Peach Cobbler Pound Cake (Print Version)

# Ingredients:

→ Peach Cobbler Mixture

01 - 2 large peaches
02 - 1/3 cup brown sugar
03 - 1 tablespoon cinnamon
04 - 1/4 teaspoon nutmeg
05 - 2 tablespoons rum
06 - 1/4 cup butter, melted

→ Cream Cheese Pound Cake

07 - 2 large peaches
08 - 1 cup unsalted butter
09 - 1 cup cream cheese
10 - 2 cups granulated sugar
11 - 5 eggs
12 - 3 cups all-purpose flour
13 - 1 teaspoon baking powder
14 - 1 teaspoon salt
15 - 1 tablespoon vanilla extract
16 - 1/3 cup milk
17 - Vegetable oil, for greasing the baking dish

→ Vanilla Frosting

18 - 1 cup powdered sugar
19 - 2-3 tablespoons milk
20 - 1 teaspoon vanilla extract
21 - Mint leaves, optional for garnish

# Instructions:

01 - Gather and measure all the ingredients. Preheat the oven to 175°C (350°F).
02 - Peel the peaches and slice them thinly. Grease a baking dish with vegetable oil and layer the bottom with half of the sliced peaches.
03 - Mix cinnamon, brown sugar, and nutmeg. Sprinkle half of this mixture over the peaches in the baking dish.
04 - Drizzle rum and melted butter on top of the peach layers.
05 - In a separate bowl, beat butter and cream cheese using a hand mixer on medium-high speed or a whisk. Scrape the sides of the bowl and add sugar, mixing until fluffy.
06 - Mix in eggs, one at a time, beating for 30 seconds after each addition to integrate thoroughly.
07 - Stir in milk and vanilla extract until combined.
08 - In a separate bowl, whisk together flour, baking powder, and salt. Gradually incorporate the dry ingredients into the cream cheese mixture, half a cup at a time, mixing on low speed. Avoid overmixing.
09 - Spread half the cream cheese batter over the peach layer in the baking dish. Top with the remaining peaches and sprinkle with the remaining cinnamon-sugar mixture.
10 - Spread the remaining batter over the peach layer, smooth the surface with a spatula.
11 - Bake in the preheated oven for 45 to 50 minutes until golden and a skewer inserted in the center comes out clean.
12 - Whisk powdered sugar, milk, and vanilla extract until smooth and creamy.
13 - Allow the cake to cool for 10 minutes, then invert onto a wire rack. Once cooled, spoon the frosting over the cake and garnish with mint leaves if desired.

# Notes:

01 - Bring ingredients to room temperature for easier incorporation and a fluffier texture.
02 - Avoid overmixing as it can result in a dense texture. Stop mixing as soon as the components are fully integrated.
03 - Begin checking doneness after 45 minutes. Adjust baking time as needed until a skewer inserted comes out clean.

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