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Peach Cobbler Pound Cake

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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
2 teaspoons ground cinnamon
1 teaspoon vanilla extract
1 teaspoon almond extract
1 teaspoon ground nutmeg


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


Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®).

Step 2

Combine peaches, water, white sugar, brown sugar, butter, vodka, cinnamon, vanilla extract, almond extract, and nutmeg in a saucepan over medium heat. Cook down until filling has a cobbler-like texture, about 25 minutes.

Step 3

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

Step 4

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

Step 5

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

Step 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.

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