Give me some before it's all gone

I made Bruce this peach dessert… and after one bite he looked at me and said, “You’re making this all summer long.” 🍑🤍 So I guess Peach Cobbler Crumble Pound Cake is officially our dessert of the summer. ☀️🍑 It has juicy peaches, warm cinnamon, buttery crumble, homemade salted caramel, and a rich cream cheese glaze. Every bite tastes like summer and somehow gets even better the next day. ✨🍰 If you’re looking for the dessert everyone will ask you to bring to the 4th of July BBQ, family cookout, or your next summer gathering… this is it. 🇺🇸✨ INGREDIENTS | SERVES 12 Cake - 1 box angel food cake mix - ¾ cup peach nectar - ½ cup water - 1 teaspoon vanilla extract - ½ teaspoon almond extract - 1 teaspoon ground cinnamon - ¼ teaspoon ground nutmeg - Zest of 1 lemon (optional) Cinnamon Peaches - 2 large ripe peaches, peeled - ½ teaspoon ground cinnamon, divided - ¼ teaspoon ground nutmeg, divided Crumble Topping - 1 cup all-purpose flour - ⅓ cup granulated sugar - ⅓ cup brown sugar - ½ teaspoon ground cinnamon - ¼ teaspoon ground nutmeg - Pinch of salt - 6 tablespoons unsalted butter, softened - ½ cup chopped pecans (optional) Salted Caramel - 1 cup granulated sugar - ¼ cup water - 2 tablespoons salted butter - ¼ cup heavy cream - Pinch of flaky sea salt Cream Cheese Glaze - 4 ounces cream cheese, softened - 2 tablespoons unsalted butter, softened - 1 cup powdered sugar - 2–3 tablespoons milk - ½ teaspoon vanilla extract - Pinch of salt DIRECTIONS 1. Preheat oven to 350°F and line a baking sheet with parchment paper 2. In a medium bowl, combine flour, granulated sugar, brown sugar, cinnamon, nutmeg, and salt. Add the softened butter and work it in with a fork or your fingertips until coarse crumbs form. Stir in the chopped pecans if using 3. Spread the crumble onto the prepared baking sheet and bake for 15 minutes, stirring once or twice, until lightly golden. Let cool completely 5. Peel both peaches. Slice one peach into thin slices and toss with ¼ teaspoon cinnamon and ⅛ teaspoon nutmeg. Dice the remaining peach and toss with the remaining ¼ teaspoon cinnamon and ⅛ teaspoon nutmeg 6. Generously grease and flour a Bundt pan. Arrange the sliced peaches in a single layer around the bottom of the pan, slightly overlapping 7. In a heavy-bottomed saucepan, combine the granulated sugar and water over medium heat. Bring to a boil without stirring and cook until the caramel turns a light amber color, gently swirling the pan as needed. Remove from the heat and carefully whisk in the butter, heavy cream, and flaky sea salt. Immediately pour the caramel evenly over the peaches in the Bundt pan 8. In a large bowl, prepare the angel food cake mix using the peach nectar and water in place of the water called for on the package. Add the vanilla, almond extract, cinnamon, nutmeg, and lemon zest, then mix according to the package directions until light and fluffy 9. Pour about two-thirds of the batter over the caramel-coated peaches. Scatter the diced peaches evenly over the batter, then sprinkle about 1 cup of the crumble over the peaches. Gently press into the batter, spread the remaining batter over the top, and finish with another 1 cup of crumble. Lightly tap the pan on the counter to release any air bubbles 10. Bake for 55–65 minutes, until golden and the cake springs back when lightly touched. Cool in the pan for 15–20 minutes, then carefully invert onto a serving platter and let cool completely 11. In a medium bowl, beat together the cream cheese, butter, powdered sugar, vanilla, salt, and enough milk to make a smooth, pourable glaze #dessert #PeachCobbler #EasyRecipe #4thOfJuly