Peach Cobbler Pound Cake
A delightful dessert that combines the comforting flavors of peach cobbler with the rich texture of pound cake, featuring juicy peach filling and a crunchy streusel topping.
Ingredients
Peach Filling
- 2 cups canned peaches Provide natural sweetness and moisture.
- 1 cup granulated sugar Sweetens the batter and enhances the overall flavor.
- 1 teaspoon ground cinnamon Adds warm, aromatic notes.
- 1/4 teaspoon ground nutmeg Introduces a subtle complexity.
- 1 tablespoon cornstarch Used to thicken the peach filling.
Streusel Topping
- 1 cup all purpose flour Forms the base of the streusel mix.
- 1/2 cup light brown sugar Adds a hint of caramel flavor.
- 1/4 cup salted butter Contributes rich flavor.
- 1/2 teaspoon ground cinnamon Enhances the streusel.
Cake Batter
- 1/2 cup unsalted butter Creates a tender crumb.
- 1 cup granulated sugar Sweetens and enhances flavor.
- 3 large eggs Essential for structure.
- 2 cups cake flour Produces a light and moist cake.
- 1 teaspoon salt Balances sweetness.
- 1 teaspoon baking soda Helps the cake rise.
- 1 cup sour cream Provides moisture.
- 1 tablespoon pure vanilla extract Enhances the overall flavor.
Glaze
- 1/2 cup peach preserves Adds depth of flavor.
- 1 cup powdered sugar Creates a smooth glaze.
- 1 tablespoon lemon juice Adds brightness to the glaze.
Instructions
Preparation
- Prepare the Peach Filling: In a medium pot over medium heat, combine peaches, granulated sugar, cinnamon, and nutmeg. Mix cornstarch and melted butter to form a paste, add to the peach mixture, stir until it thickens. Remove from heat.
- Make the Streusel: Preheat oven to 400°F. In a small bowl, mix flour, light brown sugar, sugar, and cinnamon. Cut in cold butter until crumbs form. Spread on a parchment-lined pan and bake for 9-10 minutes until golden. Cool in the fridge.
Cooking
- Prepare the Cake Batter: Lower oven to 325°F and spray a bundt pan with non-stick spray. Cream together room temperature butter and sugar until fluffy. Add eggs one at a time. Gradually mix in flour, salt, and baking soda. Fold in sour cream and vanilla until just combined, then fold in 2/3s of the peach mixture.
Assembly and Baking
- Assemble the Cake: Pour half the cake batter into the bundt pan, add remaining streusel, then dollop with the rest of the batter. Bake for 1 hour 15 minutes or until a toothpick comes out clean. Cool for 10 minutes, then invert onto a plate.
- Make the Glaze: Mix peach preserves, powdered sugar, and lemon juice until smooth. Adjust with water if too thick. Top the cake with remaining peach filling, drizzle with glaze, and sprinkle with remaining streusel before serving.
Notes
For best results, ensure butter and eggs are at room temperature. Allow cake to cool properly before inverting.