Peach Cobbler Pound Cake (Printable Version)
Buttery pound cake filled with fresh peaches and topped with a sweet crumble topping - the perfect summer dessert fusion.
# Ingredients:
→ For the cake
01 -
1 pound fresh peaches (about 4 medium-sized peaches)
02 -
1 cup unsalted butter, softened to room temperature
03 -
½ teaspoon salt
04 -
1 cup granulated sugar
05 -
1 tablespoon pure vanilla extract
06 -
4 large eggs
07 -
1¼ cup all-purpose flour (Cup4Cup gluten-free all-purpose flour is okay too)
→ For the cake topping
08 -
1 (approximately ¼ pound) peach
09 -
3 tablespoons unsalted butter, melted
10 -
3 tablespoons golden brown sugar
11 -
1 teaspoon pure vanilla extract
12 -
¼ cup all-purpose flour (Cup4Cup gluten-free all-purpose flour is okay too)
# Steps:
01 -
Preheat the oven to 350°F and line an 11 inch loaf pan with parchment paper (bottom and sides).
02 -
If your peaches are firm, use a vegetable peeler to peel them. If soft, blanch them by cutting an "X" on the bottom of each peach, placing in boiling water until skin begins to peel (about 1 minute), then transferring to ice water. When cool enough to handle, gently peel the skin off and cut into approximately ¼ inch slices. Set aside.
03 -
In a large mixing bowl, combine the softened butter with the sugar, salt and vanilla. Use an electric mixer on medium-high speed for 2 minutes. Add the eggs and mix until blended. Fold in the flour until halfway combined, then add the peeled peach slices and continue folding until no dry spots remain and peaches are evenly distributed.
04 -
Pour the batter into the prepared loaf pan and spread evenly.
05 -
Slice the remaining peach into ¼ inch slices and arrange in an even layer on top of the batter. In a small bowl, combine the melted butter, brown sugar, salt, vanilla and flour until smooth (consistency should resemble wet cookie dough). Use your fingers or two spoons to drop bits of this mixture over the peaches, leaving a few spots uncovered so peaches show through.
06 -
Place the pan on a baking sheet and bake in the preheated oven until golden and set (when gently pressed, it shouldn't wiggle or sink), about 1 hour.
07 -
Let the cake cool in the pan for 20 minutes. Then lift it out using the parchment paper and cool completely on a rack for approximately 40 minutes before slicing.
# Notes:
01 -
This cake combines the summer flavors of peach cobbler with the density and richness of a pound cake.
02 -
For best results, use ripe but firm peaches that hold their shape when sliced.