Name: Peach Cobbler Pound Cake
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 10 slices
Cuisine: American

From the Cook

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Peach Cobbler Pound Cake

atsloanestable.com

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 eggs, buttermilk, and butter to room temperature before mixing to ensure proper emulsification and a tender, moist crumb structure throughout the cake.
Don't Overmix the Batter 🥄
Mix only until ingredients are just combined after adding flour to avoid developing gluten, which would make your pound cake tough and dense instead of tender and moist.
Select Peak Ripeness Peaches 🍑
Choose peaches that yield slightly to gentle pressure and have a fragrant aroma—they'll provide maximum flavor and the perfect texture for your topping without becoming mushy during baking.
Streusel Topping Placement 🧈
Add the streusel and peach slices in the final 10 minutes of baking to prevent them from browning too much while allowing them to set properly without sinking into the batter.
Cooling Technique for Perfect Texture 🧊
Let the cake cool in the pan for 20 minutes before turning out, then cool completely on a wire rack—this prevents the delicate crumb from collapsing and ensures optimal moisture retention.

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About the Cook

Sloan’s Table

Hi! I'm Sloane, welcome to Sloane’s Table! I am a Dartmouth College alumna, professional baker, recipe developer, and food photographer. Here, you will find tried & true bakery-worthy recipes ranging from simple sweets to technical pastries. Whether you are looking to challenge yourself and improve your baking skills or just want an easy, trust-worthy recipe, you're in the right place.