Hennessy Peach Cobbler Pound Cake
Buttery pound cake swirling with cinnamon‑simmered peaches and a splash of Hennessy cognac. A show‑stopping Bundt for summer parties.
Ingredients
- - 1 ½ cups unsalted butter room temp
- - 3 cups granulated sugar
- - 4 oz cream cheese room temp
- - 6 large eggs room temp
- - 1 tbsp vanilla extract
- - 1 tbsp Hennessy VS or Hennessy Vanilla
- - 3 cups cake flour spooned & leveled
- - ½ tsp baking powder
- - ½ tsp kosher salt
- - 2 cups diced fresh peaches
- - ½ cup light brown sugar
- - ½ cup granulated sugar
- - 1 tsp vanilla
- - ½ tsp cinnamon
Instructions
- Preheat oven to 325°F. Grease and flour 10‑inch Bundt.
- Simmer peaches with brown sugar, ½ cup sugar, cinnamon & vanilla 5 minutes; cool.
- Cream butter & 3 cups sugar 5 minutes. Beat in cream cheese.
- Add eggs one at a time. Mix in vanilla & Hennessy.
- Whisk flour, baking powder, salt. Add to butter mixture in three additions.
- Spread half batter in pan. Spoon peach mixture over; top with remaining batter. Swirl.
- Bake 1 hour 40–50 min until tester is nearly clean.
- Cool 15 min; invert onto rack to cool completely.