MESO’S PEACH COBBLER POUND CAKE

CARAMEL SAUCE: 2 CUP BROWN SUGAR 3/4 STICK BUTTER 1/2 CUP EVAPORATED MILK POUND CAKE BATTER: Add butter and cream cheese to the bowl of a stand mixer (or a large bowl and use a hand mixer). Mix on low until creamy. Add sugar and cream together on medium speed until lightened in color and fluffy, about 3-5 minutes. Add in room temperature eggs, one at a time, followed by vanilla extract, mixing well after each addition. In a separate bowl, whisk together cake flour, baking soda, and cinnamon until well combined. Fold in half of flour mixture with wet ingredients with a rubber spatula until just combined. Gently fold in room temperature milk, then repeat with remaining flour mixture only until just combined. Preheat oven to 325°F. Spray Bundt pan generously with baking spray, being sure to get it in the crevices of the pan. Pour peach topping mixture around the bottom of the pan. Gently spoon cake batter on top evenly and smooth the top. Bake in preheated oven for 90 minutes, or until a toothpick entered into the center of the cake comes out clean. Begin checking for doneness at 75 minutes. Let cake cool in pan one hour, then carefully flip out onto a serving dish to cool completely.