If you like peach desserts then you definitely want to give this southern peach cobbler cake a try! Over a pound of peaches goes into this moist and soft Southern Peach Pound Cake!! I love peach cobbler, and I love pound cake, so why not put these two delicious desserts together. I love seeing those bright orange bits of peaches in this cake and the fact that it relies on nothing but sweet Georgia peaches for its peachy flavor!
INGREDIENTS:
- 2-1/2 cups sugar, divided
- 1 cup buttermilk
- 4 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour, spooned into measuring cup and leveled-off
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 – 29oz can of peaches puree one cup of these without the juice for the cake batter.
- Glaze
- 1 cup powdered sugar
- Enough milk to make portable
- 3 to 4 Tablespoon
INSTRUCTIONS:
1 ) Preheat the oven to 325°F and set an oven rack in the middle position. Spray a 10-in (12-cup) Bundt pan generously with nonstick cooking spray with flour, such as Baker’s Joy or Pam with Flour.
2 ) In a medium bowl, whisk together the buttermilk, eggs, and vanilla. Set aside. (Note that the mixture will start to look curdled as it sits; that’s okay.)
3 ) In the bowl of an electric mixer fitted with the paddle attachment or beaters, combine the flour, baking powder, baking soda, salt, and remaining 2 1/2 cups of sugar. Beat on low speed for 30 seconds to combine.
4 ) Add the softened butter and half of the buttermilk mixture and mix on low speed until moistened but still a little crumbly, about 1 minute. With the mixer running on low, gradually add the remaining buttermilk mixture until incorporated, then increase the speed to medium and mix for three minutes, stopping once to scrape down the sides and bottom of the bowl with a rubber spatula.
5 ) Now fold in the 1 cup of pureed peaches. The batter should look pale and creamy. Scrape down the sides and bottom of the bowl again, making sure the batter is evenly mixed.
6 ) The peaches you have leftover after you pureed the 1 cup. Cook those with 1/2 cup brown sugar, 1 teaspoon vanilla over medium to low heat just until sugar is dissolved.
7 ) Melt one stick of butter in the microwave and then pour it in the bottom of your cake pan. Next, add in one cup of brown sugar… Then add the cooked peach mixture on top of the brown sugar. After this step, now add the cake batter. Bake for 60 to 70 minutes, or until a cake tester comes out clean. Set the pan on a cooling rack.
