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Learn how to make peach cobbler pound cake in a few easy steps. Preheat the oven to 325 F (163 C). Move the middle rack to the next lowest position in your oven. Grease a 10- inch (12 cup capacity or larger bundt pan) with nonstick spray. Use a pastry brush to work the nonstick spray into all the grooves of the pan.
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Preheat Oven, Mix Sugar, Butter, Cream Cheese: Preheat the oven to 320 degrees F (160 C). Lightly spray the inside of a 12-cup bundt pan with cooking spray to prevent the bottom of the cake from sticking. Using a stand mixer with the paddle attachment, add the sugar, butter and cream cheese to a large bowl.
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Add the room temperature eggs, and mix until combined. Add the sour cream, oil, and peach puree, and mix well. In a medium sized bowl, add the flour and baking powder.Mix with a whisk until combined.. Add ½ of the flour mixture and mix until almost combined.
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In a large mixing bowl, or bowl from stand mixer fitted with paddle attachment, beat 1 cup butter and granulated sugar until light and fluffy. (about 3 minutes) Beat in eggs, one at a time until well-combined. Stir in vanilla. In a separate mixing bowl, combine all purpose flour, baking powder, baking soda and salt.
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Preheat oven to 350°F. Grease a 10-inch Bundt pan and dust with flour to cover all the sides. Step 2. Whisk flour, baking powder, salt, cinnamon, allspice, and nutmeg in a medium bowl. Step 3. In a large bowl, add butter and beat until creamy. Add the sugar to the butter and continue to beat until light and fluffy.
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Mix the brown sugar and cinnamon in a small bowl with melted butter. Sprinkle over the peach in the Bundt pan. ½ cup brown sugar, ½ teaspoon ground cinnamon, ¼ cup melted butter. In a large mixing bowl, beat the butter on high speed for 2 minutes. Add the cream cheese and beat on high for an additional minute.
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Making a moist peach cobbler pound cake is fairly easy. Preheat the oven to 350°F then spray 2 loaf pans with non stick cooking spray. Melt the butter then add it to the bowl of your stand mixer fitted with the paddle attachment. Add 2 cups of sugar and ½ cup brown sugar then mix on medium speed until well combined.
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Cake. Preheat the oven to 325 degrees F. Grease and flour a 10 cup bundt pan. Add the all-purpose flour, salt, and baking powder to a large bowl. Whisk to combine the dry ingredients, Add the room-temperature butter and cream cheese to the bowl of a stand mixer fitted with the paddle attachment.
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To make the cake batter, start by beating the butter with an electric mixer for about 2 minutes. Add the granulated sugar and beat to combine, for two minutes,. Add the eggs, one at a time, beating on medium speed until the egg gets incorporated before adding the next one. Add the vanilla and mix.
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STEP 9: Add the dry ingredients to the cream cheese mixture, half a cup at a time, on low speed or with a spatula. Scrape the bowl halfway through and continue mixing but do not overmix. STEP 10: Spread half of the peach cobbler cream cheese pound cake batter over the peaches on the baking dish.
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Preheat the oven to 350°F (180ºC). In a large bowl, beat the butter, cream cheese, and sugar with an electric mixer until soft and creamy. Then add in the eggs, one at a time, combining after each egg. Add the vanilla extract and mix to combine. Gradually add the flour and salt and mix.
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In a separate bowl, whisk together cake flour, baking soda, and cinnamon until well combined. Fold in half of flour mixture with wet ingredients with a rubber spatula until just combined. Gently fold in room temperature milk, then repeat with remaining flour mixture only until just combined. Preheat oven to 325°F.
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Make the cake batter: Beat the butter, oil and cream cheese: Combine the softened butter and cream cheese in a standing mixer with the paddle attachment and beat until light and fluffy. Then beat in the sugar. Add eggs and vanilla: Gradually add eggs one at a time, scraping down the sides of the bowl between additions.
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In the bowl of your stand mixer or a large mixing bowl and your electric hand mixer. Cream together the butter and cream cheese on medium-high speed. Then, scrape the batter from the sides of the bowl and add the sugar. Mix the creamy ingredients together until the batter is light and fluffy.
Peach Cobbler Pound Cake
Step 3: Slowly add the granulated sugar to the bowl and beat on high until very light and fluffy (about 6-8 minutes). Step 4: Add the eggs one at a time, beating well after each addition. Scrape down the sides of the mixing bowl as needed. Step 5: Turn the mixer down to low and add the flour slowly.
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Generously grease a 12-cup bundt pan with butter and dust with flour. Knock out any of the excess flour and set aside until ready to use. In a medium-sized mixing bowl, combine the flour and salt and set aside. In a large measuring pitcher, whisk together the eggs, egg yolks, milk, and vanilla extract. Set aside.
