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Peach Cobbler Pound Cake – a moist cinnamon-peach pound cake with a sticky brown sugar topping and finished with a smooth vanilla bourbon glaze, served in slices. Comforting and ideal for dessert or special occasions.

Ingredients

  • Flour (all-purpose) – quantity not specified
  • Ground Cinnamon – quantity not specified
  • Baking Powder – quantity not specified
  • Salt – quantity not specified
  • Unsalted Butter – quantity not specified (used for cake and topping)
  • Sugar – quantity not specified
  • Eggs (room temperature) – quantity not specified
  • Buttermilk – quantity not specified
  • Vanilla Bean Paste – quantity not specified (or vanilla extract as substitute)
  • Diced Peaches – quantity not specified
  • Sliced Peaches – quantity not specified
  • Brown Sugar – quantity not specified
  • Powdered Sugar – quantity not specified (for glaze)
  • Milk (whole milk preferred) – quantity not specified (for glaze)
  • Bourbon – quantity not specified (optional, for glaze)

Instructions

  1. Preheat oven to 300°F and grease a standard bundt pan thoroughly.
  2. In a medium bowl, whisk together flour, ground cinnamon, baking powder, and salt.
  3. In a stand mixer, beat unsalted butter and sugar on medium speed until light and fluffy (about 3 minutes).
  4. Add eggs one at a time, scraping down the bowl between additions; stir in vanilla bean paste.
  5. Add dry ingredients and buttermilk alternately to the butter mixture in batches: half dry mix, then buttermilk, then remaining dry mix; mix until just combined.
  6. Toss diced peaches with a couple tablespoons of flour to prevent sinking.
  7. Gently fold the floured diced peaches into the batter with a spatula until combined.
  8. Arrange sliced peaches evenly across the bottom of the greased bundt pan.
  9. In a small bowl, mix brown sugar, ground cinnamon, and melted butter until combined.
  10. Pour the brown sugar-cinnamon topping evenly over the peach slices in the bundt pan.
  11. Spoon the cake batter over the peach-brown sugar layer and smooth the top gently with a spatula.
  12. Bake the cake for 75-80 minutes until golden and a toothpick inserted in the center comes out clean or with moist crumbs.
  13. Allow cake to cool completely in the pan, then turn it out onto a cooling rack.
  14. In a small bowl, whisk powdered sugar, milk, bourbon, and vanilla bean paste until smooth; adjust consistency with more powdered sugar or milk as needed for drizzle.
  15. Drizzle the glaze generously over the cooled cake; optionally top with fresh peach slices and let glaze set before slicing and serving.

Notes

Vanilla bean paste can be substituted with an equal amount of vanilla extract if unavailable., Fresh peaches are preferred, but frozen or canned peaches can be used if well drained to prevent sogginess., Recipe is designed for a standard bundt pan (9-10 inches wide, 10-12 cups capacity). Using different pans may require adjusting bake time., Cake keeps well in the fridge for 4-5 days once glazed; freezing is not recommended due to peach moisture., Buttermilk substitutes: mix 1 tsp vinegar or lemon juice with milk up to 1 cup and let sit for 5 minutes., Bourbon in glaze can be swapped with rum or more milk for non-alcoholic option.

Nutrition

Find it online: https://gingerbaking.com/peach-cobbler-pound-cake-with-bourbon-glaze/