Peach Cobbler Pound Cake

Most pound cakes are flavorless, dry, and just all around boring. This pound cake is decidedly not like most pound cakes. It checks all of the boxes that a pound cake should be PLUS all of the boxes that you hope a pound would be. It's rich, buttery, moist, and all around incredible. To make it peach cobbler-inspired, I topped it with fresh peach slices and an irresistible streusel!

Author: Sloane’s Table

Meal Type: Peanuts Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 30 minutes

Cook Time: 1 hour

Total Time: 1 hour 30 minutes

Servings: 10 slices

Calories: 421 kcal per serving

Ingredients

1 ⅔ cups - all-purpose flour
⅛ cup - brown sugar
1 ½ teaspoons - kosher salt
16 ⅓ tablespoons - unsalted butter
1 - ripe peach
Flour
1 tsp - baking powder
1 ½ cups - granulated sugar
3 - eggs
2 teaspoons - vanilla extract
¼ cup - buttermilk
¼ cup - neutral oil

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!

Nutrition