I came up with this recipe because I wanted a pound cake that tasted like my peach cobbler.
| Prep Time: | 30 mins |
| Cook Time: | 2 hrs 25 mins |
| Total Time: | 2 hrs 55 mins |
| Servings: | 14 |
| Yield: | 1 fluted tube cake |
Ingredients
- 3 large fresh peaches – peeled, pitted, and sliced
- ½ cup water
- ½ cup white sugar
- ½ cup brown sugar
- 4 tablespoons salted butter
- 2 tablespoons vodka
- 2 teaspoons ground cinnamon
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 teaspoon ground nutmeg
- ¾ cup brown sugar
- ¾ cup salted butter, softened
- 3 large fresh peaches – peeled, pitted, and sliced
- 1 teaspoon ground cinnamon
- 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 white sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt).
- Combine peaches, water, white sugar, brown sugar, butter, vodka, cinnamon, vanilla extract, almond extract, and nutmeg in a saucepan over medium heat. Cook down until filling has a cobbler-like texture, about 25 minutes.
- Mix brown sugar and butter for topping together in a bowl and spread evenly in the prepared cake pan. Combine sliced peaches and cinnamon and arrange neatly on top of brown sugar and butter mixture.
- Combine eggs, butter, buttermilk, sour cream, shortening, almond extract, and vanilla extract in a bowl and mix very well.
- Combine flour, sugar, cinnamon, and baking powder in another bowl. Mix into wet ingredients until combined. Pour 1/2 of the batter into the prepared cake pan. Pour filling on top; pour remaining cake batter on top.
- Bake in the preheated oven for 45 minutes. Reduce oven temperature to 325 degrees F (165 degrees C). Continue baking until a toothpick inserted into the center comes out clean, about 1 hour and 15 minutes. Invert onto a cake plate and let cool.
- You may need to bake for 15 minutes or so more, depending on your oven.
Nutrition Facts
| Calories | 746 kcal |
| Carbohydrate | 95 g |
| Cholesterol | 154 mg |
| Dietary Fiber | 1 g |
| Protein | 7 g |
| Saturated Fat | 21 g |
| Sodium | 279 mg |
| Sugars | 74 g |
| Fat | 38 g |
| Unsaturated Fat | 0 g |
Reviews
What a disaster and waste of time and ingredients. Standard 12 cup bundt pan not even close to large enough. Overflowed and despite catching it right away had fire department at house. Many of these recipes don’t specify pan size and that needs correction. If I try again and that’s a BIG if not sure if even 16 cup angel food pan would hold it.
This is a delicious mess! Didn’t know what it meant to reduce the filling cobbler consistency. Don’t know why I thought it was going to turn out in one piece with all those juicy peaches and all that buttery,sugary, goo. It splashed!
6
Tarte Tatin.
OMG this is delicious! . I just made half the recipe. Only 2 of us.
Was delicious. I added a vanilla glaze. Would not change a thing about this recipe.