The BEST Peach Cobbler Pound Cake Recipe {Stays Moist FOR DAYS!!!}
No Southerner could deny a slice of peach cobbler pound cake come the summertime! This dreamy dessert combines the flavors of dense, buttery pound cake with bright and tangy peach cobbler! With the addition of a lemon cream cheese glaze, this cake is officially the ultimate Southern summer cake!
It's perfect for brunches, potluck parties, and everything in between! You can use fresh or frozen peaches, whichever you have on hand is fine! I tend to go the frozen peach route (terrible -- I know) because it cuts down on your prep time by about 15-20 minutes. However, if you have fresh peaches on hand, this cake is the perfect way to use them up!
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You can print out the recipe here:
Here's what you'll need:
For the Cake:
1 (16-ounce) bag frozen peaches, thawed or 6-8 fresh, ripe peaches
3 cups cake flour
1 1/4 teaspoon fine sea salt
4 large eggs, plus 2 yolks
1/4 cup milk
2 teaspoons pure vanilla extract
1 1/2 cup room temperature, unsalted butter (plus extra for greasing)
6 ounces room temperature cream cheese
3 cups granulated sugar
Zest of a lemon
For the Cream Cheese Lemon Glaze:
2 tablespoons room temperature cream cheese
2 tablespoons room temperature, unsalted butter
1 1/4 cup powdered sugar
1 tablespoon fresh lemon juice
1/4 teaspoon pure vanilla extract
HOW TO MAKE PEACH COBBLER POUND CAKE:
If using frozen peaches, chop the peaches into a 1/2 dice and set them aside in a colander over a bowl to drain. If using fresh peaches, peel, dice, and set aside.
Place a rack in the center of the oven and preheat the oven to 300°F. Generously grease a 12-cup bundt pan with butter and dust with flour. Knock out any of the excess flour and set aside until ready to use.
In a medium-sized mixing bowl, combine the flour and salt and set aside.
In a large measuring pitcher, whisk together the eggs, egg yolks, milk, and vanilla extract. Set aside.
Add the butter and the cream cheese to the bowl of stand mixer fitted with a paddle attachment. If you do not have a stand mixer, use a large mixing bowl and a handheld mixer. Mix on medium-high speed until the two are well-blended, about 1 minute. Gradually add the sugar and mix for about 3-4 minutes more, until the mixture appears light and fluffy. Reduce the speed to low and slowly stream in the egg-milk mixture. Scrape down the sides of the bowl and mix once more.
Add the dry ingredients in 3 additions, mixing on low. Scrape down the sides of the bowl and mix once more. Add the diced peaches and lemon zest and mix on low until the peaches are evenly distributed throughout the batter.
Add the batter to the bundt pan and bake for 40 minutes. Rotate the pan and continue baking for an additional 45 minutes more. Transfer the cake to a cooling rack and allow it to set for 15 minutes. Remove the cake from the pan and allow it to cool completely, about 2 hours.
If making the glaze, add the butter and cream cheese to a clean, medium-sized mixing bowl. Mix on medium-high speed until blended. Then, add the powdered sugar, lemon juice, and vanilla and mix until liquified.
Drizzle the top of the cake generously with the glaze and allow it to set 1-2 hours more. Slice and serve!
Store the cake refrigerated until ready to serve!
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The Anthony Kitchen is all about incredible food made with real ingredients, that delivers the most flavor in the most efficient way possible! Quality, flavor, ease, and YOUR SUCCESS in the kitchen matter to me. If you have a question, please ask away. I'm here to help and I check the comments regularly!
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Peachy Peach Pound Cake
New Orleans native Charlie Andrews demonstrates how to make a Peachy peach pound cake. This cake has 4 different types of peach in it. Sliced peaches, freeze-dried peaches, peach juice and peach extract. This cake calls for 15 to 20 servings. It's a pretty large cake with a wonderful peach flavor and it is absolutely delicious. Hope you all will give this recipe a try.
