How to Make Peach Cobbler Upside-Down Pound Cake - A Step-by-Step Guide

Looking for a delicious dessert that combines the best of two classic treats? Look no further than this Peach Cobbler Upside-Down Pound Cake. This recipe takes the traditional peach cobbler and flips it upside-down, creating a scrumptious pound cake that's bursting with juicy peaches and a buttery, caramelized topping. Whether you're hosting a summer BBQ or simply want to treat yourself, this dessert is sure to be a hit with everyone who tries it.

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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

Information

  • Prep Time: 30 mins
  • Cook Time: 2 hrs 25 mins
  • Total Time: 2 hrs 55 mins
  • Servings: 14
  • Yield: 1 fluted tube cake

  • 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.
  • Nutrition

    746 cal.

    • Total Fat: 38g
    • Saturated Fat: 21g
    • Cholesterol: 154mg
    • Sodium: 279mg
    • Total Carbohydrate: 95g
    • Dietary Fiber: 1g
    • Total Sugars: 74g
    • Protein: 7g
    • Vitamin C: 24mg
    • Calcium: 100mg
    • Iron: 2mg
    • Potassium: 148mg