Description
A decadent Southern-inspired pound cake that combines the buttery, dense texture of a classic bundt cake with the spiced, juicy layers of a traditional peach cobbler. This dessert features a velvety cream cheese batter and a fragrant, boozy peach swirl finished with a sweet vanilla glaze.
Ingredients
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 3 cups granulated sugar
- 1 1/2 cups unsalted butter, softened
- 8 oz cream cheese, room temperature
- 6 large eggs
- 1 tbsp vanilla extract
- 1/4 cup whole milk
- 3 large fresh peaches, sliced
- 1/2 cup brown sugar
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 2 tbsp melted butter
- 2 tbsp bourbon or rum
- 1 cup confectioners’ sugar
- 2 tbsp milk
- 1/2 tsp vanilla extract
Instructions
- Preheat your oven to 300°F (150°C) and grease a Bundt pan generously with cooking spray.
- Arrange half of the sliced peaches in the bottom of the pan and sprinkle with half of a mixture made from brown sugar, cinnamon, and nutmeg.
- Drizzle the peaches with melted butter and your choice of bourbon or rum.
- In a stand mixer, cream the softened butter and granulated sugar on high speed for 3 to 5 minutes until fluffy.
- Mix in the room-temperature cream cheese for 2 minutes, then add eggs one at a time, beating well after each addition.
- On low speed, add the flour, baking powder, salt, 1 tablespoon of vanilla, and milk, mixing until just combined.
- Spoon half of the batter over the peaches, layer with the remaining peaches and spice mix, and finish with the remaining batter.
- Tap the pan to remove air pockets and bake on a baking sheet for 60 to 70 minutes until a skewer comes out clean.
- Cool in the pan for 10 minutes, then invert onto a rack and drizzle with a glaze made of confectioners’ sugar, 2 tablespoons of milk, and 1/2 teaspoon of vanilla.
Notes
To ensure a perfect release from the Bundt pan, grease it thoroughly with a baking spray that contains flour right before you begin assembly. Always use room temperature eggs and cream cheese to prevent the batter from breaking, which ensures that signature tight and velvety pound cake crumb. If you prefer to avoid alcohol, you can easily substitute the bourbon with peach juice or apple cider for a similar depth of flavor.
- Prep Time: 20 mins
- Cook Time: 1 hour 10 mins
- Category: Dessert
- Method: Baking
- Cuisine: Southern