Hennessy Peach Cobbler Pound Cake recipe

I recently made this Hennessy Peach Cobbler Pound Cake, and it was a hit! It combines the rich, buttery goodness of pound cake with the sweetness of peach cobbler, and the Hennessy adds a little something special. Here’s how I threw it together

What You’ll Need:

• 3 cups cake flour
• 3 sticks of butter (softened to room temperature)
• 3 cups sugar
• 6 eggs
• 1 tablespoon vanilla extract
• 1/2 block cream cheese (softened)
• 1 tablespoon Hennessy Vanilla (or regular Hennessy with a splash of vanilla)
• 1/2 cup brown sugar
• 1/2 cup regular sugar
• Fresh peaches (diced, and a few whole peaches for topping)

How I Made It:

1. Preheat the Oven
   I set my oven to 325°F and greased up a Bundt pan. If you’re using a smaller pan, just make sure it’s ready to go with some butter or spray and a light dusting of flour to prevent sticking.
2. Cream the Butter and Sugar
   I mixed together the softened butter and 3 cups of sugar until it was nice and fluffy. This is the base for that classic pound cake texture, so make sure to beat it well.
3. Add the Cream Cheese and Eggs
   After that, I beat in half a block of softened cream cheese. Then I added the eggs, one at a time, making sure each one was fully mixed in before adding the next.
4. Add Vanilla and Hennessy
   I tossed in a tablespoon of vanilla extract and a tablespoon of Hennessy Vanilla (if you don’t have the vanilla flavor, you can just use regular Hennessy and add an extra splash of vanilla). It gives the cake that extra flavor boost.
5. Mix in the Dry Ingredients
   I added 3 cups of cake flour (make sure you spoon and level it!) along with 1/2 teaspoon baking powder and just a pinch of salt. I stirred everything together, being careful not to overmix so the cake stays light.
6. Make the Peach Mixture
   In a small saucepan, I combined 1/2 cup of brown sugar and 1/2 cup of regular sugar with a little vanilla. I brought that to a boil, then stirred in some diced peaches. You only need to cook it for a few minutes—just enough to soften the peaches and get everything nice and caramelized.
7. Assemble the Cake
   I poured the cake batter into the pan, then poured the peach mixture over the top. I used a toothpick to swirl the peaches into the batter so you get some of that goodness all through the cake. For a little extra flair, I topped it with whole peaches—it’s optional, but it makes the cake look pretty impressive!

If you’ve got a picture of the batter swirled with peaches, you could throw that in here!

8. Bake
   Into the oven it went, at 325°F for about 1 hour and 45 minutes. Check it around the 1 hour 30-minute mark just to be safe. You’ll know it’s done when a toothpick comes out clean.
9. Cool and Enjoy
   I let the cake cool in the pan for about 15 minutes before turning it out onto a cooling rack. Once it was cool enough to handle, I sliced it up and served!

Some Tips:

• Make sure your butter, cream cheese, and eggs are at room temperature. It makes the batter smooth and creamy.
• If you don’t have Hennessy Vanilla, you can use regular Hennessy with a little extra vanilla extract—it works just fine.

This cake was such a hit—rich, sweet, and that Hennessy adds a little kick that takes it up a notch. If you’re a fan of pound cake and peaches, give this a try. You won’t regret it!