Peach Cobbler Upside-Down Pound Cake
I wanted a pound cake and the taste of my peach cobbler so this is what I came up with.
- Preparation:
- Cooking:
- Total:
- Serves: 1 person
Ingredients
- 3large fresh peaches - peeled, pitted, and sliced
- ½cup water
- ½cup white sugar
- ½cup brown sugar
- 4tablespoons salted butter
- 2tablespoons vodka
- 2teaspoons ground cinnamon
- 1teaspoon vanilla extract
- 1teaspoon almond extract
- 1teaspoon ground nutmeg
- ¾cup brown sugar
- ¾cup salted butter, softened
- 3large fresh peaches - peeled, pitted, and sliced
- 1teaspoon ground cinnamon
- 6large eggs
- 1cup salted butter, softened
- ¾cup buttermilk
- ½cup sour cream
- ½cup butter-flavored shortening
- 2teaspoons almond extract
- 1teaspoon vanilla extract
- 3cups all-purpose flour
- 3cups white sugar
- 2teaspoons ground cinnamon
- 1teaspoon baking powder
Instructions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt).Step 2
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.Step 3
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.Step 4
Combine eggs, butter, buttermilk, sour cream, shortening, almond extract, and vanilla extract in a bowl and mix very well.Step 5
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.Step 6
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.