With a sweet topping and filling, this baked peach cobbler upside-down pound cake is sure to a be an impressive dessert at any party or potluck.
Preparation Time
30 mins
Cooking Time
2 hr 25 mins
Total Time
2 hr 55 mins
Calories
746 Calories
Recipe 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.
Ingredients
1 teaspoon vanilla extract
1 teaspoon baking powder
2 teaspoons ground cinnamon
1 teaspoon ground cinnamon
3 cups all-purpose flour
1 teaspoon ground nutmeg
1 teaspoon almond extract
3 cups white sugar
2 teaspoons almond extract
2 tablespoons vodka
6 large eggs
1 cup salted butter, softened
4 tablespoons salted butter
3 large fresh peaches - peeled, pitted, and sliced
