Description

A luxurious fusion of a dense, velvety pound cake and the spiced, jammy goodness of a Southern peach cobbler. This dessert features layers of fresh peaches and bourbon-infused cinnamon sugar, topped with a delicate vanilla glaze for the ultimate summer treat.

Ingredients

2-3 cups fresh peaches, sliced
1 cup unsalted butter, at room temperature
2 cups granulated sugar
8 oz cream cheese, at room temperature
5 large eggs
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup whole milk
1 tablespoon vanilla extract
1/2 cup brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 tablespoons unsalted butter, melted
2 tablespoons bourbon or rum
1 cup confectioner’s sugar
1 tablespoon milk
1 teaspoon vanilla extract

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Instructions

Preheat your oven to 300°F (150°C) and grease a large Bundt or tube pan generously with cooking spray.
Place half of the fresh peach slices in a single layer at the bottom of the prepared pan.
In a small bowl, whisk together the brown sugar, cinnamon, and nutmeg; sprinkle half of this mixture over the peaches in the pan and drizzle with melted butter and bourbon.
Using a stand mixer, cream the room-temperature butter and granulated sugar on high speed for 3 to 5 minutes until light and fluffy.
Add the cream cheese and continue mixing for 2 minutes, then incorporate the eggs one at a time, beating well after each addition.
Slowly fold in the flour, baking powder, and salt, followed by the vanilla extract and milk, stirring until just combined.
Spoon half of the cake batter over the peaches in the pan, add the remaining peach slices and cinnamon-sugar mixture, then top with the remaining batter.
Tap the pan firmly on a counter to remove air bubbles and bake for approximately 60 to 70 minutes, or until a tester comes out clean.
Allow the cake to rest in the pan for 10 minutes before transferring it to a cooling rack to cool completely.
Whisk together the confectioner’s sugar, milk, and vanilla to create a smooth glaze and drizzle it over the cooled cake before serving.

Notes

To ensure a clean release from your Bundt pan, use a high-quality non-stick spray or a traditional paste made of equal parts flour, shortening, and oil. For the most vibrant flavor, allow the cake to sit for a few hours after glazing; the moisture from the peaches will further permeate the crumb, making it even more tender.

Prep Time: 25 mins
Cook Time: 1 hour
Category: Dessert
Method: Baking
Cuisine: Southern American