Rating: 4 stars 4.2
5 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

I wanted a pound cake and the taste of my peach cobbler so this is what I came up with.

Recipe Summary

30 mins
2 hrs 25 mins
2 hrs 55 mins
1 fluted tube cake


Original recipe yields 14 servings
The ingredient list now reflects the servings specified
Cake Batter:


Instructions Checklist
  • 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.

Cook's Note:

You may need to bake for 15 minutes or so more, depending on your oven.

Nutrition Facts

746 calories; protein 6.5g; carbohydrates 95.3g; fat 38.3g; cholesterol 153.6mg; sodium 278.5mg. Full Nutrition