Crown Royal Peach Cobbler Pound cake
Cream Cheese & Hot Cinnamon Glaze
I wanted a pound cake and the taste of my peach cobbler, so I came up with this.
Ingredients
Filling:
3 large fresh peaches – peeled, pitted, and sliced
½ cup water
½ cup white sugar
½ cup brown sugar
4 tablespoons salted butter
2 tablespoons vodka
2 teaspoons ground cinnamon
1 teaspoon vanilla extract
1 teaspoon almond extract
1 teaspoon ground nutmeg
Topping:
¾ cup brown sugar
¾ cup salted butter softened
3 large fresh peaches – peeled, pitted, and sliced
1 teaspoon ground cinnamon
Cake Batter:
6 large eggs
1 cup salted butter, softened
¾ cup buttermilk
½ cup sour cream
½ cup butter-flavored shortening
2 teaspoons almond extract
1 teaspoon vanilla extract
3 cups all-purpose flour
3 cups white sugar
2 teaspoons ground cinnamon
1 teaspoon baking powder
Directions
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 the 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 them neatly on the brown sugar and butter mixture.
Combine eggs, butter, buttermilk, sour cream, shortening, almond extract, and vanilla extract in a bowl and mix well.
Cook’s Note:
You may need to bake for 15 minutes or so more, depending on your oven.