Name: Peach Cobbler Pound Cake
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 10 slices
Cuisine: American
Ingredients: 1.67 cups all-purpose flour; 0.17 cup brown sugar; 1.5 teaspoons kosher salt; 16.38 tablespoons unsalted butter; 1 ripe peach; Flour; 1 tsp baking powder; 1.5 cups granulated sugar; 3 eggs; 2 teaspoons vanilla extract; 0.25 cup buttermilk; 0.25 cup neutral oil

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Peach Cobbler Pound Cake

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Ingredients

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Instructions

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Instructions

In a small bowl combine the flour, brown sugar, and salt.

Toss the butter into the mixture and use a fork to combine until the mixture forms pea-sized crumbs.

Place in the fridge until ready to use.

Preheat the oven to 325 degrees F and line a pullman pan or 9x5 loaf pan with parchment paper.

In a small bowl, whisk together the flour and baking powder.

In the bowl of a stand mixer fitted with a paddle attachment, cream the butter, sugar, and salt together for 3-4 minutes until light & fluffy.

Scrape down the bowl and turn the mixer down to low speed. Add the eggs one at a time, scraping the bowl down in between each addition. Add the vanilla with the last egg.

Add half of the dry ingredients and mix until just combined. Mix in the buttermilk and oil. Then, add the rest of the dry ingredients and mix until just combined.

Scrape down the bowl one last time to make sure everything is evenly combined.

Pour the batter into the prepared pan, and smooth out the top.

Dip the thinly sliced peaches in flour and place on top of the batter, careful not to overlap them. Sprinkle half of the streusel on top (more so on the edges than on top of the peaches).

Bake for about 30 minutes, then add the rest of the streusel on top, and bake for another 35-40 minutes or until golden on top and toothpick interred comes out with just a few moist crumbs.

Allow the pound cake to cool for a few minutes in the pan, then transfer to a wire rack to cool completely. Enjoy for breakfast as is or for dessert with a dollop of whipped cream or scoop of vanilla ice cream!

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Tips & Tricks (5)

Room Temperature Ingredients 🌡️
Bring all ingredients, especially eggs and buttermilk, to room temperature before mixing to ensure proper emulsification and a more tender, moist crumb structure.
Cream Butter and Sugar Thoroughly 🧈
Beat the butter and sugars for 4-5 minutes until pale and fluffy to incorporate air, which creates the light, tender texture that elevates this pound cake above standard versions.
Alternate Dry and Wet Ingredients 🔄
Alternate adding flour mixture and buttermilk in thirds, beginning and ending with flour, to prevent overmixing and ensure a moist, tender crumb without developing excess gluten.
Macerate Peaches Before Topping 🍑
Toss fresh peach slices with a tablespoon of sugar and let sit for 15 minutes to release their juices, which adds moisture and intensifies the peach flavor in every bite.
Test for Doneness Properly 🍴
Use a skewer inserted into the center—it should come out with just a few moist crumbs, not completely clean, ensuring the cake stays moist rather than dry like traditional pound cakes.