Peach Cobbler Pound Cake
This Peach Cobbler Pound Cake blends rich, buttery pound cake with juicy peach filling and a cinnamon crumb topping for a cozy, crowd-pleasing dessert.
Ingredients
For the Pound Cake:
- 1 cup unsalted butter softened
- 1½ cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 2½ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup whole milk
For the Peach Filling:
- 3 cups fresh or frozen sliced peaches about 4–5 medium peaches
- ¼ cup granulated sugar
- 1 tablespoon brown sugar
- 1 teaspoon ground cinnamon
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
For the Crumb Topping:
- ½ cup all-purpose flour
- ¼ cup brown sugar
- ¼ cup cold unsalted butter cubed
- ½ teaspoon ground cinnamon
- Pinch of salt
Instructions
Make the Peach Filling:
- In a saucepan, combine peaches, sugars, cinnamon, cornstarch, and lemon juice. Cook over medium heat for 8–10 minutes until thickened. Let cool.
Prepare the Crumb Topping:
- Mix flour, brown sugar, cinnamon, and salt. Cut in butter until mixture resembles coarse crumbs. Chill until needed.
Make the Pound Cake Batter:
- Preheat oven to 325°F (160°C). Grease and flour a 10-cup Bundt or loaf pan. Cream butter and sugar until fluffy. Add eggs one at a time, then vanilla. Mix in flour, baking powder, salt, and milk alternately, beginning and ending with flour.
Assemble the Cake:
- Spread half the batter in pan. Layer with peach filling. Add remaining batter, smooth the top, and sprinkle crumb topping evenly.
Bake:
- Bake for 65–75 minutes or until a toothpick comes out clean. Cool in pan 15 minutes, then turn out onto a rack to cool completely.
Notes
- Use fresh, frozen (thawed), or canned (drained) peaches
- Bundt pan preferred, but loaf or 9x13 pans work too
- Cake tastes even better the next day
- Add nutmeg or cardamom for extra flavor
- Great with vanilla ice cream or whipped cream