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Peach Cobbler Pound Cake with Brown Butter Glaze

This decadent dessert combines a classic pound cake and peach cobbler for a unique spin on a Southern dessert. If peaches aren’t in season, substitute frozen ones.

Serves 16
Ready in 110 mins
Prep time 20 mins
Cooking time 90 mins
806 calories per serving


> Cooking spray
> 2 1/4 cups packed brown sugar, divided
> 1 tbsp plus 2 1/4 tsp ground cinnamon, divided
> 3 cups plus 3 tbsp all-purpose flour, divided
> 1/2 tsp ground nutmeg
> 1/2 tsp salt
> 2 cups (4 sticks) unsalted butter, at room temperature, divided
> 1 (8 oz) pkg reduced-fat cream cheese, at room temperature
> 1 1/2 cups plus 3 tbsp granulated sugar, divided
> 1 tbsp plus 1 tsp vanilla extract, divided
> 5 large eggs
> 3 peaches, sliced
> 1 tsp lemon juice
> 1 1/2 cups confectioners' sugar
> 4 tbsp heavy cream, plus more if desired


Preheat oven to 350°F. Grease a 10-cup Bundt pan with the cooking spray. Make the cinnamon swirl filling: In a small bowl, combine ¾ cup brown sugar, 1 tbsp cinnamon, and 3 tbsp flour. Stir to combine and set aside.
In a large bowl, combine remaining 3 cups flour and 2 tsp cinnamon. Add the nutmeg and salt. Whisk to combine and set aside. In a large bowl, using a hand mixer or stand mixer, combine 1½ cups (3 sticks) butter with the cream cheese. Beat on medium 3 min., until fluffy. Add remaining 1½ cups brown sugar and 1½ cups granulated sugar. Beat 3 min. more. Add 1 tbsp vanilla and the eggs, 1 at a time, beating after each addition.
To bowl, add flour mixture. With a rubber spatula, fold batter together until just combined. Add half of batter to prepared pan. Sprinkle the cinnamon swirl filling over batter and top with remaining batter. Bake until a toothpick comes out with a few crumbs, about 1 hour 20 min. Once cake is baked, allow to cool in pan 5 min., then invert cake onto a wire rack to cool completely.
Make the roasted peaches: Increase oven temperature to 400°F. In a large bowl, combine the peaches, remaining 3 tbsp granulated sugar, remaining ¼ tsp cinnamon, and the lemon juice. Toss to combine. Spread peaches out onto a parchment-lined rimmed baking sheet. Roast 10 min., until tender.
Make the brown butter glaze: In a 10-inch skillet, melt remaining ½ cup (1 stick) butter on medium. Cook 2–3 min., until milk solids brown, swirling pan to prevent burning. Transfer to a medium bowl. Add the confectioners’ sugar, remaining 1 tsp vanilla, and 4 tbsp heavy cream. Whisk glaze together. If desired, add more heavy cream for a thinner consistency. To serve, drizzle brown butter glaze over cooled cake. Top with roasted peaches and serve.


Recipe contributed by Britney Breaks Bread.

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