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peach cobbler bundt cake with peaches and caramel on top.
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Peach Cobbler Pound Cake

This Peach Cobbler Pound Cake is tender and buttery, loaded with caramelized peaches, a delicious biscuit crumble.
Course Dessert
Cuisine American
Keyword cake, peaches
Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours
Servings 14 slices
Calories 310kcal
Author Camila Hurst

Ingredients

Streusel (Biscuit crumble)

  • 1 cup all-purpose flour 127 grams
  • 1/3 cup granulated sugar 66 grams
  • 1/3 cup brown sugar 73 grams
  • 1/2 tsp cinnamon powder
  • 1/4 tsp nutmeg powder
  • 6 tbsp unsalted butter softened (85 grams)

Peaches

  • 2 large peaches
  • 1/4 tsp nutmeg powder
  • 1/2 tsp cinnamon powder

Caramel Sauce

  • 1 cup granulated sugar 200 grams
  • 1/4 cup water 60 ml

Cake Batter

  • 3 cups cake flour 340 grams (see notes about using all-purpose flour)
  • 2 1/4 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp cinnamon powder
  • 1 1/2 cup unsalted butter room temperature (339 grams), plus more for greasing the pan
  • 2 cups granulated sugar 400 grams
  • 6 large eggs room temperature
  • 1 tbsp vanilla extract
  • 3/4 cup buttermilk 180 ml

Cream Cheese Glaze

  • 1/4 cup cream cheese softened (56 grams)
  • 1 tbsp unsalted butter 14 grams
  • 1/4 cup powdered sugar 31 grams
  • 2-3 tbsp milk
  • 1/2 tsp vanilla extract

Instructions

Biscuit crumble

  • Pre-heat the oven to 350ºF.
  • Line a baking sheet with parchment paper.
  • In a medium bowl, mix together the flour, granulated and brown sugar, cinnamon and nutmeg powder. I like to use freshly grated nutmeg.
  • Add the softened butter to the brown sugar mixture. Use a fork to cut the butter into the dry ingredients and mix them together. You can also use your hands if you want.
  • Get the butter completely incorporated with the dry ingredients. You should be able to pinch the dough, and it will hold together.
  • Transfer the streusel dough to the prepared pan. Bake in the oven for about 15 minutes, stirring a couple times in between to help the dough crumble.
  • Remove from the oven when the crumbs are golden brown.
  • As soon as you remove it from the oven, use a spatula to break the crumbs apart.
  • Set it aside to cool down.

Peaches

  • First, let’s peel the peaches. You can use a peeler, or you can blanch them and remove the skins.
  • To do that, fill up a big pot with water, bring to a boil.
  • Wash the peaches and cut an X with a pairing knife on the top part of the peaches.
  • Place the peaches in the boiling water for 1 to 2 minutes, until the skin easily comes off. I find this works best for ripe peaches. If the peach is not ripe, the skin won’t come off easily, so in that case it’s best to peel with a vegetable peeler.
  • Also have in mind that peeling the peaches is an optional step, since it’s a matter of preference. I don’t like to eat the skin of cooked peaches in the cake or other desserts, so peeling is the best way to go.
  • Once the peaches are peeled, slice one peach into thin slices. These sliced peaches will be for the top of the cake. Place them in a bowl, add 1/8 tsp of nutmeg powder and 1/4 tsp of cinnamon powder to the sliced peaches.
  • The other peach should be chopped into small pieces. The chopped peaches will be added to the cake batter. Place the chopped peaches in a bowl, you should have about 1 cup. Add the remaining 1/8 tsp of nutmeg powder and 1/4 tsp of cinnamon powder to the chopped peaches.

Prepare the pan

  • Spread butter all over a 12-cup bundt pan, making sure it’s an even layer.
  • Sprinkle flour all over the pan, and tap the pan around so the flour will spread evenly. Shake off any excess.
  • Lay the sliced peaches on the greased and floured bundt pan. One slice next to the other.
  • Set it aside while you make the caramel.

Caramel Sauce

  • Add the sugar and water to a small saucepan with a heavy bottom, mix briefly to combine. Place the pan over medium high heat. Let the mixture come to a boil. Lower the heat to medium or medium-low.
  • Let the syrup cook until it’s amber color. Swirl the pan very gently, once or twice only. The caramel will continue to cook and you will see spots of colors showing up in the syrup.
  • Cook until the caramel is a light golden brown color, not too dark. It will continue to cook, and it will cook fast, even after you remove it from the heat, so you want it to be a couple of shades lighter than a deep brown caramel sauce.
  • Immediately pour the caramel evenly over the peaches. The sauce will quickly become thick, so you have to pour it as soon as you remove it from the heat.
  • Set it aside while you make the cake batter.

