Peach Cobbler Pound Cake

Ingredients

Streusel (Biscuit Crumble)

• 1 cup all-purpose flour (127 grams)
• 1/3 cup granulated sugar (66 grams)
• 1/3 cup brown sugar (73 grams)
• 1/2 teaspoon cinnamon powder
• 1/4 teaspoon nutmeg powder
• 6 tablespoons unsalted butter, softened (85 grams)

Peaches

• 2 large peaches
• 1/4 teaspoon nutmeg powder
• 1/2 teaspoon cinnamon powder

Caramel Sauce

• 1 cup granulated sugar (200 grams)
• 1/4 cup water (60 ml)

Cake Batter

• 3 cups cake flour (340 grams) (See notes for using all-purpose flour)
• 2 1/4 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon powder
• 1 1/2 cups unsalted butter, room temperature (339 grams), plus extra for greasing the pan
• 2 cups granulated sugar (400 grams)
• 6 large eggs, room temperature
• 1 tablespoon vanilla extract
• 3/4 cup buttermilk (180 ml)

Cream Cheese Glaze (Optional)

• 1/4 cup cream cheese, softened (56 grams)
• 1 tablespoon unsalted butter (14 grams)
• 1/4 cup powdered sugar (31 grams)
• 2-3 tablespoons milk
• 1/2 teaspoon vanilla extract

Instructions

1. Prepare the Streusel

1. Preheat your oven to 350ºF (175ºC). Line a baking sheet with parchment paper.
2. In a medium bowl, combine flour, granulated sugar, brown sugar, cinnamon, and nutmeg.
3. Add softened butter and use a fork or your hands to mix until the mixture resembles coarse crumbs that hold together when pinched.
4. Spread the streusel mixture onto the prepared baking sheet and bake for about 15 minutes, stirring occasionally until golden brown.
5. Remove from the oven and let cool, breaking into smaller pieces as it cools.

2. Prepare the Peaches

1. Peel the peaches. For easy peeling, blanch them: bring a pot of water to a boil, score the tops with an X, and submerge the peaches for 1-2 minutes until skins loosen.
2. Peel the peaches, then slice one peach into thin slices for the top of the cake. Place in a bowl with 1/4 teaspoon cinnamon and 1/8 teaspoon nutmeg.
3. Chop the second peach into small pieces (about 1 cup) for the cake batter. Toss with the remaining cinnamon and nutmeg.

3. Prepare the Caramel Sauce

1. In a small saucepan, combine granulated sugar and water. Cook over medium-high heat until the mixture boils.
2. Reduce heat to medium and cook until the syrup turns an amber color, swirling the pan gently.
3. Remove from heat and immediately pour the caramel evenly over the peaches in the Bundt pan.

4. Prepare the Cake Batter

1. Preheat the oven to 350ºF (175ºC) if not already done.
2. Grease and flour a 12-cup Bundt pan.
3. In a large bowl, whisk together cake flour, baking powder, salt, and cinnamon.
4. Beat the butter and granulated sugar with an electric mixer until creamy. Add eggs one at a time, mixing well after each addition.
5. Mix in vanilla extract.
6. Gradually add the dry ingredients, alternating with buttermilk, beginning and ending with the dry ingredients. Mix until just combined.

5. Assemble and Bake

1. Pour 2/3 of the cake batter over the caramel and peaches in the Bundt pan.
2. Smooth the batter with a spatula. Add chopped peaches, followed by 1 cup of streusel.
3. Pour the remaining batter over the streusel and smooth the top.
4. Sprinkle the remaining streusel over the top of the cake.
5. Bake for about 1 hour, or until a toothpick inserted in the center comes out clean. If using a convection oven, reduce the temperature by 10-20ºF (5-10ºC).

6. Cool and Glaze

1. Cool the cake in the pan for about 30 minutes, then invert onto a serving plate.
2. To make the glaze, beat cream cheese and butter until smooth. Gradually add powdered sugar and milk until you reach the desired consistency. Stir in vanilla extract.
3. Drizzle the glaze over the cooled cake or individual slices. Top with additional streusel if desired.

Storage

• Refrigeration: Store in the fridge, covered, for up to 4 days. Allow to come to room temperature before serving.
• Freezing: Wrap tightly in plastic and freeze. Thaw overnight in the fridge and let sit at room temperature for 30 minutes before serving.

Notes

• Buttermilk Substitute: Use 1/2 cup sour cream mixed with 1/4 cup milk or add 1 teaspoon vinegar to regular milk and let sit for 2 minutes.
• Cake Flour Alternative: Use all-purpose flour mixed with 1/4 cup cornstarch. Combine 2.75 cups all-purpose flour with 1/4 cup cornstarch.
• Gluten-Free Option: Use a gluten-free flour blend for the streusel and cake batter. For the cake batter, follow a dedicated gluten-free recipe.

Enjoy this delightful peach and plum Bundt cake with its rich caramel flavor and optional cream cheese glaze!