Finish and Glaze
- Invert and Glaze: Once the cake has cooled completely, carefully invert it onto your favorite cake plate. In a separate bowl, whisk together the confectioners’ sugar, vanilla extract, and milk, adding the milk gradually until the glaze reaches your preferred consistency — thick enough to coat but fluid enough to drizzle smoothly.
- Decorate: Drizzle the glaze generously over the cooled cake, letting it cascade down the sides for a beautiful finish. Sprinkle with the reserved brown sugar for added sweetness and a touch of sparkle.
- Serve: Slice and serve at room temperature. Each slice reveals a luscious layer of peaches on top and a moist, buttery crumb underneath — just like a slice of peach cobbler wrapped in a pound cake.
Tips for Perfect Peach Cobbler Pound Cake
- Use room temperature ingredients: Softened butter, cream cheese, and eggs combine more easily for a smoother batter and even texture.
- Drain canned peaches well: Excess liquid can make the cake too moist and prevent it from setting properly.
- Cool completely before glazing: Applying glaze to a warm cake will cause it to melt rather than coat.
- Storage: Store covered at room temperature for up to 2 days, or refrigerate for up to 5 days. Bring to room temperature before serving for the best flavor and texture.
Rich, velvety, and full of caramelized peach flavor, this Peach Cobbler Pound Cake is a dessert that tastes as comforting as it looks stunning. Whether served plain, with ice cream, or alongside a cup of coffee, it’s bound to become a new favorite at every celebration.
