Peach Cobbler Pound Cake

Heavenly Harmony: Peach Cobbler Pound Cake with Cinnamon Dream Frosting

This recipe isn't just a dessert – it's a match made in heaven for peach lovers and cake enthusiasts alike! It combines the comforting flavors of a classic peach cobbler with the light and airy elegance of a pound cake, all swirled together in a beautiful bundt pan. Topped with a decadent cinnamon cream cheese frosting, this Peach Cobbler Pound Cake is a flavor explosion waiting to happen.

A Summer Dream, Baked to Perfection:

This recipe takes the essence of summer – juicy peaches – and elevates it into a stunning and flavorful dessert. It's perfect for special occasions, like a backyard barbecue or a summer brunch, or simply whenever you crave a delightful treat that evokes the warm summer sunshine.

Why This Peach Cobbler Pound Cake Deserves a Spot on Your Dessert Table:

• Burst of Fresh Peaches: This cake isn't shy with its star ingredient! Real, fresh peaches are generously folded into the batter, creating pockets of juicy sweetness in every bite.
• Moist and Dreamy: The base of this cake is a classic pound cake – dense, moist, and bursting with vanilla flavor. It provides the perfect foundation for the sweet and tangy peaches.
• Decadent Frosting Bliss: The finishing touch is a cinnamon cream cheese frosting that adds a layer of creamy sweetness and warm spice. This frosting perfectly complements the juicy peaches and the rich cake base.

Ingredients for Your Heavenly Peach Cobbler Pound Cake Adventure:

• For the Dreamy Cake:
• 2 ¼ cups all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1 ½ teaspoons ground cinnamon
• ½ teaspoon ground allspice
• ½ teaspoon ground nutmeg
• 1 cup unsalted butter, softened at room temperature
• 1 ½ cups granulated sugar
• 2 large eggs
• 1 cup plain Greek yogurt
• 2 teaspoons vanilla extract
• For the Juicy Peach Filling:
• 2 (15 oz) cans sliced peaches, drained
• 4 tablespoons butter
• ½ cup packed light or dark brown sugar (depending on your preference for sweetness)
• For the Decadent Cinnamon Cream Cheese Frosting:
• 4 ounces cream cheese, softened at room temperature
• 4 tablespoons butter, softened at room temperature
• 1 ½ cups powdered sugar, sifted
• ½ teaspoon ground cinnamon
• ¼ teaspoon vanilla extract

Step-by-Step Guide to Peach Cobbler Pound Cake Bliss:

1. Preheat and Prep: Get your oven ready for baking by preheating it to 350°F (175°C). Grease a bundt pan to ensure the cake comes out easily after baking.
2. Whisk the Dry Together: In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, allspice, and nutmeg. Set this dry mix aside for later.
3. Creaming Magic: In a large bowl using an electric mixer, cream together the softened butter and sugar until light and fluffy. This creaming process incorporates air into the batter, resulting in a lighter and airier cake.
4. Eggs in Action: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next.
5. Yogurt and Vanilla: Add the plain Greek yogurt and vanilla extract to the creamed butter mixture and beat until well combined.
6. Alternating Wet and Dry: With the mixer on low speed, alternately add the dry ingredients and the Greek yogurt mixture to the batter in three batches, beginning and ending with the dry mix. Mix only until just combined. Overmixing can lead to a tough cake.
7. Preparing the Peaches: In a separate saucepan over medium heat, melt the butter for the peach filling. Stir in the brown sugar and drained peaches. Cook for a few minutes, just until the peaches are heated through and the mixture is slightly thickened.
8. Building the Batter: Pour half of the cake batter into the prepared bundt pan. Spoon the peach filling evenly over the batter. Gently pour the remaining cake batter over the peaches, creating a marbled effect.
9. Baking to Golden Perfection: Bake the cake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden brown on top. A slight wobble in the center is okay, but the cake shouldn't be jiggly.
10. Cooling the Cake: Let the cake cool in the bundt pan for 15-20 minutes before carefully inverting it onto a wire rack to cool completely. This allows the cake to set before frosting.
11. Frosting Fantasy: While the cake cools, prepare the decadent frosting. In a medium bowl, cream together the softened cream cheese and butter until smooth. Gradually add the sifted powdered sugar and beat until fully incorporated and the frosting reaches a spreading consistency. Stir in the cinnamon and vanilla extract to create a delightful cinnamon cream cheese frosting.
12. The Grand Finale: Once the cake is cool, drizzle half of the frosting over the top. Let it set for a few minutes before drizzling the remaining frosting over the cake. This creates a beautiful, cascading frosting effect. Alternatively, you can frost the entire cake in a smooth layer.

Tips for a Heavenly Peach Cobbler Pound Cake:

• For a richer cake flavor, use brown sugar instead of granulated sugar in the cake batter.
• If you don't have fresh peaches, you can use thawed frozen peaches instead. Just be sure to drain them well to avoid a soggy cake.
• Want a stronger peach flavor? Add a teaspoon of almond extract to the cake batter.
• For a touch of crunch, sprinkle the top of the cake with chopped walnuts or pecans before baking.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Now you can slice and serve your Heavenly Harmony: Peach Cobbler Pound Cake with Cinnamon Dream Frosting! It's a stunning dessert that's sure to impress your guests and tantalize their taste buds. Enjoy this delightful combination of summer flavors and create a taste of sunshine on any occasion.