Peach Cobbler Bundt Cake combines peach pound cake richness with baked peach cobbler flavor and vanilla glaze.

Scale

4 to 7 peaches – 3 sliced; 3 to 4 chopped

1/2 cup brown sugar

1/2 teaspoon cinnamon

1/4 cup melted butter

1 and 3/4 cups granulated sugar

1 cup butter, room temperature

4 eggs, room temperature

1 Tablespoon vanilla extract

2 and 3/4 cups all purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

3/4 cup buttermilk

1 and 1/2 cups powdered sugar

2 to 3 Tablespoons milk

1/2 teaspoon vanilla

1. Preheat oven to 350°F and prepare Bundt pan.

2. Arrange sliced peaches in pan.

3. Mix brown sugar, cinnamon, and melted butter; sprinkle over peaches.

4. Cream butter and sugar, add eggs and vanilla.

5. Combine dry ingredients and alternate with buttermilk.

6. Fold in chopped peaches.

7. Bake 50 minutes and cool one hour.

8. Prepare glaze and drizzle over cake.

Cool completely before glazing.

Store covered at room temperature for up to 3 days.