Direct recipe link
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Kee's Kitchen FAMOUS Peach Cobbler Pound Cake | Tutorial
Hey everyone and welcome back to Kee’s Kitchen! In today's episode, I'm gonna make my famous Peach Cobbler Poundcake!!
Check out my IG @keeskitchenwfmf for more free recipes and tutorials!
Last but not least, check out my Ecookbook with over 25 easy-to-follow recipes:
THE BEST Southern Pound Cake Recipe (All-Butter) Step-by-Step | My Grandmother's FAMOUS Recipe!
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Looking for THE BEST Southern Pound Cake Recipe? You've found it. This is a detailed step-by-step look at my grandmother's pound cake recipe. I spent many days in the kitchen with her during my childhood (and my adulthood) learning her recipes and this is the most iconic one. Everyone I've ever served this to has loved it, I'm so happy to honor my grandmother by sharing this recipe with you. I hope you love it!
RECIPE
3 cups sugar (this recipe also works with 2 cups sugar)
3 sticks butter (I use salted)
3 cups flour
1 cup milk (I use 2%)
6 eggs
3-4 tsp baking powder
1-2 tbsp lemon extract
1-2 tbsp vanilla extract
1 tsp salt
PRODUCTS
2 Piece Tube Pan -
1 Piece Tube Pan -
+ Sour Cream Pound Cake:
+ Cream Cheese Pound Cake:*
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Easy Peach Cobbler Bundt Cake Using a Box Cake Mix #food Southern Desserts
In this video I am showing you how I jazz up or enhanced a box cake mix to make a Delicious Peach Cobbler Pound cake.
***To make this Cake You will need***
1 box cake mix and all the ingredients from box
1 can of sliced peaches
1 box of Pudding Mix (vanilla, cheesecake, etc)
Flavoring ( I used 1/2 tsp cookie nip and 1/2 tsp vanilla)
TO MAKE THIS CAKE FROM SCRATCH
for the Pan
1/2 cup melted butter
Cinnamon
Peaches
(Follow steps in Video above to prepare pan)
You will need
3 Cups Flour
2 Cups Sugar
5 Eggs
3 Sticks butter
pack of Pudding mix (French Vanilla or Vanilla)
tsp baking Powder
tsp Salt
tbs of Extract
Leftover Peaches from pan prep
3/4 Cup of Coffee Cream (I use Sweet Irish Cream and Vanilla)
1/4 cup of peach juice from canned peaches
**Steps**
Mix all dry ingredients except pudding and set aside:::::
Cream butter and Sugar
Add eggs (1 at a time)
Mix in dry ingredients (not all at once)
Add in pudding mix using a whisk
Add Coffee Creamer, Milk or Buttermilk
Add in Peach Juice
fold in some peaches from the can
Bake at 325 degrees for 55min- 1hr 10mins
let sit a few minutes in the pan then flip upside down on cake board or plate and let sit upside down another 5 to 6 mins before lifting the pan.
Optional
Once Cooled
***Icing***
1 cup powder sugar
add a tbs of creamer or milk at a time to get desired consistency
= Drizzle over cooled Cake
**HOW TO MAKE A OREO POUND CAKE**
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Two Step Peach Pound Cake | Peach Schnapps
This week, Jestine cooks up a Two Step Peach Pound Cake. Super simple recipe that you can either use fresh peaches or peach pie filling. Recipe also includes Peach Schnapps (Optional).
Ingredients:
4 cups flour
3 cups sugar
2 cups butter - room temp
1/2 cup butter milk (or Sour Cream)
1/2 cup Peach Schnapps (or omit and add 1/2 cup buttermilk)
6 large eggs
2 teaspoons vanilla
2 and 1/2 cups fresh peach or 1 can of peach pie filling.
Preheat oven to 325 deg F.
Spray a 10in - 16in bundt pan (or 9 x12 glass pan)
In order listed, add all the ingredients (except peaches) beat and scrape down the sides.
Fold in peaches
Pour into prepared baking dish and bake for 1 hour 25min to 1 hour 35 min. Check with toothpick.
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