Can I use canned or frozen peaches instead of fresh?

Yes! This Peach Cobbler Pound Cake 2 recipe actually calls for canned peaches because they provide a soft, consistent texture that mimics a slow-cooked cobbler. If using frozen, thaw them completely and drain all excess liquid first.

Should I use cake flour or all-purpose flour?

All-purpose flour is best for this Peach Cobbler Pound Cake 2. It provides the necessary strength to hold the heavy peach swirl and the high sugar content without collapsing.

Why did my peaches sink to the bottom?

Peaches often sink if the batter is too thin or the peach mixture is too heavy. Make sure to whisk the flour into the blended peach mixture as directed, as this helps it 'grip' the cake batter during the bake.

How do you keep a pound cake from sticking to the bundt pan?

Use a high-quality baking spray that contains flour, or make a 'cake goop' of equal parts flour, oil, and shortening. Generously coat every crevice of the pan just before pouring in the Peach Cobbler Pound Cake 2 batter.

Peach Cobbler Pound Cake 2: The Ultimate Peach Cake Recipe

Description

This decadent pound cake blends the rich, velvety texture of cream cheese with a sweet, spiced peach swirl. It offers the comforting flavors of a classic cobbler in an elegant, sliceable cake perfect for any gathering.

Ingredients

3.5 cups all-purpose flour
3 cups granulated sugar
6 large eggs
1 cup unsalted butter, softened
8 oz cream cheese, softened
1 cup buttermilk
1 tbsp vanilla extract
15 oz canned peaches, drained
1/2 cup brown sugar
1/2 cup white sugar
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 cup flour (for peach swirl)
1 cup powdered sugar
2 tbsp milk

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Instructions

Preheat oven to 325°F and grease a bundt pan thoroughly.
Cream softened butter, cream cheese, and sugar together for 5 minutes until fluffy.
Incorporate eggs one at a time, then add the vanilla extract.
Alternately mix in the flour and buttermilk, beginning and ending with the flour mixture.
Blend drained peaches with sugars and spices; stir in the extra half-cup of flour.
Layer batter and peach mixture in the pan, swirling with a knife, and bake for approximately 80 minutes.
Cook butter, sugars, and peaches for the glaze, then whisk together powdered sugar and milk for the final drizzle.

Notes

Ensure all ingredients are at room temperature before starting to avoid a lumpy batter. If the peach swirl seems too liquid, pat the fruit dry thoroughly before blending to guarantee the mixture stays suspended during baking.

Prep Time: 20 mins
Cook Time: 80 mins
Category: Dessert
Method: Baking
Cuisine: American