Peach Cobbler Pound Cake

Peach cobbler pound cake is a rich and buttery classic pound cake filled with crushed sweet peaches; topped with a decadent brown sugar peach cobbler and creamy vanilla bean glaze.

Preheat the oven to 325 F (163 C). Move the middle rack to the next lowest position in your oven. Grease a 10- inch (12 cup capacity or larger bundt pan) with nonstick spray.

Step 1:  

In a mixing bowl whisk the melted butter, brown sugar and cinnamon together until well combined. Stir in the diced peaches. In a large bowl, whisk the flour, baking powder and salt together until well combined.

Step 2:  

In the bowl of a stand mixer fitted with paddle attachment, beat in the butter and sugar together until light and fluffy. On low beat in the eggs and vanilla extract.

Step 3:  

By hand or on the lowest mixing speed, mix the dry ingredients into the wet alternating with the sour cream until the batter is just combined. Fold in the diced peaches.

Step 4:  

Evenly pour the peach cobbler into the bottom of the prepared pan. Evenly scoop the peach sour cream pound cake batter into the prepared bundt pan.

Step 5:  

Bake the peach pound cake bundt for 60 - 70 minutes. Cool the cake in the pan for 10 minutes. Make the vanilla bean glaze by whisking the powdered sugar, vanilla bean paste and milk until well combined.

Step 6:  

Pour the glaze over the cooled peach cobbler pound cake. Allow 30 - 45 minutes for the glaze to set, slice and enjoy.

Step 7:  

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