Sure, here’s a recipe for Peach Cobbler Pound Cake:
Ingredients:
For the pound cake:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup whole milk
For the peach cobbler topping:
- 4-5 ripe peaches, peeled and sliced
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 cup unsalted butter
Instructions:
- Preheat Oven: Preheat your oven to 325°F (160°C). Grease and flour a bundt pan or a pound cake pan.
- Prepare the Peach Cobbler Topping:
- In a saucepan, combine sliced peaches, sugar, cinnamon, and nutmeg.
- Cook over medium heat, stirring occasionally, until the peaches are tender and the mixture has thickened slightly, about 10-15 minutes.
- Remove from heat and stir in the butter until melted. Set aside to cool.
- Make the Pound Cake Batter:
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- Combine Dry Ingredients:
- In a separate bowl, sift together the flour, baking powder, and salt.
- Alternate Adding Ingredients:
- Gradually add the dry ingredients to the creamed mixture, alternating with the milk. Begin and end with the dry ingredients.
- Assemble the Cake:
- Pour half of the pound cake batter into the prepared pan.
- Spoon half of the peach cobbler topping over the batter.
- Pour the remaining batter over the peaches.
- Spoon the remaining peach cobbler topping over the batter.
- Bake:
- Bake in preheated oven for 60-75 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve:
- Allow the cake to cool in the pan for 15 minutes, then remove from the pan and transfer to a wire rack to cool completely.
- Slice and serve with whipped cream or vanilla ice cream, if desired.
Enjoy your delicious Peach Cobbler Pound Cake!