First Time making a peach cobbler poundcake


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Streusel Topping:

4 tablespoons unsalted butter, melted

3 tablespoons light brown sugar

3 tablespoons granulated sugar

1/4 teaspoon ground cinnamon

Pinch of kosher salt

2/3 cup all-purpose flour

Pound Cake:

Nonstick cooking spray

8 tablespoons (1 stick) unsalted butter, at room temperature

1 cup granulated sugar

2 large eggs

1 teaspoon pure vanilla extract

1/2 teaspoon ground cinnamon

1/4 teaspoon baking powder

1/4 teaspoon baking soda

Pinch of kosher salt

1 1/2 cups plus 2 tablespoons all-purpose flour (see Cook’s Note)

1/2 cup buttermilk

2 firm ripe peaches, peeled and finely diced (about 1 1/2 cups)

Macerated Peaches:

2 firm ripe peaches, peeled and thinly sliced (about 2 1/2 cups)

2 tablespoons light brown sugar

1 teaspoon finely grated lemon zest

1/2 teaspoon pure vanilla extract

Whipped Cream:

3/4 cup heavy cream

2 tablespoons sour cream

2 tablespoons light brown sugar

Preheat the oven to 325 degrees F.

For the streusel topping: Whisk together the melted butter, brown sugar, granulated sugar, cinnamon and salt in a small bowl until smooth and combined. Stir in the flour until completed moistened and clumping into pea-size pieces. Cover with plastic wrap or a kitchen towel and set aside.

For the pound cake: Line a 9-by-5-inch loaf pan with parchment, leaving a 2-inch overhang on the longer sides. Spray generously with nonstick cooking spray.

Beat the butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 4 minutes. Add the eggs, one at a time, until combined, then beat in the vanilla.

Whisk together the cinnamon, baking powder, baking soda, salt and 1 1/2 cups of the flour in a separate large bowl until combined. With the mixer on medium low, add the flour mixture to the butter mixture in three batches, alternating with the buttermilk; beat until just combined.

Toss the diced peaches with the remaining 2 tablespoons flour in a small bowl, then gently fold into the batter until evenly distributed throughout.

Transfer the batter to the prepared loaf pan and sprinkle evenly with the streusel topping. Bake until golden brown and a toothpick inserted in the center comes out clean, 1 hour 15 minutes to 1 hour 30 minutes. Transfer to a wire rack to cool slightly, about 15 minutes. Run a small offset spatula around the edge of the loaf pan, then use the parchment paper overhang to lift the cake out of the pan and onto the wire rack. Let cool completely.

For the macerated peaches: Toss the sliced peaches with the brown sugar, lemon zest and vanilla in a large bowl until combined. Set aside until the peaches are softened and starting to release their juices, about 30 minutes.

For the whipped cream: Beat the heavy cream, sour cream and brown sugar in a large bowl with an electric mixer on medium-high speed until soft peaks form, about 2 minutes. Cover and keep cold in the refrigerator until ready to serve.

Cut the pound cake into 1-inch-thick slices using a serrated knife. Top with some of the macerated peaches and a dollop of whipped cream.

Cook’s Note

When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.) 

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