Decadent Peach Cobbler Pound Cake (Print Version)

Buttery pound cake layered with spiced peaches and vanilla glaze for the ultimate comfort dessert.

# What You Need:

→ Cake Components

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→ Peach Filling

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→ Vanilla Glaze

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# How to Prepare:

01 - Preheat oven to 325°F. Grease and flour a 12-cup bundt pan or tube pan thoroughly.
02 - Toss the sliced peaches with brown sugar, cinnamon, and nutmeg in a bowl until evenly coated. Set aside.
03 - In a large bowl, beat butter and granulated sugar together until light and fluffy, approximately 3–4 minutes.
04 - Add eggs one at a time, mixing thoroughly after each addition. Blend in vanilla and almond extracts.
05 - In a separate bowl, whisk together flour, baking powder, salt, cinnamon, and nutmeg until well incorporated.
06 - Gradually add dry ingredients to the butter mixture, alternating with sour cream. Begin and end with flour. Mix until just combined.
07 - Gently fold diced peaches into the batter until evenly distributed.
08 - Spoon half of the batter into the prepared pan. Spread the reserved peach filling evenly over the batter. Top with remaining batter and smooth the surface.
09 - Bake for 1 hour to 1 hour 10 minutes, or until a toothpick inserted in the center emerges clean.
10 - Allow cake to cool in the pan for 20 minutes, then carefully invert onto a wire rack to cool completely.
11 - Whisk powdered sugar, milk, and vanilla extract in a small bowl until smooth and drizzle-consistency.
12 - Drizzle the glaze over the completely cooled cake before serving.

# Expert Advice:

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  • The peach layer creates an unexpected jammy ribbon running through the cake
  • Buttery pound cake texture meets rustic cobbler spices in every bite
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  • Room temperature ingredients combine properly and prevent a dense cake
  • The peach layer sinks slightly during baking creating that beautiful ribbon effect
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  • Use a light colored pan to prevent over browning the edges
  • Start checking for doneness at 55 minutes since ovens vary

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