Peach Cobbler Pound Cake

1. Preparing the Bundt Pan:

Preheat oven to 325°F (163°C). Grease a 12-cup Bundt pan with nonstick spray.

2. Preparing the Peaches:

Peel and slice one peach into wedges, arranging them in the bottom of the Bundt pan.

Chop the remaining 3 peaches into bite-size cubes.

3. Creating the Peach Cobbler Layer:

Mix brown sugar, cinnamon, and melted butter in a bowl. Sprinkle over the peach slices in the Bundt pan.

4. Mixing the Cake Batter:

In a large bowl, beat butter on high speed for 2 minutes.

Add cream cheese and beat for another minute. Incorporate granulated sugar, beating for an additional minute.

Blend in sour cream and vanilla extract until smooth.

Add eggs one at a time, mixing well after each addition. Scrape the sides of the bowl as needed.

Stir in chopped peaches.

5. Adding Dry Ingredients:

Mix in cake flour, baking powder, and salt on low speed until just combined. Avoid overmixing.

6. Baking the Cake:

Pour batter into the prepared Bundt pan, tapping it on the counter to remove air bubbles.

Bake for 80-90 minutes or until a toothpick inserted into the center comes out clean. Adjust baking time as needed.

7. Cooling and Serving:

Allow the cake to cool in the pan for 1 hour before inverting onto a plate to cool completely.

Serve slices with whipped cream and caramel sauce for an indulgent finish.

Total Time: 1 hour 30 minutes

Servings: 12