Easy Peach Cobbler Bundt Cake
This Easy Peach Cobbler Bundt Cake combines sweet peaches with a soft, moist cake for a comforting dessert that's perfect for any occasion.
Ingredients
Fruits
- 4 to 7 pieces peaches 3 sliced; 3 to 4 chopped
For the Cake
- 1/2 cup brown sugar Adds caramel-like sweetness
- 1/2 teaspoon cinnamon Provides warmth
- 1/4 cup melted butter For richness
- 1 and 3/4 cups granulated sugar Sweetens the cake
- 1 cup butter Room temperature, for a light texture
- 4 pieces eggs Room temperature, provides structure and moisture
- 1 Tablespoon vanilla extract Enhances flavor
- 2 and 3/4 cups all-purpose flour Provides structure and stability
- 2 teaspoons baking powder Helps the cake rise
- 1 teaspoon baking soda Aids in leavening
- 1/2 teaspoon salt Balances sweetness
- 3/4 cup buttermilk Adds moisture and tang
For the Glaze
- 1 and 1/2 cups powdered sugar For glaze consistency
- 2 to 3 Tablespoons milk Adjusts glaze thickness
- 1/2 teaspoon vanilla For glaze flavor
Instructions
Preparation
- Preheat your oven to 350°F and prepare your Bundt pan by spraying it with cooking spray that contains flour.
- Peel and slice three peaches into wedges, then arrange them evenly in the bottom of the prepared Bundt pan.
- Peel and chop the remaining peaches to yield about 1 and 1/2 cups, setting them aside.
Making the Cake Batter
- In a medium bowl, combine brown sugar, cinnamon, and melted butter. Sprinkle this over the arranged peaches.
- In a large bowl, cream together the room temperature butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, followed by vanilla extract.
- In a separate bowl, mix together the flour, baking powder, baking soda, and salt.
- Add the dry ingredients to the butter mixture in alternating batches with the buttermilk, mixing until just combined.
- Gently fold in the chopped peaches.
Baking
- Pour the batter into the Bundt pan over the peach mixture and spread evenly.
- Bake for approximately 50 minutes or until a cake tester comes out clean.
- Allow the cake to cool on a wire rack for at least one hour.
Making the Glaze
- Mix together powdered sugar, vanilla, and enough milk to achieve desired glaze consistency.
- Once the cake is cooled, drizzle the glaze over it and let it set before serving.
Notes
Store leftovers in an airtight container at room temperature for up to three days, or refrigerate for about a week. Slice and wrap tightly for freezing.