Peach Cobbler Pound Cake combines the flavors of traditional peach cobbler with a moist and flavorful pound cake. Here’s how you can make it:
Ingredients:
For the pound cake:
– 1 cup unsalted butter, softened
– 2 cups granulated sugar
– 4 large eggs
– 1 teaspoon vanilla extract
– 3 cups all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt
– 1 cup sour cream
For the peach cobbler filling:
– 4 cups sliced peaches (fresh or canned)
– 1/2 cup granulated sugar
– 1/4 cup brown sugar
– 1 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1 tablespoon lemon juice
– 2 tablespoons cornstarch
For the streusel topping:
– 1/2 cup all-purpose flour
– 1/2 cup granulated sugar
– 1/4 cup cold unsalted butter, cubed
Instructions:
1. Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
3. Beat in the eggs, one at a time, mixing 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 flour mixture. Mix until just combined.
6. Spread half of the pound cake batter into the prepared bundt pan, smoothing the top with a spatula.
7. In a medium saucepan, combine the sliced peaches, granulated sugar, brown sugar, cinnamon, nutmeg, lemon juice, and cornstarch. Cook over medium heat, stirring occasionally, until the mixture is thickened and bubbly.
8. Spoon the peach cobbler filling over the layer of pound cake batter in the bundt pan, spreading it out evenly.
9. Spread the remaining pound cake batter over the peach cobbler filling, covering it completely.
10. In a small bowl, combine the flour and granulated sugar for the streusel topping. Cut in the cold cubed butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Sprinkle the streusel topping over the top of the pound cake batter.
11. Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
12. Allow the peach cobbler pound cake to cool in the pan for 15 minutes, then carefully invert it onto a wire rack to cool completely.
13. Once cooled, slice and serve the peach cobbler pound cake. Enjoy it on its own or with a scoop of vanilla ice cream!
This Peach Cobbler Pound Cake is a delightful dessert that’s perfect for any occasion, especially when fresh peaches are in season. Enjoy the delicious combination of flavors and textures in every bite!