Cake Batter

  • Pre-heat the oven to 350ºF.
  • In a large mixing bowl, add the flour, baking powder, salt, and cinnamon. Whisk until the dry ingredients are incorporated. Set it aside.
  • To make the cake batter, start by beating the butter with an electric mixer for about 2 minutes.
  • Add the granulated sugar and beat to combine, for two minutes,.
  • Add the eggs, one at a time, beating on medium speed until the egg gets incorporated before adding the next one.
  • Add the vanilla and mix.
  • Add half of the dry ingredients to the bowl. Mix on low to combine.
  • Pour the buttermilk in the bowl, mix until incorporated.
  • Add the remaining flour mixture and fold until the batter comes together and becomes smooth.
  • Don't over mix the batter to prevent the cake from coming out dry and tough. Mix just until the dry ingredients are incorporated. Be sure to scrape the bowl every so often while you make the batter.
  • Pour about 2/3 of the batter over the caramel and peaches on the bottom of the bundt cake pan.
  • Smooth the batter with a spatula.
  • Pour the diced peaches on top.
  • Spread about 1 cup of the biscuit crumble on top of the peaches.
  • Press down gently on the peaches and crumble.
  • Pour the remaining batter on top and smooth it out with a spatula. Don't worry, the peaches and crumble will sink down a bit into the cake.
  • Spread another 1 cup of biscuit crumble over the cake.
  • I like to tap the cake pan a few times before taking to the oven, to release any air bubbles.
  • Bake in the oven for about 1 hour. It can take a bit longer or a bit less, depending on your oven and how powerful it is. If you are using convection oven, reduce temperature by 10 to 20 degrees than the recommended temperature.
  • Remove the cake from the oven when it’s fully baked in the center. Check by inserting a toothpick in the cake in several spots, and it should come out clean.
  • If it’s coming out gooey, or with too many crumbled stuck, continue baking in 5 to 10 minute intervals and checking.
  • You can top the cake with a piece of foil to prevent from browning too much.
  • Remove the cake from the oven and let it cool down for about 30 minutes in the pan, until the pan has cooled down enough that you can handle it.
  • Place a plate or board on top of the cake pan. Flip it over. Remove the cake pan gently.

Cream Cheese Vanilla Glaze

  • The glaze is optional. I tried with it and without it, and decided it was way too good with it.
  • Beat the room temperature cream cheese and butter with a mixer for 1 minute. Add the powdered sugar and milk, beat until incorporated, and a smooth glaze forms. Add the vanilla.
  • If the glaze is too runny, add more powdered sugar, and if the glaze is too thick, add a little more milk by the teaspoon until you obtain the desired consistency.
  • Keep the glaze covered or in a piping bag with the end snipped so you can easily drizzle over the cake.
  • You can drizzle the glaze all over the cake, or simply drizzle it over the individual slices.
  • Top with the rest of the crumbs and serve.

Storage

  • Store the cake in the fridge, covered in plastic wrap, or in an airtight container for up to 4 days. Let it come to room temperature before serving the cake.
  • You can also freeze the cake wrapped tightly in plastic and inside of a freezer container. Thaw overnight in the fridge. And then let the cake sit on the counter for about 30 minutes before serving.

Notes

Peaches: You will need 2 peaches for this recipe. You can also use canned peaches for this recipe, you will need about 1 cup of sliced canned peaches, and one cup of diced canned peaches.
Buttermilk: If you don't have buttermilk, fret not, simply add a teaspoon of vinegar to regular milk, let it sit for 2 minutes, and use in the recipe.
Buttermilk alternative: Another buttermilk alternative is to make the cake with a combination of sour cream and milk. Use 1/2 cup of sour cream and 1/4 cup of milk in the recipe instead of the buttermilk.
Cake flour: If you don't have cake flour, that's also ok, use regular all-purpose flour. If you want to replicate the results of the cake flour, which tend to produce a very light and soft cake, remove 1/4 cup of the all-purpose flour total and add 1/4 cup of cornstarch instead. So the measurements for the flour would be in that case: 2.75 cups of all-purpose flour + 0.25 cups of cornstarch.
Glaze: The vanilla glaze is entirely optional, but highly recommended.
Biscuit Crumble: You can use salted butter for the crumble, it will give the crust a little more pronounced buttery flavor.
Greasing the pan: I don't recommend using an oil spray to grease the pan. I recommend spreading butter all over the pan, and cover in a coating of flour. This will make it much less likely for the caramel to stick.
Gluten-free option: to make this cake gluten-free follow the instructions for the peaches, and make the crumb with gluten-free flour. However, for the cake batter itself, I recommend following a recipe such as this one for Gluten-Free Bundt Cake.

Nutrition

Serving: 1slice | Calories: 310kcal