Crown Royal Peach Cobbler Pound Cake

Preparation Time: 20 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 40 minutes
Servings: 12


For the Cake:

  • 3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1/2 cup vegetable shortening
  • 3 cups granulated sugar
  • 5 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup Crown Royal Peach whiskey
  • 1/2 cup whole milk
  • 1 cup diced peaches (fresh or canned, drained)

For the Peach Cobbler Topping:

  • 2 cups diced peaches (fresh or canned, drained)
  • 1/2 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 tablespoon cornstarch
  • 1/4 cup Crown Royal Peach whiskey

For the Glaze:

  • 1 cup powdered sugar
  • 2-3 tablespoons Crown Royal Peach whiskey


  1. Prepare the Cake:
    • Preheat your oven to 325°F (163°C). Grease and flour a 10-inch Bundt pan.
    • In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
    • In a large mixing bowl, cream together butter and shortening until smooth.
    • Gradually add sugar, beating until light and fluffy.
    • Add eggs one at a time, beating well after each addition.
    • Stir in vanilla extract.
    • Combine Crown Royal Peach whiskey and milk in a small bowl.
    • Add the flour mixture to the butter mixture alternately with the whiskey-milk mixture, beginning and ending with the flour mixture. Mix until just combined.
    • Gently fold in the diced peaches.
    • Pour batter into the prepared Bundt pan, spreading evenly.
  2. Prepare the Peach Cobbler Topping:
    • In a medium saucepan, combine diced peaches, sugar, cinnamon, nutmeg, and cornstarch. Cook over medium heat, stirring frequently, until the mixture thickens, about 5-7 minutes.
    • Remove from heat and stir in Crown Royal Peach whiskey.
    • Spoon the peach cobbler topping evenly over the cake batter in the Bundt pan.
  3. Bake:
    • Bake in the preheated oven for 1 hour 20 minutes, or until a toothpick inserted into the center comes out clean.
    • Allow the cake to cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
  4. Prepare the Glaze:
    • In a small bowl, whisk together powdered sugar and Crown Royal Peach whiskey until smooth and pourable.
    • Drizzle the glaze over the cooled cake.
  5. Serve:
    • Slice and serve the cake. Enjoy this delightful Crown Royal Peach Cobbler Pound Cake!

Nutrition Information (per serving):
(Approximate values)
Calories: 550 kcal | Carbohydrates: 80g | Protein: 5g | Fat: 22g | Saturated Fat: 12g | Cholesterol: 105mg | Sodium: 180mg | Fiber: 2g | Sugar: 60g

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