For the peach cobbler filling:
1 15oz can of sliced peaches
1/2 cup of brown sugar
1/2 teaspoon of cinnamon
1/2 teaspoon of nutmeg
1 teaspoon of vanilla
For the cream cheese filling:
4 ounces of cream cheese, room temperature
1/2 cup of sugar
1/2 teaspoon of vanilla extract
1 tablespoon of ground cinnamon
For the cake:
2 stick of butter, room temperature
1 8-oz package of cream cheese, room temperature
3 cups of sugar
2 tablespoons of vanilla extract
1 teaspoon of baking powder
1/2 teaspoon of Kosher salt
3 cups of flour
1 cup of heavy cream
Preheat the oven to 325 degree.
First, make the peach cobbler filling by adding all of the ingredients to a bowl, including the juice from the can of peaches. Mix together with all of the ingredients and set aside.
Next, make the cream cheese center filling by adding all of the ingredients to the mixer and mixing until smooth and creamy. Set aside.
Next, to make the cake, cream the butter, sugar, and cream cheese together until light and fluffy. This takes about 5 minutes. Then, add in the eggs and vanilla extract. Then, mix until well combined. Add in the flour, baking powder, and salt. Mix again. The batter will be stiff. Lastly, mix in the heavy cream and then assemble the cake.
Using a slotted spoon, add all of the peaches to the bottom of a prepared bundt pan, leaving the extra juices behind. Then dollop in half the cake batter over the peaches. Pour in the cream cheese mixture in the center. Then, dollop over the remaining cake batter.
Bake the cake for about an hour or until an inserter skewer comes out clean. Then, invert onto a cake plate