Peach Cobbler Pound Cake with Frosting layered with fresh peaches, warm spices, and topped with vanilla cream cheese frosting.

Scale

3 large peaches, chopped

1/4 cup flour

2 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1 1/2 teaspoons cinnamon

1/2 teaspoon salt

1/4 teaspoon nutmeg

1/4 teaspoon ground cloves

3/4 cup buttermilk

1 tablespoon vanilla extract

1 1/4 cups unsalted butter

1 1/4 cups light brown sugar

1 cup granulated sugar

4 eggs

2 cups powdered sugar

4 oz cream cheese

2 tablespoons butter

2–3 tablespoons milk

1 teaspoon vanilla extract

1. Preheat oven to 325°F and grease Bundt pan.

2. Toss peaches with flour.

3. Whisk dry ingredients.

4. Cream butter and sugars 3-4 minutes.

5. Add eggs one at a time.

6. Alternate flour mixture and buttermilk.

7. Layer batter and peaches.

8. Bake 65-80 minutes.

9. Cool completely.

10. Beat frosting ingredients until smooth.

11. Pipe frosting onto cooled cake.

Use ripe but firm peaches.

Do not overmix batter.

Cool completely before frosting.