This Peach Cobbler Pound Cake is a delicious cinnamon-peach pound cake with a gooey brown sugar top, drizzled with a vanilla bourbon glaze! This cake is serious comfort food!
Preheat oven to 300° F. Grease a standard bundt pan (see note) well and set aside.
In a medium bowl, combine the dry ingredients (flour, cinnamon, baking powder, and salt). Set aside.
In the bowl of a stand mixer, cream the butter and sugar until light and fluffy (at least 3 minutes). Add the eggs one at a time, scraping down the sides of the bowl as needed. Add the vanilla bean paste (see note) and mix to combine.
Alternate additions of the dry ingredients and the buttermilk: half the dry ingredients, followed by the buttermilk, then the remaining dry ingredients. Only mix until just incorporated and no more.
Toss the diced peaches (see note) in a few tablespoons of flour (this keeps them from sinking in the batter). Add the peaches to the batter and gently fold them in with a spatula.
For Topping
Slice the peaches and arrange in the bottom of the prepared pan. In a small bowl, combine the brown sugar, cinnamon, and melted butter. Pour the topping evenly into the pan over the peaches.
Scrape the batter into the pan and smooth the top with a spatula. Bake until golden and a toothpick inserted in the center comes out clean (or with just a few moist crumbs), 75-80 minutes. Allow cake to cool before removing from the pan.
For Glaze
Combine all glaze ingredients in a small bowl (see note). Add a bit more powdered sugar if too thin, or a bit more milk if too thick.
Pour the glaze over the cooled cake. Garnish with peach slices, if desired. Allow the glaze to set before serving.Enjoy!
Notes
Note on vanilla bean paste: Vanilla bean paste is one of my favorite ingredients! It's so delicious, and both more convenient and cheaper than whole beans. If you prefer, you can substitute with an equal measure of vanilla extract.Note on peaches: I used fresh peaches for this recipe. Frozen or canned peaches can be used, just make sure to drain them well!Note on bundt pan: All the measurements and the bake time for this recipe are based on a "standard" size bundt pan, which will measure 9-10 inches across and have a total volume of 10-12 cups (2.4-2.8 liters). Other shapes/sizes can be used, just keep in mind that this will impact the bake time!