Peach Cobbler Pound Cake

A moist, tender pound cake swirled with chopped peaches, finished with a simple peach glaze. Sized for a 10-12 inch bundt pan.

Ingredients

For the Bundt Cake

• 1½ cups butter, room temperature

• 3 cups granulated sugar

• 5 large eggs, room temperature

• 2 teaspoons vanilla extract

• 3 1/4 cups all purpose flour

• 1 teaspoons baking powder

• 1 teaspoons salt

• ¾ cup sour cream

• 1½ cups peaches, cubed

For the Peach Glaze

• 2 cups confectioners sugar

• 2 tablespoons peach syrup or milk, add more as needed

Method

1. Prep the pan and oven: Preheat oven to 325F (163C). Generously grease and flour a 12 inch bundt pan, making sure to get into every groove. Set aside.

2. Drain the peaches: Allow the peaches to sit in a fine mesh/sieve to drain the sugar syrup.

3. Cream butter and sugar: In a stand mixer, beat the butter and white granulated sugar first on a low speed and the gradually increasing the speed to high until pale and fluffy, about 5-10 minutes. Scrape down the bowl of the stand mixer at least one during the mixing time.  Do not rush this step, it builds the structure of the cake.

4. Add eggs and vanilla: Add 5 large eggs, room temperature one at a time, beating till just incorporated after each addition and scraping down the bowl. Mix in the vanilla extract as well.

5. Combine dry ingredients: In a separate bowl, whisk together the all purpose flour, baking powder, salt and lemon zest.

6. Alternate dry ingredients and sour cream: With the mixer on low, add the flour mixture in three additions, alternating with sour cream, beginning and ending with flour. Mix just until combined, do not overmix.

7. Fold in peaches and zest: Gently fold in the drained, chopped, and pat dried peach by hand until well distributed in the batter. 

8. Fill the pan and bake: Pour batter into the prepared bundt pan and smooth the top. Bake for 75 to 80 minutes tenting loosely with foil after 45 minutes if required to prevent over browning.  The cake is done when a skewer inserted in the thickest part comes out clean or with a few moist crumbs.

9. Cool in the pan: Cool the cake in the pan on a wire rack for 20 to 20 minutes before inverting onto the rack. This rest time is important, a bundt cake can fall apart if unmolded too early.

10. Cool completely: Let the cake cool completely on the rack before glazing, at least 60 minutes 

11. Make the glaze: Whisk together 2 cups confectioners sugar, and 2 tablespoons peach sugar syrup. Whisk till you have  smooth pourable but not runny consistency.

12. Glaze and serve: Drizzle glaze over the cooled cake, letting it drip down the sides and into the ridges.