Peach Cobbler Cheesecake Poundcake

Flip it!


For the cake:

3 c of all purpose flour

3 c of granulated sugar

6 large whole eggs

1 1/2 c of unsalted butter (3 sticks)

8 oz. of cream cheese

2 tsps of vanilla

1/8 tsp of salt

1 c of diced peaches (1 15 ounce can of peaches is needed/juice drained)

For the cake topping:

Remaining peaches from above

1/4 c of peach juice

1/4 c of light brown sugar

1/2 tsp of cinnamon

1 tsp of nutmeg

For the glaze:

1/4 c of remaining peach syrup

2 c of powdered sugar

Light brown sugar for sprinkling over the cake


Steps to make the cake:

Preheat your oven to 325 degrees F.

Using a hand or stand mixer cream the butter and sugar together until combined. Add the cream cheese and mix until combined.

Next, add the eggs to the bowl one at a time, mixing well after each addition before adding the next egg.

Add the vanilla extract and mix.

Then, add the flour mixture 1/2 c to 1 c at a time on low speed until combined.

Using a spoon or spatula scrape down the sides of the bowl and mix ensuring that the batter is fully mixed together.

Fold the 1 c of diced peaches into the batter. Sit the batter to the side while preparing the topping.

Steps to make the topping:

Drain the syrup from remaining peaches into a bowl. Add cinnamon, brown sugar and nutmeg to the bowl and mix. Return the peaches to the bowl and mix.

Spray a 12 cup bundt pan with non-stick spray.

Spoon the peaches and about 1/4 c of the juice into the bottom of the bundt pan spreading evenly.

Keep the remaining liquid to prepare the glaze.

Spoon the batter into the bundt pan as evenly as possible.

Bake the cake for 60 -70 minutes.

The cake is done once an inserted toothpick comes out clean.

Remove the cake from the oven and allow it to cool for about 20 minutes before inverting.

For the glaze:

Add powdered sugar to a large bowl and add about 1/4 c of the remaining peach juice mixture and whisk together. Once combined spoon your desired amount of glaze over the cake.