Peach Cobbler Pound Cake

A Peach Cobbler Pound Cake combines the rich, dense texture of a pound cake with the fruity goodness of peach cobbler. Here’s a recipe to make this delightful dessert:

Ingredients:

For the Cake:

• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup sour cream
• 2 teaspoons vanilla extract

For the Peach Cobbler Filling:

• 4 cups sliced and peeled fresh peaches (about 4-5 peaches)
• 1/2 cup granulated sugar
• 1/4 cup water
• 1 teaspoon cornstarch
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg

For the Streusel Topping:

• 1/2 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup cold butter, cubed

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan or tube pan.
2. In a large mixing bowl, cream together the softened butter and sugar until light and fluffy, which usually takes about 3-4 minutes.
3. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
5. Gradually add the dry ingredients to the butter mixture, alternating with the sour cream, beginning and ending with the dry ingredients. Mix until just combined.
6. Pour half of the cake batter into the prepared bundt pan, spreading it evenly.
7. In a saucepan, combine the sliced peaches, sugar, water, cornstarch, cinnamon, and nutmeg. Cook over medium heat, stirring occasionally, until the mixture thickens and the peaches are tender, about 5-7 minutes.
8. Spoon the peach cobbler filling evenly over the cake batter in the pan.
9. Top the peach filling with the remaining cake batter, spreading it carefully to cover the peaches.
10. In a small bowl, combine the streusel topping ingredients (flour, sugar, and cold cubed butter) using a fork or pastry cutter until you have a crumbly mixture. Sprinkle this streusel topping over the cake.
11. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the cake comes out clean.
12. Allow the cake to cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely.

Once the Peach Cobbler Pound Cake has cooled, you can serve it as is or with a scoop of vanilla ice cream for an extra treat. Enjoy your delicious dessert!