Description
I wanted a pound cake and the taste of my peach cobbler so this is what I came up with…
Ingredients
- 3 large fresh peaches – peeled, pitted, and sliced
- ½ cup water
- ½ cup white sugar
- ½ cup brown sugar
- 4 tablespoons salted butter
- 2 tablespoons vodka
- 2 teaspoons ground cinnamon
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 teaspoon ground nutmeg
- ¾ cup brown sugar
- ¾ cup salted butter, softened
- 3 large fresh peaches – peeled, pitted, and sliced
- 1 teaspoon ground cinnamon
- 6 large eggs
- 1 cup salted butter, softened
- ¾ cup buttermilk
- ½ cup sour cream
- ½ cup butter-flavored shortening
- 2 teaspoons almond extract
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 3 cups white sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt).
- Combine peaches
- water
- white sugar
- brown sugar
- butter
- vodka
- cinnamon
- vanilla extract
- almond extract
- and nutmeg in a saucepan over medium heat. Cook down until filling has a cobbler-like texture
- about 25 minutes.
- Mix brown sugar and butter for topping together in a bowl and spread evenly in the prepared cake pan. Combine sliced peaches and cinnamon and arrange neatly on top of brown sugar and butter mixture.
- Combine eggs
- butter
- buttermilk
- sour cream
- shortening
- almond extract
- and vanilla extract in a bowl and mix very well.
- Combine flour
- sugar
- cinnamon
- and baking powder in another bowl. Mix into wet ingredients until combined. Pour 1/2 of the batter into the prepared cake pan. Pour filling on top; pour remaining cake batter on top.
- Bake in the preheated oven for 45 minutes. Reduce oven temperature to 325 degrees F (165 degrees C). Continue baking until a toothpick inserted into the center comes out clean
- about 1 hour and 15 minutes. Invert onto a cake plate and let cool.
Prep Time: 30 mins
Cook Time: 2 hrs 25 mins
Total Time: 2 hrs 55 mins
Servings: 14