Southern Peach Cobbler Pound Cake with Cream Cheese

All the flavors of a peach cobbler are cooked into a rich, cream cheese bundt cake for Peach Cobbler Pound Cake. Fresh peach pieces are included in the mixture of the decadent pound cake with a cobbler flavor. Then additional peaches are added on top, this time covered in cinnamon and brown sugar caramel.

Prep Time: 15 minutes
Cook Time: 1 Hour 15 minutes
Total Time: 1 Hour 30 minutes

Ingredients:

• 4 large peaches divided
  
• ½ cup brown sugar
  
• ½ teaspoon ground cinnamon
  
• ¼ cup melted butter
  
• 1 ½ cups unsalted butter
  
• 8 ounces full fat cream cheese
  
• 2 ½ cups granulated sugar
  
• ⅓ cup sour cream
  
• 1 tablespoon vanilla extract
  
• 6 large eggs
  
• 3 cups cake flour
  
• 1 teaspoon baking powder
  
• ½ teaspoon salt

Instructions:

1. Set the oven’s temperature to 325°F (163°C). Spray nonstick cooking spray into a 12-cup Bundt pan.
   
2. Peach peeling. One peach should be cut into wedges and put in the Bundt pan’s bottom. Slice the last 3 peaches into bite-sized pieces.
   
3. Melted butter and brown sugar are combined in a small bowl. Sprinkle on top of the Bundt pan’s peach.
   
4. Beat the butter for two minutes at high speed in a sizable mixing basin. Cream cheese should be added after one more minute of high-speed beating. After that, add the sugar and continue beating quickly for another minute. Finally, incorporate the sour cream and vanilla extract. Beat at a high speed until well-combined and smooth.
5. One at a time, add the eggs and beat after each addition to fully incorporate the egg. Before adding the next egg, clean the bowl’s sides.
   
6. Add the diced peaches and stir.
   
7. Salt, baking powder, and cake flour should all be added. Mix on moderate speed until just combined. AVOID OVERMIXING.
   
8. Fill the Bundt pan with the prepared batter. To get rid of any air bubbles, firmly tap the pan onto the counter several times. A toothpick inserted should come out clean after baking for 80 to 90 minutes.
   
9. Take the pan out of the oven and let it cool for an hour. Turn over onto a plate, then thoroughly cool. If preferred, top with whipped cream and caramel sauce when serving.