Peach Cobbler Pound Cake

Using a stand mixer with the paddle attachment, add the sugar, butter and cream cheese to a bowl and cream together until smooth. Alternatively use an electric hand mixer and cream together until smooth.

Slowly pour in one egg at a time, mixing in between each egg, until combined and smooth.

Pour in the vanilla extract and combine. Remove the bowl from the stand mixer and set aside.

In a separate bowl whisk together the flour, salt and baking powder.

Next add half of the flour mixture and half of the milk to the butter mixture. Gently fold until just combined.

Add remaining flour, milk and diced peaches. Fold until combined, do not over mix the batter.

In a small bowl mix together the brown sugar and ground cinnamon.

Arrange the sliced peaches around the bottom of the bundt tin.

Sprinkle the brown sugar mixture, evenly pour over the melted butter.

Dollop the cake batter into the tin making sure not to disturb the peach and sugar layer.

Smooth off the top of cake and bake in the oven for 55-65 minutes or until an inserted skwer comes out clean. After 30 minutes of cooking check if the cake is beginning to brown, if so cover with a sheet of foil to prevent the cake from burning.

Allow the cake to cool in the tin for 10 minutes before turning out onto a wire cooling rack to cool completely.

When cake is cold mix the powdered sugar and milk in a small bowl until smooth.

Drizzle the glaze over the cake and allow to set before slicing and serving.