The Best and Homemade Peach Cobbler Pound Cake, delicious recipe
Ingredients
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
Directions:
- Preheat oven to 350°F degrees. Grease a 10” Bundt pan with cooking spray and dust with flour.
- In a medium size bowl, whisk together the flour, baking powder, salt, cinnamon, allspice and nutmeg. Set aside.
- In a large bowl, beat the butter until creamy. Add the sugar and beat until light and fluffy.
- Beat in the eggs, one at a time, mixing well after each addition. Add in the Greek yogurt and vanilla and continue to beat on until completely incorporated and smooth.
- Add in half the flour mixture until combined. Add the remaining flour mixture and continue to beat until smooth. Fold the cubed cream cheese into the batter.
- In a large skillet, melt the butter over medium heat. Add the brown sugar and whisk until sugar is dissolved and bubbly.
- Add the peaches and stir until well coated (about 3-5 minutes). Pour into the prepared Bundt pan. Pour the batter over the peaches.
- Bake for 1 hour, or until a toothpick inserted into the center comes out clean and cake begins to pull away from the edges.
- Cool cake in Bundt pan for 15-20 minutes, then invert on a plate.
- For the frosting, in a medium size bowl, beat the cream cheese and butter until smooth.
- Add the sifted powdered sugar and beat until combined. Add the cinnamon and vanilla and stir to combine.
- Drizzle half of the frosting over the warm cake. Allow cake to cool completely and drizzle remaining frosting over the top.
- enjoy