Peach cobbler pound cake

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Ingredients for the cake:
¼ cup all-purpose flour 2 ¼ cup all-purpose flour
1 tablespoon of baking powder
1 ½ tsp. cinnamon 1 ½ tsp. salt
½ teaspoon allspice
½ teaspoon nutmeg
1 cup softened unsalted butter
½ cup sugar, granulated
2 eggs, big
1 cup Greek yogurt, plain
vanilla extract, 2 tsp
8 oz. cubed cream cheese

Ingredients for Peach:
2 tbsp. peaches ( drained)
4 tablespoons butter
12 cup brown sugar, packed

4 oz cream cheese, melted 4 tbsp butter, softened 1 ½ cup powdered sugar, sifted ½ tsp cinnamon ¼ tsp vanilla


1.Preheat the oven to 325 degrees Fahrenheit. Dust a 10″ Bundt pan with flour after spraying it with cooking spray.

2.Combine the flour, baking powder, salt, cinnamon, allspice, and nutmeg in a medium mixing basin. Remove from the equation.

3.In a large mixing basin, cream the butter. Add the sugar and continue to beat until the mixture is light and fluffy.

4.Add the eggs one at a time, mixing well after each addition. Continue to beat in the Greek yogurt and vanilla until creamy and totally combined.

5.Stir in half of the flour mixture until it is completely mixed. Continue to whisk in the remaining flour mixture until smooth. In a separate bowl, combine the cream cheese cubes into the batter.

6. Melt the butter in a large pan over medium heat. Whisk in the brown sugar until it is completely dissolved and frothy.

7.Stir in the peaches until they are evenly covered (about 3-5 minutes). Pour into the Bundt pan that has been prepared. Over the peaches, pour the batter. To avoid sticking, make sure your Bundt pan is well-floured and well-oiled.

8.Bake for 1 hour and 30 minutes, or until a toothpick inserted in the middle comes out clean and the sides of the cake begin to peel away.

9.Cool the cake for 15-20 minutes in the Bundt pan before inverting it onto a platter.

10.To make the frosting, cream together the cream cheese and butter in a medium mixing bowl until smooth.

11.Beat in the sifted powdered sugar until smooth. Stir in the cinnamon and vanilla extracts.

12. Spread half of the frosting on top of the heated cake. Allow the cake to cool fully before sprinkling the remaining icing on top.

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