Step‑by‑Step Instructions
1. Prep Pan & Oven
Grease and flour a deep 10‑inch Bundt pan (or two 8×4‑inch loaf pans). Preheat oven to 325°F (163°C).
2. Make Peach Swirl
In a small saucepan over medium heat, combine diced peaches, both sugars, vanilla, and cinnamon. Bring to a gentle simmer; cook 5 minutes until the juices thicken slightly. Remove from heat and cool while you start the cake.
3. Cream Butter, Sugar & Cream Cheese
In a large bowl, beat butter and sugar on medium‑high 5 minutes until pale and fluffy. Beat in cream cheese until fully blended.
4. Add Eggs & Flavorings
Beat in eggs one at a time, scraping bowl after each. Mix in vanilla and Hennessy.
5. Incorporate Dry Ingredients
Whisk flour, baking powder, and salt in a separate bowl. Add to wet mixture in three parts, mixing on low just until streaks disappear.
6. Assemble
Spread half the batter into prepared pan. Spoon peach mixture over batter, avoiding edges. Top with remaining batter. Use a long skewer or butter knife to gently swirl—one or two figure‑eights does the trick.
7. Bake
Bake at 325°F for 1 hour 40–50 minutes. Begin testing with a skewer at 1 hour 30 minutes; cake is done when it comes out mostly clean with just a few moist crumbs.
8. Cool & Unmold
Cool cake 15 minutes in pan. Invert onto rack; cool completely before slicing so the peach pockets can set.
Hennessy Glaze (Optional but Amazing)
Whisk 1 cup powdered sugar with 2 tablespoons Hennessy and 1 tablespoon peach juice (from the pan). Drizzle over cooled cake for a glossy finish.
Variations & Helpful Tips
- Mini Bundts: Divide batter among six mini Bundt pans; bake 30–35 minutes.
- Bourbon Swap: No cognac? Sub equal parts bourbon for a Southern spin.
- Spice It Up: Add ¼ teaspoon ground ginger to the peach swirl for warmth.
- Room‑Temp Rule: Cold butter or eggs can cause dense streaks—set everything out 1 hour ahead.
Storage & Freezing
Wrap leftovers tightly; store at room temperature 3 days or refrigerated up to 7 days. To freeze, wrap whole cake in plastic + foil and freeze up to 2 months. Thaw overnight in fridge.
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