Peach Cobbler Pound Cake

4.2
(5)
4 Reviews
2 Photos

This peach cobbler pound cake tastes just like my favorite peach cobbler. Everyone loves it!

Submitted by Ericia
Updated on March 25, 2024
close up view of a Peach Cobbler Upside-Down Pound Cake on a glass platter
2
Prep Time:
25 mins
Cook Time:
2 hrs 20 mins
Total Time:
2 hrs 45 mins
Servings:
14
Yield:
1 (10-inch) Bundt cake
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Ingredients

Original recipe (1X) yields 14 servings

Filling:

  • 3 large fresh peaches - peeled, pitted, and sliced

  • ½ cup water

  • ½ cup white sugar

  • ½ cup brown sugar

  • 4 tablespoons salted butter

  • 2 tablespoons vodka (Optional)

  • 2 teaspoons ground cinnamon

  • 1 teaspoon vanilla extract

  • 1 teaspoon almond extract

  • 1 teaspoon ground nutmeg

Topping:

  • ¾ cup brown sugar

  • ¾ cup salted butter, softened

  • 3 large fresh peaches - peeled, pitted, and sliced

  • 1 teaspoon ground cinnamon

Cake Batter:

  • 6 large eggs

  • 1 cup salted butter, softened

  • ¾ cup buttermilk

  • ½ cup sour cream

  • ½ cup butter-flavored shortening

  • 2 teaspoons almond extract

  • 1 teaspoon vanilla extract

  • 3 cups all-purpose flour

  • 3 cups white sugar

  • 2 teaspoons ground cinnamon

  • 1 teaspoon baking powder

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 10-inch Bundt pan.

  2. Combine peaches, water, white sugar, brown sugar, butter, vodka, cinnamon, vanilla extract, almond extract, and nutmeg in a saucepan over medium-low heat. Cook down until peaches are tender and soft, about 20 minutes; set aside to cool.

  3. Mix brown sugar and butter for cobbler-style topping together in a bowl; spread evenly in the prepared cake pan. Combine sliced peaches and cinnamon; arrange neatly on top of crumble mixture.

  4. Combine eggs, butter, buttermilk, sour cream, shortening, almond extract, and vanilla extract in a bowl; mix very well.

  5. Combine flour, sugar, cinnamon, and baking powder in another bowl. Mix into butter mixture until combined. Pour 1/2 of the batter into the prepared cake pan. Pour filling on top; pour remaining cake batter on top.

  6. Bake in the preheated oven for 45 minutes. Reduce oven temperature to 325 degrees F (165 degrees C). Continue baking until a toothpick inserted into the center comes out clean, about 1 hour and 15 minutes. Invert onto a cake plate and let cool.

Cook’s Note

You may need to bake for 15 minutes or so more, depending on your oven.

Nutrition Facts (per serving)

746 Calories
38g Fat
95g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 14
Calories 746
% Daily Value *
Total Fat 38g 49%
Saturated Fat 21g 103%
Cholesterol 154mg 51%
Sodium 279mg 12%
Total Carbohydrate 95g 35%
Dietary Fiber 1g 4%
Total Sugars 74g
Protein 7g 13%
Vitamin C 24mg 27%
Calcium 100mg 8%
Iron 2mg 11%
Potassium 148mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.