Peach Cobbler  Pound Cake

The Fresh Fig

This Peach Cobbler Pound Cake is the best dessert for Summer! Full of ripe peaches and a sweet crumble topping, you won't want to miss out!

What you'll need: brown sugar – cinnamon –vegan butter – gluten-free flour – vegan cream cheese – white sugar – vegan sour cream – vanilla extract –baking powder – 3 flax eggs

In a small glass mixing bowl, add the brown sugar, cinnamon and ⅔ cup gluten-free flour. Using a fork or a pastry cutter, cut in the vegan butter until a crumble forms. Gently sprinkle the crumble in the bottom of the bundt pan.

Slice the peaches and layer half of the peaches into the bundt pan on top of the crumble.

In a large glass mixing bowl, add 1 ½ cups melted vegan butter and the white sugar. Mix until combined.

Add the vanilla, flax eggs, vegan sour cream and cream cheese and beat until combined. Add in the gluten-free flour, baking powder and salt and stir until well combined, scraping down the sides of the bowl as needed.

Layer half of the batter on top of the peaches in the bundt pan, top with the remaining peaches, and then the remaining batter.

Bake for 60-75 minutes until cooked through. While the cake is in the oven, mix the powdered sugar and milk to form a glaze, and set aside.

Let the cake cool in the bundt pan for 10 minutes before flipping and removing. Allow the cake to cool completely before topping with the powdered sugar glaze. Enjoy!

Grab all the recipe details and nutritional information below, via the link! 

The Fresh Fig