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A golden brown Peach Cobbler Pound Cake with a crumble topping on a wire rack
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Peach Cobbler Pound Cake

Prep Time30 minutes
Cook Time1 hour 20 minutes
Total Time1 hour 50 minutes
Servings: 12 servings
Calories: 540kcal

Ingredients

  • 3 cups all -purpose flour
  • 3 cups granulated sugar
  • 1 cup unsalted butter, softened
  • 8 ounces cream cheese, softened
  • 6 large eggs , room temperature
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon sal t
  • 2 cups sliced peaches, drained
  • 1/4 cup light brown sugar
  • 1 teaspoon ground cinnamon
  • 1 tablespoon cornstarc h
  • 1/2 cup all -purpose flour (for crumble)
  • 1/2 cup light brown sugar (for crumble)
  • 4 tablespoons cold unsalted butter, cubed

Instructions

  • Preheat oven to 325°F (165°C) and thoroughly grease and flour a 10-inch Bundt pan.
  • In a medium bowl, combine peach slices, 1/4 cup brown sugar, cinnamon, and cornstarch; stir to coat and set aside.
  • In a large bowl, cream together softened butter, cream cheese, and granulated sugar for 5 minutes until pale and fluffy.
  • Incorporate eggs one at a time, beating well after each addition and scraping down the sides of the bowl.
  • Stir in the vanilla extract and salt.
  • Gradually fold in the 3 cups of flour on low speed until the batter is smooth and just combined.
  • Prepare the crumble by mixing 1/2 cup flour, 1/2 cup brown sugar, and cold butter until it reaches a sandy, pea-sized texture.
  • Pour half of the cake batter into the prepared pan, layer the peach mixture over the batter, and cover with the remaining batter.
  • Sprinkle the crumble mixture evenly over the top of the batter.
  • Bake for 75 to 85 minutes, or until a long skewer inserted into the center comes out clean.
  • Allow the cake to cool in the pan for 20 minutes before carefully inverting onto a wire rack to cool completely.