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Peach Cobbler Bundt Cake
John

Peach Cobbler Bundt Cake

A moist Southern Peach Pound Cake with cinnamon peaches, buttery streusel, and sweet glaze.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 12 slices
Course: Dessert
Cuisine: Southern
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1.5 cups unsalted butter softened
  • 2.5 cups granulated sugar
  • 5 large eggs room temperature
  • 1 tablespoon vanilla extract
  • 0.5 teaspoon almond extract
  • 1 cup sour cream room temperature
  • 3 cups diced peaches fresh or canned, drained
  • 0.5 cup brown sugar for streusel
  • 1 teaspoon ground cinnamon
  • 0.25 cup cold butter cubed
  • 0.5 cup powdered sugar for glaze
  • 2 tablespoons milk or cream
  • 0.5 teaspoon vanilla extract for glaze

Equipment

  • 12-cup Bundt pan
  • Electric mixer
  • Mixing bowls

Method
 

  1. Preheat oven to 325°F. Grease and flour a 12-cup Bundt pan.
  2. Toss diced peaches with 1 tablespoon flour to prevent sinking.
  3. Cream butter and sugar until light and fluffy. Add eggs one at a time.
  4. Mix in vanilla and almond extract. Alternate adding flour mixture and sour cream.
  5. Fold in peaches gently. For streusel, mix brown sugar, cinnamon, and flour, then cut in cold butter.
  6. Pour half batter into pan, sprinkle streusel, add remaining batter. Bake 65–75 minutes.
  7. Cool 15 minutes, invert onto rack. Whisk powdered sugar, milk, and vanilla for glaze. Drizzle over cooled cake.

Notes

  • Drain peaches well to avoid sogginess.
  • Use room temperature ingredients for smooth batter.
  • Don't overmix once flour is added.