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Peach Cobbler Pound Cake
Peach Cobbler Pound Cake
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Prep Time:
25 minutes
Cook Time:
140 minutes
Total Time:
165 minutes
Delicious peach cobbler pound cake with cinnamon-spiced caramelized peaches and a crunchy topping.
Ingredients:
  • 3 large fresh peaches - peeled, pitted, and sliced
  • 0.5 cup water
  • 0.5 cup brown sugar
  • 4 tablespoons salted butter
  • 2 tablespoons vodka
  • 2 teaspoons ground cinnamon
  • 1 teaspoon almond extract
  • 1 teaspoon ground nutmeg
  • 0.75 cup brown sugar
  • 0.75 cup salted butter, softened
  • 1 teaspoon ground cinnamon
  • 6 large eggs
  • 1 cup salted butter, softened
  • 0.75 cup buttermilk
  • 0.5 cup sour cream
  • 0.5 cup butter-flavored shortening
  • 2 teaspoons almond extract
  • 3 cups white sugar
Instructions:
  • Preheat the oven to 350°F (175°C) while generously greasing a 10-inch Bundt pan.
  • In a saucepan over medium-low heat, simmer peaches with water, white sugar, brown sugar, butter, vodka, cinnamon, vanilla extract, almond extract, and nutmeg until peaches are tender and soft, about 20 minutes. Let it cool before using.
  • In a bowl, combine brown sugar and butter for the cobbler-style topping. Spread evenly in the prepared cake pan. Toss sliced peaches with cinnamon and arrange them neatly on top of the crumble mixture.
  • In a bowl, thoroughly blend eggs, butter, buttermilk, sour cream, shortening, almond extract, and vanilla extract until fully combined.
  • In a separate bowl, mix together flour, sugar, cinnamon, and baking powder. Incorporate into the butter mixture until well combined. Transfer half of the batter into the prepared cake pan. Spread the filling over the batter, then top with the remaining cake batter.
  • Bake at the initial high temperature for 45 minutes, then lower the oven temperature. Bake until a toothpick comes out clean, approximately 1 hour and 15 minutes. Flip onto a cake plate and allow to cool.

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