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+ servings
Sliced bundt on cutting board

The BEST Peach Cobbler Pound Cake

kaydimaggio
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!
4.94 from 15 votes
Prep Time 20 mins
Cook Time 1 hr 15 mins
Total Time 1 hr 35 mins
Course Dessert
Cuisine American
Servings 8 Servings
Calories 951 kcal

Equipment

  • 2 Mixing Bowls
  • 1 Bundt Pan
  • 1 Measuring Cups and Spoons
  • 1 whisk
  • 1 spatula

Ingredients
  

  • ½ cup brown sugar
  • 1 tablespoon cinnamon
  • 1 ¾ cup vegan butter
  • 4 ½ cup gluten-free flour
  • 8 ounces vegan cream cheese
  • 2 cups white sugar
  • cup vegan sour cream
  • 2 teaspoons vanilla extract
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 3 flax eggs
  • 1 cup powdered sugar
  • 3 tablespoons almond milk

Instructions
 

  • Preheat the oven to 350 degrees and spray a bundt pan with nonstick cooking spray
  • 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 4 tablespoons of 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!

Notes

  • To test if your cake is finished, insert a toothpick into your cake and check it for moist crumbs. If you have wet batter on your toothpick, your cake will need to bake longer, but if there are a few moist crumbs then it’s time to pull that cake out of the oven! The cake will continue to bake while it cools, so if you pull out a completely clean toothpick from your cake, it’s already at risk of being over-baked and dry.
  • I love serving this pound cake with fresh peaches or vanilla ice cream. It adds both freshness and creaminess to the cake and makes it the perfect dessert!
  • To make the flax egg, combine 2 tablespoons of ground flaxseed with 2 tablespoons of water and let sit for 5 minutes until thickened.

Nutrition

Serving: 1sliceCalories: 951kcalCarbohydrates: 135gProtein: 10gFat: 46gSaturated Fat: 12gPolyunsaturated Fat: 11gMonounsaturated Fat: 14gTrans Fat: 1gSodium: 661mgPotassium: 70mgFiber: 10gSugar: 82gVitamin A: 1891IUVitamin C: 1mgCalcium: 117mgIron: 3mg
Keyword dairy free, dessert, Gluten Free, Vegan
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