Description
This cake is like a warm hug from the past—rich, buttery, and wrapped in cinnamon-kissed peaches. My mother would bake this on Sundays, and the smell alone could pull us all to the kitchen. It’s a blend of Southern charm and sweet summer comfort. Make it for someone who could use a little extra love.
Ingredients
Cinnamon Cobbler Mixture:
½ cup (108g) brown sugar
1 Tbsp (8g) cinnamon
¼–½ tsp nutmeg
¼ cup (57g) melted butter
2 Tbsp (30ml) bourbon or rum
Pound Cake:
8 oz (227g) unsalted butter, room temp
2 cups (400g) granulated sugar
8 oz (227g) cream cheese, room temp
5 large eggs
3 cups (360g) all-purpose flour
1 tsp (4g) baking powder
1 tsp (7g) salt
1 Tbsp (15ml) vanilla extract
⅓ cup (80ml) milk
4 large peaches, cored and sliced
Vanilla Glaze:
1 cup (120g) powdered sugar
1 tsp (5ml) vanilla extract
2–3 Tbsp (30–45ml) milk
Instructions
Preheat oven to 325°F (165°C). Grease and flour a bundt pan.
Make cinnamon mixture: Combine brown sugar, cinnamon, nutmeg, butter, and bourbon. Set aside.
For cake: Beat butter and sugar until fluffy. Add cream cheese, then eggs one at a time.
Mix in flour, baking powder, and salt. Add vanilla and milk, mixing until smooth.
Fold in peach slices gently.
Pour half the batter into the pan, spoon in cinnamon mixture, then top with remaining batter.
Bake for 70–80 minutes or until a toothpick comes out clean. Cool completely.
Mix glaze ingredients and drizzle over cooled cake.
Notes
This pound cake is a showstopper—perfect for special gatherings or a slow afternoon with coffee. Each bite tastes like sweet Southern comfort.
- Prep Time: 25 minutes
- Cook Time: 75 minutes
Nutrition
- Calories: 450 per slice