Southern Peach Cobbler Pound Cake with Cream Cheese

Step 1

Preheat oven to 400°F. Use a fork or your hands to mix and press together flour, sugar, and butter until well combined and mixture resembles coarse crumbs.

Step 2

Spread mixture into a baking pan lined with parchment paper.

Step 3

Bake in preheated oven for 10-15 minutes, or until golden brown. Set aside or chill in fridge, covered, until ready to add to finished cake.

Step 4

In a bowl, stir together chopped peaches, brown sugar, melted butter, cinnamon, and nutmeg.

Step 5

Set aside while you prepare the cake batter.

Step 6

Add butter and cream cheese to the bowl of a stand mixer (or a large bowl and use a hand mixer). Mix on low until creamy.

Step 7

Add sugar and cream together on medium speed until lightened in color and fluffy, about 3-5 minutes.

Step 8

Add in room temperature eggs, one at a time, followed by vanilla extract, mixing well after each addition.

Step 9

In a separate bowl, whisk together cake flour, baking soda, and cinnamon until well combined.

Step 10

Fold in half of flour mixture with wet ingredients with a rubber spatula until just combined. Gently fold in room temperature milk, then repeat with remaining flour mixture only until just combined.

Step 11

Preheat oven to 325°F. Spray Bundt pan generously with baking spray, being sure to get it in the crevices of the pan.

Step 12

Pour peach topping mixture around the bottom of the pan. Gently spoon cake batter on top evenly and smooth the top.

Step 13

Bake in preheated oven for 55-75 minutes, or until a toothpick entered into the center of the cake comes out clean, or an instant-read thermometer in the center of the cake reads 210℉. Begin checking for doneness at 50 minutes.

Step 14

Let cake cool in pan one hour, then carefully flip out onto a serving dish or wire rack to cool completely.

Step 15

Sprinkle reserved crumb topping over cake on top of peach mixture.

Step 16

To make vanilla icing, whisk together powdered sugar, milk, vanilla, and salt in a bowl. Drizzle over cooled cake just before serving.