and sliced (about ½ inch to ¾ inch thick slices)

For the Sugar Icing

  • 1 cup confectioner's sugar
  • 1 teaspoon vanilla extract
  • 2-3 tablespoons milk adjust to desired thickness

Instructions
 

  • Preheat the oven to 325°F (165°C).
  • In a small bowl combine the ingredients for Cinnamon Sugar Mixture. Sprinkle half of it on top of the peaches. Reserve the other half for later.
  • Spray a large Bundt pan with cooking spray and set aside. I like to use coconut or avocado oil. Add half of peach slices on the bottom of the baking pan in a single layer. Carefully pour in melted butter and vanilla. Set aside.
  • For the Cake. Cream together the butter and sugar at high speed in a stand mixer or using a large bowl with a hand mixer until it’s fluffy and starting to look white, about 3-5 minutes.
  • Then add cream cheese and continue to whisk for 2 more minutes. Stir in the eggs, one at a time, beating the mixture well between each addition. Add vanilla and milk. Add sifted flour and baking powder and salt to the batter. Mix until just combined. Don't overmix.
  • Spoon over half of the batter on top of the thin slices of peach, and spread it out evenly with a spatula.
  • Then add another layer of the remaining peach. Sprinkle with the remaining Cinnamon Sugar Mixture.
  • Add another layer of batter.
  • On an even surface tap the bundt cake pan slightly to eliminate any large air bubbles.
  • Bake for about 90 minutes or more until a toothpick inserted into the center come out clean or with a few breadcrumbs. I recommend checking the cake towards 60 minute mark. Mine took 90 minutes.
  • Remove from oven and let cool for 10 minutes before taking it out from the pan.
  • To remove it, place a large plate on top of the bundt cake and quickly but gently turn it upside down. It should come out easily without much of resistance.
  • Meanwhile, whisk together powdered sugar, vanilla extract and milk. The glaze should be smooth and on the thicker side. It should be thick but thin enough to pour.
  • If not sure, you can test it first on a small part of the bundt cake, and see how it sets. If it is too runny or transparent, add more powdered sugar.
  • Once the cobbler cake is cooled completely, drizzle it with the vanilla glaze and wait for it to set for 5 minutes. Enjoy!

Notes

  • I used 9 inch Bundt cake pan.
  • Flavor and texture - This homemade peach cobbler cake is supposed to be soft, moist, and dense but not too wet. If you find the cake is overly wet, it’s likely that the ingredients haven’t been measured accurately. Mine took around 90 minutes to bake and the toothpick was perfectly dry when I tested the texture.
  • To store - Cooked peach cobbler cake can stay outside on the kitchen counter for up to 48 hours (best 24 hours). After that, you can refrigerate it for 3-4 days. place a cake lid or wrap in plastic wrap prior to refrigerating. No freezing.
  • Can I use canned peaches instead of fresh? Yes, you can. Cans of peaches are especially helpful when fresh and juicy peaches are not in season. Canned peaches are precooked, making them much softer and tender than fresh ripe peaches.
  • How long should the pound cake cool before cutting? Generally, it takes about 10 minutes of resting time for cakes like this. I let it rest so that it perfectly cooks internally. Cakes will continue cooking even after it's baked.
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