Ingredients for the Peach Cobbler Pound Cake:

For the Crumble:

• Fresh Peaches – Provide natural sweetness and juiciness, embodying the essence of peach cobbler.
• Granulated Sugar – Enhances sweetness and helps create a syrupy consistency.
• Melted Butter – Adds richness and helps bind the crumble ingredients together.
• All-Purpose Flour – Gives structure to the crumble topping.
• Brown Sugar – Introduces a molasses-like depth of flavor.
• Ground Cinnamon – Infuses warmth and complements the peaches.
• Salt – Balances the sweetness and accentuates the flavors.

For the Cake:

• Softened Butter – Provides a moist and tender crumb while imparting a rich flavor.
• Granulated Sugar – Sweetens the cake batter.
• Brown Sugar – Adds moisture and a subtle caramel undertone.
• Eggs – Act as binding agents, contributing to the cake’s structure and stability.
• Vanilla Extract – Enhances the overall flavor profile.
• Sour Cream – Introduces moisture and a slight tang, resulting in a tender crumb.
• Milk – Thins the batter to the desired consistency.
• All-Purpose Flour – Forms the foundation of the cake’s structure.
• Baking Powder – Leavens the cake, ensuring it rises appropriately.
• Salt – Enhances and balances the flavors.

For the Glaze:

• Cream Cheese – Offers a creamy, tangy base for the glaze.
• Softened Butter – Adds richness and smoothness.
• Powdered Sugar – Sweetens the glaze to the perfect level.
• Vanilla Extract – Infuses additional flavor.
• Reserved Peach Juice – Incorporates a natural peach essence into the glaze.
• Milk – Adjusts the glaze to the desired consistency.

How to Make the Peach Cobbler Pound Cake:

1. Preheat Oven – Set to 325°F and prepare a bundt pan with baking spray.
2. Prepare Peaches – Mix diced peaches with sugar and let sit for 15 minutes. Strain and reserve juice for the glaze.
3. Make Crumble – Combine all crumble ingredients in a bowl.
4. Mix Dry Cake Ingredients – In a separate bowl, whisk together flour, baking powder, and salt.
5. Mix Wet Cake Ingredients – In another bowl, whisk sour cream, milk, and vanilla extract.
6. Cream Butter and Sugars – Using a stand mixer, beat butter with granulated and brown sugars until light and fluffy.
7. Add Eggs – Incorporate eggs one at a time, ensuring each is fully mixed before adding the next.
8. Combine Wet and Dry Mixtures – Alternately add dry and wet ingredients to the butter mixture, beginning and ending with dry ingredients.
9. Assemble Cake – Pour half of the batter into the bundt pan, add crumble mixture and diced peaches, then cover with the remaining batter.
10. Bake – Bake for 50-65 minutes, rotating halfway through. Cake is done when a toothpick inserted comes out mostly clean.
11. Cool – Let cool in the pan for 30 minutes, then invert onto a cooling rack.
12. Prepare Glaze – Beat together all glaze ingredients until smooth.
13. Glaze Cake – Drizzle over the fully cooled cake.

Storage Guidelines:

• Store in the refrigerator due to the cream cheese glaze.
• Before serving, let the cake sit at room temperature for 30 minutes.
• Properly stored, it will last up to a week in the refrigerator.

Three Reasons You’ll Love This Cake:

1. Flavor Fusion – A perfect blend of pound cake’s richness with the fruity sweetness of peach cobbler.
2. Textural Delight – The crumbly topping and moist cake create a satisfying contrast.
3. Seasonal Versatility – While best with fresh peaches, frozen peaches work well too.

Additional Tips:

• If fresh peaches aren’t available, frozen ones can be used.
• For a richer glaze, add more cream cheese.
• Serve warm with a scoop of vanilla ice cream for extra indulgence.