Description
A delicious blend of peach cobbler and pound cake, topped with rich vanilla cream cheese frosting.
Ingredients
Scale
- 1 ½ cups unsalted butter, softened
- 3 cups granulated sugar
- 6 large eggs
- 3 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 cup whole milk
- 2 teaspoons vanilla extract
- 2 cups fresh peaches, peeled and diced
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
- 1–2 tablespoons heavy cream
Instructions
- Preheat your oven to 325°F (160°C) and grease a bundt pan.
- Cream together the butter and sugar until light and fluffy, about 5 minutes.
- Add eggs one at a time, mixing well after each addition.
- Combine flour, baking powder, baking soda, and salt in another bowl.
- Gradually add this mixture to the butter mixture, alternating with milk.
- Fold in the diced peaches until evenly distributed.
- Pour the batter into the prepared bundt pan.
- Bake for about 60 minutes, or until a toothpick comes out clean.
- Allow to cool in the pan for 15 minutes before inverting onto a wire rack.
- Prepare the frosting by beating cream cheese and butter until smooth, then add powdered sugar and vanilla.
- Frost the cooled cake generously with the cream cheese frosting.
Notes
For a gluten-free option, substitute with a 1:1 gluten-free flour blend. For dairy-free, opt for vegan butter and cream cheese.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 38g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 150mg