Peach Cobbler Pound Cake

If you’re anything like me, peach cobbler has a way of tugging at your heartstrings. This Peach Cobbler Pound Cake wraps all that cinnamon-kissed, brown sugar goodness into a buttery, velvety cake. It’s one of those desserts that never makes it to the next day—folks always come back for “just one more bite.”

Ingredients

Peach Filling

3 large ripe peaches, peeled, pitted, and sliced
½ cup water
½ cup granulated sugar
½ cup packed brown sugar
4 tablespoons salted butter
2 tablespoons vodka (optional, but enhances flavor)
2 teaspoons ground cinnamon
1 teaspoon vanilla extract
1 teaspoon almond extract
1 teaspoon ground nutmeg

Cobbler-Style Topping

¾ cup packed brown sugar
¾ cup salted butter, softened
3 large 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 granulated sugar
2 teaspoons ground cinnamon
1 teaspoon baking powder

Instructions

Prep the oven and pan
Set your oven to 350°F (175°C). Generously grease a 10-inch Bundt pan—make sure to get into all those grooves.

Make the peach filling
In a medium saucepan, stir together the peaches, water, both sugars, butter, vodka (if using), cinnamon, vanilla, almond extract, and nutmeg. Cook over medium-low heat for about 20 minutes, until the peaches are tender. Let the mixture cool.

Prepare the topping
In a small bowl, blend the brown sugar and softened butter until combined. Spread this mixture evenly across the bottom of the prepared Bundt pan. Toss the sliced peaches with cinnamon and arrange the slices neatly over the sugar-butter layer.

Mix the wet ingredients
In a large mixing bowl, combine the eggs, softened butter, buttermilk, sour cream, shortening, almond extract, and vanilla. Mix thoroughly until smooth.

Add the dry ingredients
In a separate bowl, whisk together the flour, sugar, cinnamon, and baking powder. Add the dry mixture to the wet ingredients and mix just until everything comes together. Pour half the batter into the Bundt pan. Spoon the cooled peach filling evenly over the batter, then add the rest of the batter on top.

Bake
Bake at 350°F for 45 minutes. Then reduce the oven temperature to 325°F (165°C) and continue baking until a toothpick inserted in the center comes out clean—about 1 hour and 15 minutes more.

Cool and serve
Once done, carefully invert the cake onto a serving plate and let it cool completely before slicing.