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Peach Cobbler Pound Cake

by Sarah

Peach Cobbler Pound Cake is the perfect combination of a sweet summer peach cobbler and a rich buttery pound cake. It’s delicious with morning coffee, afternoon tea, or ice cream for dessert. Each year, in the hot and sunny state of Georgia, the month of August brings a statewide celebration. You see, Georgia is well-known for being “The Peach State” and August is National Peach Month. Local restaurants, bars and shops commemorate the occasion by creating specialty cocktails, cobblers and souvenirs. But the real peach enthusiasts? Well, they work a little harder. Peach County residents host an annual Peach Festival where pageants, parades and parties are all dedicated to the beautiful stone fruit. On the first Saturday morning of the festival, a man by the name of Rich Bennett and his volunteers come together to make “The World’s Largest Peach Cobbler”. With 75 gallons of fresh Georgia Peaches, 150 pounds of self-rising flour, 150 pounds of sugar, 32 gallons of milk and 90 pounds of butter, this cobbler is a colossal undertaking. The result? A phenomenal success.


Cake Ingredients:

2 ¼ cups all-purpose flour

• 1 Tbsp. baking powder

• ½ tsp. salt

• 1 ½ tsp. cinnamon

• ½ tsp. allspice

• ½ tsp. nutmeg

• 1 cup unsalted butter, softened

• 1 ½ cups granulated sugar

• 2 large eggs

• 1 cup plain Greek yogurt

• 2 tsp. vanilla extract

• 8 oz cream cheese, cubed Peach Ingredients:

• 2 cans of peaches

• 4 Tbsp. butter

• ½ cup packed brown sugar Cinnamon Cream Cheese Frosting:

• 4 oz cream cheese, softened

• 4 Tbsp. butter, softened

• 1 ½ cups powdered sugar, sifted

• ½ tsp. cinnamon

• ¼ tsp. vanilla


9. Cool cake in Bundt pan for 15-20 minutes, then invert on a plate. 10. 10. For the frosting, in a medium size bowl, beat the cream cheese and butter until smooth. 11. 11. Add the sifted powdered sugar and beat until combined. Add the cinnamon and vanilla and stir to combine. 12. 12. Drizzle half of the frosting over the warm cake. Allow cake to cool completely and drizzle remaining frosting over the top.


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