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Southern Peach Cobbler Bundt Cake

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4.2 from 46 reviews

Enjoy a Southern delight with this Southern Peach Cobbler Pound Cake with Cream Cheese. This old-fashioned recipe combines creamy cinnamon cream cheese pound cake with a luscious peach cobbler upside-down topping and a buttery streusel crumb topping. Perfect for peach season, it’s an irresistible dessert featuring fresh or canned peaches and a sweet glaze that adds the final touch to this classic American treat.

Ingredients

Scale

Make-Ahead Crumb Topping (Optional)

  • ⅔ cup (83 g) all-purpose flour
  • ⅔ cup (133 g) granulated sugar
  • 4 tablespoon (56 g) salted butter – room temperature

Cinnamon Cream Cheese Pound Cake

  • 2 cups (400 g) granulated sugar
  • 1 cup (227 g) salted butter – room temperature
  • 8 oz (227 g) full-fat cream cheese – room temperature
  • 4 large eggs – room temperature
  • 1 tablespoon (15 ml) pure vanilla extract
  • ⅓ cup (81 g) whole milk – room temperature
  • 2 ½ cups (313 g) cake flour – measured by weight using a kitchen scale or with the spoon and level method
  • ½ teaspoon (2 g) baking soda
  • ½ teaspoon (1 g) ground cinnamon
  • baking spray

Peach Cobbler Upside-Down Topping

  • 1.5 cup (231 g) chopped peaches – fresh, canned in juice, or thawed from frozen
  • 4 tablespoon (48 g) brown sugar – packed
  • 6 tablespoon (84 g) salted butter – melted
  • ½ teaspoon (1 g) ground cinnamon
  • ¼ teaspoon (1 g) ground nutmeg

Glaze

  • 2 cups (240 g) powdered sugar
  • 2 tablespoon (30 ml) milk
  • 1 teaspoon (5 ml) pure vanilla extract
  • pinch salt

Instructions

  1. Prepare Crumb Topping: Preheat your oven to 400°F (204°C). Using a fork or your hands, mix together the flour, sugar, and room temperature butter until the mixture resembles coarse crumbs. Spread this mixture evenly on a parchment-lined baking pan and bake for 10-15 minutes, until golden brown. Remove and set aside or chill in the refrigerator covered until ready to use.
  2. Prepare Peach Topping: In a medium bowl, combine the chopped peaches, brown sugar, melted butter, cinnamon, and nutmeg. Stir well to incorporate. Set this mixture aside as you prepare the cake batter.
  3. Prepare Pound Cake Batter: In the bowl of a stand mixer (or large bowl if using a hand mixer), beat the salted butter and cream cheese on low speed until creamy and smooth. Add the granulated sugar and beat on medium speed for 3 to 5 minutes until the mixture is light in color and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. Combine Dry Ingredients: In a separate bowl, whisk together the cake flour, baking soda, and cinnamon until evenly mixed.
  5. Incorporate Dry and Wet Ingredients: Fold half of the flour mixture into the wet ingredients using a rubber spatula until just combined. Gently fold in the room temperature whole milk. Add the remaining flour mixture and fold again, mixing only until just combined to avoid overmixing.
  6. Prepare Bundt Pan: Preheat your oven to 325°F (163°C). Generously spray a 10-12 cup bundt pan with baking spray, ensuring you get into the crevices.
  7. Assemble Cake: Pour the prepared peach topping evenly into the bottom of the bundt pan. Carefully spoon the pound cake batter over the peach layer, spreading it evenly and smoothing the top.
  8. Bake: Place the bundt pan in the preheated oven and bake for 55 to 75 minutes. Begin checking for doneness at 50 minutes by inserting a toothpick into the center—if it comes out clean—or using an instant-read thermometer, which should read 210°F (99°C) in the center.
  9. Cool: Let the cake cool in the pan for one hour. Then, carefully invert the pan onto a serving dish or wire rack, allowing the cake to cool completely.
  10. Add Cobbler Topping: Once cooled, sprinkle the reserved crumb topping over the surface of the cake atop the peach layer.
  11. Prepare Glaze and Serve: In a small bowl, whisk together powdered sugar, milk, vanilla extract, and a pinch of salt until smooth. Drizzle this glaze over the cooled cake just before serving. Enjoy your Southern Peach Cobbler Pound Cake!

Notes

  • You can use fresh, canned (in juice), or thawed frozen peaches for the peach topping.
  • Measuring cake flour by weight yields the best texture, but spoon and level method is acceptable if a kitchen scale is unavailable.
  • Room temperature ingredients help the batter mix evenly and create a smooth texture.
  • Check the cake starting at 50 minutes to avoid overbaking; the cake is done when a toothpick comes out clean or internal temperature reaches 210°F.
  • The crumb topping is optional but adds a delicious, buttery crunch reminiscent of classic cobbler crust.
  • For a dairy-free variation, substitute butter and cream cheese with plant-based alternatives, but texture will vary.
  • Store leftovers tightly covered at room temperature for up to 2 days or refrigerate for up to 5 days.

Find it online: https://yumfoodusa.com/southern-peach-cobbler-bundt-cake/