Peach Cobbler Pound Cake combines buttery pound cake, spiced peach cobbler layers, and sweet vanilla glaze for a rich southern dessert.

Scale

½ cup brown sugar

1 tablespoon cinnamon

¼–½ teaspoon nutmeg

¼ cup melted butter

2 tablespoons bourbon or rum

8 ounces unsalted butter

2 cups granulated sugar

8 ounces cream cheese

5 large eggs

3 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon salt

1 tablespoon vanilla extract

⅓ cup milk

4 large peaches sliced

1 cup confectioner’s sugar

1 teaspoon vanilla extract

2–3 tablespoons milk

1. Preheat oven to 300°F and grease Bundt pan.

2. Layer half peaches in pan.

3. Mix brown sugar, cinnamon, nutmeg and sprinkle over peaches. Add melted butter and bourbon.

4. Cream butter and sugar until fluffy.

5. Add cream cheese and mix.

6. Add eggs one at a time.

7. Mix in flour, baking powder, salt, vanilla and milk just until combined.

8. Layer batter and remaining peaches with cinnamon mixture.

9. Bake 60 minutes or until tester comes out clean.

10. Cool completely.

11. Whisk glaze ingredients and drizzle over cake.

Do not overmix batter.

Drain canned peaches if substituting.

Store in airtight container.